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{CJ  Arnold  Genthe.  N.  T. 

EDITH  BOLING  WILSON 


THE  WHITE  HOUSE 
COOK  BOOK 


A  COMPREHENSIVE  CYCLOPEDIA  OF  INFORMATION 

FOR  THE  HOME 


CONTAINING 


COOKING,  TOILET  AND  HOUSEHOLD  RECIPES.  MENUS.  DINNER-GIVING 
TABLE  ETIQUETTE,  CARE  OF  THE  SICK.  HEALTH  SUG- 
GESTIONS.  FACTS  WORTH  KNOWING.  ETC. 


BY 

HUGO  ZIEMANN  and  MRS.  F.  L.  GILLETTE 

STEWARD  OF  THE  WHITE  HOUSE 


THE  SAALFIELD  PUBLISHING  COMPANY 
NEW  YORK  AKRON,  OHIO  CHICAGO 

i919 


COPYRIGHT.  1887.  BY  F.  L.  GILLETTE 
COPYRIGHT.  1894.  BY  THE  WERNER  COMPANY 


COPYRIGHT.  1899.  BY  THE  WERNER  COMPANY 
COPYRIGHT.  1914.  BY  F.  L.  GILLETTE 


COPYRIGHT.  1915  BY  THE  SAALFIELD  PUBLISHING  CO 


WIVES  OF  OUR  PRESIDENTS, 
THOSE  NOBLE  WOMEN  WHO  HAVE  GRACED  THE 
WHITE  HOUSE, 
AND  WHOSE  NAMES  AND  MEMORIES  ARE 
DEAR  TO  ALL  AMERICANS, 
THIS  VOLUME 
£S  AFFECTIONATELY  DEDICATED 
BY  THE  AUTHOR, 


IN  presenting  to  tlie  public  tlie  "White  House  Cook  Book,"  the 
publishers  believe  they  can  justly  claim  that  it  more  fully  rep- 
resents the  progress  and  present  perfection  of  the  culinary  art 
than  any  previous  work.  In  point  of  authorship,  it  stands  pre- 
eminent. Hugo  Ziemann  was  at  one  time  caterer  for  that  Prince 
Napoleon  who  was  killed  while  fighting  the  Zulus  in  Africa.  He  was 
afterwards  steward  of  the  famous  Hotel  Splendide  in  Paris.  Later 
he  conducted  the  celebrated  Brunswick  Cafe  in  New  York,  and  still 
later  he  gave  to  the  Hotel  Richelieu,  in  Chicago,  a  cuisine  which  won 
the  applause  of  even  the  gourmets  of  foreign  lands.  It  was  here  that 
he  laid  the  famous  "spread"  to  which  the  chiefs  of  the  warring  fac- 
tions of  the  Republican  Convention  sat  down  in  June,  1888,  and  from 
which  they  arose  with  asperities  softened,  differences  harmonized  and 
victory  organized. 

Mrs.  F.  L.  Gillette  is  no  less  proficient  and  capable,  having  made 
a  life-long  and  thorough  study  of  cookery  and  housekeeping,  espe- 
cially as  adapted  to  the  practical  wants  of  average  American  homes. 

The  book  has  been  prepared  with  great  care.  Every  recipe  has 
been  tried  and  tested,  and  can  be  relied  upon  as  one  of  the  hest  of  its 
kind.  It  is  comprehensive,  filling  completely,  it  is  believed,  the  re- 
quirements of  housekeepers  of  all  classes.  It  embodies  several  orig- 
inal and  commendable  features,  among  which  may  be  mentioned  the 
menus  for  the  holidays  and  for  one  week  in  each  month  in  the  year, 
thus  covering  all  varieties  of  seasonable  foods ;  the  convenient  classi- 
fication and  arrangement  of  topics;  the  simplified  method  of  expla- 
nation in  preparing  an  article,  in  the  order  of  manipulation,  thereby 
enabling  the  most  inexperienced  to  clearly  comprehend  it. 

The  subject  of  cai*ving  has  been  given  a  promineno  place,  not  only 
because  of  its  special  importance  in  a  work  of  this  kind,  but  particu- 

(iii) 


iv 


PUBLISHERS'  PREFACE. 


larly  because  it  contains  entirely  new  and  original  designs,  and  is  so 
far  a  departure  from  the  usual  mode  of  treating  the  subject. 

Interesting  information  is  given  concerning  the  White  House; 
how  its  hospitality  is  conducted,  the  menus  served  on  special  occa- 
sions, views  of  the  interior,  portraits  of  all  the  ladies  of  the  White 
House,  etc. 

Convenience  has  been  studied  in  the  make-up  of  the  book.  The 
type  is  large  and  plain ;  it  is  sewed  by  patent  flexible  process,  so  that 
when  opened  it  will  not  close  of  itself,  and  it  is  bound  in  enameled 
cloth,  adapted  for  use  in  the  kitchen, 

THB  PXJBUISHEBsi. 


CONTENTS. 


★  ★  ★ 

PAOI 

Articles  Required  for  the  Kitchen   588 

Biscuits,  Rolls,  Muffins,  Etc   249 

Bread   238 

Butter  AND  Cheese   219 

Cakes  ^  282 

Canned  Fruits   438 

Carving   7 

Catsups   176 

Coffee,  Tea  and  Beverages   448 

Coloring  for  Fruit,  Etc  444 

Confectionery   446 

Custards,  Creams  and  Desserts   344 

Dinner  Giving   600 

Dumplings  and  Puddings   381 

Dyeing  or  Coloring  591 

Eggs  and  Omelets   225 

Facts  Worth  Knowing  ,   566 

Fillings  for  Layer  Cakes   287 

Fish  ,   49 

For  THE  Sick   510 

French  Words  in  Cooking   587 

Frosting  or  Icing   284 

Health  Suggestions...   521 

Housekeepers'  Time-Table   542 

Ice-Cream  and  Ices  376 

Macaroni....  ,  216 

Management  of  State  Dinner  at  White  House.......oc.o..... c»  507 

Measures  and  Weights  IN  Ordinary  Use  .........c.  c....o..o.,o  ...o,,..  608 

Meats  ..........o.......  c...,.....,..,  .........o  ,  ..o=o......  107 

Menus  =  o......  «...  ...o.  ..oo.e. ...... ...... .,...o,.  ...4T8 

MlSCELI^NEOUS  o,  5g7 


(">  CONTENTS. 

Miscei<i.an:eous  Rscipbs   543 

Mo  DBS  OF  Frying   48 

Mutton  and  Lamb   136 

Pastry,  Piks  and  Tarts.....   320 

PlCKI.ES   179 

Pork   144 

P0U1.TRY  and  Gamb   81 

Preserves,  Jewes,  Etc   423 

Sai^ads   168 

Sandwiches   236 

Sauces  and  Dressing  ,   156 

Sauces  for  Pudding   417 

Shei.1.  Fish   67 

Smai.1,  Points  on  Tabi.e  Etiquette   595 

Soups   27 

Soups  Without  Meats  ,   41 

Speciai,  Menus   503 

Toast   276 

T011.ET  Recipes  and  Items   577 

Varieties  of  Seasonabi^e  Food   473 

Vegktabi.es  c   191 


Copyright,  Photo  Clinediust,  Washing-ton. 

HELEN  HERRON  TAFT. 


WHITE  HOUSE  COOK  BOOK. 


★  ★  ★ 

CARVING. 

CARYiNG  is  one  important  acquisition  in  the  routine  of  daily  liv- 
ing, and  all  should  try  to  attain  a  knowledge  or  ability  to 
do  it  well,  and  withal  gracefully. 
When  carving  use  a  chair  slightly  higher  than  the  ordi- 
nary size,  as  it  gives  a  better  purchase  on  the  meat,  and  appears  more 
graceful  than  when  standing,  as  is  often  quite  necessary  when  carv- 
ing a  turkey,  or  a  very  large  joint.  More  depends  on  skill  than 
strength.  The  platter  should  be  placed  opposite,  and  sufficiently  near 
to  give  perfect  command  of  the  article  to  be  carved,  the  knife  of  me- 
dium size,  sharp  with  a  keen  edge.  Commence  by  cutting  the  slices 
thin,  laying  them  carefully  to  one  side  of  the  platter,  then  afterwards 
placing  the  desired  amount  on  each  guest's  plate,  to  be  served  in  turn 
by  the  servant. 

In  carving  fish,  care  should  be  taken  to  help  it  in  perfect  flakes ; 
for  if  these  are  broken  the  beauty  of  the  fish  is  lost.  The  carver  should 
acquaint  himself  with  the  choicest  parts  and  morsels ;  and  to  give 
each  guest  an  equal  share  of  those  tidbits  should  be  his  maxim.  Steel 
knives  and  forks  should  on  no  account  be  used  in  helping  fish,  as 
these  are  liable  to  impart  a  very  disagreeable  flavor.  A  fish-trowel  of 
silver  or  plated  silver  is  the  proper  article  to  use. 

Gravies  should  be  sent  to  the  table  very  hot,  and  in  helping  one 
to  gravy  or  melted  butter,  place  it  on  a  vacant  side  of  the  plate,  not 
pour  it  over  their  meat,  fish  or  fowl,  that  they  may  use  only  as  much 
as  they  like. 

"When  serving  fowls,  or  meats,  accompanied  with  stuffing,  the 
guests  should  be  asked  if  they  would  have  a  portion,  as  it  is  not  every 
one  to  whom  the  flavor  of  stuffing  is  agreeable ;  in  filling  their  plates^ 
avoid  heaping  one  thing  upon  another,  as  it  makes  a  bad  appearance. 


8 


A  word  about  the  care  of  carving  knives :  a  fine  steel  knife  should 
not  come  in  contact  with  intense  heat,  because  it  destroys  its  temper, 
and  therefore  impairs  its  cutting  qualities.  Table  carving  knives 
should  not  be  used  in  the  kitchen,  either  around  the  stove,  or  for  cut- 
ting bread,  meats,  vegetables,  etc. ;  a  fine  whetstone  should  be  kept  for 
sharpening,  and  the  knife  cleaned  carefully  to  avoid  dulling  its  edge, 
all  of  which  is  quite  essential  to  successful  carving. 


BEEF. 
HIND-QUARTER. 


No.  1.   XTsed  for  choice  roasts,  the  porter-house  and  sirloin  steaks. 
No.  2.   Eump,  used  for  steaks,  stews  and  corned  beef. 
No.  3.   Aitch-bone,  used  for  boiling-pieces,  stews  and  pot  roasts. 
No.  4.   Buttock  or  round,  used  for  steaks,  pot  roasts,  beef  a  la  mode; 

also  a  prime  boiling-piece. 
No.  5.   Mouse-round,  used  for  boiling  and  stewing. 
No.  6.   Shin  or  leg,  used  for  soups,  hashes,  etc. 
No.  7.   Thick  flank,  cut  with  under  fat,  is  a  prime  boiling-piece,  good 

for  stews  and  corned  beef,  pressed  beef. 
No.  8.   Veiny  piece,  used  for  corned  beef,  dried  beef. 
No.  9,   Thin  flank^  used  for  corned  beef  and  boiling-pieeas 

FORE-QUARTERc 

No«  10,   Five  ribs  called  the  fore-rib.   This  is  considered  the  primesl 
piece  for  roasting ;  also  makes  the  finest  steaks. 


BEEF. 


9 


No.  11.   Four  ribs,  called  the  middle  ribs,  used  for  roasting. 
No.  12.    Chuck  ribs,  used  for  second  quality  of  roasts  and  steaks. 
No.  13.   Brisket,  used  for  corned  beef,  stews,  soups  and  spiced  beef. 
No.  14.    Shoulder-piece,  used  for  stews,  soups,  pot-roasts,  mince-meat 
and  hashes. 

Nos.  15,  16.    Neck,  clod  or  sticking-piece  used  for  stocks,  gravies, 

soups,  mince-pie  meat,  hashes,  bologna  sausages,  etc. 
No.  17.    Shin  or  shank,  used  mostly  for  soups  and  stewing. 
No.  18.  Cheek. 

The  following  is  a  classification  of  the  qualities  of  meat,  according 
to  the  several  joints  of  beef,  when  cut  up. 

First  Includes  the  sirloin  with  the  kidney  suet  (1),  the 

rump  steak  piece  (2),  the  fore-rib  (11). 

Second  Class,— TYiOi  buttock  or  round  (4),  the  thick  flank  (7),  the 
middle  ribs  (11). 

Third  Class.— Th^  aitch-bone  (3),  the  mouse-round  (5),  the  thin 
flank  (8,  9),  the  chuck  (12),  the  shoulder-piece  (14),  the  brisket  (13). 

Fourth  Class.— The  clod,  neck  and  sticking-piece  (15,  16). 

Fifth  Class.— Blain  or  shank  (17). 


10 


YEAL. 


VEAL. 


HIND-QUARTER. 

No.  1,  Loin,  the  choicest  cuts  used  for  roasts  and  chops. 

No.  2.  Fillet,  used  for  roasts  and  cutlets. 

No.  3.  Loin,  chump-end  used  for  roasts  and  chops. 

No.  4.  The  hind-knuckle  or  hock,  used  for  stews,  pot-pies,  meat-pies. 

FORE-QUARTER. 

No.  5.   Neck,  best  end  used  for  roasts,  stews  and  chops. 

No.  6.   Breast,  best  end  used  for  roasting,  stews  and  chops. 

No.  7.   Blade-bone,  used  for  pot-roasts  and  baked  dishes. 

No.  8.    Fore-knuckle,  used  for  soups  and  stews. 

No.  9.   Breast,  brisket-end  used  for  baking,  stews  and  pot-pies. 

No.  10.   Neck,  scrag-end  used  for  stews,  broth,  meat-pies,  etc. 

In  cutting  up  veal,  generally,  the  hind-quarter  is  divided  into 
loin  and  leg,  and  the  fore-quarter  into  breast,  neck  and  shoulder. 

The  Several  Parts  of  a  Moderately-sized,  Well-fed  Calf,  about 
eight  weeks  old,  are  nearly  of  the  following  weights:— Loin  and 
chump,  18  lbs.;  fillet,  12J  lbs.;  hind-knuckle,  5 J  lbs.;  shoulder,  11 
lbs. ;  neck,  11  lbs. ;  breast,  9  lbs.,  and  fore-knuckle,  5  lbs. ;  making  a 
total  of  144  lbs.  weight. 


MUTTON. 


11 


MUTTON. 

No.  1.   Leg,  used  for  roasts  and  for  boiling. 

No.  2.    Shoulder,  used  for  baked  dishes  and  roasts. 

No.  3.    Loin,  best  end  used  for  roasts,  chops. 

No.  4.    Loin,  chump-end  used  for  roasts  and  chops. 

No.  5.    Rack,  or  rib  chops,  used  for  French  chops,  rib  chops,  either 

for  frying  or  broiling ;  also  used  for  choice  stews. 
No.  6.   Breast,  used  for  roast,  baked  dishes,  stews,  chops. 
No.  7.   iNeck  or  scrag-end,  used  for  cutlets,  stews  and  meat-pies. 

Note.— A  saddle  of  muton  or  double  loin  is  two  loins  cut  off  before 
the  carcass  is  split  open  down  the  back.  French  chops  are  a  small  rib 
chop,  the  end  of  the  bone  trimmed  off  and  the  meat  and  fat  cut  away 
from  the  thin  end,  leaving  the  round  piece  of  meat  attached  to  the 
larger  end,  which  leaves  the  small  rib-bone  bare.  Very  tender  and 
sweet. 

Mutton  is  prime  when  cut  from  a  carcass  which  has  been  fed  out 
of  doors,  and  allowed  to  run  upon  the  hillside ;  they  are  best  when 
about  three  years  old.  The  fat  will  then  be  .abundant,  white  and  hard, 
the  flesh  juicy  and  firm,  and  of  a  clear  red  color. 

For  mutton  roasts,  choose  the  shoulder,  the  saddle,  or  the  loin  or 
haunch.  The  leg  should  be  boiled.  Almost  any  part  will  do  for 
broth. 

Lamb  born  in  the  middle  of  the  winter,  reared  under  shelter,  and 
fed  in  a  great  measure  upon  milk,  then  killed  in  the  spring,  is  con- 
sidered a  great  delicacy,  though  lamb  is  good  at  a  year  old.  Like  all 
young  finimals,  lamb  ought  to  be  thoroughly  cooked,  or  it  is  most  un- 
wholesome. 


12 


PORK. 


PORK. 

No.  1.   Leg,  used  for  smoked  hams,  roasts  and  corned  pork. 
No.  2.    Hind-loin,  used  for  roasts,  chops  and  baked  dishes. 
No.  3.    Fore-loin  or  ribs,  used  for  roasts,  baked  dishes  or  chops. 
No.  4.    Spare-rib,  used  for  roasts,  chops,  stews. 
No.  5.    Shoulder,  used  for  smoked  shoulder,  roasts  and  corned  pork. 
No.  6.   Brisket  and  flank,  used  for  pickling  in  salt  and  smoked 
bacon. 

The  cheek  is  used  for  pickling  in  salt,  also  the  shank  or  shin.  The 
feet  are  usually  used  for  souse  and  jelly. 

For  family  use  the  leg  is  the  most  economical,  that  is  when  fresh, 
and  the  loin  the  richest.  The  best  pork  is  from  carcasses  weighing 
from  fifty  to  about  one  hundred  and  twenty-five  pounds.  Pork  is 
a  white  and  close  meat,  and  it  is  almost  impossible  to  over-roast  or 
eook  it  too  much;  when  underdone  it  is  exceedingly  unwholesome. 


VENISON.  13 


VENISON. 

No.  1.    Shoulder,  used  for  roasting ;  it  may  be  boned  and  stuffed,  then 

afterwards  baked  or  roasted. 
No.  2,    Fore-loin,  used  for  roasts  and  steaks. 

No.  3.    Haunch  or  loin,  used  for  roasts,  steaks,  stews.    The  ribs  cut 
close  may  be  used  for  soups.    Good  for  pickling  and  mak- 
ing into  smoked  venison. 
No.  4.   Breast,  used  for  baking  dishes,  stewing. 
No.  5.    Scrag  or  neck,  used  for  soups. 

The  choice  of  venison  should  be  judged  by  the  fat,  which,  when 
the  venison  is  young,  should  be  thick,  clear  and  close,  and  the  meat  a 
very  dark  red.  The  Sesh  of  a  female  deer  about  four  years  old,  is  the 
sweetest  and  best  of  venison. 

Buck  venison,  which  is  in  season  from  June  to  the  end  of  Septem- 
ber, is  finer  than  doe  venison,  which  is  in  season  from  October  to 
December.  Neither  should  be  dressed  at  any  other  time  of  year,  and 
no  meat  requires  so  much  care  as  venison  in  killing,  preserving  and 
dressing. 


14  SIRLOIN  OF  BEEF. 

3 


SIRLOIN  OF  BEEF. 

This  elioiee  roasting-piece  should  be  cut  with  one  good  firm  stroke 
from  end  to  end  of  the  joint,  at  the  upper  part,  in  thin,  long,  even  slices 
in  the  direction  of  the  line  from  1  to  2,  cutting  across  the  grain,  serv- 
ing each  guest  with  some  of  the  fat  with  the  lean ;  this  may  be  done  by 
cutting  a  small,  thin  slice  from  underneath  the  bone  from  5  to  6, 
through  the  tenderloin. 

Another  way  of  carving  this  piece,  and  which  will  be  of  great  as- 
sistance in  doing  it  well,  is  to  insert  the  knife  just  above  the  bone  at 
the  bottom,  and  run  sharply  along,  dividing  the  meat  from  the  bone 
at  the  bottom  and  end,  thus  leaving  it  perfectly  flat ;  then  carve  in 
long,  thin  slices  the  usual  way.  When  the  bone  has  been  removed  and 
the  sirloin  rolled  before  it  is  cooked,  it  is  laid  upon  the  platter  on  one 
end,  and  an  even,  thin  slice  is  carved  across  the  grain  of  the  upper  sur- 
face. 

Eoast  ribs  should  be  carved  in  thin,  even  slices  from  the  thick  end 
towards  the  thin  in  the  same  manner  as  the  sirloin ;  this  can  be  more 
easily  and  cleanly  done  if  the  carving  knife  is  first  run  along  between 
the  meat  and  the  end  and  rib-bones,  thus  leaving  it  free  from  bone  to 
be  cut  into  slices. 

Tongue.— To  carve  this  it  should  be  cut  crosswise,  the  middle  being 
the  best ;  cut  in  very  thin  slices,  thereby  improving  its  delicacy,  mak- 
ing it  more  tempting;  as  is  the  case  of  all  well-carved  meats.  The 
root  of  the  tongue  is  usually  left  on  the  platter. 


BREAST  OF  VEAL. 


15 


BREAST  OF  VEAL. 

This  piece  is  quite  similar  to  a  fore-quarter  of  lamb  after  the 
shoulder  has  been  taken  off.  A  breast  of  veal  consists  of  two  parts, 
the  rib-bones  and  the  gristly  brisket.  These  parts  may  be  separated 
by  sharply  passing  the  carving  knife  in  the  direction  of  the  line  from 
1  to  2 ;  and  when  they  are  entirely  divided,  the  rib-bones  should  be 
carved  in  the  direction  of  the  line  from  5  to  6,  and  the  brisket  can  be 
helped  by  cutting  slices  from  3  to  4. 

The  carver  should  ask  the  guests  whether  they  have  a  pref  ereiice 
for  the  brisket  or  ribs ;  and  if  there  be  a  sweetbread  served  with  the 
dish,  as  is  frequently  with  this  roast  of  veal,  each  person  should  re- 
ceive a  piece. 

Though  veal  and  lamb  contain  less  nutrition  than  beef  and  mut- 
ton, in  proportion  to  their  weight,  they  are  often  preferred  to  these 
latter  meats  on  account  of  their  delicacy  of  texture  and  flavor.  A 
whole  breast  of  veal  weighs  from  nine  to  twelve  pounds. 


•5* 


16 


A  FILLET  OF  VEAL. 


A  FILLET  OF  VEAL. 

A  FILLET  of  veal  is  one  of  the  prime  roasts  of  veal ;  it  is  taken  from 
the  leg  above  the  knuckle ;  a  piece  weighing  from  ten  to  twelve  pounds 
is  a  good  size  and  requires  about  four  hours  for  roasting.  Before 
roasting,  it  is  dressed  with  a  force  meat  or  stuffing  placed  in  the  cav- 
ity from  where  the  bone  was  taken  out  and  the  flap  tightly  secured  to- 
gether with  skewers ;  many  bind  it  together  with  tape. 

To  carve  it,  cut  in  even  thin  slices  off  from  the  whole  of  the  upper 
part  or  top,  in  the  same  manner  as  from  a  rolled  roast  of  beef,  as  in 
the  direction  of  the  figs.  1  and  2 ;  this  gives  the  person  served  some  of 
the  dressing  with  each  slice  of  meat. 

Veal  is  very  unwholesome  unless  it  is  cooked  thoroughly,  and  when 
roasted  should  be  of  a  rich  brown  color.  Bacon,  fried  pork,  sausage- 
balls,  with  greens,  are  among  the  accompaniments  of  roasted  veal,  also 
a  cut  lemon. 


NECK  OF  VEAL. 


17 


NECK  OF  VEAL. 

The  best  end  of  a  neck  of  veal  makes  a  very  good  roasting-piece ; 
it,  however,  is  composed  of  bone  and  ribs  that  make  it  quite  difficult 
to  carve,  imless  it  is  done  properly.  To  attempt  to  carve  each  chop 
and  serve  it,  you  would  not  only  place  too  large  a  piece  upon  tbe  plate 
of  the  person  you  intend  to  serve,  but  you  would  waste  much  time, 
and  should  the  vertebrae  have  not  been  removed  by  the  butcher,  you 
would  be  compelled  to  exercise  such  a  degree  of  strength  that  would 
make  one's  appearance  very  ungraceful,  and  possibly,  too,  throwing 
gravy  over  your  neighbor  sitting  next  to  you.  The  correct  way  to 
carve  this  roast  is  to  cut  diagonally  from  fig.  1  to  2,  and  help  in  slices 
of  moderate  thickness ;  then  it  may  be  cut  from  3  to  4,  in  order  to  sep- 
arate the  small  bones ;  divide  and  serve  them,  having  first  inquired  if 
they  are  desired. 

This  joint  is  usually  sent  to  the  table  accompanied  by  bacon,  ham, 
tongue,  or  pickled  pork,  on  a  separate  dish  and  with  a  cut  lemon 
on  a  plate.  There  are  also  a  nmnber  of  sauces  that  are  suitable  with 
this  roast. 


18 


LEG  OF  MUTTON. 


LEG  OF  MUTTON. 

The  best  mutton,  and  that  from  which  most  nourishment  is  ob- 
tained is  that  of  sheep  from  three  to  six  years  old,  and  which  have  been 
fed  on  dry,  sweet  pastures ;  then  mutton  is  in  its  prime,  the  flesh  being 
firm,  juicy,  dark  colored  and  full  of  the  richest  gravy.  When  mutton 
is  two  years  old,  the  meat  is  flabby,  pale  and  savorless. 

In  carving  a  roasted  leg,  the  best  slices  are  found  by  cutting  quite 
down  to  the  bone,  in  the  direction  from  1  to  2,  and  slices  may  be  taken 
from  either  side. 

Some  very  good  cuts  are  taken  from  the  broad  end  from  5  to  6,  and 
the  fat  on  this  ridge  is  very  much  liked  by  many.  The  cramp-bone  is 
a  delicacy,  and  is  obtained  by  cutting  down  to  the  bone  at  4,  and  run- 
ning the  knife  under  it  in  a  semicircular  direction  to  3.  The  nearer 
the  knuckle  the  drier  the  meat,  but  the  under  side  contains  the  most 
finely  grained  meat,  from  which  slices  may  be  cut  lengthwise.  When 
sent  to  the  table  a  frill  of  paper  around  the  knuckle  will  improve  its 
appearance. 


FOBE-QUABTER  OF  LAMB. 


19 


FORE-QUARTER  OF  LAMB. 

The  first  cut  to  be  made  in  carving  a  fore-quarter  of  lamb  is  to  sep- 
arate the  shoulder  from  the  breast  and  ribs ;  this  is  done  by  passing  a 
sharp  carving  knife  lightly  around  the  dotted  line  as  shown  by  the 
figs.  3,  4  and  5,  so  as  to  cut  through  the  skin,  and  then,  by  raising  with 
a  little  force  the  shoulder,  into  which  the  fork  should  be  firmly  fixed, 
it  will  easily  separate  with  just  a  little  more  cutting  with  the  knife ; 
care  should  be  taken  not  to  cut  away  too  much  of  the  meat  from  the 
breast  when  dividing  the  shoulder  from  it,  as  that  would  mar  its  ap- 
pearance. The  shoulder  may  be  placed  upon  a  separate  dish  for  con- 
venience. The  next  process  is  to  divide  the  ribs  from  the  brisket  by 
cutting  through  the  meat  in  the  line  from  1  to  2 ;  then  the  ribs  may  be 
carved  in  the  direction  of  the  line  6  to  7,  and  the  brisket  from  8  to  9. 
The  carver  should  always  ascertain  whether  the  guest  prefers  ribs, 
brisket,  or  a  piece  of  the  shoulder. 


2^  MAM. 


HAM. 


The  carver  in  cutting  a  ham  must  be  guided  according  as  he  de» 
sires  to  practice  economy,  or  have  at  once  fine  slices  out  of  the  prime 
part.  Under  the  first  supposition,  he  will  commence  at  the  knuckle 
end,  and  cut  off  thin  slices  toward  the  thick  and  upper  part  of  the  ham. 

To  reach  the  choicer  portion  of  the  ham,  the  knife,  which  must  be 
very  sharp  and  thin,  should  be  carried  quite  down  to  the  bone  through 
the  thick  fat  in  the  direction  of  the  line  from  1  to  2*  The  slices 
should  be  even  and  thin,  cutting  both  lean  and  fat  together,  always 
cutting  down  to  the  bone.  Some  cut  a  circular  hole  in  the  middle  of 
a  ham  gradually  enlarging  it  outwardly^  Then  again  many  carve  a 
ham  by  first  cutting  from  1  to  2,  then  across  the  other  way  from  3  to  4 
Remove  the  skin  after  the  ham  is  cooked  and  send  to  the  table  with 
dots  of  dry  pepper  or  dry  mustard  on  the  top,  a  tuft  of  fringed  paper 
twisted  about  the  knuckle,  and  plenty  of  fresh  parsley  around  the 
dish.   This  will  always  insure  an  inviting  appearance. 

Boast  Pig.—TUde  modern  way  of  serving  a  pig  is  not  to  send  it  to 
the  table  whole,  but  have  it  carved  partially  by  the  cook;  first,  by  di- 
viding the  shoulder  from  the  body;  then  the  leg  in  the  same  manner > 
also  separating  the  ribs  mto  convenient  portions.  The  head  may  be 
divided  and  placed  on  the  same  platter.  To  be  served  as  hot  as  pos- 
sible. 

A  Spare  Eib  of  Pork  is  carved  by  cutting  slices  from  the  fleshy 
part,  after  which  the  bones  should  be  disjointed  and  separated, 
A  leg  of  pork  may  be  carved  in  the*  same  manner  a§  a  ham,. 


HAUNCH  OF  VENISON. 


21 


HAUNCH  OF  VENISON. 

A  HAUNCH  of  venison  is  the  prime  joint,  and  is  carved  very  similar 
to  almost  any  roasted  or  boiled  leg;  it  should  be  first  cut  crosswise 
down  to  the  bone  following  the  line  from  1  to  2 ;  then  turn  the  platter 
with  the  knuckle  farthest  from  you,  put  in  the  point  of  the  knife,  and 
cut  down  as  far  as  you  can,  in  the  directions  shown  by  the  dotted 
lines  from  3  to  4;  then  there  can  be  taken  out  as  many  slices  as  is  re- 
quired on  the  right  and  left  of  this.  Slices  of  venison  should  be  cut 
thin,  and  gravy  given  with  them,  but  as  there  is  a  special  sauce  made 
with  red  wine  and  currant  jelly  to  accompany  this  meat,  do  not 
serve  gravy  before  asking  the  guest  if  he  pleases  to  have  any. 

The  fat  of  this  meat  is  like  mutton,  apt  to  cool  soon,  and  become 
hard  and  disagreeable  to  the  palate ;  it  should,  therefore,  be  served 
always  on  warm  plates,  and  the  platter  kept  over  a  hot-water  dish, 
or  spirit  lamp.  Many  cooks  dish  it  up  with  a  white  paper  frill  pinned 
around  the  knuckle  bone. 

A  haunch  of  mutton  is  carved  the  same  as  a  haunch  of  venison. 


TURKEY. 


TURKEY. 

A  TTJEKEY  having  been  relieved  from  strings  and  skewers  used  in 
trussing  should  be  placed  on  the  table  with  the  head  or  neck  at  the 
carver's  right  hand.  An  expert  carver  places  the  fork  in  the  turkey, 
and  does  not  remove  it  until  the  whole  is  divided*  First  insert  the 
fork  firmly  in  the  lower  part  of  the  breast,  just  forward  of  fig.  2, 
then  sever  the  legs  and  wings  on  both  sides,  if  the  whole  is  to  be 
carved,  cutting  neatly  through  the  joint  next  to  the  body,  letting 
these  parts  lie  on  the  platten  Next,  cut  downward  from  the  breast 
from  2  to  3,  as  many  even  slices  of  the  white  meat  as  may  be  desired, 
placing  the  pieces  neatly  on  one  side  of  the  platter.  Now  un joint 
the  legs  and  wings  at  the  middle  joint,  which  can  be  done  very  skill- 
fully by  a  little  practice.  Make  an  opening  into  the  cavity  of  the 
turkey  for  dipping  out  the  inside  dressing,  by  cutting  a  piece  from 
the  rear  part  1,  1,  called  the  apron«  Consult  the  tastes  of  the  guests 
as  to  which  part  is  preferred;  if  no  choice  is  expressed,  serve  a  por- 
tion of  both  light  and  dark  meat.  One  of  the  most  delicate  parts  of 
the  turkey  are  two  little  muscles,  lying  in  small  dish-like  cavities  on 
each  side  of  the  back,  a  little  behind  the  leg  attachments ;  the  next 
most  delicate  meat  fills  the  cavities  in  the  neck  bone,  and  next  to  this, 
that  on  the  second  joints.  The  lower  part  of  the  leg  (or  drumstick, 
as  it  is  called)  being  hard,  tough  and  stringy,  is  rarely  ever  helped  to 
any  one,  but  allowed  to  remain  on  the  dish. 


BOAST  GOOSIJ-FOWLS.  23 


ROAST  GOOSR 


To  CARVE  a  goose,  first  begin  by  separating  tlie  leg  from  the  body, 
by  putting  the  fork  into  the  small  end  of  the  limb,  pressing  it  closely 
to  the  body,  then  passing  the  knife  under  at  2,  and  turning  the  leg 
back  as  you  cut  through  the  joint.  To  take  off  the  wing,  insert  the 
fork  in  the  small  end  of  the  pinion,  and  press  it  close  to  the  body; 
put  the  knife  in  at  fig«  1,  and  divide  the  joint.  When  the  legs  and 
wings  are  off,  the  breast  may  be  carved  in  long,  even  slices,  as  rep- 
resented in  the  lines  from  1  to  2,  The  back  and  lower  side  bones, 
as  well  as  the  two  lower  side  bones  by  the  wing,  may  be  cut  off;  but 
the  best  pieces  of  the  goose  are  the  breast  and  thighs,  after  being 
separated  from  the  drumsticks.  Serve  a  little  of  the  dressing  from 
the  inside,  by  making  a  circular  slice  in  the  apron  at  fig.  3.  A  goose 
should  never  be  over  a  year  old;  a  tough  goose  is  very  difficult  to 
carve,  and  certainly  most  difficult  to  eat, 

FOWLS. 

PiEST  insert  the  knife  between  the  leg  and  the  body,  and  cut  to 
the  bone;  then  turn  the  leg  back  with  the  fork,  and  if  the  fowl  is  ten- 
der the  joint  will  give  away  easily.  The  wing  is  broken  off  the  same 
way,  only  dividing  the  joint  with  the  knife,  in  the  direction  from  1 
to  2.  The  four  quarters  having  been  removed  in  this  way,  take  off 
the  merry-thought  and  the  neck-bones ;  these  last  are  to  be  removed 
by  putting  the  knife  in  at  figs.  3  and  4,  pressing  it  hard,  when  they 
will  break  off  from  the  part  that  sticks  to  the  breasto  To  separate 
the  breast  from  the  body  of  the  fowl,  cut  through  the  tender  ribs  close 
to  the  breast,  quite  down  to  the  tail  Now  turn  the  fowl  over,  back  up- 
wards; put  the  knife  into  the  bone  midway  between  the  neck  and  the 
rump,  and  on  raising  the  lower  end  it  will  separate  readily.  Turn 
now  the  rump  from  you,  and  take  off  very  neatly  the  two  side  bones, 
and  the  fowl  is  carved.  In  separating  the  thigH  from  the  drumstick, 
the  knife  must  be  inserted  exactly  at  the  joint,  for  if  not  accurately 
hit,  some  difficulty  will  be  experienced  to  get  them  apart ;  this  is  easily 
acquired  by  practice*   There  is  no  difference  in  carving  roast  and 


24 


BOAST  DUCK--PAETRIDGES. 


boiled  fowls  if  full  grown ;  but  in  very  young  fowls  the  breast  is  usual- 
ly served  wliole;  the  wings  and  breast  are  considered  the  best  parts, 
but  in  young  ones  the  legs  are  the  most  juicy.  In  the  case  of  a  capon 
or  large  fowl,  slices  may  be  cut  off  at  the  breast,  the  same  as  carving 
a  pheasant. 


A  YOTJisrG  duckling  may  be  carved  in  the  same  manner  as  a  fowl, 
the  legs  and  wings  being  taken  off  first  on  either  sidCo  When  the 
duck  is  full  size,  carve  it  like  a  goose ;  first  cutting  it  in  slices  from  the 
breast^  beginning  close  to  the  wmg  and  proceeding  upward  towards 
the  breast  bone,  as  is  represented  by  the  lines  1  to  2.  An  opening  may 
be  made  by  cutting  out  a  circular  slice^  as  shown  by  the  dotted  lines  at 
number  3, 

Some  are  fond  of  the  feet,  and  when  dressing  the  duck,  these 
should  be  neatly  skinned  and  never  removed-  Wild  duck  is  highly 
esteemed  by  epicures ;  it  is  trussed  like  a  tame  duck,  and  carved  in 
the  same  manner,  the  breast  being  the  choicest  part 


Partridges  are  generally  cleaned  and  trussed  the  same  way  as  a 
pheasant,  but  the  custom  of  cooking  them  with  the  heads  on  is  go- 
ing into  disuse  somewhat.  The  usual  way  of  carving  them  is  similar 
to  a  pigeoUj  dividing  it  into  two  equal  parts*  Another  method  is 
to  cut  it  into  three  pieces,  by  severing  a  wing  and  leg  on  either  side 
from  the  body,  by  following  the  lines  1  to  2,  thus  making  two  servings 
of  those  parts,  leaving  the  breast  for  a  third  plate*  The  third  method 
is  to  thrust  back  the  body  from  the  legs,  and  cut  through  the  middle 
of  the  breast,  thus  making  four  portions  that  may  be  served.  Grouse 
and  prairie-chicken  are  carved  from  the  breast  when  they  are  large^ 
and  quartered  or  halved  when  of  medium  size. 


EOAST  DUCK 


PARTRIDGES 


PHEASANTS'-PIGEONS. 


25 


PHEASANT. 


Placje  your  fork  firmly  in  the  centre  of  the  breast  of  this  large 
game  bird  and  cut  deep  slices  to  the  bone  at  figs.  1  and  2 ;  then  take  off 
the  leg  in  the  line  from  3  and  4,  and  the  wing  3  and  5,  severing  both 
sides  the  same.  In  taking  off  the  wings,  be  careful  not  to  cut  too  near 
the  neck;  if  you  do  you  will  hit  upon  the  neck-bone,  from  which  the 
wing  must  be  separated.  Pass  the  knife  through  the  line  6,  and  un- 
der the  merry-thought  towards  the  neck,  which  will  detach  it.  Cut 
the  other  parts  as  in  a  fowl.  The  breast,  wings  and  merry-thought 
of  a  pheasant  are  the  most  highly  prized,  although  the  legs  are  con- 
sidered very  finely  flavored.  Pheasants  are  frequently  roasted  with 
the  head  left  on;  in  that  case,  when  dressing  them,  bring  the  head 
round  under  the  wing,  and  fix  it  on  the  point  of  a  skewer. 

PIGEONS. 

A  VERY  good  way  of  carving  these  birds  is  to  insert  the  knife  at  fig. 
1,  and  cut  both  ways  to  2  and  3,  when  each  portion  may  be  divided 
into  two  pieces,  then  served.  Pigeons,  if  not  too  large,  may  be  cut  in 
halves,  either  across  or  down  the  middle,  cutting  them  into  two  equal 
parts ;  if  young  and  small  they  may  be  served  entirely  whole. 

Tame  pigeons  should  be  cooked  as  soon  as  possible  after  they  are 
killed,  as  they  very  quickly  lose  their  flavor.  Wild  pigeons,  on  the 
contrary,  should  hang  a  day  or  two  in  a  cool  place  before  they  are 
dressed.  Oranges  cut  into  halves  are  used  as  a  garnish  for  dishes  of 
small  birds,  such  as  pigeons,  quail,  woodcock,  squabs,  snipe,  etc. 
These  small  birds  are  either  served  whole  or  split  down  the  back, 
making  two  servings. 


26 


MACKEREL-BOILED  SALMON. 


The  mackerel  is  one  of  the  most  beautiful  of  fisK,  being  Known 
by  its  silvery  whiteness.  It  sometimes  attains  to  the  length  of  twenty 
inches,  but  usually,  when  fully  grown,  is  about  fourteen  or  sixteen 
inches  long,  and  about  two  pounds  in  weight.  To  carve  a  baked  mack- 
erel, first  remove  the  head  and  tail  by  cutting  downward  at  1  and  2 ; 
then  split  them  down  the  back,  so  as  to  serve  each  person  a  part  of 
each  side  piece.  The  roe  should  be  divided  in  small  pieces  and  served 
with  each  piece  of  fish.  Other  whole  fish  may  be  carved  in  the  same 
manner.  The  fish  is  laid  upon  a  little  sauce  or  folded  napkin,  on  a 
hot  dish,  and  garnished  with  parsley. 

BOILED  SALMON. 

This  fish  is  seldom  sent  to  the  table  whole,  being  too  large  for  any 
ordinary  sized  family ;  the  middle  cut  is  considered  the  choicest  to  boil. 
To  carve  it,  first  run  the  knife  down  and  along  the  upper  side  of  the 
fish  from  1  to  2,  then  again  on  the  lower  side  from  3  to  4.  Serve  the 
thick  part,  cutting  it  lengthwise  in  slices  in  the  direction  of  the  line 
from  1  to  2,  and  the  thin  part  breadthwise,  or  in  the  direction  from  5 
to  6.  A  slice  of  the  thick  with  one  of  the  thin,  where  lies  the  fat, 
should  be  served  to  each  guest.  Care  should  be  taken  when  carving 
not  to  break  the  flakes  of  the  fish,  as  that  impairs  its  appearance. 
The  flesh  of  the  salmon  is  rich  and  delicious  in  flavor.  Salmon  is  in 
season  from  the  first  of  February  to  the  end  of  August. 


SOUPS. 


★  ★  ★ 

CONSOMME^  or  Stock,  forms  tlie  basis  of  all  meat  soups,  and  also 
of  all  principal  sauces.  It  is,  therefore,  essential  to  the  suc- 
cess of  these  culinary  operations  to  know  the  most  complete 
and  economical  method  of  extracting  from  a  certain  quan- 
tity of  meat  the  best  possible  stock  or  broth.  Fresh,  uncooked  beef 
makes  the  best  stock,  with  the  addition  of  cracked  bones,  as  the  gluti- 
nous matter  contained  in  them  renders  it  important  that  they  should 
be  boiled  with  the  meat,  which  adds  to  the  strength  and  thickness  of 
the  soup.  They  are  composed  of  an  earthy  substance— to  which  they 
owe  their  solidity— of  gelatine,  and  a  fatty  fluid,  something  like  mar- 
row.  Two  ounces  of  them  contain  as  much  gelatine  as  one  pound  of 
meat ;  but,  in  them,  this  is  so  encased  in  the  earthy  substance,  that 
boiling  water  can  dissolve  only  the  surface  of  the  whole  bones,  but  by 
breaking  them  they  can  be  dissolved  more.  When  there  is  an  abun- 
dance of  it,  it  causes  the  stock,  when  cold,  to  become  a  jelly.  The  flesh 
of  old  animals  contains  more  flavor  than  the  flesh  of  young  ones. 
Brown  meats  contain  more  flavor  than  white. 

Mutton  is  too  strong  in  flavor  for  good  stock,  while  veal,  although 
quite  glutinous,  furnishes  very  little  nutriment. 

Some  cooks  use  meat  that  has  once  been  cooked ;  this  renders  little 
nourishment  and  destroys  the  flavor.  It  might  answer  for  ready 
soup,  but  for  stock  to  keep  it  is  not  as  good,  unless  it  should  be  roasted 
meats.  Those  contain  higher  fragrant  properties;  so  by  putting 
the  remains  of  roast  meats  in  the  stock-pot  you  obtain  a  better  flavor. 

The  shin  bone  is  generally  used,  but  the  neck  or  ^^sticking-piece,'^ 
as  the  butchers  call  it,  contains  more  of  the  substance  that  you  want 
to  extract,  makes  a  stronger  and  more  nutritious  soup,  than  any  other 
part  of  the  animal.  Meats  for  soup  should  always  be  put  on  to  cook  in 
cold  water,  in  a  covered  pot,  and  allowed  to  sinmaer  slowly  for  several 


28 


SOUPS. 


hours,  in  order  that  the  essence  of  the  meat  may  be  drawn  out  thoi 
oughly,  and  should  be  carefully  skimmed  to  prevent  it  from  becom= 
ing  turbid,  never  allowed  to  ioil  fast  at  any  time,  and  if  more  water 
is  needed,  use  boiling  water  from  the  tea-kettle;  cold  or  lukewarm 
water  spoils  the  flavor.  Never  salt  it  before  the  meat  is  tender  (as 
that  hardens  and  toughens  the  meat),  especially  if  the  meat  is  to  be 
eaten.  Take  off  every  particle  of  scum  as  it  rises,  and  before  the 
vegetables  are  put  in. 

Allow  a  little  less  than  a  quart  of  water  to  a  pound  of  meat  and 
bone,  and  a  teaspoonf  ul  of  salt.  When  done,  strain  through  a  colan- 
der. If  for  clear  soups,  strain  again  through  a  hair  sieve,  or  fold  a 
clean  towel  in  a  colander  set  over  an  earthen  bowl,  or  any  dish  large 
enough  to  hold  the  stock.  As  stated  before,  stock  is  not  as  good  when 
made  entirely  from  cooked  meats,  but  in  a  family  where  it  requires 
a  large  joint  roasted  every  day,  the  bones,  and  bits  and  under-done 
pieces  of  beef,  or  the  bony  structure  of  turkey  or  chicken  that  has 
been  left  from  carving,  bones  of  roasted  poultry,  these  all  assist  in  im- 
parting a  rich  dark  color  to  soup,  and  would  be  sufficient,  if  stewed 
as  above,  to  furnish  a  family,  without  buying  fresh  meat  for  the 
purpose ;  still,  with  the  addition  of  a  little  fresh  meat  it  would  be  more 
nutritious.  In  cold  weather  you  can  gather  them  up  for  several  days 
and  put  them  to  cook  in  cold  water,  and  when  done,  strain,  and  put 
aside  until  needed. 

Soup  will  be  as  good  the  second  day  as  the  first  if  heated  to  the  boil- 
ing point.  It  should  never  be  left  in  the  pot,  but  should  be  turned 
into  a  dish  or  shallow  pan,  and  set  aside  to  get  cold.  Never  cover  it 
up,  as  that  will  cause  it  to  turn  sour  very  quickly. 

Before  heating  a  second  time,  remove  all  the  fat  from  the  top. 
If  this  be  melted  in,  the  flavor  of  the  soup  wiU  certainly  be  spoiled. 

Thickened  soups  require  nearly  double  the  seasoning  used  for 
thin  soups  or  broth. 

Coloring  is  used  in  some  brown  soups,  the  chief  of  which  is  brown 
burnt  sugar,  which  is  known  as  caramel  by  French  cooks. 

Pounded  spinach  leaves  give  a  fine  green  color  to  soup.  Parsley, 
or  the  green  leaves  of  celery  put  in  soup,  will  serve  instead  of  spinach. 

Pound  a  large  handful  of  spinach  in  a  mortar,  then  tie  it  in  a  cloth, 
and  wring  out  all  the  juice ;  put  this  in  the  soup  you  wish  to  color  green 
five  minutes  before  taking  it  upo 


SOUPS. 


29 


Mock  turtle,  and  sometimes  veal  and  lamb  soups,  should  be  this 
color. 

Okras  gives  a  green  color  to  soup. 

To  color  soup  red,  skin  six  red  tomatoes,  squeeze  out  the  seeds, 
and  put  them  into  the  soup  with  the  other  vegetables— or  take  the 
juice  only,  as  directed  for  spinach. 

For  white  soups,  which  are  of  veal,  lamb  or  chicken,  none  but 
white  vegetables  are  used ;  rice,  pearl  barley,  vermicelli,  or  macaroni, 
for  thickening. 

Grated  carrot  gives  a  fine  amber  color  to  soup ;  it  must  be  put  in 
as  soon  as  the  soup  is  free  from  scum. 

Hotel  and  private-house  stock  is  quite  different. 

Hotels  use  meat  in  such  large  quanities  that  there  is  always  more 
or  less  trimmings  and  bones  of  meat  to  add  to  fresh  meats ;  that  makes 
very  strong  stock,  which  they  use  in  most  all  soups  and  gravies  and 
other  made  dishes. 

The  meat  from  which  soup  has  been  made  is  good  to  serve  cold 
thus :  Take  out  all  the  bones,  season  with  pepper  and  salt,  and  cat- 
sup, if  liked,  then  chop  it  small,  tie  it  in  a  cloth,  and  lay  it  between 
two  plates,  with  a  weight  on  the  upper  one ;  slice  it  thin  for  luncheon 
or  supper ;  or  make  sandwiches  of  it ;  or  make  a  hash  for  breakfast ; 
or  make  it  into  balls,  with  the  addition  of  a  little  wheat  flour  and  an 
egg,  and  serve  them  fried  in  fat,  or  boil  in  the  soup. 

An  agreeable  flavor  is  sometimes  imparted  to  soup  by  sticking 
some  cloves  into  the  meat  used  for  making  stock;  a  few  slices  of 
onions  fried  very  brown  in  butter  are  nice;  also  flour  browned  by 
simply  putting  it  into  a  saucepan  over  the  fire  and  stirring  it  con- 
stantly until  it  is  a  dark  brown. 

Clear  soups  must  be  perfectly  transparent,  and  thickened  soups 
about  the  consistency  of  cream.  When  soups  and  gravies  are  kept 
from  day  to  day  in  hot  weather,  they  should  be  warmed  up  every 
day,  and  put  into  fresh-scalded  pans  or  tureens,  and  placed  in  a  cool 
cellar.   In  temperate  weather,  every  other  day  may  be  sufficient. 

HERBS  AND  VEGETABLES  USED  IN  SOUPS. 

Of  vegetables  the  principal  ones  are  carrots,  tomatoes,  asparagus, 
green  peas,  okra,  macaroni,  green  corn,  beans,  rice,  vermicelli,  Scotch 
barley,  pearl  barley,  wheat  flour,  mushroom,  or  mushroom  catsup, 


30 


SOUPS. 


parsnips,  beetroot,  turnips,  leeks,  garlic,  shallots  and  onions;  sliced 
onions  fried  with  butter  and  flour  until  they  are  browned,  then  rubbed 
through  a  sieve,  are  excellent  to  heighten  the  color  and  flavor  of 
brown  sauces  and  soups.  The  herbs  usually  used  in  soups  are  pars- 
ley, common  thyme,  summer  savory,  knotted  marjoram,  and  other 
seasonings,  such  as  bay-leaves,  tarragon,  allspice,  cinnamon,  nutmeg, 
cloves,  mace,  black  and  white  pepper,  red  pepper,  lemon  peel  and 
juice,  orange  peel  and  juice.  The  latter  imparts  a  finer  flavor  and 
the  acid  much  milder.  These  materials,  with  wine,  and  the  various 
catsups,  combined  in  various  proportions,  are,  with  other  ingredients, 
made  into  almost  an  endless  variety  of  excellent  soups  and  gravies. 
Soups  that  are  intended  for  the  principal  part  of  a  meal  certainly 
ought  not  to  be  flavored  like  sauces,  which  are  only  intended  to  give 
relish  to  some  particular  dish. 

STOCK. 

Six  pounds  of  shin  of  beef,  or  six  pounds  of  knuckle  of  veal ;  any 
bones,  trimmings  of  poultry,  or  fresh  meat;  one-quarter  pound  of 
lean  bacon  or  ham,  two  ounces  of  butter,  two  large  onions,  each  stuck 
with  cloves;  one  turnip,  three  carrots,  one  head  of  celery,  two  ounces 
of  salt,  one-half  teaspoonful  of  whole  pepper,  one  large  blade  of 
mace,  one  bunch  of  savory  herbs  except  sage,  four  quarts  and  one- 
half -pint  of  cold  water. 

Cut  up  the  meat  and  bacon,  or  ham,  into  pieces  of  about  three 
inches  square ;  break  the  bones  into  small  pieces,  rub  the  butter  on 
the  bottom  of  the  stewpan ;  put  in  one-half  a  pint  of  water,  the  broken 
bones,  then  meat  and  all  other  ingredients.  Cover  the  stewpan, 
and  place  it  on  a  sharp  fire,  occasionally  stirring  its  contents.  When 
the  bottom  of  the  pan  becomes  covered  with  a  pale,  jelly-like  sub- 
stance, add  the  four  quarts  of  cold  water,  and  simmer  very  gently 
for  five  or  six  hours.  As  we  have  said  before,  do  not  let  it  boil 
quickly.  When  nearly  cooked,  throw  in  a  tablespoonful  of  salt  to 
assist  the  scum  to  rise.  Eemove  every  particle  of  scum  whilst  it  is 
doing,  and  strain  it  through  a  fine  hair  sieve ;  when  cool  remove  all 
grease.    This  stock  will  keep  for  many  days  in  cold  weather. 

Stock  is  the  basis  of  many  of  the  soups  afterwards  mentioned,  and 
this  will  be  found  quite  strong  enough  for  ordinary  purposes.  Keep 
it  in  small  jars,  in  a  cool  place.    It  makes  a  good  gravy  for  hash 


FRANCES  FOLSOM  CLEVELAND. 


SOUPS. 


31 


meats ;  one  tablespoonf ul  of  it  is  sufficient  to  impart  a  fine  flavor  to  a 
dish  of  macaroni  and  various  other  dishes.  Good  soups  of  various 
kinds  are  made  from  it  at  short  notice;  slice  off  a  portion  of  the  jelly, 
add  water,  and  whatever  vegetables  and  thickening  preferred.  It  is 
best  to  partly  cook  the  vegetables  before  adding  to  the  stock,  as  much 
boiling  injures  the  flavoring  of  the  soup.  Season  and  boil  a  few 
moments  and  serve  hot. 

WHITE  STOCK. 

White  stock  is  used  in  the  preparation  of  white  soups,  and  is  made 
by  boiling  six  pounds  of  a  knuckle  of  veal,  cut  up  in  small  pieces, 
poultry  trimmings,  and  four  slices  of  lean  ham.  Proceed  according 
to  directions  given  in  Stock^,  on  opposite  page. 

TO  CLARIFY  STOCK. 

Place  the  stock  in  a  clean  saucepan,  set  it  over  a  brisk  fire.  When 
boiling,  add  the  white  of  one  egg  to  each  quart  of  stock,  proceeding  as 
follows :  beat  the  whites  of  the  eggs  up  well  in  a  little  water ;  then  add 
a  little  hot  stock ;  beat  to  a  froth  and  pour  gradually  into  the  pot ;  then 
beat  the  whole  hard  and  long ;  allow  it  to  boil  up  once,  and  immedi- 
ately remove  and  strain  through  a  thin  flannel  cloth. 

BEEF  SOUP. 

Select  a  small  shin  of  beef  of  moderate  size,  crack  the  bone  in 
small  pieces,  wash  and  place  it  in  a  kettle  to  boil,  with  five  or  six 
quarts  of  cold  water.  Let  it  boil  about  two  hours,  or  until  it  begins  to 
get  tender,  then  season  it  with  a  tablespoonful  of  salt,  and  a  tea- 
spoonful  of  pepper ;  boil  it  one  hour  longer,  then  add  to  it  one  carrot, 
two  turnips,  two  tablespoonfuls  of  rice  or  pearl  barley,  one  head  of 
celery,  and  a  teaspoonf ul  of  summer  savory  powdered  fine ;  the  vege- 
tables to  be  minced  up  in  small  pieces  like  dice.  After  these  ingredi- 
ents have  boiled  a  quarter  of  an  hour,  put  in  two  potatoes  cut  up  in 
small  pieces,  let  it  boil  half  an  hour  longer;  take  the  meat  from  the 
soup,  and  if  intended  to  be  served  with  it,  take  out  the  bones  and  lay 
it  closely  and  neatly  on  a  dish,  and  garnish  with  sprigs  of  parsley. 

Serve  made  mustard  and  catsup  with  it.  It  is  very  nice  pressed 
and  eaten  cold  with  mustard  and  vinegar,  or  catsup.  Pour  hours  are 
required  for  making  this  soup.    Should  any  remain  over  the  first  day, 


32 


SOUPS. 


it  may  be  heated,  with  the  addition  of  a  little  boiling  water,  and 
served  again.  Some  fancy  a  glass  of  brown  sherry  added  just  before 
being  served.    Serve  very  hot. 

VEAL  SOUP.  (Excellent.) 

Put  a  knuckle  of  veal  into  three  quarts  of  cold  water,  with  a  small 
quantity  of  salt,  and  one  small  tablespoonful  of  uncooked  rice.  Boil 
slowly,  hardly  above  simmering,  four  hours,  when  the  liquor  should 
be  reduced  to  half  the  usual  quantity ;  remove  from  the  fire.  Into  the 
tureen  put  the  yolk  of  one  egg,  and  stir  well  into  it  a  teacupful  of 
cream,  or,  in  hot  weather,  new  milk ;  add  a  piece  of  butter  the  size  of 
a  hickory  nut ;  on  this  strain  the  soup,  boiling  hot,  stirring  all  the 
time.   Just  at  the  last,  beat  it  well  for  a  minute. 

SCOTCH  MUTTON  BROTH. 

Six  pounds  neck  of  mutton,  three  quarts  water,  five  carrots,  five 
turnips,  two  onions,  four  tablespoonfuls  barley,  a  little  salt.  Soak 
mutton  in  w^ater  for  an  hour,  cut  off  scrag,  and  put  it  in  stewpan  with 
three  quarts  of  water.  As  soon  as  it  boils,  skim  well,  and  then  sim- 
mer for  one  and  one-half  hours.  Cut  best  end  of  mutton  into  cutlets, 
dividing  it  with  two  bones  in  each ;  take  off  nearly  all  fat  before  you 
put  it  into  broth;  skim  the  moment  the  meat  boils,  and  every  ten 
minutes  afterwards ;  add  carrots,  turnips  and  onions,  all  cut  into  two 
or  three  pieces,  then  put  them  into  soup  soon  enough  to  be  thoroughly 
done ;  stir  in  barley ;  add  salt  to  taste ;  let  all  stew  together  for  three 
and  one-half  hours;  about  one-half  hour  before  sending  it  to  table, 
put  in  little  chopped  parsley  and  serve. 

Cut  the  meat  off  the  scrag  into  small  pieces,  and  send  it  to  table  in 
the  tureen  with  the  soup.  The  other  half  of  the  mutton  should  be 
served  on  a  separate  dish,  with  whole  turnips  boiled  and  laid  roimd 
it.   Many  persons  are  fond  of  mutton  that  has  been  boiled  in  soup. 

You  may  thicken  the  soup  with  rice  or  barley  that  has  first  been 
soaked  in  cold  water,  or  with  green  peas,  or  with  young  com,  cut  down 
from  the  cob,  or  with  tomatoes,  scalded,  peeled  and  cut  into  pieces. 

GAME  SOUP. 

Two  GROUSE  or  partridges,  or,  if  you  have  neither,  use  a  pair  of 
rabbits;  half  a  pound  of  lean  ham;  two  medium-sized  onions;  one 


SOUPS. 


33 


pound  of  lean  beef;  fried  bread ;  butter  for  frying;  pepper,  salt  and 
two  stalks  of  white  celery  cut  into  inch  lengths;  three  quarts  of 
water. 

Joint  your  game  neatly ;  cut  the  ham  and  onions  into  small  pieces, 
fry  all  in  butter  to  a  light  brown.  Put  into  a  soup-pot  with  the  beef, 
cut  into  strips,  add  a  little  pepper.  Pour  on  the  w^ater ;  heat  slowly, 
and  stew  gently  two  hours.  Take  out  the  pieces  of  bird,  and  cover 
in  a  bowl ;  cook  the  soup  an  hour  longer ;  strain ;  cool ;  drop  in  the 
celery  and  simmer  ten  minutes.  Pour  upon  fried  bread  in  the 
tureen. 

Venison  soup  made  the  same,  with  the  addition  of  a  tablespoonful 
of  brown  flour  wet  into  a  paste  with  cold  water,  adding  a  tablespoon- 
ful of  catsup,  Worcestershire,  or  other  pungent  sauce,  and  a  glass  of 
Madeira  or  brown  sherry. 

CONSOMME  SOUP. 

Take  good  strong  stock  (see  pages  27  and  30),  remove  all  fat  from 
the  surface,  and  for  each  quart  of  the  stock  allow  the  white  and  shell 
of  one  egg  and  a  tablespoonful  of  water,  well  whipped  together. 
Pour  this  mixture  into  a  saucepan  containing  the  stock ;  place  it  over 
the  fire  and  heat  the  contents  gradually,  stirring  often  to  prevent  the 
egg  from  sticking  to  the  bottom  of  the  saucepan.  Allow  it  to  boil 
gently  until  the  stock  looks  perfectly  clear  under  the  egg,  which  will 
rise  and  float  upon  the  surface  in  the  form  of  a  thick  white  scum. 
Now  remove  it  and  pour  it  into  a  folded  towel  laid  in  a  colander  set 
over  an  earthen  bowl,  allowing  it  to  run  through  without  moving  or 
squeezing  it.  Season  with  more  salt  if  needed,  and  quickly  serve 
very  hot.    This  should  be  a  clear  amber  color. 

JULIENNE  SOUP. 

Cut  carrots  and  turnips  into  quarter-inch  pieces  the  shape  of  dice ; 
also  celery  into  thin  slices.  Cover  them  with  boiling  water;  add  a 
teaspoonful  of  salt,  half  a  teaspoonful  pepper,  and  cook  imtil  soft. 
In  another  saucepan  have  two  quarts  of  boiling  stock  (see  pages  27 
and  30),  to  which  add  the  cooked  vegetables,  the  water  and  more  sea- 
soning if  necessary.    Serve  hot. 

In  the  spring  and  summer  season  use  asparagus,  peas  and  string 
beans— all  cut  into  small  uniform  thicknesSo 


84 


SOUPS. 


CREAM  OF  SPINACH. 

Pick,  wash  and  boil  enougli  spinach  to  measure  a  pint,  when 
cooked,  chopped  and  pounded  into  a  soft  paste.  Put  it  into  a  stew- 
pan  with  four  ounces  of  fresh  butter,  a  little  grated  nutmeg,  a  tea- 
spoonful  of  salt.  Cook  and  stir  it  about  ten  minutes.  Add  to  this 
two  quarts  of  strong  stock  (see  pages  27  and  30)  ;  let  boil  up,  then  rub 
it  through  a  strainer.  Set  it  over  the  fire  again,  and,  when  on  the 
point  of  boiling,  mix  with  it  a  tablespoonful  of  butter,  and  a  tea- 
spoonful  of  granulated  sugar. 

CHICKEN  CREAM  SOUP. 

An  old  chicken  for  soup  is  much  the  best.  Cut  it  up  into  quarters, 
put  it  into  a  soup  kettle  with  half  a  pound  of  corned  ham,  and  an 
onion ;  add  four  quarts  of  cold  water.  Bring  slowly  to  a  gentle  boil, 
and  keep  this  up  until  the  liquid  has  diminished  one-third,  and  the 
meat  drops  from  the  bones ;  then  add  half  a  cup  of  rice.  Season  with 
salt,  pepper  and  a  bunch  of  chopped  parsley. 

Cook  slowly  until  the  rice  is  tender,  then  the  meat  should  be  taken 
out.  Now  stir  in  two  cups  of  rich  milk  thickened  with  a  little  flour. 
The  chicken  could  be  fried  in  a  spoonful  of  butter  and  a  gravy  made, 
reserving  some  of  the  white  part  of  the  meat,  chopping  it  and  adding 
it  to  the  soup. 

PLAIN  ECONOMICAL  SOUP. 

Take  a  cold  roast-beef  bone,  pieces  of  beefsteak,  the  rack  of  a  cold 
turkey  or  chicken.  Put  them  into  a  pot  with  three  or  four  quarts  of 
water,  two  carrots,  three  turnips,  one  onion,  a  few  cloves,  pepper  and 
salt.  Boil  the  whole  gently  four  hours ;  then  strain  it  through  a  col- 
ander, mashing  the  vegetables  so  that  they  will  all  pass  through. 
Skim  off  the  fat,  and  return  the  soup  to  the  pot.  Mix  one  tablespoon- 
ful of  flour  with  two  of  water,  stir  it  into  the  soup  and  boil  the  whole 
ten  minutes.    Serve  this  soup  vd.th  sippits  of  toast. 

Sippits  are  bits  of  dry  toast  cut  into  a  triangular  form. 

A  seasonable  dish  about  the  holidays. 

OX-TAIL  SOUP. 

Two  ox-tails,  two  slices  of  ham,  one  ounce  of  butter,  two  carrots, 
two  turnips,  three  onions,  one  leek,  one  head  of  celery,  one  bunch  of 
savory  herbs,  pepper,  a  tablespoonful  of  salt,  two  tablespoonfuls  of 
catsup,  one-half  glass  of  port  wine,  three  quarts  of  water. 


EDITH  CAREW  ROOSEVELT. 


SOUPS. 


35 


Cut  up  the  tails,  separating  them  at  the  joints ;  wash  them,  and  put 
them  in  a  stewpan  with  the  butter.  Cut  the  vegetables  in  slices  and 
add  them  with  the  herbs.  Put  in  one-half  pint  of  water,  and  stir  it 
over  a  quick  fire  till  the  juices  are  drawn.  Fill  up  the  stewpan  with 
water,  and,  when  boiling,  add  the  salt.  Skim  well,  and  simmer  very 
gently  for  four  hours,  or  until  the  tails  are  tender.  Take  them  out, 
skim  and  strain  the  soup,  thicken  with  flour^  and  flavor  with  the  catsup 
and  port  wine.  Put  back  the  tails,  simmer  for  five  minutes  and  serve. 

Another  way  to  make  an  appetizing  ox-tail  soup.  You  should  be- 
gin to  make  it  the  day  before  you  wish  to  eat  the  soup.  Take  two 
tails,  wash  clean,  and  put  in  a  kettle  with  nearly  a  gallon  of  cold  water ; 
add  a  small  handful  of  salt ;  when  the  meat  is  well  cooked,  take  out 
the  bones.  Let  this  stand  in  a  cool  room,  covered,  and  next  day, 
about  an  hour  and  a  half  before  dinner,  skim  off  the  crust  or  cake  of 
fat  which  has  risen  to  the  top.  Add  a  little  onion,  carrot,  or  any  veg- 
etables you  choose,  chopping  them  fine  first ;  summer  savory  may  also 
be  added. 

CORN  SOUP. 

Cut  the  com  from  the  cob,  and  boil  the  cobs  in  water  for  at  least 
an  hour,  then  add  the  grains,  and  boil  until  they  are  thoroughly  done; 
put  one  dozen  ears  of  corn  to  a  gallon  of  water,  which  will  be  reduced 
to  three  quarts  by  the  time  the  soup  is  done ;  then  pour  on  a  pint  of 
new  milk,  two  well-beaten  eggs,  salt  and  pepper  to  your  taste ;  con- 
tinue the  boiling  a  while  longer,  and  stir  in,  to  season  and  thicken  it 
a  little,  a  tablespoonf  ul  of  good  butter  rubbed  up  with  two  tablespoon- 
f  uls  of  flour.  Corn  soup  may  also  be  made  nicely  with  water  in  which 
a  pair  of  grown  fowls  have  been  boiled  or  parboiled,  instead  of  hav- 
ing plain  water  for  the  foundation. 

SPLIT  PEA  SOUP.  No.le 

Wash  well  a  pint  of  split  peas  and  cover  them  well  with  cold  water, 
adding  a  third  of  a  teaspoonf ul  of  soda ;  let  them  remain  in  it  over 
night  to  swell.  In  the  morning  put  them  in  a  kettle  with  a  close  fit- 
ting cover.  Pour  over  them  three  quarts  of  cold  water,  adding  half 
a  pound  of  lean  ham  or  bacon  cut  into  slices  or  pieces;  also  a  tea- 
spoonful  of  salt  and  a  little  pepper,  and  some  celery  chopped  fine. 
When  the  soup  begins  to  boil,  skim  the  froth  from  the  surface.  Cook 
slowly  from  three  to  four  hours,  stirring  occasionally  tiU  the  peas  are 


36 


SOUPS. 


all  dissolved,  adding  a  little  more  boiling  water  to  keep  up  the  quan- 
tity as  it  boils  away.  Strain  through  a  colander,  and  leave  out  the 
meat.  It  should  be  quite  quick.  Serve  with  small  squares  of  toasted 
bread,  cut  up  and  added.  If  not  rich  enough,  add  a  small  piece  of 
butter. 

CREAM  OF  ASPARAGUS. 

For  making  two  quarts  of  soup,  use  two  bundles  of  fresh  aspara- 
gus. Cut  the  tops  from  one  of  the  bunches  and  cook  them  twenty 
minutes  in  salted  water^  enough  to  cover  them.  Cook  the  remainder 
of  the  asparagus  about  twenty  minutes  in  a  quart  of  stock  or  water. 
Cut  an  onion  into  thin  slices  and  fry  in  three  tablespoonf uls  of  butter 
ten  minutes,  being  careful  not  to  scorch  it;  then  add  the  asparagus 
that  has  been  boiled  in  the  stock ;  cook  this  five  minutes,  stirring  con- 
stantly; then  add  three  tablespoonf  uls  of  dissolved  flour,  cook  five 
minutes  longer.  Turn  this  mixture  into  the  boiling  stock  and  boil 
twenty  minutes.  Eub  through  a  sieve ;  add  the  miJ.^  and  cream  and 
the  asparagus  heads.  If  water  is  used  in  place  of  stock,  use  all  cream. 

GREEN  PEA  SOUR 

Wash  a  small  quarter  of  lamb  in  cold  water,  and  put  it  into  a 
soup-pot  with  six  quarts  of  cold  water;  add  to  it  two  tablespoonf  uls 
of  salt,  and  set  it  over  a  moderate  firC'— let  it  boil  gently  for  two 
hours,  then  skim  it  clear ;  add  a  quart  of  shelled  peas,  and  a  teaspoon- 
f ul  of  pepper ;  cover  it,  and  let  it  boil  for  half  an  hour ;  then  having 
scraped  the  skins  from  a  quart  of  small  young  potatoes,  add  them  to 
•the  soup;  cover  the  pot  and  let  it  boil  for  half  an  hour  longer;  work 
quarter  of  a  pound  of  butter  and  a  dessert-spoonful  of  flour  together, 
and  add  them  to  the  soup  ten  or  twelve  minutes  before  taking  it  ofl 
the  fire. 

Serve  the  meat  on  a  dish  with  parsley  sauce  over  it,  and  the  soup 
in  a  tureeUo 

DRIED  BEAN  SOUR 

Put  two  quarts  of  dried  white  beans  to  soak  the  night  before  you 
make  the  soup,  which  should  be  put  on  as  early  in  the  day  as  possible. 

Take  two  pounds  of  the  lean  of  fresh  beef —the  coarse  pieces  will 
do.  Cut  them  up  and  put  them  into  your  soup-pot  with  the  bones  be- 
longing to  them  (which  should  be  broken  in  pieces),  and  a  pound  of 
lean  bacon,  cut  very  small.   If  you  have  the  remains  of  a  piece  of  beef 


SOUPS. 


37 


that  has  been  roasted  the  day  before,  and  so  much  nnder-done  that 
the  juices  remain  in  it,  you  may  put  it  into  the  pot  and  its  bones  along 
with  it.  Season  the  meat  with  pepper  only,  and  pour  on  it  six  quarts 
of  water.  As  soon  as  it  boils,  take  off  the  scum,  and  put  in  the  beans 
(having  first  drained  them)  and  a  head  of  celery  cut  small,  or  a  table- 
spoonful  of  pounded  celery  seed.  Boil  it  slowly  till  the  meat  is  done 
to  shreds,  and  the  beans  all  dissolved.  Then  strain  it  through  a  col- 
ander into  the  tureen,  and  put  into  it  small  squares  of  toasted  bread 
with  the  crust  cut  off. 

TURTLE  SOUP  FROM  BEANS. 

Scab:  over  night  one  quart  of  black  beans ;  next  day  boil  them  in 
the  proper  quantity  of  water,  say  a  gallon,  then  diiD  the  beans  out  of 
the  pot  and  strain  them  through  a  colander.  Then  return  the  flour  of 
the  beans,  thus  pressed,  into  the  pot  in  which  they  were  boiled.  Tie 
up  in  a  thin  cloth  some  thyme,  a  teaspoonful  of  summer  savory  and 
parsley,  and  let  it  boil  in  the  mixture.  Add  a  tablespoonf ul  of  cold 
butter,  salt  and  pepper.  Have  ready  four  hard-boiled  yolks  of  eggs 
quartered,  and  a  few  force  meat  balls;  add  this  to  the  soup  with  a 
sliced  lemon,  and  half  a  glass  of  wine  just  before  serving  the  soup. 

This  approaches  so  near  in  flavor  to  the  real  turtle  soup  that  few 
are  able  to  distinguish  the  difference. 

PHILADELPHIA  PEPPER  POT. 

Put  two  pounds  of  tripe  and  four  calves'  feet  into  the  soup-pot 
and  cover  them  with  cold  water;  add  a  red  pepper,  and  boil  closely 
until  the  calves'  feet  are  boiled  very  tender;  take  out  the  meat,  skim 
the  liquid,  stir  it,  cut  the  tripe  into  small  pieces,  and  put  it  back  into 
the  liquid ;  if  there  is  not  enough  liquid,  add  boiling  water ;  add  half 
a  teaspoonful  of  sweet  marjoram,  sweet  basil,  and  thyme,  two  sliced 
onions,  sliced  potatoes,  salt.  When  the  vegetables  have  boiled  until 
almost  tender,  add  a  piece  of  butter  rolled  in  flour,  drop  in  some  egg 
balls,  and  boil  fifteen  minutes  more.   Take  up  and  serve  hot. 

SQUIRREL  SOUP. 

Wash  and  quarter  three  or  four  good  sized  squirrels;  put  them 
on,  with  a  smaU  tablespoonful  of  salt,  directly  after  breakfast,  in  a 
gaUon  of  cold  water.    Cover  the  pot  close,  and  set  it  on  the  back  part 


38 


SOUPS. 


of  tlie  stove  to  simmer  gently,  not  boil.  Add  vegetables  just  tEe 
same  as  you  do  in  case  of  other  meat  soups  in  the  summer  season,  but 
especially  good  will  you  find  corn,  Irish  potatoes,  tomatoes  and  Lima 
beans.  Strain  the  soup  through  a  coarse  colander  when  the  meat  has 
boiled  to  shreds,  so  as  to  get  rid  of  the  squirrels'  troublesome  little 
bones.  Then  return  to  the  pot,  and  after  boiling  a  while  longer, 
thicken  with  a  piece  of  butter  rubbed  in  flour.  Celery  and  parsley 
leaves  chopped  up  are  also  considered  an  improvement  by  many. 
Toast  two  slices  of  bread,  cut  them  into  dice  one-half  inch  square, 
fry  them  in  butter,  put  them  into  the  bottom  of  your  tureen,  and  then 
pour  the  soup  boiling  hot  upon  them.    Very  good. 

TOMATO  SOUP.    No.  1. 

Place  in  a  kettle  four  pounds  of  beef.  Pour  over  it  one  gallon  of 
cold  water.  Let  the  meat  and  water  boil  slowly  for  three  hours,  or 
until  the  liquid  is  reduced  to  about  one-half.  Eemove  the  meat  and 
put  into  the  broth  a  quart  of  tomatoes,  and  one  chopped  onion;  salt 
and  pepper  to  taste.  A  teaspoonf  ul  of  flour  should  be  dissolved  and 
stirred  in,  then  allowed  to  boil  half  an  hour  longer.  Strain  and  serve 
hot.    Canned  tomatoes  in  place  of  fresh  ones  may  be  used. 

TOMATO  SOUP.   No.  2. 

Plage  over  the  fire  a  quart  of  peeled  tomatoes,  stew  them  soft  with 
a  pinch  of  soda.  Strain  it  so  that  no  seeds  remain,  set  it  over  the  fire 
again,  and  add  a  quart  of  hot  boiled  milk ;  season  with  salt  and  pep- 
per, a  piece  of  butter  the  size  of  an  egg,  add  three  tablespoonfuls  of 
rolled  cracker,  and  serve  hot.  Canned  tomatoes  may  be  used  in  place 
of  fresh  ones. 

TOMATO  SOUP.    No.  3. 

Peel  two  quarts  oi  tomatoes,  boil  them  in  a  saucepan  with  an 
onion,  and  other  soup  vegetables ;  strain  and  add  a  level  tablespoonf ul 
of  flour  dissolved  in  a  third  of  a  cup  of  melted  butter ;  add  pepper  and 
salt.  Serve  very  hot  over  little  squares  of  bread  fried  brown  and 
crisp  in  butter. 

An  excellent  addition  to  a  cold  meat  lunche 

MULLAGATAWNY  SOUR    (As  made  in  India.) 

Cut  four  onions,  one  carrot,  two  turnips,  and  one  head  of  celery 
into  three  quarts  of  liquor,  in  which  one  or  two  fowls  have  been. 


SOUPS. 


39 


Boiled ;  keep  it  over  a  brisk  fire  till  it  boils,  then  place  it  on  a  comer 
of  the  fire,  and  let  it  simmer  twenty  minutes;  add  one  tablespoonful 
of  currie  powder,  and  one  tablespoonful  of  flour;  mix  the  whole  well 
together,  and  let  it  boil  three  minutes ;  pass  it  through  a  colander ; 
serve  with  pieces  of  roast  chicken  in  it ;  add  boiled  rice  in  a  separate 
dish.  It  must  be  of  good  yellow  color,  and  not  too  thick.  If  you 
find  it  too  thick,  add  a  little  boiling  water  and  a  teaspoonf ul  of  sugar. 
Half  veal  and  half  chicken  answers  as  well. 

A  dish  of  rice,  to  be  served  separately  with  this  soup,  must  be 
thus  prepared :  put  three  pints  of  water  in  a  saucepan  and  one  table- 
spoonful of  salt ;  let  this  boil.  Wash  well,  in  three  waters,  half  a 
pound  of  rice ;  strain  it,  and  put  it  into  the  boiling  water  in  sauce- 
pan. After  it  has  come  to  the  boil— which  it  will  do  in  about  two 
minutes —let  it  boil  twenty  minutes;  strain  it  through  a  colander, 
and  pour  over  it  two  quarts  of  cold  water.  This  will  separate  the 
grains  of  rice.  Put  it  back  in  the  saucepan,  and  place  it  near  the 
fire  uatil  hot  enough  to  send  to  the  table.  This  is  also  the  proper 
way  to  boil  rice  for  curries.  If  these  directions  are  strictly  carried 
out  every  grain  of  the  rice  will  separate,  and  be  thoroughly  cooked. 

MOCK  TURTLE  SOUP,  OF  CALF^S  HEAD. 

Scald  a  well-cleansed  calf's  head,  remove  the  brain,  tie  it  up  in  a 
cloth,  and  boil  an  hour,  or  until  the  meat  will  easily  slip  from  the 
bone ;  take  out,  save  the  broth ;  cut  it  in  small  square  pieces,  and 
throw  them  into  cold  water;  when  cool,  put  it  in  a  stewpan,  and 
cover  with  some  of  the  broth ;  let  it  boil  until  quite  tender,  and  set 
aside. 

In  another  stewpan  melt  some  butter,  and  in  it  put  a  quarter  of  a 
pound  of  lean  ham,  cut  smaU,  with  fine  herbs  to  taste ;  also  parsley 
and  one  onion ;  add  about  a  pint  of  the  broth ;  let  it  simmer  for  two 
hours,  and  then  dredge  in  a  small  quantity  of  fiour ;  now  add  the  re- 
mainder of  the  broth,  and  a  quarter  bottle  of  Madeira  or  sherry ;  let 
aU  stew  quietly  for  ten  minutes  and  rub  it  through  a  medium  sieve ; 
add  the  calf's  head,  season  with  a  very  little  cayenne  pepper,  a  little 
salt,  the  juice  of  one  lemon,  and,  if  desired,  a  quarter  teaspoonful 
pounded  mace  and  a  dessert-spoon  sugar. 

Having  previously  prepared  force  meat  balls,  add  them  to  the  soup, 
and  five  minutes  after  serve  hot. 


40 


SOUPS. 


GREEN  TURTLE  SOUP. 

One  turtle,  two  onions,  a  bunch  of  sweet  herbs,  juice  of  one  lemon, 
five  quarts  of  water,  a  glass  of  Madeira. 

After  removing  the  entrails,  cut  up  the  coarser  parts  of  the  turtle 
meat  and  bones.  Add  four  quarts  of  water,  and  stew  four  hours  with 
the  herbs,  onions,  pepper  and  salt.  Stew  very  slowly,  do  not  let  it 
cease  boiling  during  this  time.  At  the  end  of  four  hours  strain  the 
soup,  and  add  the  finer  parts  of  the  turtle  and  the  green  fat,  which  has 
been  simmered  one  hour  in  two  quarts  of  water.  Thicken  with  brown 
flour ;  return  to  the  soup-pot,  and  simmer  gently  for  an  hour  longer. 
If  there  are  eggs  in  the  turtle,  boil  them  in  a  separate  vessel  for  four 
hours,  and  throw  into  the  soup  before  taking  up.  If  not,  put  in  force 
meat  balls ;  then  the  juice  of  the  lemon,  and  the  wine ;  beat  up  at  once 
and  pour  out. 

Some  cooks  add  the  finer  meat  before  straining,  boiling  all  together 
five  hours;  then  strain,  thicken  and  put  in  the  green  fat,  cut  into 
lumps  an  inch  long.  This  makes  a  handsomer  soup  than  if  the  meat 
is  left  in. 

Green  turtle  can  now  be  purchased  preserved  in  air-tight  cans. 

Force  Meat  Balls  for  the  Alove.—Six  tablespoonfuls  of  turtle  meat 
chopped  very  fine.  Eub  to  a  paste,  with  the  yolk  of  two  hard-boiled 
eggs,  a  tablespoonf ul  of  butter,  and,  if  convenient,  a  little  oyster  liquor. 
Season  with  cayenne,  mace,  half  a  teaspoonful  of  white  sugar  and  a 
pinch  of  salt.  Bind  all  with  a  well-beaten  egg ;  shape  into  small  balls; 
dip  in  egg,  then  powdered  cracker;  fry  in  butter,  and  drop  into  the 
soup  when  it  is  served. 

MACARONI  SOUP. 

To  a  rich  beef  or  other  soup,  in  which  there  is  no  seasoning  other 
than  pepper  or  salt,  take  half  a  pound  of  small  pipe  macaroni,  boil 
it  in  clear  water  until  it  is  tender,  then  drain  it  and  cut  it  in  pieces 
of  an  inch  length ;  boil  it  for  fifteen  minutes  in  the  soup  and  serve. 

TURKEY  SOUP. 

Take  the  turkey  bones  and  boil  three-quarters  of  an  hour  in  water 
enough  to  cover  them ;  add  a  little  summer  savory  and  celery  chopped 
fine.   Just  before  serving,  thicken  with  a  little  flour  (browned),  and 


SOUPS-SOUPS  WITHOUT  MEAT.  41 


season  witH  pepper,  salt  and  a  small  piece  of  butter.  This  is  a  cheap 
but  good  soup,  using  the  remains  of  cold  turkey  which,  might  other- 
wise be  thrown  away. 

GUMBO  OR  OKRA  SOUP. 

Fey  out  the  fat  of  a  slice  of  bacon  or  fat  ham,  drain  it  off,  and  in 
it  fry  the  slices  of  a  large  onion  brown;  scald,  peel  and  cut  up  two 
quarts  fresh  tomatoes,  when  in  season  (use  canned  tomatoes  other- 
wise), and  cut  thin  one  quart  okra;  put  them,  together  with  a  little 
chopped  parsley,  in  a  stew-kettle  with  about  three  quarts  of  hot  broth 
of  any  kind ;  cook  slowly  for  three  hours,  season  with  salt  and  pep- 
per.   Serve  hot. 

In  chicken  broth  the  same  quantity  of  okra  pods,  used  for  thicken- 
ing instead  of  tomatoes,  forms  a  chicken  gumbo  soup. 

TAPIOCA  CREAM  SOUP. 

One  quart  of  white  stock ;  one  pint  of  cream  or  milk ;  one  onion ; 
two  stalks  celery ;  one-third  of  a  cupful  of  tapioca ;  two  cupf uls  of  cold 
water ;  one  tablespoonf ul  of  butter ;  a  small  piece  of  mace ;  salt,  pep- 
per. Wash  the  tapioca  and  soak  over  night  in  cold  water.  Cook  it 
and  the  stock  together  very  gently  for  one  hour.  Cut-the  onion  and 
celery  into  small  pieces,  and  put  on  to  cook  for  twenty  minutes  with 
the  milk  and  mace.  Strain  on  the  tapioca  aind  stock.  Season  with 
salt  and  pepper,  add  butter  and  serve. 


SOUPS  WITHOUT  MEAT- 
ONION  SOUP. 

One  quart  of  milk,  six  large  onions,  yolks  of  four  eggs,  three  table- 
spoonfuls  of  butter,  a  large  one  of  flour,  one  cup  full  of  cream,  salt, 
pepper.  Put  the  butter  in  a  frying  pan.  Cut  the  onions  into  thin 
slices  and  drop  in  the  butter.  Stir  until  they  begin  to  cook;  then 
cover  tight  and  set  back  where  they  will  simmer,  but  not  burn,  for 
half  an  hour.  Now  put  the  milk  on  to  boil,  and  then  add  the  dry  flour 
to  the  onions  and  stir  constantly  for  three  minutes  over  the  fire ;  then 
turn  the  mixture  into  the  milk  and  cook  fifteen  minutes.   Rub  the 


42 


SOUPS  WITHOUT  MEAT. 


soup  through  a  strainer,  return  to  the  fire,  season  with  salt  and  pep- 
per. Beat  the  yolks  of  the  eggs  well,  add  the  cream  to  them  and  stir 
into  the  soup.  Cook  three  minutes,  stirring  constantly.  If  you  have 
no  cream,  use  milk,  in  which  case  add  a  tablespoonful  of  butter  at 
the  same  time.  Pour  over  fried  croutons  in  a  soup  tureen. 
This  is  a  refreshing  dish  when  one  is  f atigued» 

WINTER  VEGETABLE  SOUP. 

Scrape  and  slice  three  turnips  and  three  carrots  and  peel  three 
onions,  and  fry  all  with  a  little  butter  until  a  light  yellow ;  add  a  bunch 
of  celery  and  three  or  four  leeks  cut  in  pieces ;  stir  and  fry  all  the  in- 
gredients for  six  minutes ;  when  fried,  add  one  clove  of  garlic,  two 
stalks  of  parsley,  two  cloves,  salt,  pepper  and  a  little  grated  nutmeg ; 
cover  with  three  quarts  of  water  and  simmer  for  three  hours,  taking 
off  the  scum  carefully.  Strain  and  use.  Croutons,  vermicelli,  Italian 
pastes,  or  rice  may  be  added. 

VERMICELLI  SOUP. 

Swell  quarter  of  a  pound  of  vermicelli  in  a  quart  of  warm  water, 
then  add  it  to  a  good  beef,  veal,  lamb,  or  chicken  soup  or  broth,  with 
quarter  of  a  pound  of  sweet  butter;  let  the  soup  boil  for  fifteen 
minutes  after  it  is  added. 

SWISS  WHITE  SOUP. 

A  suFFidEN-T  quantity  of  broth  for  six  people ;  boil  it ;  beat  up 
three  eggs  well,  two  spoonfuls  of  flour,  one  cup  milk ;  pour  these  grad- 
ually through  a  sieve  into  the  boiling  soup ;  salt  and  pepper. 

SPRING  VEGETABLE  SOUP. 

Half  pint  green  peas,  two  shredded  lettuces,  one  onion,  a  small 
bunch  of  parsley,  two  ounces  butter,  the  yolks  of  three  eggs,  one  pint 
of  water,  one  and  a  half  quarts  of  soup  stock.  Put  in  a  stewpan  the 
lettuce,  onion,  parsley  and  butter,  with  one  pint  of  water,  and  let 
them  simmer  till  tender.  Season  with  salt  and  pepper.  When  done, 
strain  off  the  vegetables,  and  put  two-thirds  of  the  liquor  with  the 
stock.  Beat  up  the  yolks  of  the  eggs  with  the  other  third,  toss  it  over 
the  fire,  and  at  the  moment  of  serving  add  this  with  the  vegetables  to 
the  strained-off  soup. 


SOVPS  WITHOUT  MEAT. 


43 


CELERY  SOUP. 

Celery  soup  may  be  made  with  white  stock.  Cut  down  the  white 
of  half  a  dozen  heads  of  celery  into  little  pieces  and  boil  it  in  four 
pints  of  white  stock,  with  a  quarter  of  a  pound  of  lean  ham  and  two 
ounces  of  butter.  Simmer  gently  for  a  full  hour,  then  strain  through 
a  sieve,  return  the  liquor  to  the  pan,  and  stir  in  a  few  spoonfuls  of 
cream  with  great  care.  Serve  with  toasted  bread,  and  if  liked, 
thicken  with  a  little  flour.   Season  to  taste. 

IRISH  POTATO  SOUP. 

Peel  and  boil  eight  medium-sized  potatoes  with  a  large  onion 
sliced,  some  herbs,  salt  and  pepper ;  press  all  through  a  colander ;  then 
thin  it  with  rich  milk  and  add  a  lump  of  butter,  more  seasoning,  if 
necessary;  let  it  heat  well  and  serve  hot. 

PEA  SOUP. 

Put  a  quart  of  dried  peas  into  five  quarts  of  water ;  boil  for  four 
hours;  then  add  three  or  four  large  onions,  two  heads  of  celery,  a 
carrot,  two  turnips,  all  cut  up  rather  fine.  Season  with  pepper  and 
salt.  Boil  two  hours  longer,  and  if  the  soup  becomes  too  thick  add 
more  water.  Strain  through  a  colander  and  stir  in  a  tablespoonful 
of  cold  butter.  Serve  hot,  with  small  pieces  of  toasted  bread  placed 
in  the  bottom  of  the  tureen. 

NOODLES  FOR  SOUP. 

Beat  up  one  egg  light,  add  a  pinch  of  salt,  and  flour  enough  to 
make  a  very  stiff  dough ;  roll  out  very  thin,  like  thin  pie  crust,  dredge 
with  flour  to  keep  from  sticking.  Let  it  remain  on  the  bread  board 
to  dry  for  an  hour  or  more ;  then  roll  it  up  into  a  tight  scroll,  like  a 
sheet  of  music.  Begin  at  the  end  and  slice  it  into  slips  as  thin  as 
straws.  After  all  are  cut,  mix  them  lightly  together,  and  to  prevent 
them  sticking,  keep  them  floured  a  little  until  you  are  ready  to  drop 
them  into  your  soup  which  should  be  done  shortly  before  dinner, 
for  if  boiled  too  long  they  will  go  to  pieces. 

FORCE  MEAT  BALLS  FOR  SOUP. 

One  cupful  of  cooked  veal  or  fowl  meat,  minced ;  mix  with  this  a 
handful  of  fine  bread  crumbs,  the  yolks  of  four  hard-boiled  eggs 


44 


SOUPS  WITHOUT  MEAT. 


rubbed  smooth  together  with  a  tablespoon  of  milk ;  season  with  pepper 
and  salt;  add  a  half  teaspoon  of  flour,  and  bind  all  together  with 
two  beaten  eggs ;  the  hands  to  be  well  floured,  and  the  mixture  to  be 
made  into  little  balls  the  size  of  a  nutmeg ;  drop  into  the  soup  about 
twenty  minutes  before  serving. 

EGG  BALLS  FOR  SOUP. 

Take  the  yolks  of  six  hard-boiled  eggs  and  half  a  tablespoonful  of 
wheat  flour,  rub  them  smooth  with  the  yolks  of  two  raw  eggs  and  a 
teaspoonf ul  of  salt ;  mix  all  well  together ;  make  it  in  balls,  and  drop 
them  into  the  boiling  soup  a  few  minutes  before  taking  it  up. 

Used  in  green  turtle  soup. 

EGG  DUMPLINGS  FOR  SOUP. 

To  HALF  a  pint  of  milk  put  two  well-beaten  eggs,  and  as  much 
wheat  flour  as  will  make  a  smooth,  rather  thick  batter  free  from 
limaps ;  drop  this  batter,  a  tablespoonful  at  a  time,  into  boiling  soup. 

Another  Mode,— One  cupful  of  sour  cream  and  one  cupful  of  sour 
milk,  three  aggs,  well  beaten,  whites  and  yolks  separately ;  one  tea- 
spoonful  of  salt,  one  level  teaspoonful  of  soda,  dissolved  in  a  spoon- 
ful of  water,  and  enough  flour  added  to  make  a  very  stiff  batter.  To 
be  dropped  by  spoonfuls  into  the  broth  and  boiled  twenty  minutes,  or 
until  no  raw  dough  shows  on  the  outside. 

SUET  DUMPLINGS  FOR  SOUP. 

Three  cups  of  sifted  flour  in  which  three  teaspoonfuls  of  baking 
powder  have  been  sifted ;  one  cup  of  finely  chopped  suet,  well  rubbed 
into  the  flour,  with  a  teaspoonful  of  salt.  Wet  all  with  sweet  milk  to 
make  a  dough  as  stiff  as  biscuit.  Make  into  small  balls  as  large  as 
peaches,  well  floured.  Drop  into  the  soup  three-quarters  of  an  hour 
before  being  served.  This  requires  steady  boiling,  being  closely  cov- 
ered, and  the  cover  not  to  be  removed  imtil  taken  up  to  serve.  A  very 
good  form  of  pot-pie. 

SOYER'S  RECIPE  FOR  FORCE  MEATS. 

Take  IJ  lbs.  of  lean  veal  from  the  fillet,  and  cut  it  in  long  thin 
slices;  scrape  with  a  knife  till  nothing  but  the  fibre  remains;  put  it 
in  a  mortar^  pound  it  ten  minutes  or  until  in  a  puree ;  pass  it  through 


SOUPS  WITHOUT  MEAT. 


45 


a  wire  sieve  (use  the  remainder  in  stock),  then  take  1  lb-  of  good  fresh 
beef  suet,  which  skin,  shred  and  chop  very  fine;  put  it  in  a  mortar 
and  pound  it,  then  add  6  oz.  of  panada  (that  is,  bread  soaked  in 
milk,  and  boiled  till  nearly  dry)  with  the  suet;  pound  them  well  to- 
gether, and  add  the  veal,  season  with  1  teaspoonful  of  salt,  J  tea- 
spoonful  of  pepper,  J  that  of  nutmeg;  work  all  well  together;  then 
add  four  eggs  by  degrees,  continually  pounding  the  contents  of  the 
mortar.  When  well  mixed,  take  a  small  piece  in  a  spoon,  and  poach  it 
in  some  boiling  water,  and  if  it  is  delicate,  firm,  and  of  a  good  flavor, 
it  is  ready  for  use. 

CROUTONS  FOR  SOUP. 

In  a  frying  pan  have  the  depth  of  an  inch  of  boiling  fat ;  also  have 
prepared  slices  of  stale  bread  cut  up  into  little  half -inch  squares ;  drop 
into  the  frying  pan  enough  of  these  bits  of  bread  to  cover  the  surface 
of  the  fat.  When  browned,  remove  with  a  skimmer  and  drain ;  add  to 
the  hot  soup  and  serve. 

Some  prefer  them  prepared  in  this  manner: 

Take  very  thin  slices  of  bread,  butter  them  well ;  cut  them  up  into 
little  squares  three-fourths  of  an  inch  thick,  place  them  in  a  baking 
pan,  buttered  side  up,  and  brown  in  a  quick  oven. 

FISH  STOCK. 

Place  a  saucepan  over  the  fire  with  a  good-sized  piece  of  sweet 
butter  and  a  sliced  onion ;  put  into  that  some  sliced  tomatoes,  then  add 
as  many  different  kinds  of  fish  as  you  can  get— oysters,  clams,  smelts, 
pawns,  crabs,  shrimps  and  all  kinds  of  pan-fish ;  cook  all  together  imtil 
the  onions  are  well  browned ;  then  add  a  bunch  of  sweet  herbs,  salt  and 
pepper,  and  sufficient  water  to  make  the  required  amount  of  stock. 
After  this  has  cooked  for  half  an  hour  pound  it  with  a  wooden  pestle^ 
then  strain  and  cook  again  until  it  jellies. 

FISH  SOUP. 

Select  a  large,  fine  fish,  clean  it  thoroughly,  put  it  over  the  fire 
with  a  sufficient  quantity  of  water,  allowing  for  each  pound  of  fish 
one  quart  of  water;  add  an  onion  cut  fine  and  a  bunch  of  sweet  herbs. 
When  the  fish  is  cooked,  and  is  quite  tasteless,  strain  all  through  a 
colander,  return  to  the  fire,  add  some  butter,  salt  and  pepper  to  taste. 


^6 


SOUPS  WITHOUT  MEAT. 


A  small  tablespoonf ul  of  Worcestershire  sauce  may  be  added  if  liked. 
Serve  with  small  squares  of  fried  bread  and  thin  slices  of  lemon. 

LOBSTER  SOUP,  OR  BISQUE. 

Have  ready  a  good  broth  made  of  three  pounds  of  veal  boiled 
slowly  in  as  much  water  as  will  cover  it,  till  the  meat  is  reduced  to 
shreds.   It  must  then  be  well  strained. 

Having  boiled  one  fine  middle-sized  lobster,  extract  all  the  meat 
from  the  body  and  claws.  Bruise  part  of  the  coral  in  a  mortar, -and 
also  an  equal  quantity  of  the  meat.  Mix  them  well  together.  Add 
mace,  cayenne,  salt  and  pepper,  and  make  them  up  into  force  meat 
balls,  binding  the  mixture  with  the  yolk  of  an  egg  slightly  beaten. 

Take  three  quarts  of  the  veal  broth  and  put  it  into  the  meat  of  the 
lobster  cut  into  mouthfuls.  Boil  it  together  about  twenty  minutes. 
Then  thicken  it  with  the  remaining  coral  (which  you  must  first  rub 
through  a  sieve) ,  and  add  the  force  meat  balls  and  a  little  butter  rolled 
in  flour.  Simmer  it  gently  for  ten  minutes,  but  do  not  let  it  come  to 
a  boU,  as  that  will  injure  the  color.  Serve  with  small  dice  of  bread 
fried  brown  in  butter. 

OYSTER  SOUR   No.  1. 

Two  QUAETS  of  oysters,  one  quart  of  milk,  two  tablespoonfuls  of 
butter,  one  teacupf ul  of  hot  water ;  pepper,  salt. 

Strain  all  the  liquor  from  the  oysters ;  add  the  water,  and  heat. 
When  near  the  boil,  add  the  seasoning,  then  the  oysters.  Cook  about 
five  minutes  from  the  time  they  begin  to  simmer,  until  they  ruffle." 
Stir  in  the  butter,  cook  one  minute,  and  pour  into  the  tureen.  Stir 
in  the  boiling  milk  and  send  to  table.  Some  prefer  all  water  in  place 
of  milk. 

OYSTER  SOUP.   No.  2. 

Scald  one  gallon  of  oysters  in  their  own  liquor.  Add  one  quart  of 
rich  milk  to  the  liquor,  and  when  it  comes  to  a  boil,  skim  out  the 
oysters  and  set  aside.  Add  the  yolks  of  four  eggs,  two  good  table- 
spoonfuls  of  butter,  and  one  of  flour,  all  mixed  well  together,  but  in 
this  order— first,  the  milk,  then,  after  beating  the  eggs,  add  a  little  of 
the  hot  liquor  to  them  gradually,  and  stir  them  rapidly  into  the  soup. 
Lastly,  add  the  butter  and  whatever  seasoning  you  fancy  besides  plain 
pepper  and  salt^  which  must  both  be  put  in  to  taste  with  caution. 


SOUPS  WITHOUT  MEAT. 


47 


Celery  salt  most  persons  like  extremely;  others  would  prefer  a  little 
marjoram  and  thyme;  others,  again,  mace  and  a  bit  of  onion.  Use 
your  own  discretion  in  this  regard. 

CLAM  SOUP.    (French  Style.) 

Mince  two  dozen  hard  shell  clams  yery  fine.  Fry  half  a  minced 
onion  in  an  ounce  of  butter ;  add  to  it  a  pint  of  hot  water,  a  pinch  of 
mace,  four  cloves,  one  allspice  and  six  whole  pepper  corns.  Boil  fif- 
teen minutes  and  strain  into  a  saucepan ;  add  the  chopped  clams  and 
a  pint  of  clam-juice  or  hot  water ;  simmer  slowly  two  hours ;  strain 
and  rub  the  pulp  through  a  sieve  into  the  liquid.  Eeturn  it  to  the 
saucepan  and  keep  it  lukewarm.  Boil  three  half -pints  of  milk  in  a 
saucepan  (previously  wet  with  cold  water,  which  prevents  burning) 
and  whisk  it  into  the  soup.  Dissolve  a  teaspoonful  of  flour  in  cold 
milk,  add  it  to  the  soup,  taste  for  seasoning;  heat  it  gently  to  near 
the  boiling  point ;  pour  it  into  a  tureen  previously  heated  with  hot 
water,  and  serve  with  or  without  pieces  of  fried  bread— called  erou- 
tons  in  kitchen  French. 

CLAM  SOUP. 

TwENTY-rrv^  clams  chopped  fine.  Put  over  the  fire  the  liquor 
that  was  drained  from  them,  and  a  cup  of  water ;  add  the  chopped 
clams  and  boil  half  an  hour;  then  season  to  taste  with  pepper  and 
salt  and  a  piece  of  butter  as  large  as  an  egg ;  boil  up  again  and  add  one 
quart  of  milk  boiling  hot,  stir  in  a  tablespoon  of  flour  made  to  a 
cream  with  a  little  cold  milk,  or  two  crackers  rolled  fine.  Some  like 
a  little  mace  and  lemon  juice  in  the  seasoning. 


MODES  OF  FRYING. 


★  ★  ★ 

THE  usual  custom  among  professional  cooks  is  to  entirely  im- 
merse the  article  to  be  cooked  in  boiling  fat,  but  from  in- 
convenience most  households  use  the  half -frying  method 
of  frying  in  a  small  amount  of  fat  in  a  frying  pan.  For  the 
first  method  a  shallow  iron  frying  kettle,  large  at  the  top  and  small 
at  the  bottom,  is  best  to  use.  The  fat  should  half  fill  the  kettle,  or 
an  amount  sufficient  to  float  whatever  is  to  be  fried;  the  heat  of  the 
fat  should  get  to  such  a  degree  that,  when  a  piece  of  bread  or  a  tea- 
spoonful  of  the  batter  is  dropped  in  it,  it  will  become  brown  almost 
instantly,  but  should  not  De  so  hot  as  to  burn  the  fat.  Some  cooks 
say  that  the  fat  should  be  smoking,  but  my  experience  is,  that  is  a 
mistake,  as  that  soon  ruins  the  fat.  As  soon  as  it  begins  to  smoke  it 
should  be  removed  a  little  to  one  side,  and  still  be  kept  at  the  boiling 
point.  If  fritters,  crullers,  croquettes,  etc.,  are  dropped  into  fat  that 
is  too  hot,  it  crusts  over  the  outside  before  the  inside  has  fully  risen, 
making  a  heavy,  hard  article,  and  also  ruining  the  fat,  giving  it  a 
burnt  flavor. 

Many  French  cooks  prefer  beef  fat  or  suet  to  lard  for  frying  pur- 
poses, considering  it  more  wholesome  and  digestible,  does  not  impart 
as  much  flavor,  or  adhere  or  soak  into  the  article  cooked  as  pork  fat. 

In  families  of  any  size,  where  there  is  much  cooking  required, 
there  are  enough  drippings  and  fat  remnants  from  roasts  of  beef, 
skimmings  from  the  soup  kettle,  with  the  addition  of  occasionally  a 
pound  of  suet  from  the  market,  to  amply  supply  the  need.  All  such 
remnants  and  skimmings  should  be  clarified  about  twice  a  week,  by 
boiling  them  aU  together  in  water.  When  the  fat  is  all  melted,  it 
should  be  strained  with  the  water  and  set  aside  to  cool.  After  the  fat 
on  the  top  has  hardened,  lift  the  cake  from  the  water  on  which  it  lies, 
scrape  of£  all  the  dark  particles  from  the  bottom,  then  melt  over 

(48) 


FISE. 


49 


again  the  fat;  while  hot  strain  into  a  small  clean  stone  jar  or  bright 
tin  pail,  and  then  it  is  ready  for  use.  Always  after  frying  anything, 
the  fat  should  stand  until  it  settles  and  has  cooled  somewhat;  then 
turn  off  carefully  so  as  to  leave  it  clear  from  the  sediment  that  settles 
at  the  bottom. 

Eefined  cotton-seed  oil  is  now  being  adopted  by  most  professional 
cooks  in  hotels,  restaurants  and  many  private  households  for  culinary 
purposes,  and  will  doubtless  in  future  supersede  animal  fats,  espe- 
cially for  frying,  it  being  quite  as  delicate  a  medium  as  frying  with 
olive  oil.  It  is  now  sold  by  leading  grocers,  put  up  in  packages  of 
two  and  four  quarts. 

The  second  mode  of  frying,  using  a  frying  pan  with  a  small  quan- 
tity of  fat  or  grease,  to  be  done  properly,  should,  in  the  first  place, 
have  the  frying  pan  hot  over  the  fire,  and  the  fat  in  it  actually  hoiling 
before  the  article  to  be  cooked  is  placed  in  it,  the  intense  heat  quickly 
searing  up  the  pores  of  the  article  and  forming  a  brown  crust  on 
the  lower  side,  then  turning  over  and  browning  the  other  the  same 
way. 

Still,  there  is  another  mode  of  frying;  the  process  is  somewhat 
similar  to  broiling,  the  hot  frying  pan  or  spider  replacing  the  hot  fire. 
To  do  this  correctly,  a  thick  bottomed  frying  pan  should  be  used. 
Place  it  over  the  fire,  and  when  it  is  so  hot  that  it  will  siss,  oil  over 
the  bottom  of  the  pan  with  a  piece  of  suet,  that  is  if  the  meat  is  all 
lean ;  if  not,  it  is  not  necessary  to  grease  the  bottom  of  the  pan.  Lay 
in  the  meat  quite  fiat,  and  brown  it  quickly,  first  on  one  side,  then  on 
the  other ;  when  sufficiently  cooked,  dish  on  a  Jiot  platter  and  season 
the  same  as  broiled  meats. 


FISH. 

In  selecting  fish,  choose  those  only  in  which  the  eye  is  full  and 
prominent,  the  fiesh  thick  and  firm,  the  scales  bright  and  fins  stiff. 
They  should  be  thoroughly  cleaned  before  cooking. 

The  usual  modes  of  cooking  fish  are  boiled,  baked,  broiled,  fried 
and  occasionally  stewed.  Steaming  fish  is  much  superior  to  boiling, 
but  the  ordinary  conveniences  in  private  houses  do  not  admit  of  the 
possibility  of  enjoying  this  delicate  way  of  cooking  it.  Large  fish 
are  generally  boiled,  medium-sized  ones  baked  or  boiled,  the  smaller 


50 


FISE. 


kinds  fried  or  broiled.  Very  large  fish,  such,  as  cod,  halibut,  etc., 
are  cut  in  steaks  or  slices  for  frying  or  broiling.  The  heads  of  some 
fish,  as  the  cod,  halibut,  etc.,  are  considered  tidbits  by  many.  Small 
fish,  or  pan-fish,  as  they  are  usually  called,  are  served  without  the 
heads,  with  the  exception  of  brook-trout  and  smelts ;  these  are  usually 
cooked  whole,  with  the  heads  on.  Bake  fish  slowly,  basting  often 
with  butter  and  water.  Salmon  is  considered  the  most  nutritious  of 
all  fish.  When  boiling  fish,  by  adding  a  little  vinegar  and  salt  to  the 
water,  it  seasons  and  prevents  the  nutriment  from  being  drawn  out ; 
the  vinegar  acting  on  the  water  hardens  the  water. 

Fill  the  fish  with  a  nicely  prepared  stuffing  of  rolled  cracker  or 
stale  bread  crumbs,  seasoned  with  butter,  pepper,  salt,  sage  and  any 
other  aromatic  herbs  fancied ;  sew  up ;  wrap  in  a  well-floured  cloth, 
tied  closely  with  twine,  and  boil  or  steam.  The  garnishes  for  boiled 
fish  are :  for  turbot,  fried  smelts ;  for  other  boiled  fish,  parsley,  sliced 
beets,  lemon  or  sliced  boiled  egg.  Do  not  use  the  knives,  spoons, 
etc.,  that  are  used  in  cooking  fish,  for  other  food,  as  they  will  be  apt 
to  impart  a  fishy  flavor. 

Fish  to  be  boiled  should  be  put  into  cold  water  and  set  on  the  fire 
to  cook  very  gently,  or  the  outside  will  break  before  the  inner  part  is 
done.  Unless  the  fish  are  small,  they  should  never  be  put  into  warm 
water ;  nor  should  water,  either  hot  or  cold,  be  poured  on  to  the  fish, 
as  it  is  liable  to  break  the  skin ;  if  it  should  be  necessary  to  add  a  little 
water  while  the  fish  is  cooking,  it  ought  to  be  poured  in  gently  at  the 
side  of  the  vessel. 

Fish  to  be  broiled  should  lie,  after  they  are  dressed,  for  two  or 
three  hours,  with  their  inside  well  sprinkled  with  salt  and  pepper. 

Salt  fish  should  be  soaked  in  water  before  boiling,  according  to  the 
time  it  has  been  in  salt.  When  it  is  hard  and  dry,  it  will  require 
thirty-six  hours  soaking  before  it  is  dressed,  and  the  water  must  be 
changed  three  or  four  times.  When  fish  is  not  very  salt,  twenty-four 
hours,  or  even  one  night,  will  suffice. 

When  frying  fish  the  fire  must  be  hot  enough  to  bring  the  fat  to 
such  a  degree  of  heat  as  to  sear  the  surface  and  make  it  impervious 
to  the  fat,  and  at  the  same  time  seal  up  the  rich  juices.  As  soon  as 
the  fish  is  brownaed  by  this  sudden  application  of  heat,  the  pan  may  be 
moved  to  a  cooler  place  on  the  stove,  that  the  process  may  be  finished 
more  slowly. 


FISH. 


51 


Fat  in  which  fish  has  been  fried  is  just  as  good  to  tise  again  for 
the  same  purpose,  but  it  should  be  kept  by  itself  and  not  put  to  any 
other  use, 

TO  FRY  FISH. 

Most  of  the  smaller  fish  (generally  termed  pan-fish)  are  usually 
fried.  Clean  well,  cut  off  the  head,  and,  if  quite  large,  cut  out  the  back- 
bone, and  slice  the  body  crosswise  into  five  or  six  pieces ;  season  with 
salt  and  pepper.  Dip  in  Indian  meal  or  wheat  flour,  or  in  beaten  egg, 
and  roll  in  bread  or  fine  cracker  crumbs— trout  and  perch  should  not 
be  dipped  in  meal;  put  into  a  thick  bottomed  iron  frying  pan,  the 
flesh  side  down,  with  hot  lard  or  drippings ;  fry  slowly,  turning  when 
lightly  browned.  The  following  method  may  be  deemed  preferable : 
Dredge  the  pieces  with  flour ;  brush  them  over  with  beaten  egg ;  roll 
in  bread  crumbs,  and  fry  in  hot  lard  or  drippings  sufficient  to  cover, 
the  same  as  frying  crullers.  If  the  fat  is  very  hot,  the  fish  will  fry 
without  absorbing  it,  and  it  will  be  palatably  cooked.  When  browned 
on  one  side,  turn  it  over  in  the  fat  and  brown  the  other,  draining 
when  done.  This  is  a  particularly  good  way  to  fry  slices  of  large 
fi^h.    Serve  with  tomato  sauce ;  garnish  with  slices  of  lemon. 

PAN-FISH. 

Place  them  in  a  thick  bottomed  frying  pan  with  heads  all  one 
way.  Fill  the  spaces  with  smaller  fish.  When  they  are  fried  quite 
brown  and  ready  to  turn,  put  a  dinner  plate  over  them,  drain  off 
the  fat ;  then  invert  the  pan,  and  they  will  be  left  unbroken  on  the 
plate.  Put  the  lard  back  into  the  pan,  and  when  hot  slip  back  the 
fish.  When  the  other  side  is  brown,  drain,  turn  on  a  plate  as  before, 
and  slip  them  on  a  warm  platter,  to  be  sent  to  the  table.  Leaving 
the  heads  on  and  the  fish  a  crispy-brown,  in  perfect  shape,  improves 
the  appearance  if  not  the  flavor.    Garnish  with  slices  of  lemon. 

Hotel  LafayetUf  Philaddphia. 

BAKED  PICKEREL. 

CaPvEFully  clean  and  wipe  the  fish,  and  lay  in  a  dripping  pan 
with  enough  hot  water  to  prevent  scorching.  A  perforated  sheet 
of  tin,  fitting  loosely,  or  several  muffin  rings  may  be  used  to  keep  it  off 
the  bottom.  Lay  it  in  a  circle  on  its  belly,  head  and  tail  touching, 
and  tied,  or  as  directed  in  note  on  fish ;  bake  slowly,  basting  often  with 
butter  and  water.  When  done,  have  ready  a  cup  of  sweet  cream  or  rich 


52 


FISE. 


milk  to  wMch  a  few  spoons  of  hot  water  has  been  added ;  stir  in  two 
large  spoons  of  melted  butter  and  and  a  little  chopped  parsley ;  heat 
all  by  setting  the  cup  in  boiling  water ;  add  the  gravy  from  the  drip- 
ping-pan, and  let  it  boil  up  once ;  place  the  fish  in  a  hot  dish  and  pour 
over  it  the  sauce.  Or  an  egg  sauce  may  be  made  with  drawn  butter ; 
stir  in  the  yolk  of  an  egg  quickly,  and  then  a  teaspoon  of  chopped 
parsley.   It  can  be  stuffed  or  not,  just  as  you  please. 

BOILED  SALMON. 

The  middle  slice  of  salmon  is  the  best.  Sew  up  neatly  in  a  mos- 
quito-net bag,  and  boil  a  quarter  of  an  hour  to  the  pound  in  hot  salted 
water.  .When  done,  unwrap  with  care,  and  lay  upon  a  hot  dish, 
taking  care  not  to  break  it.  Have  ready  a  large  cupful  of  drawn 
butter,  very  rich,  in  which  has  been  stirred  a  tablespoonf ul  of  minced 
parsley  and  the  juice  of  a  lemon.  Pour  half  upon  the  salmon  and 
serve  the  rest  in  a  boat.    Garnish  with  parsley  and  sliced  eggs. 

BROILED  SALMON. 

Cut  slices  from  an  inch  to  an  inch  and  an  half  thick,  dry  them  in 
a  cloth,  season  with  salt  and  pepper,  dredge  them  in  sifted  flour,  and 
broil  on  a  gridiron  rubbed  with  suet. 

Another  Mode.—-Gvii  the  slices  one  inch  thick,  and  season  them 
with  pepper  and  salt ;  butter  a  sheet  of  white  paper,  lay  each  slice  on 
a  separate  piece,  envelop  them  in  it  with  their  ends  twisted ;  broil 
gently  over  a  clear  fire,  and  serve  with  anchovy  or  caper  sauce. 
When  higher  seasoning  is  required,  add  a  few  chopped  herbs  and  a 
little  spice. 

FRESH  SALMON  FRIED. 

CiJT  the  slices  three-quarters  of  an  inch  thick,  dredge  them  witH 
flour,  or  dip  them  in  egg  and  crumbs ;  fry  a  light  brown.  This  mode 
answers  for  all  fish  cut  into  steaks.  Season  well  with  salt  and 
pepper. 

SALMON  AND  CAPER  SAUCE. 

Two  slices  of  salmon,  one-quarter  pound  butter,  one-half  teaspoon- 
f  ul  of  chopped  parsley,  one  shallot ;  salt  and  pepper  to  taste. 

Lay  the  salmon  in  a  baking  dish,  place  pieces  of  butter  over  it, 
and  add  the  other  ingredients,  rubbing  a  little  of  the  seasoning  into 
the  fish;  place  it  in  the  oven  and  baste  it  frequently;  when  done,  take 


FI8E. 


53 


it  out  and  drain  for  a  minute  or  two ;  lay  it  in  a  dish,  pour  caper 
sauce  over  it  and  serve.  Salmon  dressed  in  this  way,  with  tomato 
sauce,  is  very  delicious. 

BROILED  SALT  SALMON  OR  OTHER  SALT  FISH. 

Soak  salmon  in  tepid  or  cold  water  twenty-four  hours,  changing 
water  several  times,  or  let  stand  under  faucet  of  running  water.  If 
in  a  hurry,  or  desiring  a  very  salt  relish,  it  may  do  to  soak  a  short 
time,  having  water  warm,  and  changing,  parboiling  slightly.  At  the 
hour  wanted,  broil  sharply.  Season  to  suit  taste,  covering  with  but- 
ter.  This  recipe  will  answer  for  all  kinds  of  salt  fish. 

PICKLED  SALMON. 

Take  a  fine,  fresh  salmon,  and,  having  cleaned  it,  cut  it  into  large 
pieces,  and  boil  it  in  salted  water  as  if  for  eating.  Then  drain  it, 
wrap  it  in  a  dry  cloth,  and  set  it  in  a  cold  place  till  next  day.  Then 
make  the  pickle,  which  must  be  in  proportion  to  the  quantity  of  fish. 
To  one  quart  of  the  water  in  which  the  salmon  was  boiled,  allow  two 
quarts  of  the  best  vinegar,  one  ounce  of  whole  black  pepper,  one  nut- 
meg grated  and  a  dozen  blades  of  mace.  Boil  all  these  together  in 
a  kettle  closely  covered  to  prevent  the  flavor  from  evaporating. 
When  the  vinegar  thus  prepared  is  quite  cold,  pour  it  over  the  sal- 
mon, and  put  on  the  top  a  tablespoonful  of  sweet  oil,  which  will  make 
it  keep  the  longer. 

Cover  it  closely,  put  it  in  a  dry,  cool  place,  and  it  will  be  good 
for  many  months.  This  is  the  nicest  way  of  preserving  salmon^  and 
is  approved  by  all  who  have  tried  it. 

SMOKED  SALMON. 

Smoked  salmon  to  be  broiled  should  be  put  upon  the  gridiron 
first,  with  the  fiesh  side  to  the  fire. 

Smoked  salmon  is  very  nice  when  shaved  like  smoked  beef,  and 
served  with  coffee  or  tea. 

FRICASSEE  SALMON. 

This  way  of  cooking  fresh  salmon  is  a  pleasant  change  from  the 
ordinary  modes  of  cooking  it.  Cut  one  and  one-half  pounds  of  sal- 
mon into  pieces  one  inch  square;  put  the  pieces  in  a  stewpan  with 


M 


FISH. 


half  a  cupful  of  water,  a  little  salt,  a  little  white  pepper,  one  clove, 
one  blade  of  mace,  three  pieces  of  sugar,  one  shallot  and  a  heapinj^  tea* 
spoonful  of  mustard  mixed  smoothly  with  half  a  teacupf ul  of  vinegar. 
Let  this  boil  up  once  and  add  six  tomatoes  peeled  and  cut  into  tiny 
pieces,  a  few  sprigs  of  parsley  finely  minced,  and  one  wineglassful 
of  sherry.  Let  all  simmer  gently  for  three-quarters  of  an  hour. 
Serve  very  hot,  and  garnish  with  dry  toast  cut  in  triangular  pieces. 
This  dish  is  good,  very  cold,  for  Imicheon  or  breakfast. 

SALMON  PATTIES. 

CiTT  cold,  cooked  salmon  into  dice.  Heat  about  a  pint  of  the  dice 
in  half  a  pint  of  cream.  Season  to  taste  with  cayenne  pepper  and 
salt.  Fill  the  shells  and  serve.  Cold,  cooked  fish  of  any  kind  may 
•be  made  into  patties  in  this  way.  Use  any  fish  sauce  you  choose— all 
are  equally  good. 

FISH  AND  OYSTER  PIE. 

Any  remains  of  cold  fish,  such  as  cod  or  haddock,  2  dozen  oysters, 
pepper  and  salt  to  taste,  bread  crumbs,  sufficient  for  the  quantity  of 
fish ;  ^  teaspoonf ul  of  grated  nutmeg,  1  teaspoonf ul  of  finely  chopped 
parsley. 

Clear  the  fish  from  the  bones,  and  put  a  layer  of  it  in  a  pie-dish, 
which  sprinkle  with  pepper  and  salt ;  then  a  layer  of  bread  crumbs, 
oysters,  nutmeg  and  chopped  parsley.  Eepeat  this  till  the  dish  is 
quite  full.  You  may  form  a  covering  either  of  bread  crumbs,  which 
should  be  browned,  or  puff-paste,  which  should  be  cut  off  into  long 
strips,  and  laid  in  cross-bars  over  the  fish,  with  a  line  of  the  paste 
first  laid  round  the  edge.  Before  putting  on  the  top,  pour  in  some 
made  melted  butter,  or  a  little  thin  white  sauce,  and  the  oyster-liquor, 
and  bake. 

Time.— If  of  cooked  fish,  ^  hour;  if  made  of  fresh  fish  and  puff- 
paste,  I  hour* 

STEAMED  FISH. 

Secure  the  tail  of  the  fish  in  its  mouth,  the  body  in  a  circle ;  pour 
over  it  half  a  pint  of  vinegar,  seasoned  with  pepper  and  salt;  let  it 
stand  an  hour  in  a  cool  place ;  pour  off  the  vinegar,  and  put  it  in  a 
steamer  over  boiling  water,  and  steam  twenty  minutes,  or  longer  for 
large  fish.    When  the  meat  easily  separates  from  the  bone  it  is  done. 


FISE. 


55 


Drain  well  and  serve  on  a  very  clean  white  napkin,  neatly  folded  and 
placed  on  the  platter ;  decorate  the  napkin  around  the  fish  with  sprigs 
of  curled  parsley,  or  with  fanciful  beet  cuttings,  or  alternately  with 
both. 

TO  BROIL  A  SHAD. 

Split  and  wash  the  shad  and  afterwards  dry  it  in  a  cloth.  Season 
it  with  salt  and  pepper.  Have  ready  a  bed  of  clear,  bright  coals. 
Grease  your  gridiron  well,  and  as  soon  as  it  is  hot,  lay  the  shad  upon 
it,  the  flesh  side  down;  cover  with  a  dripping-pan  and  broil  it  for 
about  a  quarter  of  an  hour,  or  more,  according  to  the  thickness.  But- 
ter it  well  and  send  it  to  the  table.  Covering  it  while  broiling  gives 
it  a  more  delicious  flavor. 

BAKED  SHAD. 

Many  people  are  of  the  opinion  that  the  very  best  method  of 
cooking  a  shad  is  to  bake  it.  Stuff  it  with  bread  crumbs,  salt,  pep- 
per, butter  and  parsley,  and  mix  this  up  with  the  beaten  yolk  of  egg; 
fill  the  fish  with  it,  and  sew  it  up  or  fasten  a  string  around  it.  Pour 
over  it  a  little  water  and  some  butter,  and  bake  as  you  would  a  fowl. 
A  shad  will  require  from  an  hour  to  an  hour  and  a  quarter  to  bake. 
Garnish  with  slices  of  lemon,  water  cress,  etc. 

Dressing  for  Baked  Sliad.'-'Boil  up  the  gravy  in  which  the  shad 
was  baked,  put  in  a  large  tablespoonful  of  catsup,  a  tablespoonful  of 
brown  flour  which  has  been  wet  with  cold  water,  the  juice  of  a  lemon, 
and  a  glass  of  sherry  or  Madeira  wine.    Serve  in  a  sauce  boat. 

TO  COOK  A  SHAD  ROE. 

Drop  into  boiling  water  and  cook  gently  for  twenty  minutes; 
then  take  from  the  fire  and  drain.  Butter  a  tin  plate  and  lay  the 
drained  roe  upon  it.  Dredge  well  with  salt  and  pepper  and  spread 
soft  butter  over  it ;  then  dredge  thickly  with  flour.  Cook  in  the  oven 
for  half  an  hour,  basting  frequently  with  salt,  pepper,  flour,  butter 
and  water. 

TO  COOK  SHAD  ROE.    (Another  Way.) 

FmsT  partly  boil  them  in  a  small  covered  pan,  take  out  and  sea- 
son them  with  salt,  a  little  pepper,  dredge  with  flour  and  fry  as  any 
fish. 

BOILED  BASS. 

After  thoroughly  cleaning  it  place  in  a  saucepan  with  enough 
water  to  cover  it ;  add  two  tablespoonf uls  of  salt ;  set  the  saucepan 


56 


over  the  fire,  and  wHen  it  has  boiled  abont  five  minutes  try  to  pull  out 
one  of  the  fins ;  if  it  loosens  easily  from  the  body  carefully  take  the 
fish  out  of  the  water,  lay  it  on  a  platter,  surround  it  with  half  a  dozen 
hard-boiled  eggs,  and  serve  it  with  a  sauce. 

BOILED  BLUEFISH. 

Boiled  the  same  as  Bass. 

BAKED  BLUEFISH. 

Baked  the  same  as  Baked  Shad— see  page  55. 

FRIED  EELS. 

After  cleaning  the  eels  well,  cut  them  in  pieces  two  inches  long ; 
wash  them  and  wipe  them  dry ;  roll  them  in  wheat  flour  or  rolled 
cracker,  and  fry,  as  directed  for  other  fish,  in  hot  lard  or  beef  drip- 
ping, salted.    They  should  be  browned  all  over  and  thoroughly  done. 

Eels  are  sometimes  dipped  in  batter  and  then  fried,  or  into  egg 
and  bread  crumbs.    Serve  with  crisped  parsley. 

SHEEPSHEAD  WITH  DRAWN  BUTTER. 

Select  a  medium-sized  fish,  clean  it  thoroughly,  and  rub  a  little 
salt  over  it;  wrap  it  in  a  cloth  and  put  it  in  a  steamer;  place  this 
over  a  pot  of  fast-boiling  water  and  steam  one  hour ;  then  lay  it  whole 
upon  a  hot  side-dish,  garnish  with  tufts  of  parsley  and  slices  of 
lemon,  and  serve  with  drawn  butter,  prepared  as  follows :  Take  two 
ounces  of  butter  and  roll  it  into  small  balls,  dredge  these  with  flour ; 
put  one-fourth  of  them  in  a  saucepan,  and  as  they  begin  to  melt,  whisk 
them ;  add  the  remainder,  one  at  a  time,  until  thoroughly  smooth ; 
while  stirring,  add  a  tablespoonful  of  lemon  juice,  half  a  tablespoon- 
f ul  of  chopped  parsley ;  pour  into  a  hot  sauce  boat  and  serve. 

BAKED  WHITE  FISH. 

iThorotjghly  clean  the  fish ;  cut  off  the  head  or  not,  as  preferred ; 
cut  out  the  backbone  from  the  head  to  within  two  inches  of  the  tail, 
and  stuff  with  the  following :  Soak  stale  bread  in  water,  squeeze  dry ; 
cut  in  pieces  a  large  onion,  fry  in  butter,  chop  fine ;  add  the  bread,  two 
ounces  of  butter,  salt,  pepper  and  a  little  parsley  or  sage;  heat 
through,  and  when  taken  off  the  fire,  add  the  yolks  of  two  well-beaten 


57 


eggs ;  stuff  the  fish  rather  full,  sew  up  with  fine  twine,  and  wrap  with 
several  coils  of  white  tape.  Eub  the  fish  over  slightly  with  butter ; 
just  cover  the  bottom  of  a  baking  pan  with  hot  water,  and  place  the 
fish  in  it,  standing  back  upward,  and  bent  in  the  form  of  an  S. 
Serve  with  the  following  dressing:  Eeduce  the  yolks  of  two  hard- 
boiled  eggs  to  a  smooth  paste  with  two  tablespoonf  uls  good  salad  oil  \ 
stir  in  half  a  teaspoon  English  mustard,  and  add  pepper  and  vinegar 
to  taste. 

HALIBUT  BOILED. 

The  cut  next  to  the  tail-piece  is  the  best  to  boil.  Eub  a  little  salt 
over  it,  soak  it  for  fifteen  minutes  in  vinegar  and  cold  water,  then 
wash  it  and  scrape  it  until  quite  clean ;  tie  it  in  a  cloth  and  boil  slowly 
over  a  moderate  fire,  allowing  seven  minutes'  boiling  to  each  pound  of 
fish ;  when  it  is  half-cooked,  turn  it  over  in  the  pot ;  serve  with  drawn 
butter  or  egg  sauce. 

Boiled  halibut  minced  with  boiled  potatoes  and  a  little  butter  and 
milk  makes  an  excellent  breakfast  dish. 

STEAMED  HALIBUT. 

Select  a  three-pound  piece  of  white  halibut,  cover  it  with  a  cloth 
and  place  it  in  a  steamer ;  set  the  steamer  over  a  pot  of  fast-boiling 
water  and  steam  two  hours ;  place  it  on  a  hot  dish  surrounded  with  a 
border  of  parsley  and  serve  with  egg  sauce. 

FRIED  HALIBUT.   No.  1. 

Select  choice,  firm  slices  from  this  large  and  delicate  looking  fish, 
and,  after  carefully  washing  and  drying  with  a  soft  towel,  with  a 
sharp  knife  take  off  the  skin.  Beat  up  two  eggs  and  roll  out  some 
brittle  crackers  upon  the  kneading  board  until  they  are  as  fine  as 
dust.  Dip  each  slice  into  the  beaten  egg,  then  into  the  cracker  crumbs 
(after  you  have  salted  and  peppered  the  fish) ,  and  place  them  in  a 
hot  frying  pan  half  full  of  boiling  lard,  in  which  a  little  butter  has 
been  added  to  make  the  fish  brown  nicely;  turn  and  brown  both 
sides,  remove  from  frying  pan  and  drain.    Serve  hot, 

FRIED  HALIBUT.   No.  2. 

First  fry  a  few  thin  slices  of  salt  pork  until  brown  in  an  iron  frying 
pan ;  then  take  it  up  on  a  hot  platter  and  keep  it  warm  until  the  hali- 
but is  fried.  After  washing  and  drying  two  pounds  of  sliced  halibut, 


58 


FISE. 


sprinkle  it  with  salt  and  pepper,  dredge  it  well  with  flour,  put  li 
into  the  hot  pork  drippings  and  fry  brown  on  both  sides ;  then  serve 
the  pork  with  the  fish. 

Halibut  broiled  in  slices  is  a  very  good  way  of  cooking  it,  broiled 
the  same  as  Spanish  mackerel. 

BAKED  HALIBUT. 

Take  a  nice  piece  of  halibut  weighing  five  or  six  pounds  and  lay 
it  in  salt  water  for  two  hours.  Wipe  it  dry  and  score  the  outer  skin. 
Set  it  in  a  dripping  pan  in  a  moderately  hot  oven  and  bake  an  hour, 
basting  often  with  butter  and  water  heated  together  in  a  sauce  pan 
or  tin  cup.  "When  a  fork  will  penetrate  it  easily,  it  is  done.  It 
should  be  a  fine,  brown  color.  Take  the  gravy  in  the  dripping  pan, 
add  a  little  boiling  water,  should  there  not  be  enough,  stir  in  a  table- 
spoonful  of  walnut  catsup,  a  teaspoonful  of  Worcestershire  sauce, 
the  juice  of  a  lemon,  and  thicken  with  brown  flour,  previously  wet 
with  cold  water.   Boil  up  once  and  put  in  a  sauce  boat, 

HALIBUT  BROILED. 

Broil  the  same  as  other  fish,  upon  a  buttered  gridiron,  over  a 
clear  fire,  first  seasoning  with  salt  and  pepper,  placed  on  a  hot  dish 
when  done,  buttered  well  and  covered  closely. 

.  FRIED  BROOK  TROUT. 

These  delicate  fish  are  usually  fried,  and  form  a  delightful  break- 
fast or  supper  dish.  Clean,  wash  and  dry  the  fish,  split  them  to  the 
tail,  salt  and  pepper  them,  and  flour  them  nicely.  If  you  use  lard 
instead  of  the  fat  of  fried  salt  pork,  put  in  a  piece  of  butter  to  pre- 
vent their  sticking,  and  which  causes  them  to  brown  nicely.  Let  the 
fat  be  hot;  fry  quickly  to  a  delicate  brown.  They  should  be  suffi- 
ciently browned  on  one  side  before  turning  on  the  other.  They  are 
nice  served  with  slices  of  fried  pork,  fried  crisp.  Lay  them  side  by 
side  on  a  heated  platter,  garnish  and  send  hot  to  the  table.  They  are 
often  cooked  and  served  with  their  heads  on, 

FRIED  SMELTS. 

Fried  with  their  heads  on  the  same  as  brook  trout.   Many  thinK 
that  they  make  a  much  better  appearance  as  a  dish  when  cooked 
^  whole  with  the  heads  on,  and  nicely  garnished  for  the  table. 


FISH. 


59 


BOILED  WHITE  FISH, 
Taken  from  Mrs,  A.  W.  Ferry's  Cook  Book^  Mackinac^  1824, 

The  most  delicate  mode  of  cooking  white  fish.  Prepare  the  fish 
as  for  broiling,  laying  it  open ;  put  it  into  a  dripping  pan  with  the 
back  down;  nearly  cover  with  water;  to  one  fish  two  tablespoonfuls 
of  salt;  cover  tightly  and  simmer  (not  boil)  one-half  hour.  Dress 
with  gravy,  a  little  butter  and  pepper,  and  garnish  with  hard-boiled 
eggs. 

BAKED  WHITE  FISH.    (Bordeaux  Sauce.) 

Clean  and  stuff  the  fish.  Put  it  in  a  baking  pan  and  add  a  lib- 
eral quantity  of  butter,  previously  rolled  in  fiour,  to  the  fish.  Put  in 
the  pan  half  a  pint  of  claret,  and  bake  for  an  hour  and  a  quarter. 
Remove  the  fish  and  strain  the  gravy ;  add  to  the  latter  a  gill  more  of 
claret,  a  teaspoonful  of  brown  flour  and  a  pinch  of  cayenne,  and 
serve  with  the  fish. 

Plankington  House,  Milwaukee. 

BAKED  SALMON  TROUT. 

This  deliciously  flavored  game-fish  is  baked  precisely  as  shad  or 
white  fish,  but  should  be  accompanied  with  cream  gravy  to  make  it 
perfect.  It  should  be  baked  slowly,  basting  often  with  butter  and 
water.  "When  done  have  ready  in  a  saucepan  a  cup  of  cream,  diluted 
with  a  few  spoonfuls  of  hot  water,  for  fear  it  might  clot  in  heating,  in 
which  have  been  stirred  cautiously  two  tablespoonfuls  of  melted  but- 
ter, a  scant  tablespoonful  of  fiour,  and  a  little  chopped  parsley.  Heat 
this  in  a  vessel  set  within  another  of  boiling  water,  add  the  gravy  from 
the  dripping-pan,  boil  up  once  to  thicken,  and  when  the  trout  is  laid 
on  a  suitable  hot  dish,  pour  this  sauce  around  it.  Garnish  with  sprigs 
of  parsley. 

This  same  fish  boiled,  served  with  the  same  cream  gravy  (with 
the  exception  of  the  fish  gravy),  is  the  proper  way  to  cook  it. 

TO  BAKE  SMELTS. 

Wash  and  dry  them  thoroughly  in  a  cloth,  and  arrange  them  nicely 
in  a  fiat  baking-dish ;  the  pan  should  be  buttered,  also  the  fish ;  season 
with  salt  and  pepper,  and  cover  with  bread  or  cracker  crumbs.  Place 
a  piece  of  butter  over  each.  Bake  for  fifteen  or  twenty  minutes.  Gar- 
nish with  fried  parsley  and  cut  lemon. 


6Q 


FISE. 


BROILED  SPANISH  MACKEXREL. 

Split  the  fish  down  the  back,  take  out  the  backbone,  wash  it  in  cold 
water,  dry  it  with  a  clean,  dry  cloth,  sprinkle  it  lightly  with  salt  and 
lay  it  on  a  buttered  gridiron,  over  a  clear  fire,  with  the  flesh  side  down- 
ward, until  it  begins  to  brown ;  then  turn  the  other  side.  Have  ready 
a  mixture  of  two  tablespoonfuls  of  butter  melted,  a  tablespoonful  of 
lemon  juice,  a  teaspoonful  of  salt,  some  pepper.  Dish  up  the  fish  hot 
from  the  gridiron  on  a  hot  dish,  turn  over  the  mixture  and  serve  it 
while  hot. 

Broiled  Spanish  mackerel  is  excellent  with  other  fish  sauces.  Boiled 
Spanish  mackerel  is  also  very  fine  with  most  of  the  fish  sauces,  more 
especially  ^^Matre  d 'Hotel  Sauce." 

BOILED  SALT  MACKEREL. 

Wash  and  clean  off  all  the  brine  and  salt;  put  it  to  soak  with  the 
meat  side  down,  in  cold  water  over  night ;  in  the  morning  rinse  it  in 
one  or  two  waters.  Wrap  each  up  in  a  cloth  and  put  it  into  a  kettle 
with  considerable  water,  which  should  be  cold ;  cook  about  thirty  min- 
utes. Take  it  carefully  from  the  cloth,  take  out  the  backbones  and 
pour  over  a  little  melted  butter  and  cream ;  add  a  light  sprinkle  of 
pepper.   Or  make  a  cream  sauce  like  the  following : 

Heat  a  small  cup  of  milk  to  scalding:  Stir  into  it  a  teaspoonful 
of  cornstarch  wet  up  with  a  little  water.  When  this  thickens,  add  two 
tablespoonfuls  of  butter,  pepper,  salt  and  chopped  parsley,  to  taste, 
Beat  an  egg  light,  pour  the  sauce  gradually  over  it,  put  the  mixture 
again  over  the  fire,  and  stir  one  minute,  not  more.  Pour  upon  the 
fish,  and  serve  it  with  some  slices  of  lemon,  or  a  few  sprigs  of  parsley 
or  water-cress,  on  the  dish  as  a  garnish. 

BAKED  SALT  MACKEREL. 

When  the  mackerel  have  soaked  over  night,  put  them  in  a  pan  and 
pour  on  boiling  water  enough  to  cover.  Let  them  stand  a  couple  of 
minutes,  then  drain  them  off,  and  put  them  in  the  pan  with  a  few 
lumps  of  butter;  pour  on  a  half  teacupful  of  sweet  cream,  or  rich 
milk,  and  a  little  pepper;  set  in  the  oven  and  let  it  bake  a  little  until 
browUo 


FISE. 


6JI 


FRIED  SALT  MACKEREL. 

Select  as  many  salt  mackerel  as  required;  wasli  and  cleanse- 
tliem  well,  then  put  them  to  soak  all  day  in  cold  water,  changing  them 
every  two  hours ;  then  put  them  into  fresh  water  just  before  retiring. 
In  the  morning  drain  off  the  water,  wipe  them  dry,  roll  them  in  flour, 
and  fry  in  a  little  butter  on  a  hot,  thick-bottomed  frying  pan. 
Serve  with  a  little  melted  butter  poured  over,  and  garnish  with  a  lit- 
tle parsley. 

BOILED  FRESH  MACKEREL. 

Fbesh  mackerel  are  cooked  in  water  salted,  and  a  little  vinegar 
added ;  with  this  exception  they  can  be  served  in  the  same  way  as  the 
salt  mackerel.  Broiled  ones  are  very  nice  with  the  same  cream 
sauce,  or  you  can  substitute  ,  egg  sauce. 

POTTED  FRESH  FISH. 

After  the  fish  has  laid  in  salt  water  six  hours,  take  it  out,  and 
to  every  six  pounds  of  fish  take  one-quarter  cupful  each  of  salt, 
black  pepper  and  cinnamon,  one-eighth  cupful  of  allspice,  and  one 
teaspoonful  of  cloves. 

Cut  the  fish  in  pieces  and  put  into  a  half  gallon  stone  baking- jar^ 
first  a  layer  of  fish,  then  the  spices,  flour,  and  then  spread  a  thin  layer 
of  butter  on,  and  continue  so  until  the  dish  is  full.  Fill  the  jar  with 
equal  parts  of  vinegar  and  water,  cover  with  tightly  fitting  lid,  so 
that  the  steam  cannot  escape ;  bake  five  hours,  remove  from  the  oven, 
and  when  it  is  cold  it  is  to  be  cut  in  slices  and  served.  This  is  a 
tea  or  lunch  dish. 

SCALLOPED  CRABS. 
Put  the  crabs  into  a  kettle  of  boiling  water,  and  throw  in  a  hand- 
ful of  salt.   Boil  from  twenty  minutes  to  half  an  hour.    Take  them 
from  the  water  when  done  and  pick  out  all  the  meat;  be  careful 
not  to  break  the  shell.   To  a  pint  of  meat  put  a  little  salt  and  pepper; 
taste,  and  if  not  enough  add  more,  a  little  at  a  time,  till  suited.  Grate 
in  a  very  little  nutmeg  and  add  one  spoonful  of  cracker  or  bread 
crumbs,  two  eggs  well  beaten,  and  two  tablespoonfuls  of  butter  (even 
full)  ;  stir  all  well  together ;  wash  the  shells  clean,  and  fill  each  shell 
full  of  the  mixture ;  sprinkle  crumbs  over  the  top  and  moisten  with 
the  liquor ;  s^t  in  the  oven  till  of  a  nice  brown ;  a  few  minutes  will 
do  it.    Send  to  the  table  hot,  arranged  on  large  dishes.    They  are 
^  eaten  at  breakfast  or  supper. 


62 


FISE. 


FISH  IN  WHITE  SAUCE. 

Flaee  up  cold  boiled  halibut  and  set  the  plate  into  the  steamer, 
that  the  fish  may  heat  without  drying.  Boil  the  bones  and  skin  of 
the  fish  with  a  slice  of  onion  and  a  very  small  piece  of  red  pepper ; 
a  bit  of  this  the  size  of  a  kernel  of  coffee  will  make  the  sauce  quite 
as  hot  as  most  persons  like  it.  Boil  this  stock  down  to  half  a  pint; 
thicken  with  one  teaspoonful  of  butter  and  one  teaspoonful  of  flour, 
mixed  together.  Add  one  drop  of  extract  of  almond.  Pour  this  sauce 
over  your  halibut  and  stick  bits  of  parsley  over  it. 

FRESH  STURGEON  STEAK  MARINADE. 

Take  one  slice  of  sturgeon  two  inches  thick;  let  it  stand  in  hot 
water  five  minutes ;  drain,  put  it  in  a  bowl  and  add  a  gill  of  vinegar, 
two  tablespoonfuls  of  melted  butter,  half  a  teaspoonful  of  salt,  a  salt- 
spoonful  of  black  pepper  and  the  juice  of  half  a  lemon;  let  it  stand 
six  hours,  turning  it  occasionally;  drain  and  dry  on  a  napkin;  dip  it 
in  egg ;  roll  in  bread  crumbs  and  fry,  or  rather  boil,  in  very  hot  fat. 
Beat  up  the  yolks  of  two  raw  eggs,  add  a  teaspoonful  of  French  mus- 
tard, and  by  degrees,  half  of  the  marinade,  to  make  a  smooth  sauce, 
which  serve  with  the  fish. 

POTTED  FISH. 

Take  out  the  backbone  of  the  fish;  for  one  weighing  two  pounds 
take  a  tablespoonful  of  allspice  and  cloves  mixed;  these  spices  should 
be  put  into  little  bags  of  not  too  thick  muslin ;  put  sufficient  salt  di- 
rectly upon  each  fish;  then  roll  in  cloth,  over  which  sprinkle  a  little 
cayenne  pepper;  put  alternate  layers  of  fish,  spice  and  sage  in  an 
earthen  jar;  cover  with  the  best  cider  vinegar;  cover  the  jar  closely 
with  a  plate,  and  over  this  put  a  covering  of  dough,  rolled  out  to 
twice  the  thickness  of'  pie  crust.  Make  the  edges  of  paste,  to  adhere 
closely  to  the  sides  of  the  jar,  so  as  to  make  it  air  tight.  Put  the  jar 
into  a  pot  of  cold  water  and  let  it  boil  from  three  to  five  hours,  ac- 
cording to  quantity,   Keady  when  cold. 

MAYONNAISE  FISH. 

Take  a  pound  or  so  of  cold  boiled  fish  (halibut,  rock  or  cod)y 
not  chop,  but  cut,  into  pieces  an  inch  in  length.  Mix  in  a  bowl  a  dress- 
ing as  follows:  The  yolks  of  four  boiled  eggs  rubbed  to  a  smooth 
paste  with  salad  oil  or  butter;  add  to  these  salt,  pepper,  mustard. 


FISH. 


63 


two  teaspoonfuls  of  white  sugar,  and,  lastly,  six  tablespoonfuls  of 
vinegar.  Beat  the  mixture  until  light,  and  just  before  pouring  it 
over  the  fish,  stir  in  lightly  the  frothed  white  of  a  raw  egg.  Serve 
the  fish  in  a  glass  dish,  with  half  the  dressing  stirred  in  with  it. 
Spread  the  remainder  over  the  top,  and  lay  lettuce  leaves  (from  the 
core  of  the  head  of  lettuce)  around  the  edges,  to  be  eaten  with  it. 

FISH  CHOWDER.    (Rhode  Island.) 

Fry  five  or  six  slices  of  fat  pork  crisp  in  the  bottom  of  the  pot 
you  are  to  make  your  chowder  in ;  take  them  out  and  chop  them  into 
small  pieces,  put  them  back  into  the  bottom  of  the  pot  with  their  own 
gravy.    (This  is  much  better  than  having  the  slices  whole.) 

Cut  four  pounds  of  fresh  cod  or  sea-bass  into  pieces  two  inches 
square,  and  lay  enough  of  these  on  the  pork  to  cover  it.  Follow 
with  a  layer  of  chopped  onions,  a  little  parsley,  summer  savory  and 
pepper,  either  black  or  cayenne.  Then  a  layer  of  split  Boston,  or 
butter,  or  whole  cream  crackers,  which  have  been  soaked  in  warm 
water  until  moistened  through,  but  not  ready  to  break.  Above  this 
put  a  layer  of  pork  and  repeat  the  order  given  above— onions,  sea- 
soning (not  too  much),  crackers  and  pork,  until  your  materials  are 
exhausted.  Let  the  topmost  layer  be  buttered  crackers  well  soaked. 
Pour  in  enough  cold  water  to  barely  cover  all.  Cover  the  pot,  stew 
gently  for  an  hour,  watching  that  the  water  does  not  sink  too  low. 
Should  it  leave  the  upper  layer  exposed,  replenish  cautiously  from 
the  boiling  tea-kettle.  When  the  chowder  is  thoroughly  done,  take 
out  with  a  perforated  skimmer  and  put  into  a  tureen.  Thicken  the 
gravy  with  a  tablespoonful  of  flour  and  about  the  same  quantity  of 
butter;  boil  up  and  pour  over  the  chowder.  Serve  sliced  lemon, 
pickles  and  stewed  tomatoes  with  it,  that  the  guests  may  add  if  they 
like. 

CODFISH  BALLS. 

Take  a  pint  bowl  of  codfish  picked  very  fine,  two  pint  bowls  of 
whole  raw  peeled  potatoes,  sliced  thickly ;  put  them  together  in  plenty 
of  cold  water  and  boil  until  the  potatoes  are  thoroughly  cooked ;  re- 
move from  the  fire  and  drain  off  all  the  water.  Mash  them  with  the 
potato  masher,  add  a  piece  of  butter  the  size  of  an  egg,  one  well- 
beaten  egg,  and  three  spoonfuls  of  cream  or  rich  milk.  Flour  your 
hands  and  make  into  balls  or  cakes.   Put  an  ounce  each  of  butter 


64 


FISH. 


and  lard  into  a  frying  pan ;  when  hot,  put  in  the  balls  and  fry  a  nice 
brown.  Do  not  freshen  the  fish  before  boiling  with  the  potatoes* 
Many  cooks  fry  them  in  a  quantity  of  lard  similar  to  boiled  dough- 
nuts, 

STEWED  CODFISH.  (Salt.) 

Take  a  thick,  white  piece  of  salt  codfish,  lay  it  in  cold  water  for  a 
few  minutes  to  soften  it  a  little,  enough  to  render  it  more  easily  to 
be  picked  up.  Shred  it  in  very  small  bits,  put  it  over  the  fire  in  a  stew 
pan  with  cold  water ;  let  it  come  to  a  boil,  turn  off  this  water  carefully, 
and  add  a  pint  of  milk  to  the  fish,  or  more  according  to  quantity. 
Set  it  over  the  fire  again  and  let  it  boil  slowly  about  three  min- 
utes, now  add  a  good-sized  piece  of  butter,  a  shake  of  pepper  and  a 
thickening  of  a  tablespoonful  .of  flour  in  enough  cold  milk  to  make  a 
cream.  Stew  five  minutes  longer,  and  just  before  serving  stir  in  two 
well-beaten  eggs.  The  eggs  are  an  addition  that  could  be  dispensed 
with,  however,  as  it  is  very  good  without  them.  An  excellent  break- 
fast dish. 

CODFISH  A  LA  MODE. 

Pick  up  a  teacupful  of  salt  codfish  very  fine  and  freshen—the 
desiccated  is  nice  to  use ;  two  cups  mashed  potatoes,  one  pint  cream  or 
milk,  two  well-beaten  eggs,  half  a  cup  butter,  salt  and  pepper ;  mix ; 
bake  in  an  earthen  baking  dish  from  twenty  to  twenty-five  minutes ; 
serve  in  the  same  dish,  placed  on  a  small  platter,  covered  with  a  fine 
napkin. 

BOILED  FRESH  COD. 

Sew  up  the  piece  of  fish  in  thin  cloth,  fitted  to  shape;  boil  in 
salted  water  (boiling  from  the  first),  allowing  about  fifteen  minutes 
to  the  pound.  Carefully  unwrap  and  pour  over  it  warm  oyster  sauce. 
A  whole  one  boiled  the  same. 

HoUt  Bnghtotk 

SCALLOPED  FISH. 

Pick  any  cold  fresh  fish,  or  salt  codfish,  left  from  the  dinner,  into 
fine  bits,  caref  ully  removing  all  the  bones. 

Take  a  pint  of  milk  in  a  suitable  dish  and  place  it  in  a  saucepan  of 
boiling  water;  put  into  it  a  few  slices  of  onion  cut  very  fine,  a  sprig 
of  parsley  minced  fine,  add  a  piece  of  butter  as  large  as  an  egg,  a  pinch 


FISH. 


65 


of  salt,  a  sprinkle  of  white  pepper,  then  stir  in  two  tablespoonf nls  of 
cornstarch,  or  flour,  rubbed  in  a  little  cold  milk ;  let  all  boil  up  and 
remove  from  the  fire.  Take  a  dish  you  wish  to  serve  it  in,  butter  the 
sides  and  bottom.  Put  first  a  layer  of  the  minced  fish,  then  a  layer 
of  the  cream,  then  sprinkle  over  that  some  cracker  or  bread  crumbs, 
then  a  layer  of  fish  again,  and  so  on  until  the  dish  is  full ;  spread 
cracker  or  bread  crimabs  last  on  the  top  to  prevent  the  milk  from 
scorching. 

This  is  a  very  good  way  to  use  up  cold  fish,  making  a  nice  breakfast 
dish,  or  a  side  dish  for  dinner. 

FISH  FRITTERS. 

Take  a  piece  of  salt  codfish,  pick  it  up  very  fine,  put  it  into  a 
saucepan,  with  plenty  of  cold  water ;  bring  it  to  a  boil,  turn  off  the 
water,  and  add  another  of  cold  water ;  let  this  boil  with  the  fish  about 
fifteen  minutes,  very  slowly;  strain  off  this  water,  making  the  fish 
quite  dry,  and  set  aside  to  cool.  In  the  meantime,  stir  up  a  batter 
of  a  pint  of  milk,  four  eggs,  a  pinch  of  salt,  one  large  teaspoonful  of 
baking  powder  in  flour,  enough  to  make  thicker  than  batter  cakes. 
Stir  in  the  fish  and  fry  like  any  fritters.  Very  fine  accompaniment 
to  a  good  breakfast. 

BOILED  SALT  CODFISH.    (New  England  Style.) 

Cut  the  fish  into  square  pieces,  cover  with  cold  water,  set  on  the 
back  part  of  the  stove;  when  hot,  pour  off  water  and  cover  again 
with  cold  water ;  let  it  stand  about  four  hours  and  simmer,  not  boil ; 
put  the  fish  on  a  platter,  then  cover  with  a  drawn-butter  gravy  and 
serve.   Many  cooks  prefer  soaking  the  fish  over  nighte 

BOILED  CODFISH  AND  OYSTER  SAUCE. 

Lay  the  fish  in  cold,  salted  water  half  an  hour  before  it  is  time 
to  cook  it,  then  roll  it  in  a  clean  cloth  dredged  with  flour ;  sew  up  the 
edges  in  such  a  manner  as  to  envelop  the  fish  entirely,  yet  have  but 
one  thickness  of  cloth  over  any  part.  Put  the  fish  into  boiling  water 
slightly  salted ;  add  a  few  whole  cloves  and  peppers  and  a  bit  of  lemon 
peel;  pull  gently  on  the  fins,  and  when  they  come  out  easily  the  fish  is 
done.   Arrange  neatly  on  a  folded  napkin,  garnish  and  serve  with 


66 


FISH. 


oyster  sauce.  Take  six  oysters  to  every  pound  of  fish  and  scald 
(blanch)  them  in  a  half -pint  of  hot  oyster  liquor ;  take  out  the  oysters 
and  add  to  the  liquor,  salt,  pepper,  a  bit  of  mace  and  an  oimce  of  but- 
ter; whip  into  it  a  giU  of  milk  containing  half  of  a  teaspoonful  of 
flour.  Simmer  a  moment;  add  the  oysters,  and  send  to  table  in  a 
sauce  boat.   Egg  sauce  is  good  with  this  fish. 

BAKED  CODFISH. 

If  salt  fish,  soak,  boil  and  pick  the  fish,  the  same  as  for  fish-balls. 
Add  an  equal  quantity  of  mashed  potatoes,  or  cold,  boiled,  chopped 
potatoes,  a  large  piece  of  butter,  and  warm  milk  enough  to  make  it 
quite  soft.  Put  it  into  a  buttered  dish,  rub  butter  over  the  top,  shake 
over  a  litle  sifted  flour,  and  bake  about  thirty  minutes,  and  until  a 
rich  brown.  Make  a  sauce  of  drawn  butter,  with  two  hard-boiled 
eggs  sliced,  served  in  a  gravy  boat. 

CODFISH  STEAK.    (New  England  Style.) 

Select  a  medium-sized  fresh  codfish,  cut  it  in  steaks  cross-wise 
of  the  fish,  about  an  inch  and  a  half  thick ;  sprinkle  a  little  salt  over 
them,  and  let  them  stand  two  hours.  Cut  into  dice  a  pound  of  salt 
fat  pork,  fry  out  all  the  fat  from  them  and  remove  the  crisp  bits  of 
pork;  put  the  codfish  steaks  in  a  pan  of  corn  meal,  dredge  them 
with  it,  and  when  the  pork  fat  is  smoking  hot,  fry  the  steaks  in  it 
to  a  dark  brown  color  on  both  sides.  Squeeze  over  them  a  little  lemon 
juice,  add  a  dash  of  freshly  ground  pepper,  and  serve  with  hot,  old- 
fashioned,  well-buttered  Johnny  Cake. 

SALMON  CROQUETTES. 

One  pound  of  cooked  salmon  (about  one  and  a  half  pints  when 
chopped),  one  cup  of  cream,  two  tablespoonfuls  of  butter,  one  table- 
spoonful  of  flour,  three  eggs,  one  pint  of  crumbs,  pepper  and  salt ; 
chop  the  salmon  fine,  mix  the  flour  and  butter  together,  let  the  cream 
come  to  a  boil,  and  stir  in  the  Sott  and  butter,  salmon  and  seasoning ; 
boil  one  minute;  stir  in  one  well-beaten  egg,  and  remove  from  the 
fire ;  when  cold  make  into  croquettes ;  dip  in  beaten  egg,  roll  in  crumbs 
and  fry.    Canned  salmon  can  be  used. 


SEELL'FISH. 


67 


SHELL-FISH. 

STEWED  WATER  TURTLES,  OR  TERRAPINS. 

Select  the  largest,  thickest  and  fattest,  the  females  being  the  best; 
they  should  be  alive  when  brought  from  market.  Wash  and  put 
them  alive  into  boiling  water,  add  a  little  salt,  and  boil  them  until 
thoroughly  done,  or  from  ten  to  fifteen  minutes,  after  which  take 
off  the  shell,  extract  the  meat,  and  remove  carefully  the  sand-bag 
and  gall ;  also  all  the  entrails ;  they  are  unfit  to  eat,  and  are  no  longer 
used  in  cooking  terrapins  for  the  best  tables.  Cut  the  meat  into 
pieces,  and  put  it  into  a  stewpan  with  its  eggs,  and  sufficient  fresh  but- 
ter to  stew  it  well.  Let  it  stew  till  quite  hot  throughout,  keeping 
the  pan  carefully  covered,  that  none  of  the  flavor  may  escape,  but 
shake  it  over  the  fire  while  stewing.  In  another  pan  make  a  sauce 
of  beaten  yolk  of  egg,  highly  flavored  with  Madeira  or  sherry,  and 
powdered  nutmeg  and  mace,  a  gill  of  currant  jelly,  a  pinch  of  cay- 
enne pepper,  and  salt  to  taste,  enriched  with  a  large  lump  of  fresh 
butter.  Stir  this  sauce  well  over  the  fire,  and  when  it  has  almost  come 
to  a  boil  take  it  off.  Send  the  terrapins  to  the  table  hot  in  a  covered 
dish,  and  the  sauce  separately  in  a  sauce  tureen,  to  be  used  by  those 
who  like  it,  and  omitted  by  those  who  prefer  the  genuine  flavor  of  the 
terrapins  when  simply  stewed  with  butter.  This  is  now  the  usual 
mode  of  dressing  terrapins  in  Maryland,  Virginia,  and  many  other 
parts  of  the  South,  and  will  be  found  superior  to  any  other.  If  there 
are  no  eggs  in  the  terrapin,  ^^egg  balls"  may  be  substituted.  (See 
recipe.) 

STEWED  TERRAPIN,  WITH  CREAM. 

Place  in  a  saucepan,  two  heaping  tablespoonfuls  of  butter  and  one 
of  dry  flour ;  stir  it  over  the  fire  until  it  bubbles ;  then  gradually  stir 
in  a  pint  of  cream,  a  teaspoonful  of  salt,  a  quarter  of  a  teaspoonful 
of  white  pepper,  the  same  of  grated  nutmeg,  and  a  very  small  pinch 
of  cayenne.  Next,  put  in  a  pint  of  terrapin  meat  and  stir  all  until 
it  is  scalding  hot.  Move  the  saucepan  to  the  back  part  of  the  stove  or 
range,  where  the  contents  will  keep  hot  but  not  boil ;  then  stir  in  four 


SHELL-FISH. 


well-beaten  yolks  of  eggs ;  do  not  allow  the  terrapin  to  boil  after  add- 
ing the  eggs,  but  pour  it  immediately  into  a  tureen  containing  a  gill 
of  good  Madeira  and  a  tablespoonful  of  lemon  juice.    Serve  hot. 

STEWED  TERRAPIN. 

Plunge  the  terrapins  alive  into  boiling  water,  and  let  them  re 
main  until  the  sides  and  lower  shell  begin  to  crack— this  will  take 
less  than  an  hour;  then  remove  them  and  let  them  get  cold;  take  ofi 
the  shell  and  outer  skin,  being  careful  to  save  all  the  blood  possible 
in  opening  them.  If  there  are  eggs  in  them  put  them  aside  in  a  dish ; 
take  all  the  inside  out,  and  be  very  careful  not  to  break  the  gall, 
which  must  be  immediately  removed  or  it  will  make  the  rest  bitter. 
It  lies  within  the  liver.  Then  cut  up  the  liver  and  all  the  rest  of 
the  terrapin  into  small  pieces,  adding  the  blood  and  juice  that  have 
flowed  out  in  cutting  up ;  add  half  a  pint  of  water ;  sprinkle  a  little 
flour  over  them  as  you  place  them  in  the  stewpan ;  let  them  stew  slowly 
ten  minutes,  adding  salt,  black  and  cayenne  pepper,  and  a  very  small 
blade  of  mace ;  then  add  a  gill  of  the  best  brandy  and  half  a  pint  of 
the  very  best  sherry  wine ;  let  it  simmer  over  a  slow  fire  very  gently. 
About  ten  minutes  or  so,  before  you  are  ready  to  dish  them,  add  half 
a  pint  of  rich  cream,  and  half  a  pound  of  sweet  butter,  with  flour,  to 
prevent  boiling ;  two  or  three  minutes  before  taking  them  off  the  fire 
peel  the  eggs  carefully  and  throw  them  in  whole.  If  there  should  be 
no  eggs  use  the  yolks  of  hens'  eggs,  hard  boiled.   This  recipe  is  for 

four  terrapins.  Rennert's  Hotel,  Baltimore. 

OILED  LOBSTER. 

Put  a  handful  of  salt  into  a  large  kettle  or  pot  of  boiling  water. 
When  the  water  boils  very  hard  put  in  the  lobster,  having  first  brushed 
it  and  tied  the  claws  together  with  a  bit  of  twine.  Keep  it  boiling 
from  twenty  minutes  to  half  an  hour,  in  proportion  to  its  size.  If 
boiled  too  long  the  meat  will  be  hard  and  stringy.  When  it  is  done 
take  it  out,  lay  it  on  its  claws  to  drain,  and  then  wipe  it  dry. 

It  is  scarcely  necessary  to  mention  that  the  head  of  a  lobster  and 
what  are  called  the  lady  fingers  are  not  to  be  eaten. 

Very  large  lobsters  are  not  the  best,  the  meat  being  coarse  and 
tough.  The  male  is  best  for  boiling ;  the  flesh  is  firmer  and  the  shell 
a  brighter  red.   It  may  readily  be  distinguished  from  the  female; 


BASTING  THE  TURKEY. 


SHELL-FISK 


69 


the  tail  is  narrower,  and  the  two  uppermost  fins  within  the  tail  are 
stiff  and  hard.  Those  of  the  hen  lobster  are  not  so,  and  the  tail  is 
broader. 

Hen  lobsters  are  preferred  for  sauce  or  salad,  on  account  of  their 
coral.   The  head  and  small  claws  are  never  used. 

They  should  be  alive  and  freshly  caught  when  put  into  the  boiling 
kettle.  After  being  cooked  and  cooled,  split  open  the  body  and  tail 
and  crack  the  claws,  to  extract  the  meat.  The  sand  pouch  found  near 
the  throat  should  be  removed.  Care  should  be  exercised  that  none  of 
the  feathery,  tough,  gill-like  particles  found  under  the  body  shell  get 
mixed  with  the  meat,  as  they  are  indigestible  and  have  caused  much 
trouble.  They  are  supposed  to  be  the  cause  of  so-called  poisoning 
from  eating  lobster. 

Serve  on  a  platter.  Lettuce  and  other  concomitants  of  a  salad 
should  also  be  placed  on  the  table  or  platter. 

SCALLOPED  LOBSTErv. 

Butter  a  deep  dish  and  cover  the  bottom  with  fine  bread  crumbs ; 
put  on  this  a  layer  of  chopped  lobster,  with  pepper  and  salt ;  so  on, 
alternately,  until  the  dish  is  filled,  having  crumbs  on  top.  Put  on 
bits  of  butter,  moisten  with  milk  and  bake  about  twenty  minutes* 

DEVILED  LOBSTER. 

Take  out  all  the  meat  from  a  boiled  lobster,  reserving  the  coral; 
season  highly  with  mustard,  cayenne,  salt  and  some  kind  of  table 
sauce ;  stew  until  well  mixed  and  put  it  in  a  covered  saucepan,  with 
just  enough  hot  water  to  keep  from  burning;  rub  the  coral  smooth, 
moistening  with  vinegar  until  it  is  thin  enough  to  pour  easily,  then 
stir  it  into  the  saucepan.  The  dressing  should  be  prepared  before 
the  meat  is  put  on  the  fire,  and  which  ought  to  boil  but  once  before 
the  coral  is  put  in ;  stir  in  a  heaping  teaspoonf ul  of  butter,  and  when 
it  boils  again  it  is  done  and  should  be  taken  up  at  once,  as  too  much 
cooking  toughens  the  meat. 

LOBSTER  CROQUETTES. 

Take  any  of  the  lobster  remaining  from  table  and  pound  it  until 
the  dark,  light  meat  and  coral  are  well  mixed ;  put  with  it  not  quite 
is  much  fine  bread  crumbs ;  season  with  pepper,  salt  and  a  very  little 


70 


SEELL^FISH. 


cayenne  pepper ;  add  a  little  melted  butter,  about  two  tablespoonfuls 
if  the  bread  is  rather  dry ;  form  into  egg-shaped  or  round  balls ;  roll 
them  in  egg,  then  in  fine  crumbs,  and  fry  in  boiling  lard, 

LOBSTER  PATTIES. 

Cut  some  boiled  lobster  in  small  pieces ;  then  take  the  small  claws 
and  the  spawn,  put  them  in  a  suitable  dish,  and  jam  them  to  a  paste 
with  a  potato  masher.  Now  add  to  them  a  ladlef ul  of  gravy  or  broth, 
with  a  few  bread  crumbs;  set  it  over  the  fire  and  1)011;  strain  it 
through  a  strainer,  or  sieve,  to  the  thickness  of  a  cream,  and  put  half 
of  it  to  your  lobsters,  and  save  the  other  half  to  sauce  them  with  after 
they  are  baked.  Put  to  the  lobster  the  bigness  of  an  egg  of  butter, 
a  little  pepper  and  salt ;  squeeze  in  a  lemon,  and  warm  these  over  the 
fire  enough  to  melt  the  butter,  set  it  to  cool,  and  sheet  your-  patty  pan 
or  a  plate  or  dish  with  good  puff  paste,  then  put  in  your  lobster,  and 
cover  it  with  a  paste;  bake  it  within  three-quarters  of  an  hour  be- 
fore you  want  it ;  when  it  is  baked,  cut  up  your  cover,  and  warm  up 
the  other  half  of  your  sauce  above  mentioned,  with  a  little  ^butter, 
to  the  thickness  of  cream,  and  pour  it  over  your  patty,  with  a  little 
squeezed  lemon;  cut  your  cover  in  two,  and  lay  it  on  the  top,  two 
inches  distant,  so  that  what  is  under  may  be  seen.  Tou  may  bake 
crawfish,  shrimps  or  prawns  the  same  way ;  and  they  are  all  proper 
for  plates  or  little  dishes  for  a  second  course. 

LOBSTER  A  LA  NEWBURG. 

Take  one  whole  lobster,  cut  up  in  pieces  about  as  large  as  a  hickory 
nut.  Put  in  the  same  pan  with  a  piece  of  butter  size  of  a  walnut, 
season  with  salt  and  pepper  to  taste,  and  thicken  with  heavy  cream 
sauce ;  add  the  yolk  of  one  egg  and  two  oz.  of  sherry  wine. 

Cream  sauce  for  above  is  made  as  follows :  1  oz.  butter,  melted  in 
saucepan;  2  oz.  flour,  mixed  with  butter,  thin  down  to  proper  con- 
sistency with  boiling  cream. 

Redof^s  Oyster  House^  Chicago, 

BAKED  CRABS. 

Mix  with  the  contents  of  a  can  of  crabs,  bread  crumbs  or  pounded 
crackers.  Pepper  and  salt  the  whole  to  taste;  mince  some  cold  ham; 
have  the  baking  pan  well  buttered,  place  therein  first  a  layer  of  the 
crab  meat,  prepared  as  above,  then  a  layer  of  the  minced  ham>  and 


SEELL^FISH. 


n 


so  on,  alternately  until  the  pan  is  filled.  Cover  tlie  top  with  bread 
crumbs  and  bits  of  butter,  and  bake. 

DEVILED  CRABS. 

Half  a  dozen  fresh  crabs,  boiled  and  minced,  two  ounces  of  butter, 
one  small  teaspoonf ul  of  mustard  powder ;  cayenne  pepper  and  salt 
to  taste.  Put  the  meat  into  a  bowl  and  mix  carefully  with  it  an  equal 
quantity  of  fine  bread  crumbs.  Work  the  butter  to  a  light  cream,  mix 
the  mustard  well  with  it,  then  stir  in  very  carefully,  a  handful  at  a 
time,  the  mixed  crabs,  a  tablespoonful  of  cream  and  crumbs.  Season 
to  taste  with  cayenne  pepper  and  salt ;  fill  the  crab  shells  with  the 
mixture,  sprinkle  bread  crumbs  over  the  tops,  put  three  small  pieces 
of  butter  upon  the  top  of  each,  and  brown  them  quickly  in  a  hot  oven. 
They  will  puff  in  baking  and  will  be  found  very  nice.  Half  the 
quantity  can  be  made.   A  crab  shell  will  hold  the  meat  of  two  crabs. 

CRAB  CROQUETTES. 

Pick  the  meat  of  boiled  crabs  and  chop  it  fine.  Season  to  taste 
with  pepper,  salt  and  melted  butter.  Moisten  it  well  with  rich  milk 
or  cream,  then  stiffen  it  slightly  with  bread  or  cracker  crmnbs.  Add 
two  or  three  well-beaten  eggs  to  bind  the  mixture.  Form  the  cro- 
quettes, egg  and  bread,  crumb  them  and  fry  them  delicately  in  boil- 
ing lard.  It  is  better  to  use  a  wire  frying  basket  for  croquettes  of 
aU  kinds. 

TO  MAKE  A  CRAB  PIE. 

Peocuel  the  crabs  alive,  and  put  them  in  boiling  water,  along  with 
some  salt.  Boil  them  for  a  quarter  of  an  hour  or  twenty  minutes, 
according  to  the  size.  When  cold  pick  the  meat  from  the  claws  and 
body.  Chop  all  together,  and  mix  it  with  crumbs  of  bread,  pepper 
and  salt,  and  a  little  butter.  Put  all  this  into  the  shell  and  brown 
in  a  hot  oven.   A  crab  shell  will  hold  the  meat  of  two  crabs. 

CRABS.    (Soft  Shell.) 

Crabs  may  be  boiled  as  lobsters.  They  make  a  fine  dish  when 
stewed.  Take  out  the  meat  from  the  shell,  put  it  into  a  saucepan 
with  butter,  pepper,  salt,  a  pinch  of  mace  and  a  very  little  water ; 
dredge  with  flour  and  let  simmer  five  minutes  over  a  slow  fire.  Serve 
hot ;  garnish  the  dish,  with  the  claws  laid  around  it. 


72 


SHELL'FISH. 


The  usual  way  of  cooking  them  is  frying  them  in  plenty  of  butter 
and  lard  mixed ;  prepare  them  the  same  as  frying  fish.  The  spongy 
substance  from  the  sides  should  be  taken  off,  also  the  sand  bag.  Fry 
a  nice  brown  and  garnish  with  parsley. 

OYSTERS. 

Oysters  must  be  fresh  and  fat  to  be  good.  They  are  in  season 
from  September  to  May. 

The  small  ones,  such  as  are  sold  by  the  quart,  are  good  for  pies, 
fritters,  or  stews ;  the  largest  of  this  sort  are  nice  for  frying  or  pick- 
ling for  family  use. 

FRIED  OYSTERS. 

Take  large  oysers  from  their  own  liquor  into  a  thickly  folded 
napkin  to  dry  them ;  then  make  hot  an  ounce  each  of  butter  and  lard 
in  a  thiek-bottomed  frying  pan.  Season  the  oysters  with  pepper  and 
salt,  then  dip  each  one  into  egg  and  cracker  crumbs  rolled  fine,  until 
it  will  take  up  no  more.  Place  them  in  the  hot  grease  and  fry  them 
a  delicate  brown,  turning  them  on  both  sides  by  sliding  a  broad- 
bladed  knife  under  them.    Serve  them  crisp  and  hot. 

Boston  Oyster  House. 

Some  prefer  to  roll  oysters  in  corn  meal  and  others  use  flour,  but 
they  are  much  more  crisp  with  egg  and  cracker  crumbs. 

OYSTERS  FRIED  IN  BATTER. 

Ingredients.— One-'hsilf  pint  of  oysters,  two  eggs,  one-half  pint  of 
milk,  sufficient  flour  to  make  the  batter ;  pepper  and  salt  to  taste ;  when 
liked,  a  little  nutmeg ;  hot  lard. 

Scald  the  oysters  in  their  own  liquor,  beard  them,  and  lay  them 
on  a  cloth  to  drain  thoroughly.  Break  the  eggs  into  a  basin,  mix  the 
flour  with  them,  add  the  milk  gradually,  with  nutmeg  and  seasoning, 
and  put  the  oysters  in  a  batter.  Make  some  lard  hot  in  a  deep  fry- 
ing pan ;  put  in  the  oysters  one  at  a  time ;  when  done,  take  them  up 
with  a  sharp  pointed  skewer  and  dish  them  on  a  napkin.  Fried 
oysters  are  frequently  used  for  garnishing  boiled  fish,  and  then  a  few 
bread  crumbs  should  be  added  to  the  flour. 

STEWED  OYSTERS.    (In  Milk  or  Cream.) 

Drain  the  liquor  from  two  quarts  of  oysters ;  mix  with  it  a  small 
teacupful  of  hot  water,  add  a  little  salt  and  pepper  and  set  it  over 


SMELL-FISH. 


73 


the  fire  in  a  saucepan.  Let  it  boil  up  once,  put  in  tKe  oysters,  let 
them  come  to  a  boil,  and  when  they  ^'ruffle"  add  two  tablespoonfuls 
of  butter.  The  instant  it  is  melted  and  well  stirred  in,  put  in  a  pint  of 
boiling  milk  and  take  the  saucepan  from  the  fire.  Serve  with 
oyster  or  cream  crackers.     Serve  while  hot. 

If  thickening  is  preferred,  stir  in  a  little  flour  or  two  tablespoon- 
fuls of  cracker  crumbs. 

PLAIN  OYSTER  STEW. 

Same  as  milk  or  cream  stew,  using  only  oyster  liquor  and  water 
instead  of  milk  or  cream,  adding  more  butter  after  taking  up. 

OYSTER  SOUP. 
For  oyster  soup,  see  Soups. 

DRY  OYSTER  STEW. 

Take  six  to  twelve  large  oysters  and  cook  them  in  half  a  pint  of 
their  own  liquor ;  season  with  butter  and  white  pepper ;  cook  for  five 
minutes,  stirring  constantly.    Serve  in  hot  soup  plates  or  bowls. 

Fulton  Market,  New  York, 

BOSTON  FRY. 

Prepare  the  oysters  in  egg  batter  and  fine  cracker  meal ;  fry  in 
butter  over  a  slow  fire  for  about  ten  minutes ;  cover  the  hollow  of  a 
hot  platter  with  tomato  sauce ;  place  the  oysters  in  it,  but  not  cover- 
ing ;  garnished  with  chopped  parsley  sprinkled  over  the  oysters. 

Boston  Oyster  House. 

BROILED  OYSTERS. 

Dry  a  quart  of  oysters  in  a  cloth,  dip  each  in  melted  butter  well 
peppered ;  then  in  beaten  egg,  or  not,  then  in  bread  or  cracker  crumbs 
also  peppered.  Broil  on  a  wire  broiler  over  live  coals  three  to  five 
minutes.   Dip  over  each  a  little  melted  butter.    Serve  hot. 

ROAST  OYSTERS  IN  THE  SHELL.    No.  1. 

Select  the  large  ones,  those  usually  termed  Saddle  Eocks,''  for- 
merly known  as  a  distinct  variety,  but  which  are  now  but  the  large 
oysters  selected  from  any  beds ;  wash  and  wipe  them,  and  place  with 
the  upper  or  deep  shell  down,  to  catch  the  juice,  over  or  on  live  coals. 
When  they  open  their  shells,  remove  the  shallow  one,  being  careful  to 


74 


SHELL-FISH. 


save  all  the  juice  in  the  other;  place  them,  shells  and  all,  ©n  a  hot 
platter,  and  send  to  table  hot,  to  be  seasoned  by  each  person  with 
butter  and  pepper  to  taste.  If  the  oysters  are  fine,  and  they  are 
]ust  cooked  enough  and  served  all  hot,  this  is,  par  excellence,  the  style^ 

OYSTER  ROAST.   No.  2. 

Put  one  quart  of  oysters  in  a  basin  with  their  own  liquor  amf  let 
them  boil  three  or  four  minutes ;  season  with  a  little  salt,  peppe?  and 
a  heaping  spoonful  of  butter.    Serve  on  buttered  toast. 

STEAMED  OYSTERS. 

Wash  and  drain  a  quart  of  counts  or  select  oysters ;  put  them  in  a 
shallow  pan  and  place  in  a  steamer  over  boiling  water ;  cover  and 
steam  till  they  are  plump,  with  the  edges  ruffled,  but  no  longer.  Place 
to  a  heated  dish,  with  butter,  pepper  and  salt,  and  serve. 

Baltimore  Style, 

STEAMED  OYSTERS  IN  THE  SHELL. 

Wash  and  place  them  in  an  air-tight  vessel,  laying  them  the  upper 
shell  downward,  so  that  the  liquor  will  not  rim  out  when  they  open. 
Place  this  dish  or  vessel  over  a  pot  of  boiling  water  where  they  will 
get  the  steam.  Boil  them  rapidly  until  the  shells  open,  about  fifteen 
to  twenty  minutes.  Serve  at  once  while  hot,  seasoned  with  butter, 
salt  and  pepper. 

PAN  OYSTERS.   No.  1. 

Cut  some  stale  bread  in  thin  slices,  taking  off  all  the  crust,  round 
the  slices  to  fit  patty-pans ;  toast,  butter,  place  them  in  the  pans  and 
moisten  with  three  or  four  teaspoonfuls  of  oyster  liquor;  place  on 
the  toast  a  layer  of  oysters,  sprinkle  with  pepper,  and  put  a  small  piece 
of  butter  on  top  of  each  pan ;  place  all  the  pans  in  a  baking-pan,  and 
place  in  the  oven,  covering  tightly.  They  will  cook  in  seven  or  eight 
minutes  if  the  oven  is  hot;  or,  cook  till  the  beards  are  ruffled;  remove 
the  cover,  sprinkle  lightly  with  salt,  replace,  and  cook  one  minute 
longer.   Serve  in  patty  pans.   They  are  delicious. 

Niui  York  S0^i*. 

PAN  OYSTERS.   No.  2. 

Lay  in  a  thin  pie  tin  or  dripping-pan  half  a  pint  of  large  oysters, 
or  more  if  required ;  have  the  pan  large  enough  so  that  each  oyster 
will  lie  flat  on  the  bottom ;  put  in  over  them  a  little  oyster  liouor,  but 


SMELL-FISH. 


75 


not  enougli  to  float;  place  them  carefully  in  a  hot  oven  and  just  heat 
them  through  thoroughly— do  not  bake  them— which  will  be  in  three 
to  five  minutes,  according  to  fire ;  take  them  up  and  place  on  toast ; 
first  moistened  with  the  hot  juice  from  the  pan.  Are  a  very  good 
substitute  for  oysters  roasted  in  the  shell,  the  slow  cooking  bringing 
out  the  flavor* 

French  Restaurant^  New  OrleanSf 
OYSTER  FRITTERS. 

Select  plump,  good-sized  oysters ;  drain  off  the  juice,  and  to  a  cup 
of  this  juice  add  a  cup  of  milk,  a  little  salt,  four  well-beaten  eggs,  and 
flour  enough  to  make  batter  like  griddle-cakes. 

Envelope  an  oyster  in  a  spoonful  of  this  batter  (some  cut  them  in 
halves  or  chop  them  fine),  then  fry  in  butter  and  lard,  mixed  in  a 
frying  pan  the  same  as  we  fry  eggs,  turning  to  fry  brown  on  both 
sides.   Send  to  the  table  very  hot. 

Delmonico, 

Most  cooks  fry  oyster  fritters  the  same  as  crullers,  in  a  quantity 
of  hot  lard,  but  this  is  not  always  convenient ;  either  way  they  are  ex- 
cellent, 

OYSTER  PATTIES^ 

Line  patty-pans  with  thin  pastry,  pressing  it  well  to  the  tin.  Put 
a  piece  of  bread  or  a  ball  of  paper  in  each.  Cover  them  with  paste 
and  brush  them  over  with  the  white  of  an  egg.  Cut  an  inch  square 
of  thin  pastry,  place  on  the  centre  of  each,  glaze  this  also  with  egg, 
and  bake  in  a  quick  oven  fifteen  to  twenty  minutes.  Eemove  the 
bread  or  paper  when  half  cold. 

Scald  as  many  oysters  as  you  require  (allowing  two  for  each 
patty,  three  if  small)  in  their  own  liquor.  Cut  each  in  four  and  strain 
the  liquor.  Put  two  tablespoonfuls  of  butter  and  two  of  flour  into  a 
thick  saucepan;  stir  them  together  over  the  fire  till  the  flour  smells 
cooked,  and  then  pour  half  a  pint  of  oyster  liquor  and  half  a  pint  of 
milk  into  the  flour  and  butter.  (If  you  have  cream  use  it  instead  of 
milk.)  Stir  till  it  is  a  thick,  smooth  sauce.  Put  the  oysters  into  it 
and  let  them  boil  once.  Beat  the  yolks  of  two  eggs.  Eemove  the 
oysters  for  one  minute  from  the  fire,  then  stir  the  eggs  into  them  till 
the  sauce  looks  like  thick  custard. 


76 


SHELL-FISH.. 


Fill  the  patties  with  this  oyster  fricassee,  taking  care  to  make  it  hot 
by  standing  in  boiling  water  before  dinner  on  the  day  required^  and 
io  make  the  patty  cases  hot  before  you  fill  them. 

FULTON  MARKET  ROAST. 

It  is  still  known  in  New  York  from  the  place  at  which  it  was  and 
is  still  served.  Take  nine  large  oysters  in  the  shell;  wash,  dry  and 
roast  over  a  charcoal  fire,  on  a  broiler.  Two  minutes  after  the  shells 
open  they  will  be  done.  Take  them  up  quickly,  saving  the  juice  in  a 
small  shallow,  tin  pan ;  keep  hot  until  all  are  done ;  butter  them  and 
sprinkle  with  pepper. 

This  is  served  for  one  person  when  calling  for  a  roast  of  this  kind. 
It  is  often  poured  over  a  slice  of  toast. 

SCALLOPED  OYSTERS. 

Have  ready  about  a  pint  bowl  of  fine  cracker  crumbs.  Butter  a 
deep  earthen  dish ;  put  a  layer  of  the  cracker  crumbs  on  the  bottom ; 
wet  this  with  some  of  the  oyster  liquor ;  next  have  a  layer  of  oysters ; 
sprinkle  with  salt  and  pepper,  and  lay  small  bits  of  butter  upon  them ; 
then  another  layer  of  cracker  crumbs  and  oyster  juice ;  then  oysters, 
pepper,  salt  and  butter,  and  so  on,  until  the  dish  is  full ;  the  top  layer 
to  be  cracker  crumbsJ  Beat  up  an  egg  in  a  cup  of  milk  and  turn  over 
all.  Cover  the  dish  and  set  m  the  oven  for  thirty  or  forty-five  min- 
utes. When  baked  through,  uncover  the  top,  set  on  the  upper  grate 
and  brown. 

OYSTER  POT-PIE. 

Scald  a  quart  can  of  oysters  in  their  own  liquor;  when  it  boils, 
skim  out  the  oysters  and  set  aside  in  a  w^arm  place.  To  the  liquor  add 
a  pint  of  hot  water ;  season  well  with  salt  and  pepper,  a  generous  piece 
of  butter,  thicken  with  flour  and  cold  milk.  Have  ready  nice  light 
biscuit  dough,  rolled  twice  as  thick  as  pie  crust;  cut  out  into  inch 
squares,  drop  them  into  the  boiling  stew,  cover  closely,  and  cook  forty 
minutes.  When  taken  up,  stir  the  oysters  into  the  juice  and  serve 
all  together  in  one  dish.   A  nice  side  entree. 

Prince's  Bay,  S,  I. 

BOSTON  OYSTER  PIE. 

Having  buttered  the  inside  of  a  deep  pie  plate,  line  it  with  puff 
paste,  or  common  pie  crust,  and  prepare  another  sheet  of  paste  for  the 


SHELL-FISH. 


77, 


lid;  put  a  clean  towel  into  the  disli  (folded  so  as  to  support  the  lid), 
set  it  into  the  oven  and  bake  the  paste  well ;  when  done,  remove  the 
lid  and  take  out  the  toweL  While  the  paste  is  baking  prepare  the 
oysters.  Having  picked  o carefully  every  bit  of  shell  that  may  be 
found  about  them,  drain  ol  the  liquor  into  a  pan  and  put  the  oysters 
into  a  stewpan  with  barely  enough  of  the  liquor  to  keep  them  from 
burning ;  season  them  with  pepper,  salt  and  butter ;  add  a  little  sweet 
cream  or  milk,  and  one  or  two  crackers  rolled  fine ;  let  the  oysters  sim- 
mer, but  not  hoil^  as  that  will  shrivel  them.  Eemove  the  upper  crust 
of  pastry  and  fill  the  dish  with  the  oysters  and  gravy;  replace  the 
cover  and  serve  hot. 

Some  prefer  baking  the  upper  crust  on  a  pie  plate,  the  same  size 
as  the  pie,  then  slipping  it  off  on  top  of  the  pie  after  the  same  is  filled 
with  the  oysters. 

MOCK  OYSTERS. 

Grate  the  corn,  while  green  and  tender,  with  a  coarse  grater,  into 
a  deep  dish.  To  two  ears  of  corn,  allow  one  egg ;  beat  the  whites  and 
yolks  separately,  and  add  them  to  the  corn,  with  one  tablespoonful 
of  wheat  flour  and  one  of  butter,  a  teaspoonf ul  of  salt  and  pepper  to 
taste.  Drop  spoonfuls  of  this  batter  into  a  frying  pan  with  hot  but- 
ter and  lard  mixed,  and  fry  a  light  brown  on  both  sides. 

In  taste,  they  have  a  singular  resemblance  to  fried  oysters.  The 
corn  must  be  young. 

FRICASSEED  OYSTERS. 

Take  a  slice  of  raw  ham,  which  has  been  pickled,  but  not  smoked, 
and  soak  in  boiling  water  for  half  an  hour ;  cut  it  in  quite  small  pieces, 
and  put  in  a  saucepan  with  two-thirds  of  a  pint  of  veal  or  chicken 
broth,  well  strained;  the  liquor  from  a  quart  of  oysters,  one  small 
onion,  minced  fine,  and  a  little  chopped  parsley,  sweet  marjoram,  and 
pepper;  let  them  simmer  for  twenty  minutes,  and  then  boil  rapidly 
for  two  or  three  minutes ;  skim  well  and  add  one  scant  tablespoonful 
of  corn-starch,  mixed  smoothly  in  one-third  cup  of  milk;  stir  con- 
stantly, and  when  it  boils  add  the  oysters  and  one  ounce  of  butter ; 
after  which,  just  let  it  come  to  a  boil,  and  remove  the  oysters  to  a  deep 
dish ;  beat  one  egg,  and  add  to  it  gradually  some  of  the  hot  broth,  and, 
when  cooked,  stir  it  into  the  pan ;  season  with  salt,  and  pour  the  whole 
over  the  oysters.  When  placed  upon  the  table,  squeeze  the  juice  of  a 
lemon  over  it. 


J8 


SHELL-FISH. 


SMALL  OYSTER  PIES. 

For  each  pie  take  a  tin  plate  laalf  the  size  of  an  ordinary  dinner 
plate ;  butter  it,  and  cover  the  bottom  with  a  puff  paste,  as  for  pies ; 
lay  on  it  five  or  six  select  oysters,  or  enough  to  cover  the  bottom ;  but- 
ter them  and  season  with  a  little  salt  and  plenty  of  pepper;  spread 
over  this  an  egg  batter,  and  cover  with  a  crust  of  the  paste,  making 
small  openings  in  it  with  a  fork.  Bake  in  a  hot  oven  fifteen  to  twenty 
minutes,  or  until  the  top  is  nicely  browned. 

Boston  Oyster  House. 

STEWED  CLAMS. 

Wash  clean  as  many  round  clams  as  required ;  pile  them  in  a  large 
iron  pot,  with  half  a  cupful  of  hot  water  in  the  bottom,  and  put  over 
the  fire ;  as  soon  as  the  shells  open  take  out  the  clams,  cut  off  the  hard, 
uneatable  '^fringe"  from  each  with  strong,  clean  scissors,  put  them 
into  a  stewpan  with  the  broth  from  the  pot,  and  boil  slowly  till  they 
are  quite  tender ;  pepper  well  and  thicken  the  gravy  with  flour  stirred 
into  melted  butter. 

Or,  you  may  get  two  dozen  freshly  opened  very  small  clams.  Boil 
a  pint  of  milk,  a  dash  of  white  pepper  and  a  small  pat  of  butter.  Now 
add  the  clams.  Let  them  come  to  a  boil  and  serve.  Longer  boiling 
will  make  the  clams  almost  indigestible. 

ROAST  CLAMS  IN  THE  SHELL. 

Roast  in  a  pan  over  a  hot  fire,  or  in  a  hot  oven,  or,  at  a  ^^Clam 
Bake,"  on  hot  stones;  when  they  0|)en,  empty  the  juice  into  a  sauce- 
pan; add  the  clams,  with  butter,  pepper  and  a  very  little  salt. 

Rjf&  Beach, 

CLAM  FRITTERS. 

Take  fifty  small  or  twenty-five  large  sand  clams  from  their  shells ; 
if  large,  cut  each  in  two,  lay  them  on  a  thickly-folded  napkin ;  put  a 
pint  bowl  of  wheat  flour  into  a  basin,  add  to  it  three  well-beaten  eggs, 
half  a  pint  of  sweet  milk  and  nearly  as  much  of  their  own  liquor ;  beat 
the  batter  until  it  is  smooth  and  perfectly  free  from  lumps,  then  stir 
in  the  clams.  Put  plenty  of  lard  or  beef  fat  into  a  thick-bottomed 
frying  pan,  let  it  become  boiling  hot ;  put  in  the  batter  by  the  spoon- 
ful ;  let  them  fry  gently ;  when  one  side  is  a  delicate  brown  turn  the 
othero 


SHELL-FISH. 


79 


CLAM  CHOWDEIt 

The  materials  needed  are  fifty  round  clams  (qnahogs) ,  a  large  bowi 
of  salt  pork  cut  up  fine,  the  same  of  onions  finely  chopped,  and  the 
same  (ormore,  if  you  desire)  of  potatoes  cut  into  eighths  or  sixteenths 
of  original  size ;  wash  the  clams  very  thoroughly  and  put  them  in  a 
pot  with  half  a  pint  of  water ;  when  the  shells  are  open  they  are  done ; 
then  take  them  from  the  shells  and  chop  fine,  saving  all  the  clam  water 
for  the  chowder ;  fry  out  the  pork  very  gently,  and  when  the  scraps  are 
a  good  brown  take  them  out  and  put  in  the  chopped  onions  to  fry ;  they 
should  be  fried  in  a  frying  pan,  and  the  chowder  kettle  be  made  very 
cleaxi  before  they  are  put  in  it,  or  the  chowder  will  bum.  (The  chief 
secret  in  chowder-making  is  to  fry  the  onions  so  delicately  that  they 
will  be  missing  in  the  chowder.) 

Add  a  quart  of  hot  water  to  the  onions ;  put  in  the  clams,  clam- 
water  and  pork  scraps.  After  it  boils,  add  the  potatoes,  and  when 
they  are  cooked,  the  chowder  is  finished.  Just  before  it  is  taken  up, 
thicken  it  with  a  cup  of  powdered  crackers,  and  add  a  quart  of  fresh 
milk.  If  too  rich,  add  more  water.  No  seasoning  is  needed  but  good 
black  pepper. 

With  the  addition  of  six  sliced  tomatoes,  or  half  a  can  of  the 
canned  ones,  this  is  the  best  recipe  of  this  kind,  and  is  served  in  many 

of  our  best  restaurantS^  Nino  Bedford  Hsctpe, 

SCALLOPED  CLATVIS. 

Ptjechase  a  dozen  large  soft  clams  in  the  shell  and  three  dozen 
opened  clams.  Ask  the  dealer  to  open  the  first  dozen,  care  being  used 
not  to  injure  the  shells,  which  are  to  be  used  in  cooking  the  clams. 
Clean  the  shells  well,  and  put  two  soft  clams  on  each  half  shell ;  add  to 
each  a  dash  of  white  pepper,  and  half  a  teaspoonful  of  minced  celery. 
Cut  a  slice  of  fat  bacon  into  the  smallest  dice,  add  four  of  these  to 
each  shell,  strew  over  the  top  a  thin  layer  of  cracker  dust ;  place  a 
piece  of  table  butter  on  top,  and  bake  in  the  oven  until  brown.  They 
are  delightful  when  properly  prepared. 

SCALLOPS. 

If  bought  in  the  shell  boil  them  and  take  out  the  hearts,  which  is 
the  only  part  used.  Dip  them  in  beaten  egg  and  fry  in  the  same  man- 
ner as  oysters. 

Some  prefer  them  stewed  the  same  as  oysters. 


80 


SHELL-FISH. 


FROGS  FRIED. 

Feogs  are  usually  fried,  and  are  considered  a  great  delicacy.  Only 
fciie  hind-legs  and  quarters  are  used.  Clean  them  well,  season,  and 
fry  in  egg  batter,  or  dip  in  beaten  egg  and  fine  cracker  crumbs,  the 
same  as  oysters. 

FROGS  STEWED. 

Wash  and  skin  the  quarters,  parboil  them  about  three  minutes, 
drain  them.  Now  put  into  a  stewpan  two  ounces  of  butter.  When 
H  is  melted,  lay  in  the  frogs,  and  fry  about  two  minutes,  stirring  them 
to  prevent  burning;  shake  over  them  a  tablespoonful  of  sifted  flour 
and  stir  it  into  them ;  add  a  sprig  of  parsley,  a  pinch  of  powdered  sum- 
mer savory,  a  bay  leaf,  three  slices  of  onion,  salt  and  pepper,  a  cup 
of  hot  water  and  one  of  cream.  Boil  gently  until  done ;  remove  the 
legs,  strain  and  mix  into  the  gravy  the  yolks  of  two  eggs,  well  beaten 
to  a  cream;  put  the  legs  in  a  suitable  dish,  pour  over  the  gravy  and 
serve. 


POULTRY  AND  GAME. 

★  ★  ★ 

IN  CHOOSING  poultry,  select  tliose  that  are  fresh  and  fat,  and  the 
surest  way  to  determine  whether  they  are  young  is  to  try  the 
skin  under  the  leg  or  wing.  If  it  is  easily  broken,  it  is  young ; 
or,  turn  the  wing  backwards,  if  the  joint  yields  readily,  it  is 
tender.  When  poultry  is  young  the  skin  is  thin  and  tender,  the  legs 
smooth,  the  feet  moist  and  limber,  and  the  eyes  full  and  bright.  The 
body  should  be  thick  and  the  breast  fat.  Old  turkeys  have  long  hairs, 
and  the  flesh  is  purplish  where  it  shows  under  the  skin  on  the  legs  and 
back.   About  March  they  deteriorate  in  quality. 

Young  ducks  and  geese  are  plump,  with  light,  semi-transparent 
fat,  soft  breast  bone,  tender  flesh,  leg-joints  which  will  break  by  the 
weight  of  the  bird,  fresh-colored  and  brittle  beaks,  and  windpipes  that 
break  when  pressed  between  the  thumb  and  forefinger.  They  are  best 
in  fall  and  winter. 

Young  pigeons  have  light  red  flesh  upon  the  breast,  and  full,  fresh- 
colored  legs ;  when  the  legs  are  thin  and  the  breast  very  dark  the  birds 
are  old. 

Fine  game  birds  are  always  heavy  for  their  size;  the  flesh  of  the 
breast  is  firm  and  plump  and  the  skin  clear;  and  if  a  few  feathers  be 
plucked  from  the  inside  of  the  leg  and  around  the  vent,  the  flesh  of 
freshly-killed  birds  will  be  fat  and  fresh-colored ;  if  it  is  dark  and  dis- 
colored, the  game  has  been  hung  a  long  time.  The  wings  of  good 
ducks,  geese,  jpheasants  and  woodcock  are  tender  to  the  touch ;  the  tips 
of  the  long  wing  feathers  of  partridges  are  pointed  in  young  birds  and 
round  in  old  ones.  Quail,  snipe  and  small  birds  should  have  full,  ten- 
der breasts.  Poultry  should  never  be  cooked  until  six  or  eight  hours 
after  it  has  been  killed,  but  it  should  be  picked  and  drawn  as  soon  as 
possible.  Plimge  it  in  a  pot  of  scalding  hot  water ;  then  pluck  ofl:  the 
feathers,  taking  care  not  to  tear  the  skin ;  when  it  is  picked  clean,  roll 
up  a  piece  of  white  paper,  set  fire  to  it  and  singe  off  all  the  liairs.  The 

m 


82 


POULTRY  AND  GAME. 


head,  neck  and  feet  should  be  cut  off,  and  the  ends  of  the  legs  skew- 
ered to  the  body,  and  a  string  tied  tightly  around  the  body.  When 
roasting  a  chicken  or  small  fowl  there  is  danger  of  the  legs  browning 
or  becoming  too  hard  to  be  eaten.  To  avoid  this,  take  strips  of  cloth, 
dip  them  into  a  little  melted  lard,  or  even  just  rub  them  over  with 
lard,  and  wind  them  around  the  legs.  Eemove  them  in  time  to  allow 
the  legs  to  brown  delicately. 

Fowls,  and  also  various  kinds  of  game,  when  bought  at  our  city 
markets,  require  a  more  thorough  cleansing  than  those  sold  in  country 
places,  where  as  a  general  thing  the  meat  is  wholly  dressed.  In  large 
cities  they  lay  for  some  length  of  time  with  the  intestines  undrawn,  un- 
til the  flavor  of  them  diffuses  itself  all  through  the  meat,  rendering 
it  distasteful.  In  this  case,  it  is  safe,  after  taking  out  the  intestines, 
to  rinse  out  in  several  waters,  and  in  next  to  the  last  water,  add  a  tea- 
spoonful  of  baking  soda,  say  to  a  quart  of  water.  This  process  neu- 
tralizes all  sourness,  and  helps  to  destroy  all  unpleasant  taste  in  the 
meat. 

Poultry  may  be  baked  so  that  its  wings  and  legs  are  soft  and  ten- 
der,  by  being  placed  in  a  deep  roasting  pan  with  close  cover,  thereby 
retaining  the  aroma  and  essences  by  absorption  while  confined.  These 
pans  are  a  recent  innovation,  and  are  made  double  with  a  small  open- 
ing  in  the  top  for  giving  vent  to  the  accumulation  of  steam  and  gases 
when  required.  Eoast  meats  of  any  kind  can  also  be  cooked  in  the 
same  manner,  and  it  is  a  great  improvement  on  the  old  plan. 

ROAST  TURKEY. 

Select  a  young  turkey;  remove  all  the  feathers  carefully,  singe 
it  over  a  burning  newspaper  on  the  top  of  the  stove;  then  ''draw" 
it  nicely,  being  very  careful  not  to  break  any  of  the  internal  organs ; 
remove  the  crop  carefully;  cut  off  the  head,  and  tie  the  neck  close 
to  the  body  by  drawing  the  skin  over  it.  Now  rinse  the  inside  of  the 
turkey  out  with  several  waters,  and  in  the  next  to  the  last,  mix  a  tea- 
spoonful  of  baking  soda ;  oftentimes  the  inside  of  a  fowl  is  very  sour, 
especially  if  it  is  not  freshly  killed.  Soda,  being  cleansing,  acts  as 
a  corrective,  and  destroys  that  impleasant  taste  which  we  frequently 
experience  in  the  dressing  when  fowls  have  been  killed  for  some  time. 
Now,  after  washing,  wipe  the  turkey  dry,  inside  and  out,  with  a  clean 
cloth,  rub  the  inside  with  some  salt,  then  stuff  the  breast  and  body 


POULTEY  AND  GAME. 


83 


with  Dressing  for  Fowls."  Then  sew  up  the  turkey  with  a  strong 
thread,  tie  the  legs  and  wings  to  the  body,  rub  it  over  with  a  litle  soft 
butter,  sprinkle  over  some  salt  and  pepper,  dredge  with  a  little  flour ; 
place  it  in  a  dripping-pan,  pour  in  a  cup  of  boiling  water,  and  set  in 
the  oven.  Baste  the  turkey  often,  turning  it  around  occasionally 
so  that  every  part  will  be  uniformly  baked.  When  pierced  with  a 
fork  and  the  liquid  runs  out  perfectly  clear,  the  bird  is  done.  If  any 
part  is  likely  to  scorch,  pin  over  it  a  piece  of  buttered  white  paper. 
A  fifteen  pound  turkey  requires  between  three  and  four  hours  to  bake. 
Serve  with  cranberry  sauce. 

Gravy  for  Turkey,— When  you  put  the  turkey  in  to  roast,  put  the 
neck,  heart,  liver  and  gizzard  into  a  stewpan  with  a  pint  of  water; 
boil  until  they  become  quite  tender;  take  them  out  of  the  water, 
chop  the  heart  and  gizzard,  mash  the  liver  and  throw  away  the 
neck;  return  the  chopped  heart,  gizzard  and  liver  to  the  liquor  in 
which  they  were  stewed ;  set  it  to  one  side,  and  when  the  turkey  is 
done  it  should  be  added  to  the  gravy  that  dripped  from  the  turkey, 
having  first  skimmed  off  the  fat  from  the  surface  of  the  dripping- 
pan  ;  set  it  all  over  the  fire,  boil  three  minutes  and  thicken  with  flour. 
It  will  not  need  brown  flour  to  color  the  gravy.  The  garnishes  for 
turkey  or  chicken  are  fried  oysters,  thin  slices  of  ham,  slices  of  lemon, 
fried  sausages,  or  force  meat  balls,  also  parsley. 

DRESSING  OR  STUFFING  FOR  FOWLS. 

For  an  eight  or  ten  pound  turkey,  cut  the  brown  crust  from 
slices  or  pieces  of  stale  bread  until  you  have  as  much  as  the  inside  of 
a  pound  loaf ;  put  it  into  a  suitable  dish  and  pour  tepid  water  (not 
warm,  for  that  makes  it  heavy)  over  it;  let  it  stand  one  minute,  as 
it  soaks  very  quickly.  Now  take  up  a  handful  at  a  time  and  squeeze 
it  hard  and  dry  with  both  hands,  placing  it,  as  you  go  along,  in 
another  dish;  this  process  makes  it  very  light.  When  all  is  pressed 
dry,  toss  it  all  up  lightly  through  your  fingers ;  now  add  pepper,  salt 
—about  a  teaspoonful— also  a  teaspoonful  of  powdered  summer  sav- 
ory, the  same  amount  of  sage,  or  the  green  herb  minced  fine ;  add  half 
a  cup  of  melted  butter,  and  a  beaten  egg,  or  not.  Work  thoroughly 
all  together,  and  it  is  ready  for  dressing  either  fowls,  fish  or  meats. 
A  little  chopped  sausage  in  turkey  dressing  is  considered  by  some  an 
improvement,  when  well  incorporated  with  the  other  ingredientSe 


84 


POULTBY  AND  GAME. 


For  geese  and  ducks  the  stuffing  may  be  made  the  same  as  for  turkey, 
with  the  addition  of  a  few  slices  of  onion  chopped  fine. 

OYSTER  DRESSING  OR  STUFFING. 

This  is  made  with  the  same  ingredients  as  the  above,  with  the 
exception  of  half  a  can  of  oysters  drained  and  slightly  chopped  and 
added  to  the  rest.  This  is  used  mostly  with  boiled  turkey  and 
chicken,  and  the  remainder  of  the  can  of  oysters  used  to  make  an 
oyster  sauce  to  be  poured  over  the  turkey  when  served;  served  gen- 
erally in  a  separate  dish,  to  be  dipped  out  as  a  person  desires. 

These  recipes  were  obtained  from  an  old  colored  cook,  who  was 
famous  for  his  fine  dressing  for  fowls,  fish  and  meats,  and  his  advice 
was,  always  soak  stale  bread  in  cold  liquid,  either  milk  or  water, 
when  used  for  stuffings  or  for  puddings,  as  they  were  much  lighter. 
Hot  liquid  makes  them  heavy. 

BOILED  TURKEY. 

Prepare  as  you  would  for  baking  or  roasting ;  fill  with  an  oyster 
stuffing,  made  as  the  above.  Tie  the  legs  and  wings  close  to  the 
body,  place  in  salted  boiling  water  with  the  breast  downward;  skim 
it  often  and  boil  about  two  hours,  but  not  till  the  skin  breaks.  Serve 
with  oyster  or  celery  sauce.  Boil  a  nicely  pickled  piece  of  salt  pork, 
and  serve  at  table  a  thin  slice  to  each  plate.  Some  prefer  bacon  or 
ham  instead  of  pork. 

Some  roll  the  turkey  in  a  cloth  dipped  in  flour.  If  the  liquor  is  to 
be  used  afterwards  for  soup,  the  cloth  imparts  an  unpleasant 
flavor.  The  liquor  can  be  saved  and  made  into  a  nice  soup  for  the 
next  day's  dinner,  by  adding  the  same  seasoning  as  for  chicken  soup. 

TURKEY  SCALLOP. 

Pick  the  meat  from  the  bones  of  cold  turkey  and  chop  it  fine. 
Put  a  layer  of  bread  crumbs  on  the  bottom  of  a  buttered  dish,  mois- 
ten them  with  a  little  milk,  then  put  in  a  layer  of  turkey  with  some 
of  the  filling,  and  cut  small  pieces  of  butter  over  the  top ;  sprinkle 
with  pepper  and  salt;  then  another  layer  of  bread  crumbs,  and  so  on 
until  the  dish  is  nearly  full ;  add  a  little  hot  water  to  the  gravy  left 
from  the  turkey  and  pour  over  it ;  then  take  two  eggs,  two  table- 
spoonfuls  of  milk,  one  of  melted  butter,  a  little  salt  and  cracker 


POULTBY  AND  GAME. 


85 


crumbs  as  much  as  will  make  it  thick  enough  to  spread  on  with  a 
knife;  put  bits  of  butter  over  it,  and  cover  with  a  plate.  Bake 
three-quarters  of  an  hour.  Ten  minutes  before  serving,  remove  the 
plate  and  let  it  brown. 

TURKEY  HASHED. 

Cut  the  remnants  of  turkey  from  a  previous  dinner  into  pieces 
of  equal  size.  Boil  the  bones  in  a  quart  of  water,  until  the  quart  is 
reduced  to  a  pint ;  then  take  out  the  bones,  and  to  the  liquor  in  which 
they  were  boiled  add  turkey  gravy,  if  you  have  any,  or  white  stock, 
or  a  small  piece  of  butter  with  salt  and  pepper ;  let  the  liquor  thus 
prepared  boil  up  once ;  then  put  in  the  pieces  of  turkey,  dredge  in  a 
little  flour,  give  it  one  boil-up,  and  serve  in  a  hot  dish, 

TURKEY  WARMED  OVER. 

Pieces  of  cold  turkey  or  chicken  may  be  warmed  up  with  a  little 
butter  in  a  frying  pan ;  place  it  on  a  warm  platter,  surround  it  with 
pieces  of  small  thick  slices  of  bread  or  biscuit  halved,  first  dipping 
them  in  hot  salted  water ;  then  place  the  platter  in  a  warm  oven  with 
the  door  open.  Have  already  made  the  following  gravy  to  pour  over 
aU:- 

Into  the  frying  pan  put  a  large  spoonful  of  butter,  one  or  two 
cupfuls  of  milk,  and  any  gravy  that  may  be  left  over.  Bring  it  to  a 
boil;  then  add  sufficient  flour,  wet  in  a  little  cold  milk  or  water,  to 
make  it  the  consistency  of  cream.  Season  with  salt,  pepper  and  add 
a  little  of  the  dark  meat  chopped  very  fine.  Let  the  sauce  cook  a  few 
moments,  then  pour  over  the  biscuit  and  fowl.  This  will  be  f oimd 
a  really  nice  dish. 

BONED  TURKEY. 

Clean  the  fowl  as  usual.  With  a  sharp  and  pointed  knife,  begin 
at  the  extremity  of  the  wing,  and  pass  the  knife  down  close  to  the 
bone,  cutting  all  the  flesh  from  the  bone,  and  preserving  the  skin 
whole;  run  the  knife  down  each  side  of  the  breast  bone  and  up  the 
legs,  keeping  close  to  the  bone ;  then  split  the  back  half  way  up,  and 
draw  out  the  bones;  fill  the  places  whence  the  bones  were  taken  with 
a  stuffing,  restoring  the  fowl  to  its  natural  form,  and  sew  up  all  the 
incisions  made  in  the  skin.  Lard  with  two  or  three  rows  of  slips  of 
fat  bacon  on  the  top,  basting  often  with  salt  and  water,  and  a  little 
butter.   Some  like  a  glass  of  port  wine  in  the  grav/p 


86 


POULTRY  AND  GAME. 


This  is  a  difficult  disH  to  attempt  by  any  but  skillful  hands.  Carve 
across  in  slices,  and  serve  with  tomato  sauce. 

ROAST  eOOSE. 

The  goose  should  not  be  more  than  eight  months  old,  and  the 
fatter  the  more  tender  and  juicy  the  meat.  Stuff  with  the  fol- 
lowing mixture:  Three  pints  of  bread  crumbs,  six  oimces  of  butter, 
or  part  butter  and  part  salt  pork,  one  teaspoonful  each  of  sage, 
black  pepper  and  salt,  one  chopped  onion.  Do  not  stuff  very  full, 
and  stitch  openings  firmly  together  to  keep  flavor  in  and  fat  out. 
Place  in  a  baking  pan  with  a  little  water,  and  baste  frequently  with 
salt  and  water  (some  add  vinegar)  ;  turn  often  so  that  the  sides  and 
back  may  be  nicely  browned.  Bake  two  hours  or  more;  when  done 
take  from  the  pan,  pour  off  the  fat,  and  to  the  brown  gravy  left  add 
the  chopped  giblets  which  have  previously  been  stewed  until  tender, 
together  with  the  water  they  were  boiled  in ;  thicken  with  a  little  flour 
and  butter  inibbed  together,  bring  to  a  boil  and  serve.   English  style. 

ROAST  CHICKEN. 

Pick  and  draw  them,  wash  out  well  in  two  or  three  waters,  add- 
ing a  little  soda  to  the  last  but  one  to  sweeten  it,  if  there  is  doubt  as 
to  its  being  fresh.  Dry  it  well  with  a  clean  cloth,  and  fiU  the  crop  and 
body  with  a  stuffing  the  same  as  Dressing  for  Fowls."  Lay  it  in 
a  dripping-pp-n ;  put  a  pint  of  hot  water  and  a  piece  of  butter  in  the 
dripping-pan,  add  to  it  a  small  tablespoonful  of  salt,  and  a  small 
teaspoonful  of  pepper;  baste  frequently,  and  let  it  roast  quickly, 
without  scorching ;  when  nearly  done,  put  a  piece  of  butter  the  size 
of  a  large  egg  to  the  water  in  the  pan ;  when  it  melts,  baste  with  it, 
dredge  a  little  flour  over,  baste  again,  and  let  it  finish ;  half  an  hour 
will  roast  a  full  grown  chicken,  if  the  fire  is  right.  When  done,  take 
it  up. 

Having  stewed  the  necks,  gizzards,  livers  and  hearts  in  a  very 
little  water,  strain  it  and  mix  it  hot  with  the  gravy  that  has  dripped 
from  the  fowls,  and  which  must  be  first  skimmed.  Thicken  it  with  a 
little  browned  flour,  add  to  it  the  livers,  hearts  and  gizzards  chopped 
small.  Or,  put  the  giblets  in  the  pan  with  the  chicken  and  let  them 
roast.  Send  the  fowls  to  the  table  with  the  gravy  in  a  boat.  Gran- 
berry  sauce  should  accompany  them,  or  any  tart  sauce. 


POULTRY  AND  GAME. 


87 


BOILED  CHICKEN. 

Clean^  wash  and  stuff,  as  for  roasting.  Baste  a  floured  cloth 
around  each  and  put  into  a  pot  with  enough  boiling  water  to  cover 
them  well.  The  hot  water  cooks  the  skin  at  once  and  prevents  the 
escape  of  the  juice.  The  broth  will  not  be  so  rich  as  if  the  fowls  are 
put  on  in  cold  water,  but  this  is  a  proof  that  the  meat  will  be  more 
nutritious  and  better  flavored.  Stew  very  slowly,  for  the  first  half 
hour  especially.  Boil  an  hour  or  more,  guiding  yourself  by  size 
and  toughness.  Serve  with  egg,  bread  or  oyster  sauce.  (See 
Sauces.) 

STEAMED  CHICKEN. 

Etjb  the  chicken  on  the  inside  with  pepper  and  half  a  teaspoonf  ul 
of  salt ;  place  in  a  steamer  in  a  kettle  that  will  keep  it  as  near  the 
water  as  possible,  cover  and  steam  an  hour  and  a  half;  when  done, 
keep  hot  while  dressing  is  prepared,  then  cut  up,  arrange  on  the  plat- 
ter, and  serve  with  the  dressing  over  it. 

The  dressing  is  made  as  follows :  Boil  one  pint  of  gravy  from 
the  kettle  without  the  fat,  ^dd  cayenne  pepper  and  half  a  teaspoon- 
ful  of  salt ;  stir  a  tables poonful  of  flour  into  a  quarter  of  a  pint  of 
cream  until  smooth  and  add  to  the  gravy.  Cornstarch  may  be  used 
instead  of  the  flour,  and  some  cooks  add  nutmeg  or  celery  salt. 

FRICASSEE  CHICKEN. 

Cut  up  two  young  chickens,  put  them  in  a  stewpan  with  just 
enough  cold  water  to  cover  them.  Cover  closely  and  let  them  heat 
very  slowly ;  then  stew  them  over  an  hour,  or  until  tender.  If  they 
are  old  chickens  they  will  require  long,  slow  boiling,  often  from  three 
to  four  hours.  When  tender,  season  with  salt  and  pepper,  a  piece  of 
butter  as  large  as  an  egg,  and  a  little  celery,  if  liked.  Stir  up  two 
tablespoonfuls  of  flour  in  a  little  water  or  milk  and  add  to  the  stew, 
also  two  well-beaten  yolks  of  eggs ;  let  all  boil  up  one  minute ;  arrange 
the  chicken  on  a  warm  platter,  pour  some  of  the  gravy  over  it  and 
send  the  rest  to  the  table  in  a  boat.  The  egg  should  be  added  to  a 
little  01  the  cooled  gravy  before  putting  with  the  hot  gravy. 

STEWED  WHOLE  SPRING  CHICKEN. 

Dkess  a  full-grown  spring  chicken  the  same  as  for  roasting,  sea- 
soning it  with  salt  and  pepper  inside  and  out ;  then  fill  the  body  with 


88 


POULTRY  AND  GAME. 


oysters;  place  it  in  a  tin  pail  with  a  close-fitting  cover.  Set  the 
pail  in  a  pot  of  fast-boiling  water  and  cook  until  the  chicken  is 
tender.  Dish  np  the  chicken  on  a  warm  dish,  then  pour  the  gravy 
into  a  saucepan,  put  into  it  a  tablespoonful  of  butter,  half  a  cupful 
of  cream  or  rich  milk,  three  hard-boiled  eggs  chopped  fine,  some 
minced  herbs  and  a  tablespoonful  of  flour.  Let  all  boil  up  and  then 
pour  it  over  the  chicken.    Serve  hot. 

PICKLED  CHICKEN. 

Boil  four  chickens  till  tender  enough  for  meat  to  fall  from  bones ; 
put  meat  in  a  stone  jar  and  pour  over  it  three  pints  of  cold,  good  cider 
vinegar  and  a  pint  and  a  half  of  the  water  in  which  the  chickens 
were  boiled;  add  spices  if  preferred,  and  it  will  be  ready  for  use  in 
two  days.  This  is  a  popular  Sunday  evening  dish;  it  is  good  for 
limcheon  at  any  time. 

RISSOLES  OF  CHICKEN. 

Mince  up  finely  the  remains  of  a  cold  chicken  together  with  half 
the  quantity  of  lean,  cold  ham.  Mix  them  well,  adding  enough  white 
sauce  to  moisten  them.  Now  have  light  paste  rolled  out  until  about 
a  quarter  of  an  inch  or  a  little  more  in  thickness.  'Cut  the  paste  into 
pieces,  one  inch  by  two  in  size,  and  lay  a  little  of  the  mixture  upon 
the  centres  of  half  of  the  pieces  and  cover  them  with  the  other  halves, 
pressing  the  edges  neatly  together  and  forming  them  into  little  rolls. 
Have  your  frying  pan  ready  with  plenty  of  boiling  hot  lard,  or  other 
frying  medium,  and  fry  until  they  become  a  golden-brown  color. 
A  minute  or  two  will  be  sufficient  for  this.  Then  drain  them  well  and 
serve  immediately  on  a  napkin. 

CHICKEN  PATTIES. 

Mince  up  fine  cold  chicken,  either  roasted  or  boiled.  Season  it 
with  pepper  and  salt,  and  a  little  minced  parsley  and  onion.  Moisten 
it  with  chicken  gravy  or  cream  sauce,  fill  scalloped  shells  that  are 
lined  with  pastry  with  the  mixture,  and  sprinkle  bread  crumbs  over 
the  tops.  Put  two  or  three  tiny  pieces  of  butter  over  each,  and  bake 
brown  in  a  hot  oven. 


P0ULTB7  AND  GAME. 


89 


TO  BROIL  CHICKEN. 

After  dressing  and  washing  the  chickens  as  previously  directed, 
split  them  open  through  the  back-bone ;  frog  them  by  cutting  the  cords 
under  the  wings  and  laying  the  wings  out  flat ;  cut  the  sinews  under 
the  second  joint  of  the  leg  and  turn  the  leg  down;  press  down  the 
breast-bone  without  breaking  it. 

Season  the  chicken  with  salt  and  pepper,  lay  it  upon  the  gridiron 
with  the  inside  first  to  the  fire ;  put  the  gridiron  over  a  slow  fire,  and 
place  a  tin  sheet  and  weight  upon  the  chicken,  to  keep  it  flat ;  let  it 
broil  ten  minutes,  then  turn  and  proceed  in  the  same  manner  with 
the  other  side. 

The  chicken  should  be  perfectly  cooked,  but  not  scorched.  A 
broiled  chicken  brought  to  the  table  with  its  wings  and  legs  bumt^ 
and  its  breast  half  cooked,  is  very  disagreeable.  To  avoid  this,  the 
chicken  must  be  closely  watched  while  broiling,  and  the  fire  must  be 
arr  anged  so  that  the  heat  shall  be  equally  dispensed.  When  the  fire 
is  too  hot  under  any  one  part  of  the  chicken,  put  a  little  ashes  on  the 
fire  under  that  part,  that  the  heat  may  be  reduced. 

Dish  a  broiled  chicken  on  a  hot  plate,  putting  a  large  lump  of 
butter  and  a  tablespoonful  of  hot  water  upon  the  plate,  and  turning 
the  chicken  two  or  three  times  that  it  may  absorb  as  much  of  the  but- 
ter as  possible.  Garnish  with  parsley.  Serve  with  poached  eggs  on 
a  separate  dish.  It  takes  from  thirty  to  forty  minutes  to  broil  a 
chicken  well. 

CHICKEN  PIE. 

Prepaee  the  chicken  as  for  fricassee.  When  the  chicken  is  stewed 
tender,  seasoned,  and  the  gravy  thickened,  take  it  from  the  fire ;  take 
out  the  largest  bones,  scrape  the  meat  from  the  neck  and  back-bone, 
throw  the  bones  away,  line  the  sides  of  a  four  or  six  quart  puddings 
dish  with  a  rich  baking  powder  or  soda  biscuit  dough,  a  quarter  of  an 
inch  thick;  put  in  part  of  the  chicken,  a  few  lumps  of  butter,  pepper 
and  salt,  if  needed,  some  cold  boiled  eggs  cut  in  slices.  Add  the  rest 
of  the  chicken  and  season  as  before ;  a  few  new  potatoes  in  their  sea- 
son might  be  added.  Pour  over  the  gravy,  being  sure  to  have  enough 
to  fill  the  dish,  and  cover  with  a  crust  a  quarter  of  an  inch  thick,  made 
with  a  hole  in  the  centre  the  size  of  a  teacup. 

Brush  over  the  top  with  beaten  white  of  egg  and  bake  for  half  to 
three-quarters  of  an  hour.  Garnish  the  top  with  small  bright  celery 
leaves,  neatly  arranged  in  a  circle:^ 


80 


POULTRY  AND  GAME. 


FRIED  CHICKENo 

Wash  and  cut  up  a  young  chicken,  wipe  it  dry,  season  witli  salt  and 
pepper,  dredge  it  with  flour,  or  dip  each  piece  in  beaten  egg  and  then 
in  cracker  cnunbs.  Have  in  a  frying  pan  one  ounce  each  of  butter 
and  sweet  lard  made  boiling  hot.  Lay  in  the  chicken  and  fry  brown 
on  both  sides.  Take  up,  drain  it  and  set  aside  in  a  covered  dish.  Stir 
into  the  gravy  left,  if  not  too  much,  a  large  tablespoonful  of  flour, 
make  it  smooth,  add  a  cup  of  cream  or  milk,  season  with  salt  and 
pepper,  boil  up  and  pour  over  the  chicken.  Some  like  chopped  pars- 
'    ley  added  to  the  gravy.   Serve  hot. 

If  the  chicken  is  old,  put  into  a  stewpan  with  a  little  water  and 
simmer  gently  till  tender;  season  with  salt  and  pepper,  dip  in  flour  or 
cracker  crumb  and  egg,  and  fry  as  above.  Use  the  broth  the  chicken 
was  cooked  in  to  make  the  gravy,  instead  of  the  cream  or  milk,  or  use 
an  equal  quantity  of  botho 

FRIED  CHICKEN  A  LA  ITALIENNE. 

Make  common  batter;  mix  into  it  a  cupful  of  chopped  tomatoes^ 
one  onion  chopped,  some  minced  parsley,  salt  and  pepper.  Cut  up 
young,  tender  chickens,  dry  them  well  and  dip  each  piece  in  the  batter ; 
then  fry  brown  in  plenty  of  butter  in  a  thick-bottomed  frying  pan. 
Serve  with  tomato  sauce. 

CHICKEN  CROQUETTES.  No.  t 

Put  a  cup  of  cream  or  milk  in  a  saucepan,  set  it  over  the  fire,  and 
when  it  boils  add  a  lump  of  butter  as  large  as  an  egg,  in  which  has 
been  mixed  a  tablespoonful  of  flour.  Let  it  boil  up  thick;  remove 
from  the  fire,  and  when  cool  mix  into  it  a  teaspoonful  of  salt,  half  a 
teaspoonful  of  pepper,  a  bit  of  minced  onion  or  parsley,  one  cup  of 
fl^e  bread  crumbs,  and  a  pint  of  finely-chopped  cooked  chicken,  either 
roasted  or  boiled.  Lastly,  beat  up  two  eggs  and  work  in  with  the 
whole.  Flour  your  hands  and  make  into  small,  round,  flat  cakes ;  dip 
in  egg  and  bread  crumbs  and  fry  like  fish  cakes  in  butter  and  good 
sweet  lard  mixed,  or  like  fried  cakes  in  plenty  of  hot  lard.  Take  them 
up  with  a  skimmer  and  lay  them  on  bi*own  paper  to  free  them  from 
the  greasa   Berve  hot 


POULTBT  AND  GAMK 


CHICKEN  CROQUETTES.  No.  2« 

Take  any  kind  of  fresh  meat  or  fowl,  chop  very  fine,  add  an  equal 
quantity  of  smoothly  mashed  potatoes,  mix,  and  season  with  butter, 
salt,  black  pepper,  a  little  prepared  mustard,  and  a  little  cayenne  pep- 
per; make  into  cakes,  dip  in  egg  and  bread  crumbs  and  fry  a  light 
brown.    A  nice  relish  for  teac 

TO  FRY  CROQUETTES. 

Beat  up  two  eggs  in  a  deep  bowl ;  roll  enough  crackers  until  you 
have  a  cupful  of  crumbs,  or  the  same  of  fine  stale  bread  crumbs; 
spread  the  crumbs  on  a  large  plate  or  pie-tin.  Have  over  the  fire  a 
kettle  containing  two  or  three  inches  of  boiling  lard.  As  fast  as  the 
croquettes  are  formed,  roll  them  in  the  crumbs,  then  dip  them  in  the 
beaten  egg,  then  again  roll  them  in  crumbs ;  drop  them  in  the  smok- 
ing hot  fat  and  fry  them  a  light  golden  browTa^ 

PRESSED  CHICKEN, 

Clean  and  cut  up  your  chickens.  Stew  in  just  enough  water  to 
cover  them.  When  nearly  cooked,  season  them  well  with  salt  and 
pepper.  Let  them  stew  down  imtil  the  water  is  nearly  all  boiled  out, 
and  the  meat  drops  easily  from  the  bones.  Eemove  the  bones  and 
gristle;  chop  the  meat  rather  coarsely,  then  turn  it  back  into  the 
stew-kettle,  where  the  broth  was  left  (after  skimming  off  all  fat), 
and  let  it  heat  through  again.  Turn  it  into  a  square  bread  pan,  plac- 
ing a  platter  on  the  top,  and  a  heavy  weight  on  the  platter.  This,  if 
properly  prepared,  will  turn  out  like  a  mold  of  jelly  and  may  be  sliced 
in  smooth,  even  slices.  The  success  of  this  depends  upon  not  having 
too  much  water;  it  will  not  jelly  if  too  weak,  or  if  the  water  is  allowed 
to  boil  away  entirely  while  cooking.   A  good  way  to  cook  old  f owlse 

CHICKEN  LUNCH  FOR  TRAVELING, 

Cut  a  young  chicken  down  the  back;  wash  and  wipe  dry;  season 
with  salt  and  pepper ;  put  in  a  dripping-pan  and  bake  in  a  moderate 
oven  three-quarters  of  an  hour.  This  is  much  better  for  traveling 
lunch  than  when  seasoned  with  butter. 

All  kinds  of  poultry  and  meat  can  be  cooked  quicker  by  adding  to 
the  water  in  which  they  are  boiled  a.  little  vinegar  or  a  piece  of  lemon. 
By  the  use  of  a  little  acid  there  will  be  a  considerable  saving  of  fuel^ 


82 


POULTBY  AND  GAME. 


as  well  as  shortening  of  time.  Its  action  is  beneficial  on  old  tougfi 

meats,  rendering  them  quite  tender  and  easy  of  digestion.  Tainted 
meats  and  fowls  will  lose  their  bad  taste  and  odor  if  cooked  in  this 
way,  and  if  not  used  too  freely  no  taste  of  it  will  be  acquired. 

POTTED  CHICKEN. 

Strip  the  meat  from  the  bones  of  a  cold  roast  fowl;  to  every  pound 
of  meat  allow  a  quarter  of  a  pound  of  butter,  salt  and  cayenne  pep- 
per to  taste;  one  teaspoonful  of  poimded  mace,  half  a  small  nutmeg. 
Cut  the  meat  into  small  pieces,  pound  it  well  with  the  butter,  sprinkle 
in  the  spices  gradually  and  keep  pounding  until  reduced  to  a  perfectly 
smooth  paste.  Pack  it  into  small  jars  and  cover  with  clarified  but- 
ter, about  a  quarter  of  an  inch  in  thickness.  Two  or  three  slices  of 
ham  minced  and  pounded  with  the  above  will  be  an  improvement. 
Keep  in  a  dry  place.   A  luncheon  or  breakfast  dish. 

Old  fowls  can  be  made  very  tender  by  putting  into  them,  while 
boiling,  a  piece  of  soda  as  large  as  a  bean. 

SCALLOPED  CHICKEN. 

DmDE  a  fowl  into  joints  and  boil  till  the  meat  leaves  the  bone 

readily.   Take  out  the  bones  and  chop  the  meat  as  small  as  dice. 

Thicken  the  water  in  which  the  fowl  was  boiled  with  flour  and  season 

to  taste  with  butter  and  salt.   Fill  a  deep  dish  with  alternate  layers. 

of  bread  cnunbs  and  chicken  and  slices  of  cooked  potatoes,  having 

crumbs  on  top.   Pour  the  gravy  over  the  top  and  add  a  few  bits  of 

butter  and  bake  till  nicely  browned.  There  should  be  gravy  enough 

to  moisten  the  dish.   Serve  with  a  garnish  of  parsley.    Tiny  new 

potatoes  are  nice  in  place  of  sliced  ones  when  in  season. 

✓ 

BREADED  CHICKEN. 

Prepare  young  chickens  as  for  fricassee  by  cutting  them  into 
pieces.  Dip  each  piece  in  beaten  egg,  then  in  grated  bread  crumbs  or 
rolled  cracker ;  season  them  with  pepper  and  salt  and  a  little  minced 
parsley.  Place  them  in  a  baking  pan  and  put  on  the  top  of.  each  piece 
a  Imnp  of  butter,  add  half  of  a  cupful  of  hot  water;  bake  slowly,  bast- 
ing often.  When  sufficiently  cooked  take  up  on  a  warm  platter.  Into 
the  pan  pour  a  cup  of  cream  or  rich  milk,  a  cupful  of  bread  crumbs. 
Stir  it  well  until  cooked,  then  pour  it  over  the  chicken.  Serve  whil® 
hot 


POULTRY  AND  GAME. 


93 


BROILED  CHICKEN  ON  TOAST. 

Beoil  the  usual  way  and  when  thoroughly  done  take  it  up  in  a 
square  tin  or  dripping-pan,  butter  it  well,  season  with  pepper  and 
salt  and  set  it  in  the  oven  for  a  few  minutes.  Lay  slices  of  moistened 
buttered  toast  on  a  platter;  take  the  chicken  up  over  it,  add  to  the 
gravy  in  the  pan  part  of  a  cupful  of  cream,  if  you  have  it ;  if  not,  use 
milk.    Thicken  with  a  little  flour  and  pour  over  the  chicken. 

This  is  considered  most  excellent, 

CURRY  CHICKEN. 

CiJT  up  a  chicken  weighing  from  a  pound  and  a  half  to  two  pounds, 
as  for  fricassee,  wash  it  well,  and  put  it  -into  a  stewpan  with  sufficient 
water  to  cover  it ;  boil  it,  closely  covered,  until  tender ;  add  a  large  tea- 
spoonful  of  salt,  and  cook  a  few  minutes  longer;  then  remove  from 
the  fire,  take  out  the  chicken,  pour  the  liquor  into  a  bowl,  and  set  it 
one  side.  Now  cut  up  into  the  stewpan  two  small  onions,  and  fry 
them  with  a  piece  of  butter  as  large  as  an  egg ;  as  soon  as  the  onions 
are  brown,  skim  them  out  and  put  in  the  chicken ;  fry  for  three  or  four 
minutes ;  next  sprinkle  over  two  teaspoonf  uls  of  Curry  Powder.  Now 
pour  over  the  liquor  in  which  the  chicken  was  stewed,  stir  all  well  to- 
gether, and  stew  for  five  minutes  longer,  then  stir  into  this  a  table- 
spoonful  of  sifted  flour  made  thin  with  a  little  water ;  lastly,  stir  in  a 
beaten  yolk  of  egg,  and  it  is  done. 

Serve  with  hot  boiled  rice  laid  around  on  the  edge  of  a  platter,  and 
the  chicken  curry  in  the  centre. 

This  makes  a  handsome  side  dish,  and  a  fine  relish  accompanying 
a  full  dinner  of  roast  beef  or  any  roast. 

All  first-class  grocers  and  druggists  keep  this  India  Curry  Pow- 
der," put  up  in  bottles.  Beef,  veal,  mutton,  duck,  pigeons,  partridges, 
rabbits  or  fresh  fish  may  be  substituted  for  the  chicken,  if  preferred, 
and  sent  to  the  table  with  or  without  a  dish  of  rice. 

To  Boil  Eice  or  Curry,— 'Fiok  over  the  rice,  a  cupful.  Wash  it 
thoroughly  in  two  or  three  cold  waters;  then  leave  it  about  twenty 
minutes  in  cold  water.  Put  into  a  stewpan  two  quarts  of  water  with 
a  teaspoonf ul  of  salt  in  it;  and  when  it  boils,  sprinkle  in  the  rice. 
Boil  it  briskly  for  twenty  minutes,  keeping  the  pan  covered.  Take  it 
from  the  fire,  and  drain  off  the  water.    Afterwards  set  the  saucepan 


94 


POULTRY  AND  GAME. 


.  on  the  back  of  the  stove,  with  the  lid  off,  to  allow  the  rice  to  dry  and 
the  grains  to  separate. 

Rice,  if  properly  boiled,  should  be  soft  and  white,  and  every  grain 
stand  alone.  Serve  it  hot  in  a  separate  dish  or  served  as  above,  laid 
around  the  chicken  curry. 

CHICKEN  POT-PIE.   No.  1. 

Cut  and  joint  a  large  chicken,  cover  with  cold  water,  and  let  it  boil 
gently  until  tender.  Season  with  salt  and  pepper,  and  thicken  the 
gravy  with  two  tablespoonfuls  of  flour,  mixed  smooth  with  a  piece  of 
butter  the  size  of  an  egg.  Have  ready  nice  light  bread-dough,  cut 
with  the  top  of  a  wineglass  about  a  half  an  inch  thick ;  let  them  stand 
half  an  hour  and  rise,  then  drop  these  into  the  boiling  gravy.  Put 
the  cover  on  the  pot  closely,  wrap  a  cloth  around  it,  in  order  that  no 
steam  shall  escape;  and  by  no  means  allow  the  pot  to  cease  boiling. 
Boil  three-quarters  of  an  hour. 

CHICKEN  POT-PIE.   No.  2. 

This  style  of  pot-pie  was  made  more  in  our  grandmother's  day 
than  now,  as  most  cooks  consider  that  cooking  crust  so  long  destroys 
its  spongy  lightness,  and  renders  it  too  hard  and  dry. 

Take  a  pair  of  fine  fowls,  cut  them  up,  wash  the  pieces,  and  season 
with  pepper  only.  Make  a  light  biscuit  dough,  and  plenty  of  it,  as  it 
is  always  much  liked  by  the  eaters  of  pot-pie.  Roll  out  the  dough  not 
very  thin,  and  cut  most  of  it  into  long  squares.  Butter  the  sides  of  a 
pot,  and  line  them  with  dough  nearly  to  the  top.  Lay  slices  of  cold 
ham  at  the  bottom  of  the  pot,  and  then  the  pieces  of  fowl,  interspersed 
all  through  with  squares  of  dough  and  potatoes,  pared  and  quartered. 
Pour  in  a  quart  of  water.  Cover  the  whole  with  a  lid  of  dough,  hav- 
ing a  slit  in  the  centre,  through  which  the  gravy  will  bubble  up.  Boil 
it  steadily  for  two  hours.  Half  an  hour  before  you  take  it  up,  put  in 
through  the  hole  in  the  centre  of  the  crust  some  bits  of  butter  rolled 
in  flour,  to  thicken  the  gravy.  When  done,  put  the  pie  on  a  large  dish, 
and  pour  the  gravy  over  it. 

Tou  may  intersperse  it  all  through  with  cold  ham. 

A  pot-pie  may  be  made  of  ducks,  rabbits,  squirrels  or  venison.  Also 
of  beefsteak.  A  beefsteak,  or  some  porksteaks  (the  lean  only),  greatly 
improve  a  chicken  pot-pieo   If  you  use  no  ham,  season  with  salt« 


POULTRY  AND  GAME. 


95 


CHICKEN  STEWED  WITH  BISCUIT. 

Take  chickens,  and  make  a  fricassee ;  just  before  you  are  ready  to 
dish  it  up,  have  ready  two  baking-tins  of  rich  soda  or  baking-powder 
biscuits ;  take  them  from  the  oven  hot,  split  them  apart  by  breaking 
them  with  your  hands,  lay  them  on  a  large  meat  platter,  covering  it, 
then  pour  the  hot  chicken  stew  over  all.  Send  to  the  table  hot.  This 
is  a  much  better  way  than  boiling  this  kind  of  biscuit  in  the  stew,  as 
you  are  more  sure  of  its  being  always  light. 

CHICKEN  DRESSED  AS  TERRAPIN. 

Select  young  chickens,  clean  and  cut  them  into  pieces;  put  them 
into  a  stewpan  with  just  enough  water  to  cook  them.  When  tender 
stir  into  it  half  of  a  cup  of  butter  and  one  beaten  egg.  Season  it  with 
salt  and  pepper,  a  teaspoonful  of  powdered  thyme;  add  two  hard- 
boiled  eggs  coarsely  minced  and  a  small  glass  of  wine.  Boil  up  once 
and  serve  with  jelly. 

CHICKEN  ROLY-POLY. 

One  quart  of  flour,  two  teaspoonfuls  of  cream  tartar  mixed  with 
the  flour,  one  teaspoonful  of  soda  dissolved  in  a  teacupf ul  of  milk ;  a 
teaspoonful  of  salt ;  do  not  use  shortening  of  any  kind,  but  roll  out  the 
mixture  half  an  inch  thick,  and  on  it  lay  minced  chicken,  veal  or  mut- 
ton. The  meat  must  be  seasoned  with  pepper  and  salt  and  be  free 
from  gristle.  Roll  the  crust  over  and  over,  and  put  it  on  a  buttered 
plate  and  place  in  a  steamer  for  half  an  hour.  Serve  for  breakfast  or 
lunch,  giving  a  slice  to  each  person  with  gravy  served  with  it. 

CHICKEN  TURNOVERS. 

Chop  cold  roast  chicken  very  fine.  Put  it  into  a  saucepan,  place 
it  over  the  fire,  moisten  it  with  a  little  water  and  gravy,  or  a  piece  of 
butter.  Season  with  salt  and  pepper;  add  a  small  tablespoonful  of 
sifted  flour  dissolved  in  a  little  water;  heat  all  through  and  remove 
from  the  fire  to  become  cool.  When  cooled  roll  out  some  plain  pie- 
crust quite  thin,  cut  out  in  rounds  as  large  as  a  saucer ;  wet  the  edge 
with  cold  water  and  put  a  large  spoonful  of  the  minced  meat  on  one- 
half  of  the  round ;  fold  the  other  half  over  and  pinch  the  edges  well  to- 
gether, then  fry  them  in  hot  drippings  or  fat  a  nice  Drown.  They 
may  also  be  cooked  in  a  moderate  oven. 


96 


POULTRY  AND  GAME, 


CHICKEN  PUDDING. 

Cut  up  two  young  chickens  into  good-sized  pieces ;  put  them  in  a 
saucepan  with  just  enough  water  to  cover  them  well.  When  boiled 
quite  tender,  season  with  salt  and  pepper ;  let  them  simmer  ten  or  fif- 
teen minutes  longer;  then  take  the  chicken  from  the  broth  and  re- 
move all  the  large  bones.  Place  the  meat  in  a  well-buttered  pudding 
dish,  season  again,  if  necessary,  adding  a  few  bits  of  butter.  Pour 
over  this  the  following  batter 

Eight  eggs  beaten  light  and  mixed  with  one  quart  of  milk,  three 
tablespoonfuls  of  melted  butter,  a  teaspoonful  of  salt  and  two  large 
teaspoonfids  of  baking  powder,  added  to  enough  sifted  flour  to  make 
a  batter  like  griddle-cakes. 

Bake  one  hour  in  a  moderate  oven. 

Make  a  gravy  of  the  broth  that  remained  from  the  cooking  of  the 
chicken,  adding  a  tablespoonful  of  flour  stirred  into  a  third  of  a  cup 
of  melted  butter ;  let  it  boil  up,  putting  in  more  water  if  necessary. 
Serve  hot  in  a  gravy  boat  with  the  pudding. 

CHICKEN  AND  MACARONI. 

Boil  a  chicken  until  very  tender,  take  out  all  the  bones,  and  pick 
up  the  meat  quite  fine.  Boil  half  a  pound  of  macaroni  until  tender, 
first  breaking  it  up  to  pieces  an  inch  long.  Butter  a  deep  pudding 
dish,  put  on  the  bottom  a  layer  of  the  cooked  macaroni,  then  a  layer  of 
the  minced  chicken,  bits  of  butter,  pepper  and  salt,  then  some  of  the 
chicken  liquor,  over  this  put  another  layer  of  macaroni,  and  so  on,  un- 
til the  dish  is  filled.  Pour  a  cup  of  cream  over  the  whole,  and  bake 
half  an  hour.   Serve  on  a  platter. 

ROAST  DUCK.  (Tame.) 

Pick,  draw,  clean  thoroughly,  and  wipe  dry.  Cut  the  neck  close  to 
the  back,  beat  the  breast-bone  flat  with  a  rolling  pin,  tie  the  wings  and 
legs  securely,  and  stuff  with  the  following:— 

Three  pints  bread  crumbs,  six  ounces  butter,  or  part  butter  and 
salt  pork,  two  chopped  onions  and  one  teaspoonful  each  of  sage,  black 
pepper  and  salt.  Do  not  stuff  very  full,  and  sew  up  the  openings 
firmly  to  keep  the  flavor  in  and  the  fat  out.  If  not  fat  enough,  it 
should  be  larded  with  salt  pork,  or  tie  a  slice  upon  the  breast.  Place 
in  a  baking  pan,  with  a  little  water,  and  baste  frequently  with  salt  and 


POULTBY  AND  GAME. 


water— some  add  onion,  and  some  yinegar ;  tnrn  often,  so  tHat  the  sides 
and  back  may  all  be  nicely  browned.  When  nearly  done,  baste  with 
butter  and  a  little  flour.  These  directions  will  apply  to  tame  geese  as 
well  as  ducks.  Young  ducks  should  roast  from  twenty-five  to  thirty 
minutes,  and  full-grown  ones  for  an  hour  or  more,  with  frequent  bast- 
ing. Some  prefer  them  underdone  and  served  very  hot;  but,  as  a 
rule,  thorough  cooking  will  prove  more  palatable.  Make  a  gravy  out 
of  the  necks  and  gizzards  by  putting  them  in  a  quart  of  cold  water, 
that  must  be  reduced  to  a  pint  by  boiling.  The  giblets,  when  done, 
may  be  chopped  fine  and  added  to  the  juice.  The  preferred  season- 
ings are  one  tablespoonful  of  Madeira  or  sherry,  a  blade  of  mace,  one 
small  onion,  and  a  little  cayenne  pepper ;  strain  through  a  hair  sieve ; 
pour  a  little  over  the  ducks  and  serve  the  remainder  in  a  boat.  Served 
with  jellies  or  any  tart  sauce. 

BRAISED  DUCK. 

Pkepaee  a  pair  of  fine  young  ducks,  the  same  as  for  roasting,  place 
them  in  a  stewpan  together  with  two  or  three  slices  of  bacon,  a  car- 
rot, an  onion  stuck  with  two  cloves,  and  a  little  thyme  and  parsley. 
Season  with  pepper,  and  cover  the  whole  with  a  broth,  adding  to  the 
broth  a  gill  of  white  wine.  Place  the  pan  over  a  gentle  fire  and  allow 
the  ducks  to  simmer  until  done,  basting  them  frequently.  When  done 
remove  them  from  the  pan,  and  place  them  where  they  will  keep  hot. 
A  turnip  should  then  be  cut  up  and  fried  in  some  butter.  When  nicely 
browned,  drain  the  pieces  and  cook  them  until  tender  in  the  liquor  in 
which  the  ducks  were  braised.  Now  strain  and  thicken  the  gravy,  and 
after  dishing  up  the  ducks,  pour  it  over  them,  garnishing  with  the 

pieces  of  turnip,  Palmer  House,  Chicago. 

STEWED  DUCK. 

Prepare  them  by  cutting  them  them  up  the  same  as  chicken  for 
fricassee.  Lay  two  or  three  very  thin  slices  of  salt  pork  upon  the  bot- 
tom of  a  stew-pan ;  lay  the  pieces  of  duck  upon  the  pork.  Let  them 
stew  slowly  for  an  hour,  closely  covered.  Then  season  with  salt  and 
pepper,  half  a  teaspoonful  of  powdered  sage,  or  some  green  sage 
minced  fine ;  one  chopped  onion.  Stew  another  half  hour  until  the 
duck  is  tender.  Stir  up  a  large  tablespoonful  of  brown  flour  in  a  lit- 
tle water  and  add  it  to  the  stew.  Let  it  boll  up,  and  serve  all  to- 
gether in  one  dish,  accompanied  with  green  peas. 

Palmer  House,  Chicago, 


98  POULTRY  AND  GAME. 

DUCK  PIE. 

Cut  all  the  meat  from  cold  roast  ducks ;  put  the  bones  and  stuffing 
into  cold  water;  cover  them  and  let  boil;  put  the  meat  into  a  deep 
dish;  pour  on  enough  of  the  stock  made  from  the  bones  to  moisten; 
cover  with  pastry  slit  in  the  centre  with  a  knife,  and  bake  a  light 
brown. 

WARMED  UP  DUCK. 

A  NICE  dish  for  breakfast,  and  very  relishing,  can  be  made  from  the 
remains  of  a  roast  of  duck.  Cut  the  meat  from  the  bones,  pick  out  all 
the  little  tidbits  in  the  recesses,  lay  them  in  a  frying  pan,  and  cover 
with  water  and  the  cold  gravy  left  from  the  roast ;  add  a  piece  of  but- 
ter;  let  all  boil  up  once  and  if  not  quite  thick  enough,  stir  in  a  little 
dissolved  flour.    Serve  hot. 

ROAST  WILD  DUCK. 

Wild  duck  should  not  be  dressed  too  soon  after  being  killed.  If 
the  weather  is  cold  it  will  be  better  for  being  kept  several  days.  Bake 
in  a  hot  oven,  letting  it  remain  for  five  or  ten  minutes  without  bast- 
ing to  keep  in  the  gravy,  then  baste  frequently  with  butter  and  water. 
If  over-done  it  loses  flavor,  thirty  to  forty  minutes  in  the  right  kind  of 
an  oven  being  sufficient.  Serve  on  a  very  hot  dish,  and  send  to  table 
as  hot  as  possible  with  a  cut  lemon  and  the  following  sauce:— 

Put  in  a  tiny  saucepan  a  tablespoonful  each  of  Worcestershire 
sauce  and  mushroom  catsup,  a  little  salt  and  cayenne  pepper  and  the 
juice  of  half  a  lemon.  Mix  well,  make  it  hot,  remove  from  the  fire  and 
stir  in  a  teaspoonful  of  made  mustard.    Pour  into  a  hot  gravy  boat. 

California  Stjyle,  Lick  House, 

WILD  DUCKS. 

Most  wild  ducks  are  apt  to  have  the  flavor  of  fish,  and  when  in  the  - 
hands  of  inexperienced  cooks  are  sometimes  unpalatable  on  this  ac- 
count. Before  roasting  them,  parboil  them  with  a  small  peeled  carrot 
put  within  each  duck.  This  absorbs  the  unpleasant  taste.  An  onion 
will  have  the  same  effect,  but  unless  you  use  onions  in  the  stuffing  the 
carrot  is  preferable.  Eoast  the  same  as  tame  duck.  Or  put  into  the 
duck  a  whole  onion  peeled,  plenty  of  salt  and  pepper  and  a  glass  of 
claret,  bake  in  a  hot  oven  twenty  minutes.  Serve  hot  with  the  gravy 
it  yields  in  cooking  and  a  dish  of  currant  jelly. 


TOULTBT  AND  GAME. 

CANVAS-BACK  DUCK. 


99 


The  epicurean  taste  declares  that  this  special  kind  of  bird  requires 
no  spices  or  flavors  to  make  it  perfect,  as  the  meat  partakes  of  the 
flavor  of  the  food  that  the  bird  feeds  upon,  being  mostly  Avild  celery; 
and  the  delicious  flavor  is  best  preserved  when  roasted  quickly  with  a 
hot  fire.  After  dressing  the  duck  in  the  usual  way  by  plucking,  singe- 
ing, drawing,  wipe  it  with  a  wet  towel,  truss  the  head  under  the  wing ; 
place  it  in  a  dripping-pan,  put  it  in  the  oven,  basting  often,  and  roast 
it  half  an  hour.  It  is  generally  preferred  a  little  underdone.  Place 
it  when  done  on  a  hot  dish,  season  well  with  salt  and  pepper,  pour  over 
it  the  gravy  it  has  yielded  in  baking  and  serve  it  immediately  while  hot. 

Delmonico. 

ROAST  PIGEONS. 

Pigeons  lose  their  flavor  by  being  kept  more  than  a  day  after  they 
are  killed.  They  may  be  prepared  and  roasted  or  broiled  the  same  as 
chickens;  they  mil  require  from  twenty  to  thirty  minutes'  cooking. 
Make  a  gravy  of  the  giblets  or  not,  season  it  with  pepper  and  salt,  and 
add  a  little  flour  and  butter. 

STEWED  PIGEONS. 

Clean  and  stuff  with  onion  dressing,  thyme,  etc.,--do  not  sew  up; 
take  five  or  more  slices  of  corned  pork,  let  it  fry  a  w^hile  in  a  pot  so 
that  the  fat  comes  out  and  it  begins  to  brown  a  little ;  then  lay  the 
pigeons  all  around  in  the  fat,  leaving  the  pork  still  in;  add  hot  water 
enough  to  partially  cover  them;  cover  tightly  and  boil  an  hour  or  so 
until  tender;  then  turn  off  some  of  the  liquid,  and  keep  turnms 
them  so  they  will  brown  nicely ;  then  heat  and  add  the  liquor  poure^'' 
off ;  add  extra  thyme,  pepper,  and  keep  turning  until  the  pigeons  and 
gravy  are  nicely  browned.  Thicken  with  a  little  flour,  and  serve  with 
the  gravy  poured  over  them ;  garnish  with  parsley. 

PIGEON  PIE. 

Take  half  a  dozen  pigeons ;  stuff  each  one  with  a  dressing  the  same 
as  for  turkey;  loosen  the  joints  with  a  knife,  but  do  not  separate  them. 
Put  them  in  a  stewpan  with  water  enough  to  cover  them,  let  them 
cook  until  nearly  tender,  then  season  them  with  salt  and  pepper  and 
butter.   Thicken  the  gravy  with  flour,  remove  and  cool.   Butter  a 


100 


^POULTRY  AND  GAME. 


pudding  dish,  line  the  sides  with  a  rich  crust.  Have  ready  some  hard- 
boiled  eggs  cut  in  slices.  Put  in  a  layer  of  egg  and  birds  and  gravy 
until  the  dish  is  full.    Cover  with  a  crust  and  bake. 

BROILED  PIGEONS  OR  SQUABS. 

S?LiT  them  down  the  back  and  broil  the  same  as  chicken ;  season- 
ing well  with  salt,  pepper  and  plenty  of  butter.  Broil  slices  of  salt 
pork,  very  thin;  place  a  slice  over  each  bird  and  serve. 

SQUAB  POT-PIE. 

CvT  into  dice  three  ounces  of  salt  pork ;  divide  six  wild  squabs  into 
pieces  at  the  joints ;  remove  the  skin.  Cut  up  four  potatoes  into  small 
squares,  and  prepare  a  dozen  small  dough  balls. 

Put  into  a  yellow,  deep  baking  dish  the  pork,  potatoes  and  squabs, 
and  then  the  balls  of  dough,  season  with  salt,  white  pepper,  a  dash  of 
mace  or  nutmeg ;  add  hot  water  enough  to  cover  the  ingredients,  cover 
with  a  short''  pie-crust  and  bake  in  a  moderate  oven  three-quarters 
of  an  hour. 

Palmer  House,  Chicago^ 

WOODCOCK,  ROASTED. 

Skin  the  head  and  neck  of  the  bird,  pluck  the  feathers,  and  truss 
it  by  bringing  the  beak  of  the  bird  under  the  wing,  and  fastening  the 
pinion  to  the  thigh ;  twist  the  legs  at  the  knuckles  and  press  the  feet 
upon  the  thigh.  Put  a  piece  of  bread  under  each  bird  to  catch  the 
drippings,  baste  with  butter,  dredge  with  flour,  and  roast  fifteen  or 
twenty  minutes  with  a  sharp  fire.  When  done,  cut  the  bread  in  dia- 
mond shape,  each  piece  large  enough  to  stand  one  bird  upon,  place 
them  aslant  on  your  dish,  and  serve  with  gravy  enough  to  moisten  the 
bread;  serve  some  in  the  dish  and  some  in  the  tureen;  garnish  with 
slices  of  lemon.   Roast  from  twenty  to  twenty-five  minutes. 

SNIPE. 

Snipe  are  similar  to  woodcock,  and  may  be  served  in  the  same 
manner ;  they  will  require  less  time  to  roast. 

REED  BIRDS. 

Pick  and  draw  them:  very  carefully,  salt  and  dredge  with  flour, 
and  roast  with  a  quick  fire  ten  or  fifteen  minutes.    Serve  on  toast  with 


POULTRY  AND  GAME. 


101 


butter  and  pepper.  You  can  put  in  each  one  an  oyster  dipped  in  but- 
ter and  tlien  in  bread  crumbs  before  roasting.  They  are  also  very 
nice  broiled. 

ROAST  QUAIL. 

EiNSE  well  and  steam  over  boiling  water  until  tender,  then  dredge 
with  flour,  and  smother  in  butter;  season  with  salt  and  pepper  and 
roast  inside  the  stove ;  thicken  the  gravy ;  serve  with  green  grape  jelly, 
and  garnish  with  parsley. 

TO  ROAST  PARTRIDGES,  PHEASANTS,  QUAIL  OR  GROUSE. 

Caeefully  cut  out  all  the  shot,  wash  thoroughly  but  quickly,  using 
soda  in  the  water;  rinse  again,  and  dry  with  a  clean  cloth.  Stuff 
them  and  sew  them  up.  Skewer  the  legs  and  wings  to  the  body,  larder 
the  breast  with  very  thin  slices  of  fat  salt  pork,  place  them  in  the  oven, 
and  baste  with  butter  and  water  before  taking  up,  having  seasoned 
them  with  salt  and  pepper ;  or  you  can  leave  out  the  pork  and  use  only 
butter,  or  cook  them  without  stuffing.  Make  a  gravy  of  the  drippings 
thickened  with  browned  flour.   Boil  up  and  serve  in  a  boat. 

These  are  all  very  fine  broiled,  first  splitting  down  the  back,  plac- 
ing on  the  gridiron  the  inside  down,  cover  with  a  baking  tin,  and  broE 
slowly  at  first.    Serve  with  cream  gravy. 

GAME  PIE. 

Clean  well,  inside  and  out,  a  dozen  small  birds,  quail,  snipe,  wood- 
cock, etc.,  and  split  them  in  half ;  put  them  in  a  saucepan  T^ith  about 
two  quarts  of  water ;  when  it  boils,  skim  off  all  scum  that  rises ;  then 
add  salt  and  pepper,  a  bunch  of  minced  parsley,  one  onion  chopped 
fine,  and  three  whole  cloves.  Cut  up  half  a  pound  of  salt  pork  into 
dice,  and  let  all  boil  until  tender,  using  care  that  there  be  enough 
water  to  cover  the  birds.  Thicken  this  with  two  tablespoonfuls  of 
browned  fiour  and  let  it  boil  up.  Stir  in  a  piece  of  butter  as  large  as 
an  egg ;  remove  from  the  fire  and  let  it  cool.  Have  ready  a  pint  of 
potatoes  cut  as  small  as  dice,  and  a  rich  crust  made.  Line  the  sides 
of  a  buttered  pudding  dish  with  the  crust ;  lay  in  the  birds,  then  some 
of  the  potatoes,  then  birds  and  so  on,  until  the  dish  is  full.  Pour  over 
the  gravy,  put  on  the  top  crust,  with  a  slit  cut  in  the  centre,  and  bake. 
The  top  can  be  ornamented  with  pastry  leaves  in  a  wreath  about  the 
edge,  with  any  fancy  design  placed  in  th^  centre  across  the  slit. 

Rockawajf  Beach. 


102 


POULTRY  AND  GAME. 


SNOW  BIRDS. 

One  dozen  thorouglily  cleaned  birds ;  stuff  each  with  an  oyster,  put 
them  into  a  yellow  dish,  and  add  two  ounces  of  boiled  salt  pork  and 
three  raw  potatoes  cut  into  slices;  add  a  pint  of  oyster  liquor,  an 
ounce  of  butter ;  salt  and  pepper ;  cover  the  dish  with  a  crust  and  bake 
in  moderate  oven. 

SQUIRREL. 

They  are  cooked  similar  to  rabbits,  are  excefl'ent  when  broiled  or 
made  into  a  stew,  and,  in  fact,  are  very  good  in  all  the  different  styles 
of  cooking  similar  to  rabbit. 

There  are  many  species  common  to  this  country ;  among  them  the 
black,  red,  gray  and  fox.  Gophers  and  chipmunks  may  also  be  classed 
as  another  but  smaller  variety. 

ROAST  HARE  OR  RABBIT. 

A  VEEY  close  relationship  exists  between  the  hare  and  the  rabbit, 
the  chief  difference  being  in  the  smaller  size  and  shorter  legs  and 
ears  of  the  latter.  The  manner  of  dressing  and  preparing  each  for 
the  table  is,  therefore,  pretty  nearly  the  same.  To  prepare  them  for 
roasting,  first  skin,  wash  well  in  cold  water  and  rinse  thoroughly  in 
lukewarm  water.  If  a  little  musty  from  being  emptied  before  they 
were  hung  up,  and  afterward  neglected,  rub  the  insides  with  vinegar 
and  afterward  remove  all  taint  of  the  acid  by  a  thorough  washing  in 
lukewarm  water.  After  being  well  wiped  with  a  soft  cloth  put  in  a 
dressing  as  usual,  sew  the  animal  up,  truss  it,  and  roast  for  half  or 
three-quarters  of  an  hour,  until  well  browned,  basting  it  constantly 
with  butter  and  dredging  with  flour,  just  before  taking  up. 

To  make  a  gravy,  after  the  rabbits  are  roasted,  pour  nearly  all  the 
fat  out  of  the  pan,  but  do  not  pour  the  bottom  or  brown  part  of  the 
drippings ;  put  the  pan  over  the  fire,  stir  into  it  a  heaping  tablespoon- 
ful  of  flour,  and  stir  until  the  flour  browns.  Then  stir  in  a  pint  of 
boiling  water.  Season  the  gravy  with  salt  and  pepper ;  let  it  boil  for  a 
moment.  Send  hot  to  the  table  in  a  tureen  with  the  hot  rabbits. 
Serve  with  currant  jelly. 

FRICASSEE  RABBIT. 

Clean  two  young  rabbits,  cut  into  joints,  and  soak  in  salt  and 
water  half  an  hour.  Put  into  a  saucepan  with  a  pint  of  cold  water,  a 


POULTRY  AND  GAME. 


103 


btinch  of  sweet  herbs,  an  onion  finely  minced,  a  pincH  of  mace,  half  a 
nutmeg,  a  pinch  of  pepper  and  half  a  pound  of  salt  pork  cut  in  small 
thin  slices.  Cover  and  stew  until  tender.  Take  out  the  rabbits  and 
set  in  a  dish  where  they  will  keep  wamu  Add  to  the  gravy  a  cup  of 
cream  (or  milk),  two  well-beaten  eggs,  stirred  in  a  little  at  a  time,  a 
tablespoonful  of  butter,  and  a  thickening  made  of  a  tablespoonful  of 
flour  and  a  little  milk.  Boil  up  once ;  remove  the  saucepan  from  the 
fire,  squeeze  in  the  juice  of  a  lemon,  stirring  all  the  while,  and  pour 
over  the  rabbits.   Do  not  cook  the  head  or  neck. 

FRIED  RABBIT. 

After  the  rabbit  has  been  thoroughly  cleaned  and  washed,  put  it 
into  boiling  water,  and  let  it  boil  ten  minutes ;  drain  it,  and  when  cold, 
cut  it  into  joints,  dip  into  beaten  egg,  and  then  in  fine  bread  crumbs ; 
season  with  salt  and  pepper.  When  all  are  ready,  fry  them  in  butter 
and  sweet  lard,  mix  over  a  moderate  fire  until  brown  on  both  sides. 
Take  them  out,  thicken  the  gravy  with  a  spoonful  of  flour,  turn  in  a 
cup  of  milk  or  cream ;  let  all  boil  up,  and  turn  over  the  rabbits.  Serve 
hot  with  onion  sauce.    (See  Sauces.)    Garnish  with  sliced  lemon. 

RABBIT  PIE. 

This  pie  can  be  made  the  same  as  ^^Game  Pie"  excepting  you  scat- 
ter through  it  four  hard-boiled  eggs  cut  in  slices.  Cover  with  puff 
paste,  cut  a  slit  in  the  middle,  and  bake  one  hour,  laying  paper  over 
the  top  should  it  brown  too  fast. 

BROILED  RABBITS. 

After  skinning  and  cleaning  the  rabbits,  wipe  them  dry,  split  them 
down  the  back  lengthwise,  pound  them  flat,  then  wrap  them  in  letter 
paper  well  buttered,  place  them  on  a  buttered  gridiron,  and  broil  over 
a  clear,  brisk  fire,  turning  them  often.  When  sufficiently  cooked,  re- 
move the  papers,  lay  them  on  a  very  hot  platter,  season  with  salt,  pep- 
per and  plenty  of  butter,  turning  them  over  and  over  to  soak  up  the 
butter.    Cover  and  keep  hot  in  a  warming  oven  until  served. 

SALMI  OF  GAME. 

This  is  a  nice  mode  of  serving  the  remains  of  roasted  game,  but 
when  a  superlative  salmi  is  desired,  the  birds  must  be  scarcely  more 
than  half  roasted  for  it.   In  either  case,  carve  them  very  neatly,  and 


104 


POULTRY  AND  GAME. 


strip  every  particle  of  skin  and  fat  from  the  legs,  wings  and  breasts ; 
bruise  the  bodies  well,  and  put  them  with  the  skin  and  other  trim- 
mings into  a  very  clean  stewpan.  If  for  a  simple  and  inexpensive 
dinner,  merely  add  to  them  two  sliced  onions,  a  bay-leaf,  a  small  blade 
of  mace  and  a  few  peppercorns ;  then  pour  in  a  pint  or  more  of  good 
veal  gravy,  or  strong  broth,  and  boil  it  briskly  imtil  reduced  nearly 
half ;  strain  the  gravy,  pressing  the  bones  well  to  obtain  all  the  flavor; 
skim  off  the  fat,  add  a  little  cayenne  and  lemon  juice,  heat  the  game 
very  gradually  in  it,  but  do  not  on  any  account  allow  it  to  boil ;  place 
pieces  of  fried  bread  around  a  dish,  arrange  the  birds  in  good  form 
in  the  centre,  give  the  sauce  a  boil,  and  pour  it  on  them. 

ROAST  HAUNCH  OF  VENISON. 

To  PKEPAEE  a  haunch  of  venison  for  roasting,  wash  it  slightly  in 
tepid  water  and  dry  it  thoroughly  \>j  rubbing  it  with  a  clean,  soft  cloth. 
Lay  over  the  fat  side  a  large  sheet  of  thickly-buttered  paper,  and  next 
a  paste  of  flour  and  water  about  three-quarters  of  an  inch  thick ;  cover 
this  again  with  two  or  three  sheets  of  stout  paper,  secure  the  whole 
well  with  twine,  and  put  down  to  roast,  with  a  little  water,  in  the  drip- 
ping-pan. Let  the  flre  be  clear  and  strong ;  baste  the  paper  immedi- 
ately with  butter  or  clarified  drippings,  and  roast  the  joint  from  three 
to  four  hours,  according  to  its  weight  and  quality.  Doe  venison  will 
require  half  an  hour  less  time  than  buck  venison.  About  twenty 
minutes  before  the  joint  is  done  remove  the  paste  and  paper,  baste 
the  meat  in  every  part  with  butter,  and  dredge  it  very  lightly  with 
flour;  let  it  take  a  pale  brown  color,  and  serve  hot  with  unflavored 
gravy  made  with  a  thickening  in  a  tureen  and  good  currant  jelly, 
yenison  is  much  better  when  the  deer  has  been  killed  in  the  autumn, 
when  wild  berries  are  plentiful,  and  it  has  had  abundant  opportuni- 
ties to  fatten  upon  this  and  other  fresh  food. 

Windsor  Hoifl,  Montreal. 

BROILED  VENISON  STEAK. 

VEmsoisT  steaks  should  be  broiled  over  a  clear  fire,  turning  often. 
It  requires  more  cooking  than  beef.  When  sufficiently  done,  season 
with  salt  and  pepper,  pour  over  two  tablespoonfuls  of  currant  jelly 
melted  with  a  piece  of  butter.    Serve  hot  on  hot  plates. 

Delicious  steaks,  correspondiug  to  the  shape  of  mutton  chops,  are 
cut  from  the  loin. 


POULTRY  AND  GAME. 


105 


BAKED  SADDLE  OF  VENISON. 

Wash  tlie  saddle  carefully;  see  that  no  hairs  are  left  dried  on  to 
the  outside.  Use  a  saddle  of  venison  of  about  ten  pounds.  Cut  some 
salt  pork  in  strips  about  two  inches  long  and  an  eighth  of  an  inch 
thick,  with  which  lard  the  saddle  with  two  rows  on  each  side.  In  a 
large  dripping-pan  cut  two  carrots,  one  onion  and  some  salt  pork  in 
thin  slices ;  add  two  bay-leaves,  two  cloves,  four  kernels  of  allspice, 
half  a  lemon  sliced,  and  season  with  salt  and  pepper;  place  the  sad- 
dle of  venison  in  the  pan,  with  a  quart  of  good  stock  boiling  hot  and 
a  small  piece  of  butter,  and  let  it  boil  about  fifteen  minutes  on  top  of 
the  stove ;  then  put  it  in  a  hot  oven  and  bake,  basting  well  every  five 
minutes,  until  it  is  medium  rare,  so  that  the  blood  runs  when  cut; 
serve  with  jelly  or  a  wine  sauce.  If  the  venison  is  desired  well  done, 
cook  much  longer,  and  use  a  cream  sauce  with  it,  or  stir  cream  into 
the  venison  gravy.    (For  cream  sauce  see  Sauces.) 

Venison  should  never  be  roasted  unless  very  fat.  The  shoulder  is 
a  roasting  piece  and  may  be  done  without  the  paper  or  paste. 

In  ordering  the  saddle  request  the  butcher  to  cut  the  ribs  off  pretty 
close,  as  the  only  part  that  is  of  much  account  is  the  tenderloin  and 
thick  meat  that  lies  along  the  backbone  up  to  the  neck.  The  ribs 
which  extend  from  this  have  very  little  meat  on  them,  but  are  always 
sold  with  the  saddle.  When  neatly  cut  off  they  leave  the  saddle  in  a 
better  shape,  and  the  ribs  can  be  put  into  your  stock-pot  to  boil  for 
soup. 

U^indsof  HoUlf  Montreal* 

VENISON  PIE  OR  PASTRY. 

The  neck,  breast  and  shoulder  are  the  parts  used  for  a  venison  pie 
or  pastry.  Cut  the  meat  into  pieces  (fat  and  lean  together)  and  put 
the  bones  and  trimmings  into  the  stewpan  with  pepper  and  salt,  and 
water  or  veal  broth  enough  to  cover  it.  Simmer  it  till  you  have  drawn 
out  a  good  gravy.   Then  strain  it. 

In  the  meantime  make  a  good  rich  paste,  and  roll  it  rather  thick. 
Cover  the  bottom  and  sides  of  a  deep  dish  with  one  sheet  of  it,  and 
put  in  your  meat,  having  seasoned  it  with  pepper,  salt,  nutmeg  and 
mace.  Pour  in  the  gravy  which  you  have  prepared  from  the  trim- 
mings, and  a  glass  of  port  wine.  Lay  on  the  top  some  bits  of  butter 
rolled  in  flour.  Cover  the  pie  with  a  thick  lid  of  paste  and  ornament 
it  handsomely  with  leaves  and  flowers  formed  with  a  tin  cutter.  Bake 


106 


POULTRY  AND  GAME. 


two  or  more  hours  according  to  the  size.  Just  before  it  is  done,  pull 
it  forward  in  the  oven,  and  brush  it  over  with  beaten  egg ;  push  it  back 
and  let  it  slightly  brown. 

Windsor  HoUl,  MontnaL 

VENISON  HASHED. 

Cut  the  meat  in  nice  small  slices,  and  put  the  trimmings  and  bones 
into  a  saucepan  with  barely  water  enough  to  cover  them.  Let  them 
stew  for  an  hour.  Then  strain  the  liquid  into  a  stewpan;  add  to  it 
some  bits  of  butter,  rolled  in  flour,  and  whatever  gravy  was  left  of  the 
venison  the  day  before.  Stir  in  some  currant  jelly,  and  give  it  a  boil 
up.  Then  put  in  the  meat,  and  keep  it  over  the  fire  just  long  enough 
to  warm  it  through;  but  do  not  allow  it  to  boil,  as  it  has  been  once 
cooked  already. 

FRIED  VENISON  STEAK. 

Out  a  breast  of  venison  into  steaks ;  make  a  quarter  of  a  pound  of 
butter  hot  in  a  pan ;  rub  the  steaks  over  with  a  mixture  of  a  little  salt 
and  pepper;  dip  them  in  wheat  flour,  or  rolled  crackers,  and  fry  a 
rich  brown ;  when  both  sides  are  done,  take  them  up  on  a  dish,  and 
put  a  tin  cover  over ;  dredge  a  heaping  teaspoonf ul  of  flour  into  the 
butter  in  the  pan,  stir  it  with  a  spoon  until  it  is  brown,  without  burn- 
ing ;  put  to  it  a  small  teacupf ul  of  boiling  water,  with  a  tablespoonf ul 
of  currant  jelly  dissolved  into  it ;  stir  it  for  a  few  minutes,  then  strain 
it  over  the  meat  and  serve.  A  glass  of  wine,  with  a  tablespoonful  of 
white  sugar  dissolved  in  it,  may  be  used  for  the  gravy,  instead  of  the 
jelly  and  water.  Venison  may  be  boiled,  and  served  with  boiled  vege- 
tables, pickled  beets,  etc.,  and  sauce. 


MEATS- 


★  ★  ★ 


JN  THE  selection  of  meat  it  is  most  essential  that  we  understand  how 
to  choose  it ;  in  beef  it  should  be  a  smooth,  fine  grain,  of  a  clear 
bright  red  color,  the  fat  white,  and  will  feel  tender  when 
pinched  with  the  fingers.   Will  also  have  abundant  kidney  fat 
cr  suet.    The  most  choice  pieces  for  roast  are  the  sirloin,  fore  and 
middle  ribs. 

Veal,  to  be  good,  should  have  the  flesh  firm  and  dry,  fine  grained  and 
feWfe^W^^  pinkish  color,  and  plenty  of  kidney  fat;  the  joints  stiff. 
C  O  O  R  -  B  @  ft  ^^ood  when  the  flesh  is  a  bright  red,  firm  and  juicy  and  a 
Egg  Fluf  CJ?^et!,e  fat  firm  and  white. 


recipe  ap 
•6  you 
kitchen 


i'  wdp^c^j^ioi^g-  the  lean  will  break  on  being  pinched  smooth  when 
tU^"^  tt^"  wil&o^tli^  also  the  skin  will  break  and  dent ;  if  the  rind 


ti'  h'  h:i.j:'d  it  is  old. 


^cu7ssugaf         "^'"^  ^am^^neat,  allow  from  fifteen  to  twenty  minutes  to  the 
PS  fliS"^''    Pinchsait    ^^'^'^^  ^SiTj  according  to  the  thickness  of  the  roast.  A 
atMcf^lres  '^'^„^i'JSbr&^  success  in  roasting  depends  on  the  heat  and  good- 
For  iMicfaR      ^^S'diUalon'^f  piit  into  a  cool  oven  it  loses  its  juices,  and  the 

in  youf 

teless  roast;  whereas,  if  the  oven  is  of  the  pro|)er 
^ears  up  the  pores  of  the  meat  and  the  juices  are 


with  nc 


Th.i  oven  should  ibe  the  hottest  when  the  meat  is  put  into  it,  in 
order  to  quickly  crisp  the  surface  and  close  the  pores  of  the  meat, 
thereby  confining  its  natural  juices.  If  the  oven  is  too  hot  to  hold 
the  hand  in  for  only  a  moment,  then  it  is  right  to  receive  the  meat. 
The  roast  should  first  be  washed  in  pure  water,  then  wiped  dry  with  a 
clean  dry  cloth,  placed  in  a  baking  pan  without  any  seasoning ;  some 
pieces  of  suet  or  cold  drippings  laid  under  it,  but  no  water  should  be 
put  into  the  pan,  for  this  would  have  a  tendency  to  soften  the  outside 
of  the  meat.   The  water  can  never  get  so  hot  as  the  hot  fat  upon  the 


POULTRY  AND  GAME. 


two  or  more  hours  according  to  the  size.  Just  before  it  is  done,  pull 
it  forward  in  tlie  oven,  and  brush  it  over  with  beaten  egg ;  push  it  back 
and  let  it  slightly  brown. 

Windsor  Hoitl,  MontrtaL 

VENISON  HASHED. 

Cut  the  meat  in  nice  small  slices,  and  put  the  trimmings  and  bones 
into  a  saucepan  with  barely  water  enough  to  cover  them.  Let  them 
stew  for  an  hour.  Then  strain  the  liquid  into  a  stewpan;  add  to  it 
some  bits  of  butter,  rolled  in  flour,  and  whatever  gravy  was  left  of  the 
venison  the  day  before.  Stir  in  some  currant  jelly,  and  give  it  a  boil 
up.  Then  put  in  the  meat,  and  keep  it  over  the  fire  just  long  enough 
to  warm  it  through;  but  do  not  allow  it  to  boil,  as  it  has  been  once 
cooked  already. 

FRIED  VENISON  STEAK. 

Cut  a  breast  of  venison  into  steaks ;  make  a  quarter  of  a  pound  of 
butter  hot  in  a  pan ;  rub  the  steaks  over  with  a  mixture  of  a  little  salt 
and  pepper;  dip  them  in  wheat  flour,  or  rolled  crackers,  and  fry  a 
rich  brown ;  when  both  sides  are  done,  take  them  up  on  a  dish,  and 
put  a  tin  cover  over ;  dredge  a  heaping  teaspoonf  ul  of /flour  into?  the 
butter  in  the  pan,  stir  it  with  a  spoon  until  it  is  i^rowti,  'p^^W^"' 
ing;  put  to  it  a  small  teacupful  of  boiling  water,  witl^^acf^ig^^^SPi^JfoJo 
of  currant  jelly  dissolved  into  it;  stir  it  for  a  few  min\it8«^l)hBljtt'?^tj|ati 
it  over  the  meat  and  serve.  A  glass  of  wine,  wi1ib^oijM§^d'^^Sb-r-J^[£ 
white  sugar  dissolved  in  it,  may  be  used  for  the  gV^,-3^^i2^^ 
jelly  and  water.  Venison  may  be  boiled,  and  servert^^A^ 
tables,  pickled  beets,  etc.,  and  sauce. 


M 
ox  «s 


uriijlKd  i.jJiBJ  io  sllffn  )oA  quo  l\i 

ioBilia  Bllinfiv 

r-.vo3      .>iis>d->looo  [tm£}    -uox  ni. 

;.iTK    Mfiio!    msaiD-i  jryd    riaii  rfjiw 


I 


MEATS- 
★  ★  ★ 

IN  THE  selection  of  meat  it  is  most  essential  that  we  understand  how 
to  choose  it ;  in  beef  it  should  be  a  smooth,  fine  grain,  of  a  clear 
bright  red  color,  the  fat  white,  and  will  feel  tender  when 
pinched  with  the  fingers.   Will  also  have  abundant  kidney  fat 
er  suet.    The  most  choice  pieces  for  roast  are  the  sirloin,  fore  and 
middle  ribs. 

Veal,  to  be  good,  should  have  the  flesh  firm  and  dry,  fine  grained  and 
of  a  delicate  pinkish  color,  and  plenty  of  kidney  fat;  the  joints  stiff. 

Mutton  is  good  when  the  flesh  is  a  bright  red,  firm  and  juicy  and  a 
close  grain,  the  fat  firm  and  white. 

Pork,  if  young,  the  lean  will  break  on  being  pinched  smooth  when 
nipped  with  the  fingers,  also  the  skin  will  break  and  dent ;  if  the  rind 
is  rough  and  hard  it  is  old. 

In  roasting  meat,  allow  from  fifteen  to  twenty  minutes  to  the 
poimd,  which  will  vary  according  to  the  thickness  of  the  roast.  A 
great  deal  of  the  success  in  roasting  depends  on  the  heat  and  good- 
ness of  the  fire;  if  put  into  a  cool  oven  it  loses  its  juices,  and  the 
result  is  a  tough,  tasteless  roast ;  whereas,  if  the  oven  is  of  the  proj)er 
heat,  it  immediately  sears  up  the  pores  of  the  meat  and  the  juices  are 
retained. 

The  oven  should  be  the  hottest  when  the  meat  is  put  into  it,  in 
order  to  quickly  crisp  the  surface  and  close  the  pores  of  the  meat, 
thereby  confining  its  natural  juices.  If  the  oven  is  too  hot  to  hold 
the  hand  in  for  only  a  moment,  then  it  is  right  to  receive  the  meat. 
The  roast  should  first  be  washed  in  pure  water,  then  wiped  dry  with  a 
clean  dry  cloth,  placed  in  a  baking  pan  without  any  seasoning ;  some 
pieces  of  suet  or  cold  drippings  laid  under  it,  but  no  water  should  be 
put  into  the  pan,  for  this  would  have  a  tendency  to  soften  the  outside 
of  the  meat.   The  water  can  never  get  so  hot  as  the  hot  fat  upon  the 


108 


MEATS. 


surface  of  the  meat,  and  the  generating  of  the  steam  prevents  its 
erispnesS;  so  desirable  in  a  roast. 

It  should  be  frequently  basted  with  its  own  drippings,  which  flow 
from  the  meat  when  partly  cooked,  and  well  seasoned.  Lamb,  veal 
and  pork  should  be  cooked  rather  slower  than  beef,  with  a  more  mod- 
erate  fire,  covering  the  fat  with  a  piece  of  paper,  and  thoroughly 
cooked  till  the  flesh  parts  from  the  bone,  and  nicely  browned,  with- 
out being  burned.  An  onion  sliced  and  put  on  tdp  of  a  roast  while 
cooking,  especially  roast  of  pork,  gives  a  nice  flavor.  Eemove  the 
onion  before  serving. 

Larding  meats  is  drawing  ribbons  of  fat  pork  through  the  upper 
surface  of  the  meat,  leaving  both  ends  protruding.  This  is  accom- 
plished by  the  use  of  a  larding  needle,  which  may  be  procured  at  house- 
furnishing  stores. 

Boiling  or  stewing  meat,  if  fresh,  should  be  put  into  'boiling  water, 
closely  covered  and  boiled  slowly,  allowing  twenty  minutes  to  each 
pound,  and,  when  partly  cooked,  or  when  it  begins  to  get  tender,  salted, 
adding  spices  and  vegetables. 

Salt  meats  should  be  covered  with  cold  water,  and  require  thirty 
minutes  very  slow  boiling,  from  the  time  the  water  boils,  for  each 
pound ;  if  it  is  very  salt,  pour  off  the  first  water  and  put  it  in  another 
of  boiling  water,  or  it  may  be  soaked  one  night  in  cold  water.  After 
meat  commences  to  boil  the  pot  should  never  stop  simmering  and  al- 
ways be  replenished  from  the  toiling  teakettle. 

Frying  may  be  done  in  two  ways.  One  method,  which  is  most 
generally  used,  is  by  putting  one  ounce  or  more  (as  the  case  requires) 
of  beef  drippings,  lard  or  butter  into  a  frying  pan,  and  when  at  the 
toiling  point  lay  in  the  meat,  cooking  both  sides  a  nice  brown.  The 
other  method  is  to  completely  immerse  the  article  to  be  cooked  in  suf- 
ficient hot  lard  to  cover  it,  similar  to  frying  doughnuts. 

Broiled  meats  should  be  placed  over  clear,  red  coals  free  from 
smoke,  giving  out  a  good  heat,  but  not  too  brisk,  or  the  meat  will  be 
hardened  and  scorched ;  but  if  the  fire  is  dead  the  gravy  will  escape 
and  drop  upon  the  coals,  creating  a  blaze,  which  will  blacken  and 
smoke  the  meat.  Steaks  and  chops  should  be  turned  often,  in  order 
that  every  part  should  be  evenly  done— never  sticking  a  fork  into  the 
lean  part,  as  that  lets  the  juices  escape ;  it  should  be  put  into  the  outer 
skin  or  fat.   "When  the  meat  is  sufficiently  broiled  it  should  be  laid  on 


MEATS. 


109 


a  hot  dish  and  seasoned.  The  best  pieces  for  steak  are  the  porter- 
house, sirloin  and  rnmp. 

THAWING  FROZEN  MEAT,  ETC. 

If  meat^  poultry,  fish,  vegetables,  or  any  other  article  of  food,  when 
found  frozen,  is  thawed  by  putting  it  into  warm  water  or  placing  it  be- 
fore the  fire,  it  will  most  certainly  spoil  by  that  process,  and  be 
rendered  unfit  to  eat.  The  only  way  to  thaw  these  things  is  by  im- 
mersing them  in  cold  water.  This  should  be  done  as  soon  as  they  are 
brought  in  from  market,  that  they  may  have  time  to  be  well  thawed 
before  they  are  cooked.  If  meat  that  has  been  frozen  is  to  be  boiled, 
put  it  on  in  cold  water.  If  to  be  roasted,  begin  by  setting  it  at  a  dis- 
tance from  the  fire,  for  if  it  should  not  chance  to  be  thoroughly 
thawed  all  through  to  the  centre,  placing  it  at  first  too  near  the  fire 
will  cause  it  to  spoil.  If  it  is  expedient  to  thaw  the  meat  or  poultry 
the  night  before  cooking,  lay  it  in  cold  water  early  in  the  evening,  and 
change  the  water  at  bed-time.  If  found  crusted  with  ice  in  the  morn- 
ing, remove  the  ice,  and  put  the  meat  in  fresh  cold  water,  letting  it  lie 
in  it  till  wanted  for  cooking. 

Potatoes  are  injured  by  being  frozen.  Other  vegetables  are  not 
the  worse  for  it,  provided  they  are  always  thawed  in  cold  water. 

TO  KEEP  MEAT  FROM  FLIES. 

Put  in  sacks,  with  enough  straw  around  it  so  the  flies  cannot  reach 
through.  Three-fourths  of  a  yard  of  yard-wide  muslin  is  the  right 
size  for  the  sack.  Put  a  little  straw  in  the  bottom,  thet  put  in  the 
ham  and  lay  straw  in  all  around  it ;  tie  it  tightly  and  hang  it  in  a  cool, 
dry  place.  Be  sure  the  straw  is  all  around  the  meat,  so  the  flies  can- 
not reach  through  to  deposit  the  eggs.  (The  sacking  must  be  done 
early  in  the  season  before  the  fly  appears.)  Muslin  lets  the  air  in  and 
is  much  better  than  paper.  Thin  muslin  is  as  good  as  thick,  and  will 
last  for  years  if  washed  when  laid  away  when  emptied. 

National  Stockman, 

ROAST  BEEF. 

One  very  essential  point  in  roasting  beef  is  to  have  the  oven  well 
heated  when  the  beef  is  first  put  in ;  this  causes  the  pores  to  close  up 
quickly,  and  prevents  the  escape  of  the  juices. 


110 


MEATS. 


Take  a  rib  piece  or  loin  roast  of  seven  or  eight  pounds.  Wipe  it 
thoroughly  all  over  with  a  clean  wet  towel.  Lay  it  in  a  dripping-paQ, 
and  baste  it  well  with  butter  or  suet  fat.  Set  it  in  the  oven.  Baste 
it  frequently  with  its  own  drippings,  which  will  make  it  brown  and 
tender.  When  partly  done  season  with  salt  and  pepper,  as  it  hardens 
any  meat  to  salt  it  when  raw,  and  draws  out  its  juices,  then  dredge  ^ 
with  sifted  flour  to  give  it  a  frothy  appearance.  It  will  take  a  roast 
of  this  size  about  two  hours'  time  to  be  properly  done,  leaving  the  in- 
side a  little  rare  or  red— half  an  hour  less  would  make  the  inside  quite 
rare.  Eemove  the  beef  to  a  heated  dish,  set  where  it  will  keep  hot; 
then  skim  the  drippings  from  all  fat,  add  a  tablespoonful  of  sifted 
flour,  a  little  pepper  and  a  teacupf  ul  of  boiling  water.  Boil  up  once 
and  serve  hot  in  a  gravy  boat. 

Some  prefer  the  clear  gravy  without  the  thickening.  Serve  with 
mustard  or  grated  horse-radish  and  vinegar. 

YORKSHIRE  PUDDING. 

This  is  a  very  nice  accompaniment  to  a  roast  of  beef ;  the  ingre- 
dients are,  one  pint  of  milk,  four  eggs,  whites  and  yolks  beaten  separ- 
ately, one  teaspoonful  of  salt,  and  two  teaspoonfuls  of  baking  powder 
sifted  through  two  cups  of  flour.  It  should  be  mixed  very  smooth, 
about  the  consistency  of  cream.  Regulate  your  time  when  you  put  in 
your  roast,  so  that  it  will  be  done  half  an  hour  or  forty  minutes  before 
dishing  up.  Take  it  from  the  oven,  set  it  where  it  will  keep  hot.  In 
the  meantime  have  this  pudding  prepared.  Take  two  common  biscuit 
tins,  dip  some  of  the  drippings  from  the  dripping-pan  into  these  tins, 
pour  half  of  the  pudding  into  each,  set  them  into  the  hot  oven,  and 
keep  them  in  until  the  dinner  is  dished  up ;  take  these  puddings  out 
at  the  last  moment  and  send  to  the  table  hot.  This  I  consider  much 
better  than  the  old  way  of  baking  the  pudding  under  the  meat. 

BEEFSTEAK.   No.  1. 

The  first  consideration  in  broiling  is  to  have  a  clear,  glowing  bed  of 
coals.  The  steak  should  be  about  three-quarters  of  an  inch  in  thick- 
ness, and  should  be  pounded  only  in  extreme  cases,  i,  e,^  when  it  is  cut 
too  thick  and  is  stringy."  Lay  it  on  a  buttered  gridiron,  turning  it 
often,  as  it  begins  to  drip,  attempting  nothing  else  while  cooking  it. 
Have  everything  else  ready  for  the  table ;  the  potatoes  and  vegetables 
dished  and  in  the  warming  closet.    Do  not  season  it  until  it  is  done, 


MEATS. 


Ill 


which  will  be  in  about  ten  to  twelve  minutes.  Eemove  it  to  a  warm 
platter,  pepper  and  salt  it  on  both  sides  and  spread  a  liberal  lump  of 
butter  over  it.  Serve  at  once  while  hot.  The  best  pieces  for  broiling 
are  the  porterhouse  and  sirloin. 

BEEFSTEAK.   No.  2. 

Take  a  smooth,  thick-bottomed  frying  pan,  scald  it  out  with  hot 
water,  and  wipe  dry ;  set  it  on  the  stove  and  when  very  hot,  rub  it  over 
the  bottom  with  a  rag  dipped  in  butter ;  then  place  your  steak  or  chops 
in  it,  turn  often  until  cooked  through,  take  up  on  a  warm  platter,  and 
season  both  sides  with  salt,  pepper  and  butter.  Serve  hot. 

STEAK  WITH  FAVORITE  DRESSING. 

Broil  a  thick  sirloin  steak  rare  and  place  on  a  very  hot,  dry  plat- 
ter. Rub  the  steak  on  both  sides  with  three  tablespoonf uls  soft  butter. 
Rub  in  salt,  pepper  and  paprika  to  season,  and  four  teaspoonfuls  of  ^ 
mixed  English  mustard.  Pour  on  about  two  tablespoonfuls  walnut 
catsup.  Carve  steak  ready  to  serve  on  plattei:  and  pour  over  this 
dressing. 

BEEFSTEAK  AND  ONIONS. 

Prepare  the  steak  the  usual  way.  Have  a  dozen  onions  sliced  and 
fried  brown  in  beef  drippings  or  butter.  Dish  your  steak,  lay  the 
onions  thickly  over  it,  cover  and  let  stand  five  minutes,  then  send  to  the 
table  hot. 

BEEFSTEAK  AND  OYSTERS. 

Broil  the  steak  the  usual  way.  Put  one  quart  of  oysters  with 
very  little  of  the  liquor  into  a  stewpan  upon  the  fire ;  when  it  comes 
to  a  boil,  take  off  the  skum  that  may  rise,  stir  in  three  ounces  of  butter 
mixed  with  a  tablespoonful  of  sifted  flour,  let  it  boil  one  minute  until 
it  thickens,  pour  it  over  the  steak.    Serve  hot. 

Palace  Hotel,  San  Francisco. 

TO  FRY  BEEFSTEAKS. 

Beefsteak  for  frying  should  be  cut  much  thinner  than  for  broil- 
ing. Take  from  the  ribs  or  sirloin  and  remove  the  bone.  Put  some 
butter  or  nice  beef  dripping  into  a  frying  pan  and  set  it  over  the  fire, 
and  when  it  has  boiled  and  become  hot  lay  in  the  steaks ;  when  cooked 
quite  enough,  season  with  salt  and  pepper,  turn  and  brown  on  both 
sides.  Steaks  when  fried  should  be  thoroughly  done.  Have  ready  a 
hot  dish,  and  when  they  are  done  take  out  the  steaks  and  lay  them  on 


112 


MEATS. 


it,  with  another  dish  cover  the  top  to  keep  them  hot.  The  gravy 
in  the  pan  can  be  turned  over  the  steaks,  first  adding  a  few  drops 
of  boiling  water,  or  a  gravy  to  be  served  in  a  separate  dish  made  by 
putting  a  large  tablespoonf ul  of  flour  into  the  hot  gravy  left  in  the  pan 
after  taking  up  the  steaks.  Stir  it  smooth,  then  pour  in  a  pint  of 
cream  or  sweet  rich  milk,  salt  and  pepper,  let  it  boil  up  once  until  it 
thickens,  pour  hot  into  a  gravy  dish  and  send  to  the  table  with  the 
steaks. 

POT  ROAST.    (Old  Style.) 

This  is  an  old-fashioned  dish,  often  cooked  in  our  grandmothers' 
time.  Take  a  piece  of  fresh  beef  weighing  about  five  or  six  pounds. 
It  must  not  be  too  fat.  Wash  it  and  put  it  into  a  pot  with  barely 
sufficient  water  to  cover  it.  Set  it  over  a  slow  fire,  and  after  it  has 
stewed  an  hour  salt  and  pepper  it.  Then  stew  it  slowly  until  tender, 
adding  a  little  onion  if  liked.  Do  not  replenish  the  water  at  the  last, 
but  let  all  nearly  boil  away.  When  tender  all  through  take  the  meat 
from  the  pot  and  pour  the  gravy  in  a  bowl.  Put  a  large  lump  of 
butter  in  the  bottom  of  the  pot,  then  dredge  the  piece  of  meat  with 
flour  and  return  it  to  the  pot  to  brown,  turning  it  often  to  prevent  its 
burning.  Take  the  gravy  that  you  have  poured  from  the  meat  into 
the  bowl  and  skim  off  all  the  fat ;  pour  this  gravy  in  with  the  meat 
and  stir  m  a  large  spoonful  of  flour  wet  with  a  little  water ;  let  it  boil 
up  ten  or  fifteen  minutes  and  pour  into  a  gravy  dish.  Serve  both  hot, 
the  meat  on  a  platter.  Some  are  very  fond  of  this  way  of  cooking  a 
piece  of  beef  which  has  been  previously  placed  in  spiced  pickle  for  two 
or  three  days. 

SPICED  BEEF.  (Excellent.) 

For  a  round  of  beef  weighing  twenty  or  twenty-four  pounds,  take 
one-quarter  of  a  pound  of  saltpetre,  one-quarter  of  a  pound  of  coarse 
brown  sugar,  two  pounds  of  salt,  one  ounce  of  cloves,  one  ounce  of 
allspice  and  half  an  ounce  of  mace;  pulverize  these  materials,  mix 
them  well  together,  and  with  them  rub  the  beef  thoroughly  on  every 
part ;  let  the  beef  lie  for  eight  or  ten  days  in  the  pickle  thus  made, 
turning  and  rubbing  it  every  day;  then  tie  it  around  with  a  broad 
tape,  to  keep  it  in  shape ;  make  a  coarse  paste  of  fiour  and  water,  lay 
a  little  suet  finely  chopped  over  and  under  the  beef,  inclose  the  beef 
entirely  in  the  paste,  and  bake  it  six  hours.  When  you  take  the  beef 
from  the  oven^  remove  the  paste,  but  do  not  remove  the  tape  imtil 


MEATS. 


113 


you  are  ready  to  send  it  to  the  table.  If  yoti  wish  to  eat  the  beef 
cold,  keep  it  well  covered  that  it  may  retain  its  moisture. 

BEEF  A  LA  MODE. 

Mix  together  three  teaspoonfuls  of  salt,  one  of  pepper,  one  of  gin- 
ger, one  of  mace,  one  of  cinnamon,  and  two  of  cloves.  Eub  this  mix' 
ture  into  ten  pounds  of  the  upper  part  of  a  round  of  beef.  Let  this 
beef  stand  in  this  state  over  night.  In  the  morning,  make  a  dressing 
or  stuffing  of  a  pint  of  fine  bread  crumbs,  half  a  pound  of  fat  salt  pork 
cut  in  dice,  a  teaspoonful  of  ground  thyme  or  summer  savory,  two 
teaspoonfuls  sage,  half  a  teaspoonful  of  pepper,  one  of  nutmeg,  a  lit- 
tle cloves,  an  onion  minced  fine,  moisten  with  a  little  milk  or  water. 
Stuff  this  mixture  into  the  place  from  whence  you  took  out  the  bone. 
With  a  long  skewer  fasten  the  two  ends  of  the  beef  together,  so  that 
its  form  will  be  circular,  and  bind  it  around  with  tape  to  prevent  the 
skewers  giving  way.  Make  incisions  in  the  beef  with  a  sharp  knife ; . 
fill  these  incisions  very  closely  with  the  stuffing,  and  dredge  the  whole 
with  flour. 

Put  it  into  a  dripping-pan  and  pour  over  it  a  pint  of  hot  water ; 
turn  a  large  pan  over  it  to  keep  in  the  steam,  and  roast  slowly  from 
three  to  four  hours,  allowing  a  quarter  of  an  hour  to  each  pound  of 
meat.  If  the  meat  should  be  tough,  it  may  be  stewed  first  in  a  pot, 
with  water  enough  to  cover  it,  until  tender,  and  then  put  into  a  drip- 
ping-pan and  browned  in  the  oven. 

If  the  meat  is  to  be  eaten  hot,  skim  off  the  fat  from  the  gravy,  into 
which,  after  it  is  taken  off  the  fire,  stir  in  the  beaten  yolks  of  two 
eggs.  If  onions  are  disliked  you  may  omit  them  and  substitute  minced 
oysters. 

TENDERLOIN  OF  BEEF. 

To  SERVE  tenderloin  as  directed  below,  the  whole  piece  must  be  ex- 
tracted before  the  hind-quarter  of  the  animal  is  cut  out.  This  must  be 
particularly  noted,  because  not  commonly  practiced,  the  tenderloin 
being  usually  left  attached  to  the  roasting  pieces,  in  order  to  furnish 
a  tidbit  for  a  few.  To  dress  it  whole,  proceed  as  follows :  Washing 
the  piece  well,  put  it  in  an  oven ;  add  about  a  pint  of  water,  and  chop 
up  a  good  handful  of  each  of  the  following  vegetables  as  an  ingredient 
of  the  dish,  viz.,  Irish  potatoes,  carrots,  turnips  and  a  large  bunch  of 


114 


MEATS. 


eelery.  They  must  be  washed,  peeled  and  chopped  up  raw,  then 
added  to  the  meat ;  blended  with  the  juice,  they  form  and  flavor  the 
gravy.  Let  the  whole  slowly  simmer,  and  when  nearly  done,  add  a 
teaspoonful  of  pounded  allspice.  To  give  a  richness  to  the  gravy,  put 
in  a  tablespoonful  of  butter.  If  the  gravy  should  look  too  greasy, 
skim  off  some  of  the  melted  suet.  Boil  also  a  lean  piece  of  beef, 
which,  when  perfectly  done,  chop  fine,  flavoring  with  a  very  small 
quantity  of  onion,  besides  pepper  and  salt  to  the  taste.  Make  into 
small  balls,  wet  them  on  the  outside  with  eggs,  roll  in  grated  cracker  or 
fine  bread  crumbs.  Fry  these  force  meat  balls  a  light  brown.  When 
serving  the  dish,  put  these  around  the  tenderloin,  and  pour  over  the 
whole  the  rich  gravy.  This  dish  is  a  very  handsome  one,  and,  alto- 
gether, fit  for  an  epicurean  palate.    A  sumptuous  dish. 

STEWED  STEAK  WITH  OYSTERS. 

Two  POUOTS  of  rump  steak,  one  pint  of  oysters,  one  tablespoonful 
of  lemon  juice,  three  of  butter,  one  of  flour,  salt,  pepper,  one  cupful 
of  water.  Wash  the  oysters  in  the  water  and  drain  into  a  stewpan. 
Put  this  liquor  on  to  heat.  As  soon  as  it  comes  to  a  boil,  skim  and  set 
back.  Put  the  butter  in  a  frying  pan,  and  when  hot,  put  in  a  steak. 
Cook  ten  minutes.  Take  up  the  steak,  and  stir  the  flour  into  the  but- 
ter remaining  in  the  pan.  Stir  until  a  dark  brown.  Add  the  oyster 
liquor  and  boil  one  minute.  Season  with  salt  and  pepper.  Put  back 
the  steak,  cover  the  pan,  and  simmer  half  an  hour  or  until  the  steak 
seems  tender,  then  add  the  oysters  and  lemon  juice.  Boil  one  min- 
ute.   Serve  on  a  hot  dish  with  points  of  toast  for  a  garnish. 

SMOTHERED  BEEFSTEAK. 

Take  thin  slices  of  steak  from  the  upper  part  of  the  round  or  one 
large  thin  steak.  Lay  the  meat  out  smoothly  and  wipe  it  dry.  Pre- 
pare a  dressing,  using  a  cupful  of  fine  bread  crumbs,  half  a  teaspoon- 
ful of  salt,  some  pepper,  a  tablespoonful  of  butter,  half  a  teaspoonful 
of  sage,  the  same  of  powdered  sumaner  savory,  and  enough  milk  to 
moisten  it  all  into  a  stiff  mixture.  Spread  it  over  the  meat,  roll  it  up 
carefully,  and  tie  with  a  string,  securing  the  ends  well.  Now  fry  a 
few  thin  slices  of  salt  pork  in  the  bottom  of  a  kettle  or  saucepan,  and 
into  the  fat  that  has  fried  out  of  this  pork,  place  this  roll  or  rolls  of 
beef,  and  brown  it  on  all  sides,  turning  it  until  a  rich  color  all  over, 


MEATS. 


115 


tlien  add  half  a  pint  of  water,  and  stew  until  tender.  If  the  flavor 
of  onion  is  liked,  a  slice  may  be  chopped  fine  and  added  to  the  dress- 
ing. When  cooked  sufficiently,  take  out  the  meat,  thicken  the  gravy, 
and  turn  over  it.  To  be  carved  cutting  crosswise,  in  slices,  through 
beef  and  stufSng. 

BEEFSTEAK  ROLLS. 

This  mode  is  similar  to  the  above  recipe,  but  many  might  prefer  it. 

Prepare  a  good  dressing,  such  as  you  like  for  turkey  or  duck ;  take 
a  round  steak,  pound  it,  but  not  very  hard,  spread  the  dressing  over 
it,  sprinkle  in  a  little  salt,  pepper,  and  a  few  bits  of  butter,  lap  over 
the  ends,  roll  the  steak  up  tightly  and  tie  closely;  spread  two  great 
spoonfuls  of  butter  over  the  steak  after  rolling  it  up,  then  wash  with 
a  well-beaten  egg,  put  water  in  the  bake-pan,  lay  in  the  steak  so  as 
not  to  touch  the  water,  and  bake  as  you  would  a  duck,  basting  often. 
A  half -hour  in  a  brisk  oven  will  bake.  Make  a  brown  gravy  and  send 
to  the  table  hot. 

TO  COLLAR  A  FLANK  OF  BEEF. 

Procuee  a  well-corned  flank  of  beef— say  six  pounds.  Wash  it, 
and  remove  the  inner  and  outer  skin  with  the  gristle.  Prepare  a  sea- 
soning of  one  teaspoonful  each  of  sage,  parsley,  thyme,  pepper  and 
cloves.  Lay  your  meat  upon  a  board  and  spread  this  mixture  over 
the  inside.  EoU  the  beef  up  tight,  fasten  it  with  smaU  skewers,  put 
a  cloth  over  it,  bandage  the  cloth  with  tape,  put  the  beef  into  the  stew- 
pot,  cover  it  with  water  to  the  depth  of  an  inch,  boil  gently  six  hours ; 
take  it  out  of  the  water,  place  it  on  a  board  without  undoing  it;  lay 
a  board  on  top  of  the  beef,  put  a  fifty  pound  weight  upon  this  board, 
and  let  it  remain  twenty-four  hours.  Take  off  the  bandage,  garnish 
with  green  pickles  and  curled  parsley,  and  serve, 

DRIED  BEEF. 

Buy  the  best  of  beef,  or  that  part  which  will  be  the  most  lean  and 
tender.  The  tender  part  of  the  round  is  a  very  good  piece.  For 
every  twenty  pounds  of  beef  use  one  pint  of  salt,  one  teaspoonful  of 
saltpetre,  and  a  quarter  of  a  pound  of  brown  sugar.  Mix  them  well 
together,  and  rub  the  beef  well  with  one-third  of  the  mixture  for  three 
successive  days.  Let  it  lie  in  the  liquor  it  makes  for  six  days,  then 
hang  up  to  dry. 


116 


MEATS. 


A  large  crock  or  jar  is  a  good  vessel  to  prepare  the  meat  in  before 
drying  it. 

BEEF  CORNED  OR  SALTED.  (Red.) 

Out  up  a  quarter  of  beef.  For  each  hundred  weight  take  half  a 
peck  of  coarse  salt,  a  quarter  of  a  pound  of  saltpetre,  the  same  weight 
of  saleratus  and  a  quart  of  molasses,  or  two  pounds  of  coarse  brown 
sugar.   Mace,  cloves  and  allspice  may  be  added  for  spiced  beef. 

Strew  some  of  the  salt  in  the  bottom  of  a  pickle-tub  or  barrel,  then 
put  in  a  layer  of  meat,  strew  this  with  salt,  then  add  another  layer  of 
meat,  and  salt  and  meat  alternately,  until  all  is  used.  Let  it  remain 
one  night.  Dissolve  the  saleratus  and  saltpetre  in  a  little  warm 
water,  and  put  it  to  the  molasses  or  sugar ;  then  put  it  over  the  meat, 
add  water  enough  to  cover  the  meat,  lay  a  board  on  it  to  keep  it  under 
the  brine.  The  meat  is  fit  for  use  after  ten  days.  This  recipe  is  for 
winter  beef.   Eather  more  salt  may  be  used  in  warm  weather. 

Towards  spring  take  the  brine  from  the  meat,  make  it  boiling  hot, 
skim  it  clear,  and  when  it  is  cooled,  return  it  to  the  meat. 

Beef  tongues  and  smoking  pieces  are  fine  pickled  in  this  brine. 
Beef  liver  put  in  this  brine  for  ten  days,  and  then  wiped  dry  and 
smoked,  is  very  fine.  Cut  it  in  slices,  and  fry  or  broil  it.  The  bris- 
ket of  beef,  after  being  corned,  may  be  smoked,  and  is  very  good  for 
boiling. 

Lean  pieces  of  beef,  cut  properly  from  the  hind-quarter,  are  the 
proper  pieces  for  being  smoked.  There  may  be  some  fine  pieces  cut 
from  the  fore-quarter. 

After  the  beef  has  been  in  brine  ten  days  or  more,  wipe  it  dry,  and 
hang  it  in  a  chimney  where  wood  is  burned,  or  make  a  smothered  fire 
of  sawdust  or  chips,  and  keep  it  smoking  for  ten  days ;  then  rub  fine 
black  pepper  over  every  part  to  keep  the  flies  from  it,  and  hang  it  in 
a  dry,  dark,  cool  place.  After  a  week  it  is  fit  for  use.  A  strong, 
coarse  brown  paper,  folded  around  the  beef,  and  fastened  with  paste, 
keeps  it  nicely. 

Tongues  are  smoked  in  the  same  manner.  Hang  them  by  a  string 
put  through  the  root  end.  Spiced  brine  for  smoked  beef  or  tongues 
will  be  generally  liked. 

ROAST  BEEF  PIE  WITH  POTATO  CRUST. 

When-  you  have  a  cold  roast  of  beef,  cut  off  as  much  as  will  half 
fill  a  baking-dish  suited  to  the  size  of  your  family;  put  this  sliced 


MEATS. 


117 


beef  into  a  stewpan  with  any  gravy  that  you  may  have  also  saved,  a 
lump  of  butter,  a  bit  of  sliced  onion  and  a  seasoning  of  pepper  and 
salt,  with  enough  water  to  make  plenty  of  gravy;  thicken  it,  too,  by 
dredging  in  a  tablespoonf ul  of  flour ;  cover  it  up  on  the  fire,  where  it 
may  stew  gently,  but  not  be  in  danger  of  burning.  Meanwhile  there 
must  be  boiled  a  sufficient  quantity  of  potatoes  to  fill  up  your  baking- 
dish,  after  the  stewed  meat  has  been  transferred  to  it.  The  potatoes 
must  be  boiled  done,  mashed  smooth,  and  beaten  up  with  milk  and 
butter,  as  if  they  were  to  be  served  alone,  and  placed  in  a  thick  layer 
on  top  of  the  meat.  Brush  it  over  with  egg,  place  the  dish  in  an  oven, 
and  let  it  remain  there  long  enough  to  be  brown.  There  should  be  a 
goodly  quantity  of  gravy  left  with  the  beef,  that  the  dish  be  not  dry 
and  tasteless.  Serve  with  it  tomato  sauce,  Worcestershire  sauce  or 
any  other  kind  that  you  prefer.    A  good,  plain  dish. 

ROAST  BEEF  PIE. 

CrT  up  roast  beef,  or  beefsteak  left  from  a  previous  meal,  into  thin 
slices,  lay  some  of  the  slices  into  a  deep  dish  which  you  have  lined  on 
the  sides  with  rich  biscuit  dough,  rolled  very  thin  (say  a  quarter  oi 
an  inch  thick)  ;  now  sprinkle  over  this  layer  a  little  pepper  and  salt ; 
put  in  a  small  bit  of  butter,  a  few  slices  of  cold  potatoes,  a  little  of  the 
cold  gravy,  if  you  have  any  left  from  the  roast.  Make  another  layer 
of  beef,  another  layer  of  seasoning,  and  so  on,  until  the  dish  is  filled ; 
cover  the  whole  with  paste  leaving  a  slit  in  the  centre,  and  bake  half 
an  hour, 

BEEFSTEAK  PIE. 

Ctjt  up  rump  or  flank  steak  into  strips  two  inches  long  and  about 
an  inch  wide.  Stew  them  with  the  bone,  in  just  enough  water  to  cover 
them,  until  partly  cooked ;  have  half  a  dozen  of  cold  boiled  potatoes 
sliced.  Line  a  baking-dish  with  pie  paste,  put  in  a  layer  of  the  meat 
with  salt,  pepper,  and  a  little  of  thinly-sliced  onion,  then  one  of  the 
sliced  potatoes,  with  bits  of  butter  dotted  over  them.  Then  the  steak, 
alternated  with  layers  of  potato,  until  the  dish  is  full.  Add  the  gravy 
or  broth,  having  first  thickened  it  with  brown  flour.  Cover  with  a 
top  crust,  making  a  slit  in  the  middle ;  brush  a  little  beaten  egg  over 
it,  and  bake  until  quite  brown. 


118 


MEATS. 


FRIZZLED  BEEF. 

Shave  off  very  thin  slices  of  smoked  or  dried  beef,  put  them  in  a 
frying  pan,  cover  with  cold  water,  set  it  on  the  back  of  the  range  or 
stove,  and  let  it  come  to  a  very  slow  heat,  allowing  it  time  to  swell  out 
to  its  natural  size,  but  not  to  boil.  Stir  it  up,  then  drain  off  the 
water.  Melt  one  ounce  of  sweet  butter  in  the  frying  pan  and  add  the 
wafers  of  beef.  When  they  begin  to  frizzle  or  turn  up,  break  over 
them  three  eggs ;  stir  until  the  eggs  are  cooked ;  add  a  little  white 
pepper,  and  serve  on  slices  of  buttered  toast. 

FLANK  STEAK. 

This  is  cut  from  the  boneless  part  of  the  flank  and  is  secreted  be- 
tween an  outside  and  inside  layer  of  creamy  fat.  There  are  two 
ways  for  broiling  it.  One  is  to  slice  diagonally  across  the  grain ;  the 
other  is  to  broil  it  whole.  In  either  case  brush  butter  over  it  and  pro- 
ceed as  in  broiling  other  steaks.  It  is  considered  by  butchers  the 
finest  steak,  which  they  frequently  reserve  for  themselves. 

TO  BOIL  CORNED  BEEF. 

The  aitch-bone  and  the  brisket  are  considered  the  best  pieces  for 
boiling.  If  you  buy  them  in  the  market  already  corned,  they  will  be 
fit  to  put  over  the  fire  without  a  previous  soaking  in  water.  If  you 
corn  them  in  the  brine  in  which  you  keep  your  beef  through  the  win- 
ter, they  must  be  soaked  in  cold  water  over  night.  Put  the  beef  into 
a  pot,  cover  with  sufficient  cold  water,  place  over  a  brisk  fire,  let  it 
come  to  a  boil  in  half  an  hour ;  just  before  boiling  remove  all  the 
scum  from  the  pot,  place  the  pot  on  the  back  of  the  fire,  let  it  boil 
very  slowly  until  quite  tender. 

A  piece  weighing  eight  pounds  requires  two  and  a  half  hours' 
boiling.  If  you  do  not  wish  to  eat  it  hot,  let  it  remain  in  the  pot 
after  you  take  it  from  the  fire  until  nearly  cold,  then  lay  it  in  a  colan- 
der to  drain,  lay  a  cloth  over  it  to  retain  its  fresh  appearance ;  serve 
with  horse-radish  and  pickles. 

If  vegetables  are  to  accompany  this,  making  it  the  old-fashioned 
boiled  dinner/'  about  three-quarters  of  an  hour  before  dishing  up 
skim  the  liqnoi?  free  from  fat  and  turn  part  of  it  out  into  another 
kettle^  into  which  put  a  cabbage  carefully  prepared,  cutting  it  into  four 
quarters;  adso  half  a  dozen  peeled  medium-sized  white  turnips,  cut 


MEATS. 


119 


Into  halves ;  scrape  four  carrots  and  four  parsnips  each  cut  info  four 
pieces.  Into  the  kettle  with  the  meat,  about  half  an  hour  before  serv- 
ing, pour  on  more  water  from  the  boiling  tea-kettle,  and  into  this 
put  peeled  medium-sized  potatoes.  This  dinner  should  also  be  ac- 
companied by  boiled  beets,  sliced  hot,  cooked  separate  from  the  rest, 
with  vinegar  over  them.  Cooking  the  cabbage  separately  from  the 
meat  prevents  the  meat  from  having  the  flavor  of  cabbage  when  cold. 
The  carrots,  parsnips  and  turnips  will  boil  in  about  an  hour.  A  piece 
of  salt  pork  was  usually  boiled  with  a  ^^New  England  boiled  dinner." 

SPICED  BEEF  RELISH. 

Take  two  pounds  of  raw,  tender  beefsteak,  chop  it  very  fine,  put 
into  it  salt,  pepper  and  a  little  sage,  two  tablespoonfuls  of  melted 
butter;  add  two  rolled  crackers  made  very  fine,  also  two  well-beaten 
eggs.  Make  it  up  into  the  shape  of  a  roll  and  bake  it ;  baste  with  but- 
ter and  water  before  baking.    Cut  in  slices  when  cold. 

FRIED  BEEF  LIVER. 

Cut  it  in  rather  thin  slices,  say  a  quarter  of  an  inch  thick;  pour 
over  it  hoiling  water,  which  closes  the  pores  of  the  meat,  makes  it  im- 
pervious to  the  fat,  and  at  the  same  time  seals  up  the  rich  juice  of 
the  meat.  It  may  be  rolled  in  flour  or  bread  crumbs,  seasoned  with 
salt  and  pepper,  dipped  in  egg  and  fried  in  hot  fat  mixed  with  one- 
third  butter. 

PRESSED  BEEF. 

FiEST  have  your  beef  nicely  pickled ;  let  it  stay  in  pickle  a  week ; 
then  take  the  thin,  flanky  pieces,  such  as  will  not  make  a  handsome 
dish  of  themselves,  put  on  a  large  potful,  and  let  them  boil  until  per- 
fectly done;  then  pull  to  pieces,  and  season  just  as  you  do  souse,  with 
pepper,  salt  and  allspice ;  only  put  it  in  a  coarse  cloth  and  press  down 
upon  it  some  very  heavy  weight. 

The  advantage  of  this  recipe  is  that  it  makes  a  most  acceptable, 
presentable  dish  out  of  a  part  of  the  beef  that  otherwise  might  be 
wasted. 

FRENCH  STEW. 

Grease  the  bottom  of  an  iron  pot,  and  place  in  it  three  or  four 
pounds  of  beef;  be  very  careful  that  it  does  not  burn,  and  turn  it 
imtil  it  is  nicely  browned.    Set  a  muffin  ring  under  the  beef  to  pre- 


120 


MEATS. 


vent  its  sticking.  Add  a  few  sliced  carrots,  one  or  two  sliced  onions, 
and  a  cupful  of  hot  water ;  keep  covered  and  stew  slowly  until  the 
vegetables  are  done.  Add  pepper  and  salt.  If  you  wish  more  gravy, 
add  hot  water,  and  thicken  with  flour.  Serve  on  a  dish  with  the 
vegetables. 

TO  POT  BEEF. 

The  round  is  the  best  piece  for  potting,  and  you  may  use  both  the 
upper  and  under  part.  Take  ten  pounds  of  beef,  remove  all  the  fat, 
cut  the  lean  into  square  pieces,  two  inches  thick.  Mix  together  three 
teaspoonfuls  of  salt,  one  of  pepper,  one  of  cloves,  one  of  mace,  one  of 
cinnamon,  one  of  allspice,  one  of  thyme,  and  one  of  sweet  basil.  Put 
a  layer  of  the  pieces  of  beef  into  an  earthen  pot,  sprinkle  some  of  this 
spice  mixture  over  this  layer,  add  a  piece  of  fat  salt  pork,  cut  as  thin 
as  possible,  sprinkle  a  little  of  the  spice  mixture  over  the  pork,  make 
another  layer  of  the  beef  with  spices  and  pork,  and  so  on,  until  the 
pot  is  filled.  Pour  over  the  whole  three  tablespoonfuls  of  Tarragon 
vinegar,  or,  if  you  prefer  it,  half  a  pint  of  Madeira  wine ;  cover  the 
pot  with  a  paste  made  of  flour  and  water,  so  that  no  steam  can  es- 
cape. Put  the  pot  into  an  oven,  moderately  heated,  and  let  it  stand 
there  eight  hours;  then  set  it  away  to  use  when  wanted. 

Beef  cooked  in  this  manner  will  keep  good  for  a  fortnight  in  mod- 
erate weather. 

It  is  an  excellent  relish  for  breakfast,  and  may  be  eaten  either 
warm  or  cold.    When  eaten  warm,  serve  with  slices  of  lemon. 

STEWED  BRISKET  OF  BEEF. 

Put  the  part  that  has  the  hard  fat  into  a  stewpot  with  a  small 
quantity  of  water;  let  it  boil  up  and  skim  it  thoroughly;  then  add 
carrots,  turnips,  onions,  celery  and  a  few  pepper-corns.  Stew  till  ex- 
tremely tender ;  then  take  out  all  the  flat  bones  and  remove  all  the  fat 
from  the  soup.  Either  serve  that  and  the  meat  in  tureen,  or  the  soup 
alone,  and  the  meat  on  a  dish  garnished  with  some  vegetables.  The 
following  sauce  is  much  admired  served  with  the  beef:  Take  half  a 
pint  of  the  soup  and  mix  it  with  a  spoonful  of  catsup,  a  teaspoonf ul  of 
made  mustard,  a  little  flour,  a  bit  of  butter  and  salt ;  boil  all  together  a 
few  minutes,  then  pour  it  round  the  meat. 


MEATS. 


121 


DRIED  BEEF  WITH  CREAM. 

Shave  your  beef  very  fine.  Put  it  into  a  suitable  disH  on  the 
back  of  the  stove ;  cover  with  cold  water  and  give  it  time  to  soak  out 
to  its  original  size  before  being  dried.  When  it  is  quite  soft  and  the 
water  has  become  hot  (it  must  not  boil)  take  it  off,  turn  off  the  water, 
pour  on  a  cup  of  cream ;  if  you  do  not  have  it  use  milk  and  butter,  a 
pinch  of  pepper ;  let  it  come  to  a  boil,  thicken  with  a  tablespoonf ul  of 
flour  wet  up  in  a  little  milk.  Serve  on  dipped  toast  or  not,  just  as 
one  fancies.   A  nice  breakfast  dish. 

BEEF  CROQUETTES.   No.  1. 

Chop  fine  one  cup  of  cold,  cooked,  lean  beef,  half  a  cup  of  fat,  half 
a  cup  of  cold  boiled  or  fried  ham ;  cold  pork  will  do  if  you  have  not  the 
ham.  Also  mince  up  a  slice  of  onion.  Season  all  with  a  teaspoonful 
of  salt,  half  a  teaspoonful  of  pepper,  and  a  teaspoonful  of  powdered 
sage  or  parsley  if  liked.  Heat  together  with  half  a  cup  of  stock  or 
milk;  when  cool  add  a  beaten  egg.  Form  the  mixture  into  balls, 
slightly  flattened,  roll  in  egg  and  bread  crumbs,  or  flour  and  egg.  Fry 
in  hot  lard  or  beef  drippings.  Serve  on  a  platter  and  garnish  with 
sprigs  of  parsley.   Almost  any  cold  meats  can  be  used  instead  of  beef. 

BEEF  CROQUETTES.    No.  2. 

Take  cold  roast  or  corned  beef.  Put  it  into  a  wooden  bowl  and  chop 
it  fine.  Mix  with  it  about  twice  the  quantity  of  hot  mashed  potatoes 
well  seasoned  with  butter  and  salt.  Beat  up  an  egg  and  work  it  into 
the  potato  and  meat,  then  form  the  mixture  into  little  cakes  the  size 
of  fish  balls  Flatten  them  a  little,  roll  in  flour  or  egg  and  cracker 
crumbs,  fry  in  butter  and  lard  mixed,  browning  on  both  sides.  Serve 
piping  hot. 

MEAT  AND  POTATO  CROQUETTES. 

Put  in  a  stewpan  an  ounce  of  butter  and  a  slice  of  onion  minced 
fine ;  when  this  simmers  add  a  level  tablespoonf  ul  of  sifted  flour ;  stir 
the  mixture  until  it  becomes  smooth  and  frothy ;  then  add  half  of  a 
cupful  of  milk,  some  seasoning  of  salt  and  pepper;  let  all  boil,  stir- 
ring it  all  the  while.  Now  add  a  cupful  of  cold  meat  chopped  fine, 
and  a  cupful  of  cold  or  hot  mashed  potato.  Mix  all  thoroughly  and 
spread  on  a  plate  to  cool.  When  it  is  cool  enough,  shape  it  with  your 
hands  into  balls  or  rolls.   Dip  them  in  beaten  egg  and  roll  in  cracker 


122 


MEATS. 


or  bread  crumbs.  Drop  them  into  hot  lard  and  fry  about  two  min- 
utes a  delicate  brown ;  take  them  out  with  a  skimmer  and  drain  them 
on  a  piece  of  brown  paper.  Serve  immediately  while  hot.  These 
are  very  nice. 

Cold  rice  or  hominy  may  be  used  in  place  of  the  potato ;  or  a  cupful 
of  cold  fish  minced  fine  in  place  of  the  meat. 

COLD  ROAST,  WARMED.    No.  1. 

Cut  from  the  remains  of  a  cold  roast  the  lean  meat  from  the  bones 
into  small,  thin  slices.  Put  over  the  fire  a  frying  pan  containing  a 
spoonful  of  butter  or  drippings.  Cut  up  a  quarter  of  an  onion  and 
fry  it  browUj  then  remove  the  onion,  add  the  meat  gravy  left  from 
the  day  before,  and  if  not  thick  enough  add  a  little  flour;  salt  and 
pepper.  Turn  the  pieces  of  meat  into  this  and  let  them  simmer  a  few 
minutes.    Serve  hot. 

COLD  ROAST,  WARMED.    No.  2. 

Cold  rare  roast  beef  may  be  made  as  good  as  when  freshly  cooked 
by  slicing,  seasoning  with  salt,  pepper  and  bits  of  butter ;  put  it  in  a 
plate  or  pan  with  a  spoonful  or  two  of  water,  covering  closely,  and 
set  in  the  oven  until  hot,  but  no  longer.  Cold  steak  may  be  shaved 
very  fine  with  a  knife  and  used  the  same  way. 

Or,  if  the  meat  is  in  small  pieces,  cover  them  with  buttered  letter 
paper,  twist  each  end  tightly,  and  boil  them  on  the  gridiron,  sprink- 
ling them  with  finely  chopped  herbs. 

Still  another  nice  way  of  using  cold  meats  is  to  mince  the  lean  por- 
tions very  fine  and  add  to  a  batter  made  of  one  pint  of  milk,  one  cup 
of  flour  and  three  eggs.  Fry  like  fritters  and  serve  with  drawn  butter 
or  sauce. 

COLD  MEAT  AND  POTATO,  BAKED. 

Put  in  a  frying  pan  a  round  tablespoonf ul  of  cold  butter ;  when  it 
becomes  hot,  stir  into  it  a  teaspoonful  of  chopped  onion  and  a  table- 
Bpoonf ul  of  flour,  stirring  it  constantly  until  it  is  smooth  and  frothy  r 
then  add  two-thirds  of  a  cupful  of  cold  milk  or  water.  Season  this 
with  salt  and  pepper  and  allow  it  to  come  to  a  boil ;  then  add  a  cupful 
of  cold  meat  finely  chopped  and  cleared  from  bone  and  skin ;  let  this 
all  heat  thoroughly;  then  turn  it  into  a  shallow  dish  well  buttered. 
Spread  hot  or  cold  mashed  potatoes  over  the  top,  and  cook  for  fifteen 
or  twenty  minutes  in  a  moderate  hot  oven 


MEATS. 


123 


Cold  hominy,  or  rice  may  be  used  in  place  of  mashed  potatoes, 
and  is  equally  as  good. 

BEEF  HASH.   No.  1. 

Chop  rather  finely  cold  roast  beef  or  pieces  of  beefsteak,  also  chop 
twice  as  much  cold  boiled  potatoes.  Put  over  the  fire  a  stewpan  or 
frying  pan,  in  which  put  a  piece  of  butter  as  large  as  required  to  sea- 
son it  well,  add  pepper  and  salt,  moisten  with  beef  gravy  if  you  have 
it,  if  not,  with  hot  water ;  cover  and  let  it  steam  and  heat  through 
thoroughly,  stirring  occasionally,  so  that  the  ingredients  be  evenly 
distributed,  and  to  keep  the  hash  from  sticking  to  the  bottom  of  the 
pan.  When  done  it  should  not  be  at  all  watery,  nor  yet  dry,  but 
have  sufficient  adhesiveness  to  stand  well  on  a  dish  or  buttei*ed  toast. 
Many  like  the  flavor  of  onion ;  if  so,  fry  two  or  three  slices  in  the  but- 
ter before  adding  the  hash.    Corned  beef  makes  excellent  hash. 

BEEF  HASH.    No.  2. 

Chop  cold  roast  beef,  or  pieces  of  beefsteak ;  fry  half  an  onion  in 
a  piece  of  butter ;  when  the  onion  is  brown,  add  the  chopped  beef ;  sea- 
son with  a  little  salt  and  pepper;  moisten  with  the  beef  gravy,  if 
you  have  any,  if  not  with  sufficient  water  and  a  little  butter;  cook 
long  enough  to  be  hot,  but  no  longer,  as  much  cooking  toughens  the 
meat.   An  excellent  breakfast  dish. 

Trqf,  'Blot. 

Some  prefer  to  let  a  crust  form  on  the  bottom  and  turn  the  hash 
brown  side  uppermost.    Served  with  poached  eggs  on  top. 

HAMBURGER  STEAK. 

Take  a  pound  of  raw  flank  or  round  steak,  without  any  fat,  bone 
or  stringy  pieces.  Chop  it  until  a  perfect  mince,  it  cannot  be  chopped 
too  fine.  Also  chop  a  small  onion  quite  fine  and  mix  well  with  the 
meat.  Season  with  salt  and  pepper;  make  into  cakes  as  large  as 
a  biscuit,  but  quite  flat,  or  into  one  large  flat  cake  a  little  less  than 
half  an  inch  thick.  Have  ready  a  frying  pan  with  butter  and  lard 
mixed ;  when  boiling  hot  put  in  the  steak  and  fry  brown.  Garnish 
with  celery  top  around  the  edge  of  the  platter  and  two  or  three  slices 
of  lemon  on  the  top  of  the  meat. 

A  brown  gravy  made  from  the  grease  the  steak  was  fried  in  and 
poured  over  the  meat  enriches  it. 


12$ 


MEATS. 


TO  ROAST  BEEF  HEART. 

Wash  it  carefully  and  open  it  sufficiently  to  remove  the  ventri- 
cles, then  soak  it  in  cold  water  until  the  blood  is  discharged ;  wipe  it 
dry  and  stuff  it  nicely  with  dressing,  as  for  turkey ;  roast  it  about  an 
hour  and  a  half.  Serve  it  with  the  gravy,  which  should  be  thickened 
with  some  of  the  stuffing  and  a  glass  of  wine.  It  is  very  nice  hashed. 
Served  with  currant  jelly. 

Palmer  House,  Chicago. 

STEWED  BEEF  KIDNEY. 

Cut  the  kidney  into  slices,  season  highly  with  pepper  and  salt,  ivy 
it  a  light  brown,  take  out  the  slices,  then  pour  a  little  warm  water  into 
the  pan,  dredge  in  some  flour,  put  in  slices  of  kidney  again ;  let  them 
stew  very  gently;  add  some  parsley  if  liked.  Sheep's  kidneys  may 
be  split  open,  broiled  over  a  clear  fire  and  served  with  a  piece  of  butter 
placed  on  each  half. 

BEEFS  HEART  STEWED. 

After  washing  the  heart  thoroughly  cut  it  up  inte  squares  half  an 
inch  long ;  put  them  into  a  saucepan  with  water  enough  to  cover  them. 
If  any  skum  rises  skim  it  off.  Now  take  out  the  meat,  strain  the 
liquor  and  put  back  the  meat,  also  add  a  sliced  onion,  some  parsley, 
a  head  of  celery  chopped  fine,  pepper  and  salt  and  a  piece  of  butter. 
Stew  until  the  meat  is  very  tender.  Stir  up  a  tablespoonful  of 
browned  flour  with  a  small  quantity  of  water  and  thicken  the  whole. 
Boil  up  and  serve^ 

BOILED  BEEF  TONGUE. 

Wash  a  fresh  tongue  and  just  cover  it  with  water  in  the  pot ;  put 
in  a  pint  of  salt  and  a  small  red  pepper ;  add  more  water  as  it  evapo- 
rates, so  as  to  keep  the  tongue  nearly  covered  until  done— when  it 
can  be  easily  pierced  with  a  fork;  take  it  out,  and  if  wanted  soon,  take 
off  the  skin  and  set  it  away  to  cool.  If  wanted  for  future  use,  do  not 
peel  until  it  is  required.  A  cupful  of  salt  will  do  for  three  tongues, 
if  you  have  that  number  to  boil ;  but  do  not  fail  to  keep  water  enough 
in  the  pot  to  keep  them  covered  while  boiling.  If  salt  tongues  are 
used,  soak  them  over  night,  of  course  omitting  the  salt  when  boiling. 
Or,  after  peeling  a  tongue,  place  it  in  a  saucepan  with  one  cup  of 
water,  half  a  cup  vinegar,  four  tablespoonfuls  sugar,  and  cook  until 
the  liquor  is  evaporated. 


MEATS. 


125 


SPICED  BEEF  TONGUE. 

Etjb  into  each  tongue  a  mixture  made  of  half  a  pound  of  browii 
sugar,  a  piece  of  saltpetre  the  size  of  a  pea  and  a  tablespoonful  of 
ground  cloves,  put  it  in  a  brine  made  of  three-quarters  of  a  pound  of 
salt  to  two  quarts  of  water  and  keep  covered.  Pickle  two  weeks,  then 
wash  well  and  dry  with  a  cloth;  roll  out  a  thin  paste  made  of  flour 
and  water,  smear  it  all  over  the  tongue  and  place  in  a  pan  to  bake 
slowly ;  baste  well  with  lard  and  hot  water ;  when  done  scrape  off  the 
paste  and  skim., 

TO  BOIL  TRIPE. 

Wash  it  well  in  warm  water,  and  trim  it  nicely,  taking  off  all  the 
fat.  Cut  into  small  pieces,  and  put  it  on  to  boil  five  hours  before  din- 
ner in  water  enough  to  cover  it  very  well.  After  it  has  boiled  four 
hours,  pour  off  the  water,  season  the  tripe  with  pepper  and  salt,  and 
put  it  into  a  pot  with  milk  and  water  mixed  in  equal  quantities.  Boil 
it  an  hour  in  the  milk  and  water. 

Boil  in  a  saucepan  ten  or  a  dozen  onions.  When  they  are  quite 
soft,  drain  them  in  a  colander  and  mash  them.  Wipe  out  your  sauce- 
pan and  put  them  on  again,  with  a  bit  of  butter  rolled  in  flour  and  a 
wineglass  of  cream  or  milk.  Let  them  boil  up,  and  add  them  to 
the  tripe  just  before  you  send  it  to  table.  Eat  it  with  pepper,  vine- 
gar and  mustard. 

It  is  best  to  give  tripe  its  first  and  longest  boiling  the  day  before  it 
is  wanted. 

TO  FRY  TRIPE. 

Boil  the  tripe  the  day  before  till  it  is  quite  tender,  which  it  will 
not  be  in  less  than  four  or  five  hours.  Then  cover  it  and  set  it  away. 
Next  day  cut  it  into  long  slips,  and  dip  each  piece  into  beaten  yolk  of 
egg,  and  afterwards  roll  them  in  grated  bread  crumbs.  Have  ready 
in  a  frying  pan  over  the  firt  some  good  beef  drippings.  When  it  is 
boiling  hot  put  in  the  tripe,  and  fry  it  about  ten  minutes,  till  of  a  light 
brown. 

You  may  serve  it  with  onion  sauce. 

Boiled  tripe  that  has  been  left  from  the  dinner  of  the  preceding 
day  may  be  fried  in  this  manner. 


MEATS. 


FRICASSEED  TRIPE. 

GtJT  a  pound  of  tripe  in  narrow  strips,  put  a  small  cup  of  water 
or  milk  to  it,  add  a  bit  of  butter  the  size  of  an  egg,  dredge  in  a  large 
teaspoonf ul  of  flour,  or  work  it  with  the  butter ;  season  with  pepper 
and  salt,  let  it  simmer  gently  for  half  an  hour,  serve  hot.  A  bunch  of 
parsley  cut  small  and  put  with  it  is  an  improvement. 

Some  put  in  oysters  five  minutes  before  dishing  up. 

TRIPE  LYONNAISE. 

Cut  up  half  a  pound  of  cold  boiled  tripe  into  neat  squares.  Put 
two  ounces  of  butter  and  a  cablespoonful  of  chopped  onion  in  a  frying 
pan  and  fry  to  a  delicate  brown;  add  to  the  tripe  a  teaspoonf  ul  of 
chopped  parsley  and  a  little  strong  vinegar,  salt  and  cayenne:  stir 
the  pan  to  prevent  burning.  Cover  the  bottom  of  a  platter  with  tomato 
sauce,  add  the  contents  of  the  pan  and  serve. 

TO  CLARIFY  BEEF  DRIPPINGS. 

Drippings  accumulated  from  different  cooked  meats  of  beef  or  veal 
can  be  clarified  by  putting  it  into  a  basin  and  slicing  into  it  a  raw  po- 
tato, allowing  it  to  boil  long  enough  for  the  potato  to  brown,  which 
causes  all  impurities  to  disappear.  Eemove  from  the  fire,  and  when 
cool  drain  it  off  from  the  sediment  that  settles  at  the  bottom.  Turn  it 
into  basins  or  small  jars  and  set  it  in  a  cool  place  for  future  use. 
When  mixed  with  an  equal  amount  of  butter  it  answers  the  same  pur- 
pose as  clear  butter  for  frying  and  basting  any  meats  except  game  and 
poultry. 

Mutton  drippings  impart  an  unpleasant  flavor  to  anything  cooked 
outside  of  its  kind. 

ROAST  LOIN  OF  VEAL. 

Prepare  it  the  same  as  any  roast,  leaving  in  the  kidney,  around 
which  put  considerable  salt.  Make  a  dressing  the  same  as  for  fowls ; 
unroll  the  loin,  put  the  stuffing  well  around  the  kidney,  fold  and  se- 
cure with  several  coils  of  white  cotton  twine  wound  around  in  all  di- 
rections ;  place  in  a  dripping-pan  w  ith  the  thick  side  down,  and  put  in 
a  rather  hot  oven,  graduated  after  it  commences  to  roast  to  moderate ; 
m  half  an  hour  add  a  little  hot  water  to  the  pan,  and  baste  often ;  in 
another  half  hour  turn  over  the  roast,  and  when  about  done  dredge 
lightly  with  flour  and  baste  with  melted  butter.   Before  serving  cara^ 


MEATS. 


127 


fully  remove  the  twine.  A  roast  of  four  to  five  pounds  will  bake  in 
about  two  hours.  For  a  gravy,  skim  off  some  of  the  fat  if  there  is 
too  much  in  the  drippings ;  dredge  in  some  flour,  stir  until  brown,  add 
some  hot  water  if  necessary;  boil  a  few  minutes,  stir  in  such  sweet 
herbs  as  fancied,  and  put  in  a  gravy  boat.  Serve  with  green  peas 
and  lemon  jelly.  Is  very  nice  sliced  cold  for  lunch,  and  Worcester- 
shire or  Chili  sauce  forms  a  fine  relish. 

ROAST  FILLET  OF  VEAL. 

Select  a  nice  fillet,  take  out  the  bone,  fill  up  the  space  with  stuff- 
ing, and  also  put  a  good  layer  under  the  fat.  Truss  it  of  a  good 
shape  by  drawing  the  fat  round  and  tie  it  up  with  tape.  Cook  it 
rather  moderately  at  first,  and  baste  with  butter.  It  should  have  care- 
ful attention  and  frequent  basting,  that  the  fat  may  not  burn.  Eoast 
from  three  to  four  hours,  according  to  the  size.  After  it  is  dished 
pour  melted  butter  over  it ;  serve  with  ham  or  bacon,  and  fresh  cucum- 
bers if  in  season.  Veal,  like  all  other  meat,  should  be  w^ell  washed  in 
cold  water  before  cooking  and  wiped  thoroughly  dry  with  a  clean 
cloth.  Cold  fillet  of  veal  is  very  good  stewed  with  tomatoes  and  an 
onion  or  two. 

In  roasting  veal,  care  must  be  taken  that  it  is  not  at  first  placed  in 
too  hot  an  oven;  the  fat  of  a  loin,  one  of  the  most  delicate  joints  of 
veal,  should  be  covered  with  greased  paper ;  a  fillet,  also,  should  have 
on  the  caul  until  nearly  done  enough. 

BOILED  FILLET  OF  VEAL. 

Choose  a  small,  delicate  fillet ;  prepare  as  for  roasting,  or  stuff  it 
with  an  oyster  force  meat ;  after  having  washed  it  thoroughly,  cover 
it  with  water  and  let  it  boil  very  gently  three  and  a  half  or  four  hours, 
keeping  it  well  skimmed.  Send  it  to  the  table  with  a  rich  white  sauce, 
or,  if  stuffed  with  oysters,  a  tureen  of  oyster  sauce.  Garnish  with 
stewed  celery  and  slices  of  bacon.  A  boiled  tongue  should  be  served 
with  it* 

VEAL  PUDDING. 

Cut  about  two  pounds  of  lean  veal  into  small  collops  a  quarter  of 
an  inch  in  thickness ;  put  a  piece  of  butter  the  size  of  an  egg  into  a 
very  clean  frying  pan  to  melt ;  then  lay  in  the  veal  and  a  few  slices  of 
bacon,  a  small  sprig  of  thyme  and  a  seasoning  of  pepper  and  salt;  place 


12S 


MEATS. 


tke  pan  ever  a  slow  fire  for  about  ten  minutes,  then  add  two  or  three 
spoonfuls  of  warm  water.  Just  boil  it  up  and  then  let  it  stand  to 
cool.  Line  a  pudding-dish  with  a  good  suet  crust,  lay  in  the  veal  and 
bacon,  pour  the  gravy  over  it ;  roll  out  a  piece  of  paste  to  form  a  lid, 
place  it  over,  press  it  close  with  the  thumb,  tie  the  basin  in  a  pudding 
cloth  and  put  it  into  a  saucepan  of  boiling  water,  keeping  continu- 
ally boiling  until  done,  or  about  one  hour. 

FRIED  VEAL  CUTLETS. 

Put  into  a  frying  pan  two  or  three  tablespoonfuls  of  lard  or  beef 
drippings.  "When  boiling  hot  lay  in  the  cutlets,  well  seasoned  with 
salt  and  pepper  and  dredged  with  flour.  Brown  nicely  on  both 
sides,  then  remove  the  meat,  and  if  you  have  more  grease  than  is  nec- 
essary for  the  gravy  put  it  aside  for  further  use.  Eeserve  a  table- 
spoonful  or  more  and  rub  into  it  a  tablespoonful  of  flour,  with  the 
back  of  the  spoon,  until  it  is  a  smooth,  rich  brown  color ;  then  add 
gradually  a  cup  of  cold  water  and  season  with  pepper  and  salt. 
When  the  gravy  is  boiled  up  well  return  the  meat  to  the  pan  and  gravy. 
Cover  it  closely  and  allow  it  to  stew  gently  on  the  back  of  the  range 
for  fifteen  minutes.  This  softens  the  meat,  and  with  this  gravy  it 
makes  a  nice  breakfast  dish. 

Another  mode  is  to  simply  fry  the  cutlets,  and  afterwards  turn- 
ing off  some  of  the  grease  they  were  fried  in  and  then  adding  to  that 
left  in  the  pan  a  few  drops  of  hot  water,  turning  the  whole  over  the 
fried  chops. 

FRIED  VEAL  CHOPS.  (Plain.) 

Sprinkle  over  them  salt  and  pepper,  then  dip  them  in  beaten  egg 
and  cracker  crumbs,  and  fry  in  drippings,  or  hot  lard  and  butter 
mixed.  If  you  wish  a  gravy  with  them,  add  a  tablespoonful  of  flour 
to  the  gravy  they  were  fried  in  and  turn  in  cream  or  milk ;  season 
to  taste  with  salt  and  pepper.  Boil  up  and  serve  hot  with  the  gravy 
in  separate  dish.  This  dish  is  very  fine  accompanied  with  a  few 
sound  fresh  tomatoes,  sliced  and  fried  in  the  same  grease  the  cutlets 
were,  and  all  dished  on  the  same  platter. 

VEAL  COLLOPS. 

Out  veal  from  the  leg  or  other  lean  part  into  pieces  the  size  of 
an  oyster.    Season  with  pepper,  salt  and  a  little  mace ;  rub  some  over 


MEATS. 


129 


eacK  piece ;  dip  in  egg,  tlien  into  cracker  crumlbs  and  fry.  Tliey  feotli 
lo0k  and  t^ste  like  oysters. 

VEAL  OLIVES. 

Cut  up  a  slice  of  a  fillet  of  veal,  about  lialf  an  incli  thick,  into 
squares  of  three  inches.  Mix  up  a  little  salt  pork,  chopped  with  bread 
crumbs,  one  onion,  a  little  pepper,  salt,  sweet  marjoram,  and  one  egg 
well  beaten;  put  this  mixture  upon  the  pieces  of  veal,  fastening  the 
four  corners  together  with  little  bird  skewers ;  lay  them  in  a  pan  with 
sufficient  veal  gravy  or  light  stock  to  cover  the  bottom  of  the  pan, 
dredge  with  flour  and  set  in  a  hot  oven.  When  browned  on  top, 
put  a  small  bit  of  butter  on  each,  and  let  them  remain  until  quite  ten- 
der, which  will  take  twenty  minutes.    Serve  with  horse-radish. 

VEAL  CHEESE. 

Prepare  equal  quantities  of  boiled  sliced  veal  and  smoked  tongue. 
Pound  the  slices  separately  in  a  mortar,  moistening  with  butter  as  you 
proceed;  then  pack  it  in  a  jar  or  pail,  mixing  it  in  alternate  layers; 
first  the  tongue  and  then  the  veal,  so  that  when  cut  it  will  look  varie- 
gated. Press  it  down  hard  and  pour  melted  butter  over  the  top. 
Keep  it  well  covered  and  in  a  dry  place.  Nice  for  sandwiches,  or 
sliced  cold  for  lunch. 

VEAL  CROQUETTES. 

Mince  a  coffee  cup  of  cold  veal  in  a  chopping  bowl,  adding  a  little 
cold  ham  and  two  or  three  slices  of  onion,  a  pinch  of  mace,  powdered 
parsley  and  pepper,  some  salt.  Let  a  pint  of  milk  or  cream  come  to 
the  boiling  point,  then  add  a  tablespoonful  of  cold  butter,  then  the 
above  mixture.  Beat  up  two  eggs  and  mix  with  a  teaspoonful  of 
corn-starch  or  flour,  and  add  to  the  rest ;  cook  it  all  about  ten  minutes, 
stirring  with  care.  Eemove  from  the  fire,  and  spread  it  on  a  platter, 
roll  it  into  balls,  when  cooled  flatten  each ;  dip  them  in  egg  and  bread 
crumbs,  and  fry  in  a  wire  basket,  dipped  in  hot  lard. 

BROILED  VEAL  CUTLETS.  (Fine.) 

Two  or  three  pounds  of  veal  cutlets,  egg  and  bread  crumbs,  two 
tablespoonf  uls  of  minced  savory  herbs,  salt  and  pepper  to  taste,  a  little 
grated  nutmeg. 

Cut  the  cutlets  about  three-quarters  of  an  inch  in  thickness ;  flatten 
them^  and  brush  them  over  with  the  yolk  of  an  egg;  dip  them  into 


130 


MEATS. 


bread  crumbs  and  minced  herbs,  season  with  pepper  and  salt,  and 
fold  each  cutlet  in  a  piece  of  white  letter  paper  well  buttered;  twist 
the  ends,  and  broil  over  a  clear  fire;  when  done  remove  the  paper. 
Cooked  this  way,  they  retain  all  the  flavor. 

VEAL  POT-PIE. 

Procure  a  nice  breast  or  brisket  of  veal,  well  jointed,  put  the  pieces 
into  the  pot  with  one  quart  of  water  to  every  five  pounds  of  meat ;  put 
the  pot  over  a  slow  fire ;  just  before  it  comes  to  a  boil,  skim  it  well  and 
pour  in  a  teacup ful  of  cold  water ;  then  turn  over  the  meat  in  order 
that  all  the  scum  may  rise ;  remove  all  the  scum,  boil  quite  hard,  sea- 
son with  pepper  and  salt  to  your  taste,  always  remembering  that  the 
crust  will  take  up  part  of  the  seasoning;  when  this  is  done  cut  off 
your  crust  in  pieces  of  equal  size,  but  do  not  roll  or  mould  them ;  lay 
them  on  top  of  the  meat,  so  as  to  cover  it ;  put  the  lid  on  the  pot  closely, 
let  the  whole  boil  slowly  one  hour.  If  the  lid  does  not  fit  the  pot 
closely,  wrap  a  cloth  around  it,  in  order  that  no  steam  shall  escape ; 
and  by  no  means  allow  the  pot  to  stop  hoiling. 

The  crust  for  pot-pie  should  be  raised  with  yeast.  To  three 
pints  of  flour  add  two  ounces  of  butter,  a  little  salt,  and  wet  with 
milk  sufiicient  to  make  a  soft  dough;  knead  it  well  and  set  it  away 
to  rise ;  when  quite  light,  mould  and  knead  it  again,  and  let  it  stand, 
in  winter,  one  hour,  in  summer,  one-half  hour,  when  it  will  be  ready 
to  cut. 

In  summer  you  had  better  add  one-half  a  teaspoonf ul  of  soda  when 
you  knead  it  the  second  time,  or  you  may  wet  it  with  water  and  add 
another  bit  of  butter. 

VEAL  PIE. 

Cut  the  veal  into  rather  small  pieces  or  slices,  put  it  in  a  stewpan 
with  hot  water  to  cover  it ;  add  to  it  a  tablespoonful  of  salt  and  set  it 
over  the  fire ;  take  off  the  scum  as  it  rises ;  when  the  meat  is  tender  turn 
it  into  a  dish  to  cool;  take  out  all  the  small  bones,  butter  a  tin  or 
earthen  basin  or  pudding-pan,  line  it  with  pie  paste,  lay  some  of  the 
parboiled  meat  in  to  half  fill  it ;  put  bits  of  butter  in  the  size  a  hick- 
ory nut  all  over  the  meat ;  shake  pepper  over,  dredge  wheat  flour  over 
until  it  looks  white,  then  fill  it  nearly  to  the  top  with  some  of  the  water 
in  which  the  meat  was  boiled;  roll  a  cover  for  the  top  of  the  crust, 
puff-paste  it,  giving  it  two  or  three  turns,  and  roll  it  to  nearly  half 


MEATS. 


131 


an  incli  thickness ;  cut  a  slit  in  the  centre  and  make  several  small  in- 
cisions on  either  side  of  it,  put  the  crust  on,  trim  the  edges  neatly 
with  a  knife ;  bake  one  hour  in  a  quick  oven.  A  breast  of  veal  will 
make  two  two-quart  basin  pies ;  half  a  pound  of  nice  corned  pork,  cut 
in  thin  slices  and  parboiled  with  the  meat,  will  make  it  very  nice,  and 
very  little,  if  any,  butter  will  be  required  for  the  pie ;  when  pork  is 
used  no  other  salt  will  be  necessary.  Many  are  fond  of  thin  slices  of 
sweet  ham  cooked  with  the  veal  for  jjie. 

VEAL  STEW. 

Cut  up  two  or  three  pounds  of  veal  into  pieces  three  inches  long 
and  one  thick.  Wash  it,  put  it  into  your  stewpan  with  two  quarts  of 
water,  let  it  boil,  skim  it  well,  and  when  all  the  scum  is  removed,  add 
pepper  and  salt  to  your  taste,  and  a  small  piece  of  butter ;  pare  and 
cut  in  halves  twelve  small  Irish  potatoes,  put  them  into  the  stewpan ; 
when  it  boils,  have  ready  a  batter  made  with  two  eggs,  two  spoonfuls 
of  cream  or  milk,  a  little  salt,  and  flour  enough  to  make  it  a  little 
thicker  than  for  pancakes;  drop  this  into  the  stew,  a  spoonful  at  a 
time,  while  it  is  boiling;  when  all  is  in,  cover  the  pan  closely  so  that 
no  steam  can  escape ;  let  it  boil  twenty  minutes  and  serve  in  a  deep 
dish. 

VEAL  LOAF. 

Three  pounds  of  raw  veal  chopped  very  fine,  butter  the  size  of  an 
egg,  three  eggs,  three  tablespoonf uls  of  cream  or  milk ;  if  milk  use  a 
small  piece  of  butter ;  mix  the  eggs  and  cream  together ;  mix  with  the 
veal  four  pounded  crackers,  one  teaspoonful  of  black  pepper,  one 
large  tablespoonf ul  salt,  one  large  tablespoonf ul  of  sage;  mix  well 
together  and  form  into  a  loaf .  Bake  two  and  one-half  hours,  basting 
with  butter  and  water  while  baking.    Serve  cut  in  thin  slices. 

VEAL  FOR  LUNCH. 

Butter  a  good-sized  bowl,  and  line  it  with  thin  slices  of  hard- 
boiled  eggs ;  have  veal  and  ham  both  in  very  thin  slices ;  place  in  the 
bowl  a  layer  of  veal,  with  pepper  and  salt,  then  a  layer  of  ham,  omit- 
ting the  salt,  then  a  layer  of  veal,  and  so  on,  alternating  with  veal  and 
ham,  until  the  bowl  is  filled ;  make  a  paste  of  flour  and  water  as  stiff 
as  it  can  be  rolled  out ;  cover  the  contents  of  the  bowl  with  the  paste, 
and  over  this  tie  a  double  cotton  cloth ;  put  the  bowl  into  a  saucepan, 


132 


MEATS. 


or  other  vessel,  with  water  just  up  to  the  rim  of  the  bowl,  and  boil 
three  hours;  then  take  it  from  the  fire,  remove  the  cloth  and  paste, 
and  let  it  stand  until  the  next  day,  when  it  may  be  turned  out  and 
served  in  very  thin  slices.   An  excellent  lunch  in  traveling. 

VEAL  PATTIES. 

Cut  portions  of  the  neck  or  breast  of  veal  into  small  pieces,  and, 
with  a  little  salt  pork  cut  fine,  stew  gently  for  ten  or  fifteen  minutes ; 
season  with  pepper  and  salt,  and  a  small  piece  of  celery  chopped 
coarsely,  also  of  the  yellov/  top,  picked  (not  chopped)  up ;  stir  in  a 
paste  made  of  a  tablespoonful  of  flour,  the  yolk  of  one  egg,  and  milk 
to  form  a  thin  batter ;  let  all  come  to  a  boil,  and  it  is  ready  for  the 
patties.  Make  the  patties  of  a  light,  flaky  crust,  as  for  tarts,  cut 
round,  the  size  of  a  small  sauceplate ;  the  centre  of  each,  for  about 
three  inches,  cut  half  way  through,  to  be  raised  and  serve  as  a  cover. 
Put  a  spoonful  of  the  stew  in  each  crust,  lay  on  the  top  and  serve. 
Stewed  oysters  or  lamb  may  be  used  in  place  of  veal. 

BRAISED  VEAL. 

Take  a  piece  of  the  shoulder  weighing  about  five  pounds.  Have 
the  bone  removed  and  tie  up  the  meat  to  make  it  firm.  Put  a  piece  of 
butter  the  size  of  half  an  egg,  together  with  a  few  shavings  of  onion, 
into  a  kettle  or  stone  crock  and  let  it  get  hot.  Salt  and  pepper  the 
veal  and  put  it  into  the  kettle,  cover  it  tightly  and  put  it  over  a  me- 
dium fire  until  the  meat  is  brown  on  both  sides,  turning  it  occasionally. 
Then  set  the  kettle  back  on  the  stove,  where  it  will  simmer  slowly  for 
about  two  hours  and  a  half.  Before  setting  the  meat  back  on  the 
stove,  see  if  the  juice  of  the  meat  together  with  the  butter  do  not  make 
gravy  enough,  and  if  not,  put  in  about  two  tablespoonfuls  of  hot 
water.  When  the  gravy  is  cold  it  will  be  like  jelly.  It  can  be  served 
hot  with  the  hot  meat,  or  cold  with  the  cold  meat. 

BAKED  CALF'S  HEAD. 

Boil  a  calf's  head  (after  having  cleaned  it)  until  tender,  then 
split  it  in  two,  and  keep  the  best  half  (bone  it  if  you  like)  ;  cut  the  meat 
from  the  other  in  uniform  pieces,  the  size  of  an  oyster;  put  bits  of 
butter,  the  size  of  a  nutmeg,  all  over  the  best  half  of  the  head ;  sprinkle 
pepper  over  it,  and  dredge  on  flour  until  it  looks  white,  then  set  it  on 


MEATS. 


133 


a  trivet  or  muffin  rings  in  a  dripping-pan ;  put  a  cup  of  water  into  the 
pan,  and  set  it  in  a  hot  oven ;  turn  it  that  it  may  brown  evenly ;  baste 
once  or  twice.  Whilst  this  is  doing,  dip  the  prepared  pieces  of  the 
head  in  wheat  flour  or  batter,  and  fry  in  hot  lard  or  beef  drippings  a 
delicate  brown;  season  with  pepper  and  salt  and  slices  of  lemon,  if 
liked.  When  the  roast  is  done  put  it  on  a  hot  dish,  lay  the  fried  pieces 
around  it,  and  cover  it  with  a  tin  cover ;  put  the  gravy  from  the  drip- 
ping-pan into  the  pan  in  which  the  pieces  were  fried,  with  the  slices 
of  lemon,  and  a  tablespoonful  of  browned  flour,  and,  if  necessary,  a 
little  hot  water.  Let  it  boil  up  once,  and  strain  it  into  a  gravy  boat, 
and  serve  with  the  meat. 

CALF'S  HEAD  CHEESE. 

Boil  a  calf's  head  in  water  enough  to  cover  it,  until  the  meat  leaves 
the  bones ;  then  take  it  with  a  skimmer  into  a  wooden  bowl  or  tray ; 
take  from  it  every  particle  of  bone ;  chop  it  small ;  season  with  pep- 
per and  salt,  a  heaping  tablespoonful  of  salt  and  a  teaspoonful  of 
pepper  will  be  sufficient;  if  liked,  add  a  tablespoonful  of  finely 
chopped  sweet  herbs;  lay  in  a  cloth  in  a  colander,  put  the  minced 
meat  into  it,  then  fold  the  cloth  closely  over  it,  lay  a  plate  over,  and 
on  it  a  gentle  weight.  ^Vhen  cold  it  may  be  sliced  thin  for  supper  or 
sandwiches.    Spread  each  slice  with  made  mustard. 

BRAIN  CUTLETS. 

Well  wash  the  brains  and  soak  them  in  cold  water  imtil  white. 
Parboil  them  until  tender  in  a  small  saucepan  for  about  a  quarter  of 
an  hour;  then  thoroughly  drain  them  and  place  them  on  a  board. 
Divide  them  into  small  pieces  with  a  knife.  Dip  each  piece  into 
flour,  and  then  roll  them  in  egg  and  bread  crumbs,  and  fry  them  in 
butter  or  well-clarified  drippings.  Serve  very  hot  with  gravy. 
Another  way  of  doing  brains  is  to  prepare  them  as  above,  and  then 
stew  them  gently  in  rich  stock,  like  stewed  sweetbreads.  They  are 
also  nice  plainly  boiled  and  served  with  parsley  and  butter  sauce. 

CALF'S  HEAD  BOILED. 

Put  the  head  into  boiling  water  and  let  it  remain  about  five  min- 
utes ;  take  it  out,  hold  it  by  the  ear,  and  with  the  back  of  the  knife 
scrape  off  the  hair  (should  it  not  come  off  easily  dip  the  head  again 


134 


MEZTS. 


in  boiling  water.)  When  perfectly  clean  take  out  the  eyes,  cut  off  the 
ears  and  remove  the  brain,  which  soak  for  an  hour  in  warm  water. 
Put  the  head  to  soak  in  hot  water  a  few  minutes  to  make  it  look 
white,  and  then  have  ready  a  stewpan,  into  which  lay  the  head ;  cover 
it  with  cold  water  and  bring  it  gradually  to  boil.  Remove  the  scum 
and  add  a  little  salt,  which  increases  it  and  causes  it  to  rise  to  the  top. 
Simmer  it  very  gently  from  two  and  a  half  to  three  hours,  or  until 
the  bones  will  slip  out  easily,  and  when  nearly  done,  boil  the  brains 
fifteen  or  twenty  minutes;  skin  and  chop  them  (not  too  finely),  add  a 
tablespoonf ul  of  minced  parsley  which  has  been  previously  scalded ; 
also  a  pinch  of  pepper,  salt ;  then  stir  into  this  four  tablespoonf uls  of 
melted  butter ;  set  it  on  the  back  of  the  range  to  keep  it  hot.  When 
the  head  is  done,  take  it  up  and  drain  very  dry.  Score  the  top  and 
rub  it  over  with  melted  butter ;  dredge  it  with  fiour  and  set  it  in  the 
oven  to  brown. 

When  you  serve  the  head,  have  it  accompanied  with  a  gravy  boat 
of  melted  butter  and  minced  parsley. 

CALF'S  LIVER  AND  BACON. 

Slice  the  liver  a  quarter  of  an  inch  thick ;  pour  hot  water  over  it 
and  let  it  remain  for  a  few  minutes  to  clear  it  from  blood;  then  dry  it 
in  a  cloth.  Take  a  pound  of  bacon,  or  as  much  as  you  require,  and 
cut  the  same  number  of  thin  slices  as  you  have  of  liver ;  fry  the  bacon 
to  a  nice  crisp ;  take  it  out  and  keep  it  hot ;  then  fry  the  liver  in  the 
same  pan,  having  first  seasoned  it  with  pepper  and  salt  and  dredged 
in  a  little  flour;  lay  it  in  the  hot  bacon  fat  and  fry  it  a  nice  brown. 
Serve  it  with  a  slice  of  bacon  on  the  top  of  each  slice  of  liver. 

If  you  wish  a  gravy  with  it,  pour  off  most  of  the  fat  from  the  fry- 
ing pan,  put  in  about  two  ounces  of  butter,  a  tablespoonful  of  flour 
well  rubbed  in,  add  a  cup  of  water,  salt  and  pepper,  give  it  one  boil 
and  serve  in  a  gravy  boat. 

Another  Way,— Gut  the  liver  in  nice  thin  slices,  pour  boiling  water 
over  it  and  let  it  stand  about  flve  minutes ;  then  drain  and  put  in  a 
dripping-pan  with  three  or  four  thin  slices  of  salt  pork  or  bacon ;  pep- 
per and  salt  and  put  in  the  oven,  letting  it  cook  until  thoroughly  done, 
then  serve  with  a  cream  or  milk  gravy  poured  over  it. 

Calf's  liver  and  bacon  are  very  good  broiled  after  cutting  each 
in  thin  slices.    Season  with  butter,  pepper  and  salt. 


MEATS. 


135 


CROQUETTES  OF  SWEETBREADS. 

Take  four  veal  sweetbreads,  soak  them  for  an  hour  in  cold  salted 
water,  first  removing  the  pipes  and  membranes;  then  put  them  into 
boiling  salted  water  with  a  tablespoonful  of  vinegar,  and  cook  them  twenty 
minutes,  then  drop  them  again  into  cold  water  to  harden.  Now  remove 
them,  chop  them  very  fine,  almost  to  a  paste.  Season  with  salt,  pepper 
and  a  teaspoonful  of  grated  onion;  add  the  beaten  yolks  of  three  raw 
eggs,  one  tablespoonful  of  butter,  half  a  cupful  of  cream,  and  sufficient 
fine  cracker  crumbs  to  make  stiff  enough  to  roll  out  into  little  balls  or  cork- 
shaped  croquettes.  Have  ready  a  frying  kettle  half  full  of  fat  over  the 
fire,  a  dish  containing  three  smoothly  beaten  eggs,  a  large  platter  of 
cracker  dust;  wet  the  hands  with  cold  water  and  make  the  mixture  in 
shape;  afterwards  rolling  them  in  the  cracker  dust,  then  into  the  beaten 
egg,  and  again  in  the  cracker  dust ;  smooth  them  on  the  outside  and  drop 
them  carefully  in  the  hot  fat.  When  the  croquettes  are  fried  a  nice  golden 
brown,  put  them  on  a  brown  paper  a  moment  to  free  them  from  grease. 
Serve  hot  with  sliced  lemon  or  parsley. 

SWEETBREADS. 

There  are  two  in  a  calf,  wMcli  are  considered  delicacies.  Select  the 
largest.  The  color  should  be  clear  and  a  shade  darker  than  the  fat. 
Before  cooking  in  any  manner  let  them  lie  for  half  an  hour  in  tepid 
water ;  then  throw  into  hot  w^ater  to  whiten  and  harden,  after  which 
draw  off  the  outer  casing,  remove  the  little  pipes,  and  cut  into  thin 
slices.   They  should  always  be  thoroughly  cooked. 

FRIED  SWEETBREADS. 

After  preparing  them  as  above  they  are  put  into  hot  fat  and  but- 
ter, and  fried  the  same  as  lamb  chops,  also  broiled  the  same,  first  roll- 
ing them  in  egg  and  cracker  crumbs. 

BAKED  SWEETBREADS. 

Three  sweetbreads,  egg  and  bread  crumbs,  oiled  butter,  three 
slices  of  toast,  brown  gravy. 

Choose  large,  white  sweetbreads,  put  them  into  warm  water  to  draw 
out  the  blood,  and  to  improve  their  color ;  let  them  remain  for  rather 
more  than  one  hour;  then  put  them  into  boiling  water,  and  allow 
them  to  simmer  for  about  ten  minutes  which  renders  them  firm.  Take 


136 


MEATS. 


them  up,  drain  them,  brush  over  the  egg,  sprinkle  with  bread  crumbs ; 
dip  them  in  egg  again,  and  then  into  more  bread  crumbs.  Drop  on 
them  a  little  oiled  butter,  and  put  the  sweetbreads  into  a  moderately 
heated  oven,  and  let  them  bake  for  nearly  three-quarters  of  an  hour. 
Make  three  pieces  of  toast ;  place  the  sweetbreads  on  the  toast,  and 
pour  round,  but  not  over,  them  a  good  brown  gravy. 

FRICASSEED  SWEETBREADS. 

If  they  are  uncooked,  cut  into  thin  slices,  let  them  simmer  in  a  rich 
gravy  for  three-quarters  of  an  hour,  add  a  well-beaten  egg,  two  table- 
spoonfuls  of  cream  and  a  tablespoonful  of  chopped  parsley;  stir  all 
together  for  a  few  minutes  and  serve  immediately. 


MUTTON  AND  LAMB. 

ROAST  MUTTON. 

The  pieces  mostly  used  for  roasting  are  the  hind-quarter  of  the 
sheep,  called  the  loin  and  leg,  the  fore-quarter,  the  shoulder,  also  the 
chine  or  saddle,  which  is  the  two  loins  together.  Every  part  should 
be  trimmed  off  that  cannot  be  eaten ;  then  wash  well  and  dry  with  a 
clean  cloth ;  lay  it  in  your  dripping-pan  and  put  in  a  little  water  to 
baste  it  with  at  first ;  then  afterward  with  its  own  gravy.  Allow,  in 
roasting,  about  twelve  minutes  to  the  pound ;  that  is,  if  your  fire  is 
strong,  which  it  should  be.  It  should  not  be  salted  at  first,  as  that 
tends  to  harden  it,  and  draws  out  too  much  of  the  blood  or  juices ;  but 
salt  soon  after  it  begins  to  roast  well.  If  there  is  danger  of  its  brown- 
ing too  fast,  cover  it  with  a  sheet  of  white  paper.  Baste  it  often,  and 
about  a  quarter  of  an  hour  before  you  think  it  will  be  done  dredge 
the  meat  very  lightly  with  flour  and  baste  it  with  butter.  Skim  the 
gravy  well  and  thicken  very  slightly  with  brown  flour.  Serve  with 
currant  jelly  or  other  tart  sauce. 

BONED  LEG  OF  MUTTON  ROASTED. 

Take  the  bone  out  of  a  small  leg  of  mutton,  without  spoiling  the 
skin  if  possible,  then  cut  off  most  of  the  fat.  Fill  the  hole  whence  the 
bone  was  taken  with  a  stuffing  made  the  same  as  for  fowls,  adding  to 


MEATS. 


13? 


it  part  of  an  onion  finely  minced.  Sew  the  leg  up  nnderneatli  to  pre- 
vent the  dressing  or  stuffing  from  falling  out.  Bind  and  tie  it  up  com- 
pactly ;  put  it  in  a  roasting  pan,  turn  in  a  cup  of  hot  water  and  place 
it  in  a  moderately  hot  oven,  basting  it  occasionally.  When  partly 
cooked  season  with  salt  and  pepper.  When  thoroughly  cooked,  re- 
move and  place  the  leg  on  a  warm  platter ;  skim  the  grease  from  the  top 
of  the  drippings,  add  a  cup  of  water  and  thicken  with  a  spoonful  of 
dissolved  flour.  Send  the  gravy  to  the  table  in  a  gravy  dish,  also  a 
dish  of  currant  jelly. 

BOILED  LEG  OF  MUTTON. 

To  PREPARE  a  leg  of  mutton  for  boiling,  wash  it  clean,  cut  a  small 
piece  off  the  shank  bone,  and  trim  the  knuckle.  Put  it  into  a  pot  with 
water  enough  to  cover  it,  and  boil  gently  from  two  to  three  hours, 
skimming  well.  Then  take  it  from  the  fire,  and  keeping  the  pot  well 
covered,  let  it  finish  by  remaining  in  the  steam  for  ten  or  fifteen  min- 
utes. Serve  it  up  with  a  sauce  boat  of  melted  butter,  into  which  a  tea- 
cupful  of  capers  or  nasturtiums  have  been  stirred.  If  the  broth  is  to 
be  used  for  soup,  put  in  a  little  salt  while  boiling ;  if  not,  salt  it  well 
when  partly  done,  and  boil  the  meat  in  a  cloth. 

BRAISED  LEG  OF  MUTTON. 

This  recipe  can  be  varied  either  by  preparing  the  leg  with  a  stuff- 
ing, placed  in  the  cavity  after  having  the  bone  removed,  or  cooking  it 
without.  Having  lined  the  bottom  of  a  thick  iron  kettle  or  stewpan 
with  a  few  thin  slices  of  bacon,  put  over  the  bacon  four  carrots,  three 
onions,  a  bunch  of  savory  herbs;  then  over  these  place  the  leg  of 
mutton.  Cover  the  whole  with  a  few  more  slices  of  bacon,  then  pour 
over  half  a  pint  of  water.  Cover  with  a  tight  cover  and  stew  very 
gently  for  four  hours,  basting  the  leg  occasionally  with  its  own  liquor, 
and  seasoning  it  with  salt  and  pepper  as  soon  as  it  begins  to  be  tender. 
When  cooked  strain  the  gravy,  thicken  with  a  spoonful  of  flour  (it 
should  be  quite  brown),  pour  some  of  it  over  tlie  meat  and  s.end  the 
remainder  to  the  table  in  a  tureen,  to  be  served  witk  the  mutton  when 
carved.  Garnish  the  dish  around  the  leg  with  potatoes  cut  in  the 
shape  of  olives  and  fried  a  light  brown  in  butter. 


138 


MEATS. 


LEG  OF  MUTTON  A  LA  VENISON. 

Eemove  all  the  rough  fat  from  the  mutton  and  lay  it  in  a  deep 
earthen  dish ;  rub  into  it  thoroughly  the  following :  One  tablespoon- 
ful  of  salt,  one  each  of  celery-salt,  brown  sugar,  black  pepper,  Eng- 
lish mustard,  allspice,  and  some  sweet  herbs,  all  powdered  and  mixed ; 
after  which  pour  over  it  slowly  a  teacupful  of  good  vinegar,  cover 
tightly,  and  set  in  a  cool  place  four  or  five  days,  turning  it  and  bast- 
ing often  with  the  liquid  each  day.  To  cook,  put  in  a  kettle  a  quart 
of  boiling  water,  place  over  it  an  inverted  shallow  pan,  and  on  it  lay 
the  meat  just  as  removed  from  the  pickle;  cover  the  kettle  tightly 
and  stew  four  hours.  Do  not  let  the  water  touch  the  meat.  Add  a 
cup  of  hot  w^ater  to  the  pickle  remaining  and  baste  with  it.  When 
done,  thicken  the  liquid  with  flour  and  strain  through  a  fine  sieve,  to 
serve  with  the  meat ;  also  a  relish  of  currant  jelly,  the  same  as  for  ven- 
ison. 

This  is  a  fine  dish  when  the  directions  are  faithfully  followed. 

STEAMED  LEG  OF  MUTTON. 

Wash  and  put  the  leg  in  a  steamer  and  cook  it  until  tender,  then 
place  in  a  roasting  pan,  salt  and  dredge  well  with  flour  and  set  in  a 
hot  oven  until  nicely  browned ;  the  water  that  remains  in  the  bottom 
of  the  steamer  may  be  used  for  soup.    Serve  with  currant  jelly. 

HASHED  MUTTON. 

Cut  into  small  pieces  the  lean  of  some  cold  mutton  that  has  been 
underdone,  and  season  it  with  pepper  and  salt.  Take  the  bones  and 
other  trimmings,  put  them  into  a  saucepan  with  as  much  water  as 
will  cover  them,  and  some  sliced  onions,  and  let  them  stew  till  you  have 
drawn  from  them  a  good  gravy.  Having  skimmed  it  well,  strain  the 
gravy  into  a  stewpan,  and  put  the  mutton  into  it.  Have  ready 
some  boiled  carrots,  turnips,  potatoes  and  onions.  Slice  them  and 
add  to  the  meat  and  gravy.  Set  the  pan  on  the  fire  and  let  it  sim- 
mer till  the  meat  is  warmed  through,  but  do  not  allow  it  to  boil,  as  it 
has  been  once  cooked  already.  Cover  the  bottom  of  a  dish  with  slices 
of  buttered  toast.  Lay  the  meat  and  vegetables  upon  it,  and  pour 
over  them  the  gravy. 

Tomatoes  will  be  found  an  improvement. 


MEATS. 


139 


If  green  peas  or  Lima  beans  are  in  season,  you  may  boil  them  and 
put  them  to  the  hashed  mutton,  leaving  out  the  other  vegetables,  or 
servdng  them  up  separately. 

BROILED  MUTTON  CHOPS. 

Lonr  of  mutton,  pepper  and  salt,  a  small  piece  of  butter.  Cut 
the  chops  from  a  tenderloin  of  mutton,  remove  a  portion  of  the  fat, 
and  trim  them  into  a  nice  shape ;  slightly  beat  and  level  them ;  place 
the  gridiron  over  a  bright,  clear  fire,  rub  the  bars  with  a  little  fat, 
and  lay  on  the  chops.  While  broiling  frequently  turn  them,  and  in 
about  eight  minutes  they  will  be  done.  Season  with  pepper  and  salt, 
dish  them  on  a  very  hot  dish,  rub  a  small  piece  of  butter  on  each  chop, 
and  serve  very  hot  and  expeditiously.  Nice  with  tomato  sauce  poured 
over  them. 

FRIED  MUTTON  CHOPS.    No.  1. 

Put  into  a  frying  pan  a  tablespoonful  of  cold  lard  and  butter 
mixed;  have  some  fine  mutton  chops  without  much  fat;  trim  off  the 
skin.  Dip  each  in  wheat  flour  or  rolled  cracker  and  beaten  egg,  then 
lay  them  into  the  hot  grease,  sprinkle  with  salt  and  pepper,  fry  on 
both  sides  a  fine  brown.  ^Vhen  done,  take  them  up  and  place  on  a  hot 
dish.  If  you  wish  a  made  gravy,  turn  off  the  superfluous  grease,  if 
any,  stir  into  the  hot  gravy  remaining  a  heaping  spoonful  of  flour, 
stirring  it  until  smooth  and  free  from  lumps,  then  turn  into  that  a 
cup  of  cold  water  or  milk ;  season  with  pepper  and  salt,  let  it  boil  up 
thick.  You  can  serve  it  in  a  separate  dish  or  pour  it  over  the  chops. 
Tomato  sauce  is  considered  fine,  turned  over  a  dish  of  hot  fried  or 
broiled  chops. 

FRIED  MUTTON  CHOPS.   No.  2. 

Prepaee  the  chops  by  trimming  off  all  extra  fat  and  skin,  season 
them  with  salt  and  pepper,  dip  each  chop  in  beaten  egg,  then  in  roUed 
cracker  or  bread  crumbs ;  dip  again  in  the  egg  and  crumbs,  and  so  on 
until  they  are  well  coated  with  the  crumbs.  Have  ready  a  deep 
spider  containing  a  pound  or  more  of  lard,  hot  enough  to  fry  crul- 
lers.  Drop  into  this  hot  lard  the  chops,  frying  only  a  few  at  one 
time,  as  too  many  cool  the  fat.  Pry  them  brown,  and  serve  up  hot 
and  dry  on  a  warm  platter. 


140 


MEATS. 


MUTTON  CUTLETS.  (Baked.) 

Prepare  tliem  tlie  same  as  for  frying,  lay  them  in  a  dripping-pan 
with  a  very  little  water  at  the  bottom.  Bake  quickly,  and  baste  often 
with  butter  and  water.  Make  a  little  brown  gravy  and  turn  over  them 
when  they  are  served. 

BAKED  MUTTON  CHOPS  AND  POTATOES. 

Wash  and  peel  some  good  potatoes  and  cut  them  into  slices  the 
thickness  of  a  penny-piece.  The  quantity  of  potatoes  must,  of  course, 
be  decided  according  to  the  number  of  persons  to  whom  they  have  to 
be  served ;  but  it  is  a  safe  plan  to  allow  two,  or  even  three,  potatoes 
for  each  person.  After  the  potatoes  are  sliced,  wash  them  in  two  or 
three  waters  to  thoroughly  cleanse  them,  then  arrange  them  neatly 
(in  layers)  in  a  brown  stone  dish  proper  for  baking  purposes. 
Sprinkle  a  little  salt  and  pepper  between  each  layer,  and  add  a  suf- 
ficient quantity  of  cold  water  to  prevent  their  burning.  Place  the 
dish  in  a  very  hot  oven—on  the  top  shelf— so  as  to  brown  the  po- 
tatoes in  a  few  minutes.  Have  ready  some  nice  loin  chops  (say  one 
for  each  person)  ;  trim  off  most  of  the  fat;  make  them  into  a  neat 
round  shape  by  putting  a  small  skewer  through  each.  When  the  po- 
tatoes are  nicely  browned,  remove  the  dish  from  the  oven,  and  place 
the  chops  on  the  top.  Add  a  little  more  salt  and  pepper,  and  water 
if  required,  and  return  the  dish  to  a  cooler  part  of  the  oven,  where 
it  may  be  allowed  to  remain  until  sufficiently  cooked,  which  will  be 
in  about  three-quarters  of  an  hour.  When  the  upper  sides  of  the 
chops  are  a  nice  crisp  brown,  turn  them  over  so  as  to  brown  the  other 
side  also.  If,  in  the  cooking,  the  potatoes  appear  to  be  getting  too 
dry,  a  little  more  water  may  be  gently  poured  in  at  one  corner  of  the 
dish,  only  care  must  be  taken  to  see  that  the  water  is  hot  this  time- 
not  cold  as  at  first.  The  dish  in  which  the  chops  and  potatoes  are 
baked  must  be  as  neat  looking  as  possible,  as  it  has  to  be  sent  to 
the  table  ;  turning  the  potatoes  out  would,  of  course,  spoil  their  ap- 
pearance. Those  who  have  never  tasted  this  dish  have  no  idea  how 
delightful  it  is.  While  the  chops  are  baking  the  gravy  drips  from 
them  among  the  potatoes,  rendering  the  whole  most  delicious. 

MUTTONETTES. 

Cut  from  a  leg  of  mutton  slices  about  half  an  inch  thick.  On 
each  slice  lay  a  spoonful  of  stuffing  made  with  bread  crumbs,  beaten 


MEATS. 


141 


egg,  butter,  salt,  pepper,  sage  and  summer  savory.  EoU  up  tlie  slices, 
pinning  with  little  skewers  or  small  wooden  toothpicks  to  keep  the 
dressing  in.  Put  a  little  butter  and  water  in  a  baking-pan  with  the 
muttonettes,  and  cook  in  hot  oven  three-quarters  of  an  hour.  Baste 
often,  and  when  done  thicken  the  gravy,  pour  over  the  meat,  garnish 
with  parsley,  and  serve  on  hot  platter. 

IRISH  STEW. 

Time  about  two  hours.  Two  and  a  half  pounds  of  chops,  eight 
potatoes,  four  turnips,  four  small  onions,  nearly  a  quart  of  water. 
Take  some  chops  from  loin  of  mutton,  place  them  in  stewpan  in  al- 
ternate layers  of  sliced  potatoes  and  chops;  add  turnips  and  onions 
cut  into  pieces,  pour  in  nearly  a  quart  of  cold  water;  cover  stewpan 
closely,  let  it  stew  gently  till  vegetables  are  ready  to  mash  and  the 
greater  part  of  the  gravy  is  absorbed ;  then  place  in  a  dish ;  serve  it 
up  hot. 

MUTTON  PUDDING. 

Line  a  two-quart  pudding  basin  with  some  beef  suet  paste ;  fill  the 
lining  with  thick  mutton  cutlets,  slightly  trimmed,  or,  if  preferred, 
with  steaks  cut  from  the  leg;  season  with  pepper  and  salt  some  pars- 
ley, a  little  thyme  and  two  slices  of  onion  chopped  fine,  and  between 
each  layer  of  meat,  put  some  slices  of  potatoes.  When  the  pudding 
is  filled,  wet  the  edges  of  the  paste  around  the  top  of  the  basin,  and 
cover  with  a  piece  of  paste  rolled  out  the  size  of  the  basin.  Fasten 
down  the  edge  by  bearing  all  around  with  the  thumb ;  and  then  with 
the  thumb  and  forefinger  twist  the  edges  of  the  paste  over  so  as  to 
give  it  a  corded  appearance.  This  pudding  can  be  set  in  a  steamer 
and  steamed,  or  boiled.  The  time  required  for  cooking  is  about  three 
hours.  When  done,  turn  it  out  carefully  on  a  platter  and  serve  with 
a  rich  gravy  under  it. 

This  is  a  very  good  recipe  for  cooking  small  birds. 

SCRAMBLED  MUTTON. 

Two  CUPS  of  chopped  cold  mutton,  two  tablespoonf uls  of  hot  water, 
and  a  piece  of  butter  as  large  as  an  English  walnut.  When  the  meat 
is  hot,  break  in  three  eggs,  and  constantly  stir  until  the  eggs  begin  to 
stiffen.    Season  with  pepper  and  salt. 


142 


MEATS. 


SCALLOPED  MUTTON  AND  TOMATOES. 

Over  the  bottom  of  an  earthen  baking-dish  place  a  layer  of  bread 
crumbs,  and  over  it  alternate  layers  of  cold  roast  mutton  cut  in  thin 
slices,  and  tomatoes  peeled  and  sliced ;  season  each  with  salt,  pepper 
and  bits  of  butter,  as  laid  in.  The  top  layer  should  be  of  tomatoes, 
spread  over  with  bread  crumbs.  Bake  three-quarters  of  an  hour,  and 
serve  immediately. 

LAMB  SWEETBREADS  AND  TOMATO  SAUCE. 

Lamb  sweetbreads  are  not  always  procurable,  but  a  stroll  through 
the  markets  occasionally  reveals  a  small  lot  of  them,  which  can  in- 
variably be  had  at  a  low  price,  owing  to  their  excellence  being  recog- 
nized by  but  few  buyers.  Wash  them  well  in  salted  water  and  par- 
boil fifteen  minutes ;  when  cool,  trim  neatly  and  put  them  in  a  pan 
with  just  butter  enough  to  prevent  their  burning;  toss  them  about 
until  a  delicate  color;  season  with  salt  and  pepper  and  serve,  sur- 
rounded with  tomato  sauce.    (See  Sauces. )  * 

ROAST  QUARTER  OF  LAMB. 

PROcrEE  a  nice  hind-quarter,  remove  some  of  the  fat  that  is 
around  the  kidney,  skewer  the  lower  joint  up  to  the  fillet,  place  it  in 
a  moderate  oven,  let  it  heat  through  slowly,  then  dredge  it  with  salt 
and  flour ;  quicken  the  fire,  put  half  a  pint  of  water  into  the  dripx3ing- 
pan,  with  a  teaspoonful  of  salt.  With  this  liquor  baste  the  meat  oc- 
casionally; serve  with  lettuce,  green  peas  and  mint  sauce. 

A  quarter  of  lamb  weighing  seven  or  eight  pounds  will  require 
two  hours  to  roast. 

A  breast  of  lamb  roasted  is  very  sweet  and  is  considered  by  many 
as  preferable  to  hind-quarter.  It  requires  nearly  as  long  a  time  to 
roast  as  the  quarter,  and  should  be  served  in  the  same  manner. 

Make  the  gravy  from  the  drippings,  thickened  with  flour. 

The  mint  sauce  is  made  as  follows :  Take  fresh,  yoimg  spearmint 
leaves  stripped  from  stems ;  wash  and  drain  them  or  dry  on  a  cloth, 
chop  very  fine,  put  in  a  gravy  tureen,  and  to  three  tablespoonfuls  of 
mint  add  two  of  finely  powdered  cut-loaf  sugar ;  mix,  and  let  it  stand 
a  few  minutes,  then  pour  over  it  six  tablespoonfuls  good  cider  or 
white-wine  vinegar.  The  sauce  should  be  made  some  time  before  din- 
ner, so  that  the  flavor  of  the  mint  may  be  well  extracted. 


MEATS. 


143 


TO  BROIL  THE  x  ORE-QUARTER  OF  LAMB. 

Take  off  the  shoulder  and  lay  it  upon  the  gridiron  with  the  breast ; 
cut  in  two  parts,  to  facilitate  its  cooking;  put  a  tin  sheet  on  top  of 
the  meat,  and  a  weight  upon  tbnt;  turn  the  meat  around  frequently 
to  prevent  its  burning ;  turn  over  as  soon  as  cooked  on  one  side ;  renew 
the  coals  occasionally,  that  all  parts  may  cook  alike ;  when  done,  sea- 
son with  butter,  pepper  and  salt— exactly  like  beefsteak.  It  takes 
some  time  to  broil  it  well ;  but  when  done  it  will  be  found  to  be  equal 
to  broiled  chicken,  the  flavor  being  more  delicate  than  when  cooked 
otherwise.  Serve  with  cream  sauce,  made  as  follows :  Heat  a  table- 
spoonful  of  butter  in  a  saucepan,  add  a  teaspoonful  of  flour  and  stir 
imtil  perfectly  smooth ;  then  add,  slowly  stirring  in,  a  cup  of  cold  milk ; 
let  it  boil  up  once,  and  season  to  taste  with  salt  and  pepper  and  a  tea- 
spoonful  of  finely  chopped  fresh  parsley.  Serve  in  a  gravy  boat,  all 
hot. 

LAMB  STEW. 

Cut  up  the  lamb  into  small  pieces  (after  removing  all  the  fat) 
say  about  two  inches  square.  Wash  it  well  and  put  it  over  the  fire, 
with  just  enough  cold  water  to  cover  it  well,  and  let  it  heat  grad- 
ually. It  should  stew  gently  until  it  is  partly  done ;  then  add  a  few 
thin  slices  of  salt  pork,  one  or  two  onions  sliced  up  fine,  some  pep- 
per and  salt  if  needed,  and  two  or  three  raw  potatoes  cut  up  into 
inch  pieces.  Cover  it  closely  and  stew  until  the  meat  is  tender.  Drop 
in  a  few  made  dumplings,  made  like  short  biscuit,  cut  out  very  small. 
Cook  fifteen  minutes  longer.  Thicken  the  gravy  with  a  little  flour 
moistened  with  milk.  Serve. 

PRESSED  LAMB. 

The  meat,  either  shoulder  or  leg,  should  be  put  to  boil  in  the  morn- 
ing with  water  just  enough  to  cover  it ;  when  tender^  season  with  salt 
and  pepper,  then  keep  it  over  the  fire  until  very  tender  and  the  juice 
nearly  boiled  out.  Remove  it  from  the  fire-place  in  a  wooden  chop- 
ping bowl,  season  more  if  necessary,  chop  it  up  like  hash.  Place  it 
in  a  breadpan,  press  out  all  the  juice,  and  put  it  in  a  cool  place  to 
harden.  The  pressing  is  generally  done  by  placing  a  dish  over  the 
meat  and  putting  a  flat-iron  upon  that.  Nice  cut  up  cold  into  thin 
slices,  and  the  broth  left  from  the  meat  would  make  a  nice  soup 
served  with  it,  adding  vegetables  and  spices. 


MEATS. 


CROQUETTES  OF  ODDS  AND  ENDS. 

These  are  made  of  any  scraps  or  bits  of  good  food  that  happen  to 
be  left  from  one  or  more  meals,  and  in  such  small  quantities  that  they 
cannot  be  warmed  up  separately.  As,  for  example,  a  couple  of  spoon- 
fuls of  frizzled  beef  and  cream,  the  lean  meat  of  one  mutton  chop, 
one  spoonful  of  minced  beef,  two  cold  hard-boiled  eggs,  a  little  cold 
chopped  potato,  a  little  mashed  potato,  a  chick's  leg,  all^the  gristle 
and  hard  outside  taken  from  the  meat.  These  things  well  chopped 
and  seasoned,  mixed  with  one  raw  egg,  a  little  flour  and  butter,  and 
boiling  water;  then  made  into  round  cakes,  thick  like  fish-balls  and 
browned  well  with  butter  in  a  frying  pan  or  on  a  griddle. 
'  Scraps  of  hash,  cold  rice,  boiled  oatmeal  left  from  breakfast,  every 
kind  of  fresh  meat,  bits  of  salt  tongue,  bacon,  pork  or  ham,  bits  of 
poultry,  and  crumbs  of  bread  may  be  used.  They  should  be  put  to- 
gether with  care,  so  as  not  to  have  them  too  dry  to  be  palatable,  or  too 
moist  to  cook  in  shape.  Most  housekeepers  would  be  surprised  at  the 
result,  making  an  addition  to  the  breakfast  or  lunch  table.  Serve  on 
small  squares  of  buttered  toast,  and  with  cold  celery  if  in  season. 


PORK- 

The  best  parts,  and  those  usually  used  for  roasting,  are  the  loin, 
the  leg,  the  shoulder,  the  sparerib  and  chine.  The  hams,  shoulders 
and  middlings  are  usually  salted,  pickled  and  smoked.  Pork  requires 
more  thorough  cooking  than  most  meats ;  if  the  least  underdone  it  is 
imwholesome. 

To  choose  pork:  If  the  rind  is  thick  and  tough,  and  cannot  be 
easily  impressed  with  the  finger,  it  is  old;  when  fresh,  it  will  look 
cool  and  smooth,  and  only  corn-fed  pork  is  good;  swill  or  still-fed 
pork  is  unfit  to  cure.  Fresh  pork  is  in  season  from  October  to  April. 
When  dressing  or  stuffing  is  used,  there  are  more  or  less  herbs  used 
for  seasoning— sage,  summer  savory,  thyme  and  sweet  marjoram; 
these  can  be  found  (in  the  dried,  pulverized  form,  put  up  in  small, 
light  packages)  at  most  of  the  best  druggists ;  still  those  raised  and 
gathered  at  home  are  considered  more  fresh. 


MEATS. 


145 


ROAST  PIG. 

Prepare  your  dressing  as  for  Dressing  for  Fowls^  adding  half  an 
onion,  chopped  fine ;  set  it  inside.  Take  a  young  pig  about  six  weeks 
old,  wash  it  thoroughly  inside  and  outside;  and  in  another  water 
put  a  teaspoonful  of  baking  soda,  and  rinse  out  the  inside  again; 
wipe  it  dry  with  a  fresh  towel,  salt  the  inside  and  stuff  it  with  the 
prepared  dressing;  making  it  full  and  plump,  giving  it  its  original 
size  and  shape.  Sew  it  up,  place  it  in  a  knealing  posture  in  the  drip- 
ping-pan, tying  the  legs  in  proper  position.  Pour  a  little  hot  salted 
water  into  the  dripping-pan,  baste  with  butter  and  water  a  few  times 
as  the  pig  warms,  afterwards  with  gravy  from  the  dripping-pan. 
When  it  begins  to  smoke  all  over  rub  it  often  with  a  rag  dipped  in 
melted  butter.  This  will  keep  the  skin  from  cracking  and  it  still 
will  be  crisp.  It  will  take  from  two  to  three  hours  to  roast.  Make 
the  gravy  by  skimming  off  most  of  the  grease ;  stir  into  that  remain- 
ing in  the  pan  a  good  tablespoonful  of  flour,  turn  in  water  to  make  it 
the  right  consistency,  season  with  pepper  and  let  all  boil  up  once. 
Strain,  and  if  you  like  wine  in  it,  add  half  a  glass;  turn  it  into  a 
gravy  boat.  Place  the  pig  upon  a  large,  hot  platter,  surrounded 
with  parsley  or  celery  tops;  place  a  green  wreath  around  the  neck, 
and  a  sprig  of  celery  in  its  mouth.  In  carving,  cut  off  its  head  first ; 
split  down  the  back,  take  off  its  hams  and  shoulders,  and  separate  the 
ribs. 

ROAST  LOIN  OF  PORK. 

S(30RE  the  skin  in  strips  about  a  quarter  of  an  inch  apart ;  place  it 
in  a  dripping-pan  with  a  very  little  water  under  it ;  cook  it  moderately 
at  first,  as  a  high  heat  hardens  the  rind  before  the  meat  is  heated 
through.  If  it  is  very  lean,  it  should  be  rubbed  with  fresh  lard  or 
butter  when  put  into  the  pan.  A  stuffing  might  be  made  of  bread 
crumbs,  chopped  sage  and  onions,  pepper  and  salt,  and  baked  sep- 
arately on  a  pie  dish;  this  method  is  better  than  putting  it  in  the 
meat,  as  many  persons  have  a  great  aversion  to  its  flavor.  A  loin 
weighing  about  six  pounds  will  roast  in  two  hours ;  allow  more  time  if 
it  should  be  very  fat.  Make  a  gravy  with  flour  stirred  into  the  pork 
drippings.    Serve  with  apple  sauce  and  pickles. 

ROAST  LEG  OF  PORK. 

Choose  a  small  leg  of  fine  young  pork;  cut  a  slit  in  the  knuckle 
with  a  sharp  knife,  and  fill  the  space  with  sage  and  onion  chopped^ 


146 


MEATS. 


and  a  little  pepper  and  salt.  When  half  done,  score  the  skin  in  slices, 
but  do  not  cut  deeper  than  the  outer  rind.  Apple  sauce  and  potatoes 
should  be  served  with  it.  The  gravy  is  to  be  made  the  same  way  as 
for  beef  roast,  by  turning  off  all  the  superfluous  fat  and  adding  a 
spoonful  of  flour  stirred  with  a  little  water ;  add  water  to  make  th^ 
right  consistency.    Serve  in  a  gravy  boat. 

BOILED  LEG  OF  PORK. 

For  boiling,  choose  a  small,  compact,  well-filled  leg,  and  rub  it 
well  with  salt ;  let  it  remain  in  pickle  for  a  week  or  ten  days,  turning 
and  rubbing  it  every  day.  An  hour  before  dressing  it  put  it  into 
cold  water  for  an  hour,  which  improves  the  color.  If  the  pork  is 
purchased  ready  salted,  ascertain  how  long  the  meat  has  been  in  pickle 
and  soak  it  accordingly.  Put  it  into  a  boiling-pot,  with  sufficient 
cold  water  to  cover  it,  let  it  gradually  come  to  a  boil,  and  remove  the 
scum  as  it  rises.  Simmer  it  very  gently  until  tender,  and  do  not 
allow  it  to  boil  fast,  or  the  knuckle  will  fall  to  pieces  before  the  mid- 
dle of  the  leg  is  done.  Carrots,  turnips  or  parsnips  may  be  boiled 
with  the  pork,  some  of  which  should  be  laid  around  the  dish  as  a 
garnish. 

Time.— A  leg  of  pork  weighing  eight  pounds,  three  hours  after 
the  water  boils,  and  to  be  simmered  very  gently. 

FRESH  PORK  POT-PIE. 

Boil  a  sparerib,  after  removing  all  the  fat  and  cracking  the  bones, 
until  tender ;  remove  the  scimi  as  it  rises,  and  when  tender  season  with 
salt  and  pepper;  half  an  hour  before  time  for  serving  the  dinner 
thicken  the  gravy  with  a  little  flour.  Have  ready  another  kettle, 
into  which  remove  all  the  bones  and  most  of  the  gravy,  leaving  only 
sufficient  to  cover  the  pot  half  an  inch  above  the  rim  that  rests  on  the 
stove;  put  in  the  crust,  cover  tight,  and  boil  steadily  forty-five  min- 
utes. To  prepare  the  crust,  work  into  light  dough  a  small  bit  of  but- 
ter, roll  it  out  thin,  cut  it  in  small,  square  cakes,  and  lay  them  on  the 
moulding-board  until  very  light.  No  steam  should  possibly  escape 
while  the  crust  is  cooking,  and  by  no  means  allow  the  pot  to  cease 
boiling. 

ROAST  SPARERIB. 

Trim  off  the  rough  ends  neatly,  crack  the  ribs  across  the  middle, 
rub  with  salt  and  sprinkle  with  pepper,  fold  over,  stuff  with  turkey 


MEATS. 


147 


dressing,  sew  up  tightly,  place  in  a  dripping-pan  with  a  pint  of 
water,  baste  frequently,  turning  over  once  so  as  to  bake  both  sides 
equally  until  a  rich  brown. 

PORK  TENDERLOINS. 

The  tenderloins  are  unlike  any  other  part  of  the  pork  in  flavor. 
They  may  be  either  fried  or  broiled ;  the  latter  being  drier,  require  to 
be  well-buttered  before  serving,  which  should  be  done  on  a  hot  platter 
before  the  butter  becomes  oily.  Fry  them  in  a  little  lard,  turning 
them  to  have  them  cooked  through ;  when  done,  remove,  and  keep  hot 
while  making  a  gravy  by  dredging  a  little  flour  into  the  hot  fat;  if 
not  enough  add  a  little  butter  or  lard,  stir  until  browned,  and  add  a 
little  milk  or  cream,  stir  briskly,  and  pour  over  the  dish.  A  little 
Worcestershire  sauce  may  be  added  to  the  gravy  if  desired. 

PORK  CUTLETS. 

Cut  them  from  the  leg,  and  remove  the  skin ;  trim  them  and  beat 
them,  and  sprinkle  on  salt  and  pepper.  Prepare  some  beaten  egg  in 
a  pan,  and  on  a  flat  dish  a  mixture  of  bread  crumbs,  minced  onion 
and  sage.  Put  some  lard  or  drippings  into  a  frying  pan  over  the  fire, 
and  when  it  boils  put  in  the  cutlets,  having  dipped  every  one  first  in 
the  egg,  and  then  in  the  seasoning.  Fry  them  twenty  or  thirty  min- 
utes, turning  them  often.  After  you  have  taken  them  out  of  the  fry- 
ing pan,  skim  the  gravy,  dredge  in  a  little  flour,  give  it  one  boil,  and 
then  pour  it  on  the  dish  round  the  cutlets. 

Have  apple  sauce  to  eat  with  them. 

Pork  cutlets  prepared  in  this  manner  may  be  stewed  instead  of 
being  fried.  Add  to  them  a  little  water,  and  stew  them  slowly  till 
thoroughly  done,  keeping  them  closely  covered,  except  when  you  re- 
move the  lid  to  skim  them. 

PORK  CHOPS  AND  FRIED  APPLES. 

Season  the  chops  with  salt  and  pepper  and  a  little  powdered 
sage;  dip  them  into  bread  crumbs.  Fry  about  twenty  minutes  or 
until  they  are  done.  Put  them  on  a  hot  dish;  pour  off  part  of  the 
gravy  into  another  pan  to  make  a  gravy  to  serve  with  them,  if  you 
choose.  Then  fry  apples  which  you  have  sliced  about  two-thirds  of 
an  inch  thick,  cutting  them  around  the  apple  so  that  the  core  is  in 


148 


MEATS. 


the  centre  of  each  piece;  then  cut  out  the  core.  When  they  are 
browned  on  one  side  and  partly  cooked,  turn  them  carefully  with  a 
pancake  turner,  and  finish  cooking ;  dish  around  ih%  chops  or  on  a 
separate  dish. 

FRIED  PORK  CHOPS. 

Fry  them  the  same  as  mutton  chops.  If  a  sausage  flavor  is  liked, 
sprinkle  over  them  a  little  powdered  sage  or  summer  savory,  pepper 
and  salt,  and  if  a  gravy  is  liked,  skim  off  some  of  the  fat  in  the  pan 
and  stir  in  a  spoonful  of  flour ;  stir  it  until  free  from  lirnips,  then  sea- 
son with  pepper  and  salt  and  turn  in  a  pint  of  sweet  milk.  Boil  up 
and  serve  in  a  gravy  boat. 

PORK  PIE. 

Make  a  good  plain  paste.  Take  from  two  and  a  half  to  three 
pounds  of  the  thick  ends  of  a  loin  of  pork,  with  very  little  fat  on  it ; 
cut  into  very  thin  slices  three  inches  long  by  two  inches  wide ;  put  a 
layer  at  the  bottom  of  a  pie-dish.  Wash  and  chop  finely  a  handful 
of  parsley,  also  an  onion.  Sprinkle  a  small  portion  of  these  over  the 
pork,  and  a  little  pepper  and  salt.  Add  another  layer  of  pork,  and 
over  that  some  more  of  the  seasoning,  only  be  sparing  of  the  nut- 
meg. Continue  this  till  the  dish  is  full.  Now  pour  into  the  dish  a 
cupful  of  stock  or  water,  and  a  spoonful  or  two  of  catsup.  Put  a  little 
paste  around  the  edge  of  the  dish ;  put  on  the  cover  and  place  the  pie 
in  a  rather  hot  oven.  When  the  paste  has  risen  and  begins  to  take 
color,  place  the  pie  at  the  bottom  of  the  oven,  with  some  paper  over  it, 
as  it  will  require  to  be  baked  at  least  two  hours.  Some  prefer  to 
cook  the  meat  until  partly  done,  before  putting  into  the  crust. 

Valmtr  Home,  Chicago* 

PORK  POT-PIE. 

Take  pieces  of  ribs  of  lean  salt  pork,  also  a  slice  or  two  of  the  fat 
of  salt  pork ;  scald  it  well  with  hot  water  so  as  to  wash  out  the  briny 
taste.  Put  it  into  a  kettle  and  cover  it  with  cold  water,  enough  for 
the  required  want.  Cover  it  and  boil  an  hour,  season  with  pepper ; 
then  add  half  a  dozen  potatoes  cut  into  quarters.  When  it  all  com- 
mences to  boil  again,  drop  in  dumplings  made  from  this  recipe : — 

One  pint  of  sour  or  buttermilk^  two  eggs,  well  beaten,  a  teaspoon- 
f ul  of  salt,  a  level  teaspoonful  of  soda ;  dissolve  in  a  spoonful  of  water 
as  much  flour  as  will  make  a  very  stiff  batter.  Drop  this  into  the  ket- 
tle or  broth  by  spoonfuls,  and  cook  forty  minutes,  closely  covered. 


MEATS. 


149 


PORK  AND  BEANS.  (Baked.) 

Take  two  quarts  of  white  beans,  pick  them  over  the  night  before, 
put  to  soak  in  cold  water ;  in  the  morning  put  them  in  fresh  water  and 
let  them  scald,  then  turn  off  the  water  and  put  on  more,  hot ;  put  to 
cook  with  them  a  piece  of  salt  pork,  gashed,  as  much  as  would  make 
five  or  six  slices;  boil  slowly  till  soft  (not  mashed)^  then  add  a  table- 
spoonful  of  molasses,  half  a  teaspoonful  of  soda,  stir  in  well,  put  in 
a  deep  pan,  and  bake  one  hour  and  a  half.  If  you  do  not  like  to  use 
pork,  salt  the  beans  when  boiling,  and  add  a  Imnp  of  butter  when  pre- 
paring them  for  the  oven. 

BOSTON  PORK  AND  BEANS. 

Pick  over  carefully  a  quart  of  small,  white  beans ;  let  them  soak 
over  night  in  cold  water ;  in  the  morning  wash  and  drain  in  another 
"Water.  Put  on  to  boil  in  plenty  of  cold  water  with  a  piece  of  soda 
the  size  of  a  bean ;  let  them  come  to  a  boil,  then  drain  again,  cover 
with  water  once  more,  and  boil  them  fifteen  minutes,  or  until  the  skin 
of  the  beans  will  crack  when  taken  out  and  blown  upon.  Drain  the 
beans  again,  put  them  into  an  earthen  pot,  adding  a  tablespoonful  of 
•=?aito  cover  with  hot  water,  place  in  the  centre  a  pound  of  salt  pork, 
first  scalding  it  with  hot  water,  and  scoring  the  rind  across  the  top, 
a  quarter  of  an  inch  apart  to  indicate  where  the  slices  are  to  be  cut. 
Place  the  pot  in  the  oven,  and  bake  six  hours  or  longer.  Keep  the 
oven  a  moderate  heat ;  add  hot  water  from  the  tea-kettle  as  needed,  on 
account  of  evaporation,  to  keep  the  beans  moist.  When  the  meat  be- 
comes crisp  and  looks  cooked,  remove  it,  as  too  long  baking  the  pork 
destroys  its  solidity. 

FRIED  SALT  PORK. 

Cut  in  thin  slices,  and  freshen  in  cold  water,  roll  in  flour,  and  fry 
crisp.  If  required  quickly  pour  boiling  water  over  the  slices,  let 
stand  a  few  minutes,  drain  and  roll  in  flour  as  before ;  drain  off  most 
of  the  grease  from  the  frying  pan ;  stir  in  while  hot  one  or  two  table- 
spoonfuls  of  flour,  about  half  a  pint  of  milk,  a  little  pepper,  and  salt 
if  over  freshened ;  let  it  boil,  and  pour  into  a  gravy  dish.  A  teaspoon- 
ful of  finely-chopped  parsley  will  add  pleasantly  to  the  appearance  of 
the  gravy. 


150 


MEATS. 


GRILLED  SALT  PORK. 

Take  quite  thin  slices  of  the  thick  part  of  side  pork,  of  a  clear 
white,  and  thinly  streaked  with  lean ;  hold  one  on  a  toasting  fork  be- 
fore a  brisk  fire  to  grill;  have  at  hand  a  dish  of  cold  water,  in  which 
immerse  it  frequently  while  cooking,  to  remove  the  superfluous  fat 
and  render  it  more  delicate.  Put  each  slice  as  cooked  in  a  warm 
covered  pan ;  when  all  are  done,  serve  hot. 

FRIED  HAM  AND  EGGS. 

Cut  slices  of  ham  quite  thin,  cut  off  the  rind  or  skin,  put  them 
into  a  hot  frying  pan,  turning  them  often  until  crisp,  taking  care  not 
to  bum  the  slices ;  three  minutes  will  cook  them  well.  Dish  them  on 
a  hot  platter;  then  turn  off  the  top  of  the  grease,  rinse  out  the  pan, 
and  put  back  the  clear  grease  to  fry  the  eggs.  Break  the  eggs  sepa- 
rately in  a  saucer,  that  in  case  a  bad  one  should  be  among  them  it  may 
not  mix  with  the  rest.  Slip  each  egg  gently  into  the  frying  pan.  Do 
not  turn  them  while  they  are  frying,  put  keep  pouring  some  of  the 
hot  lard  over  them  with  a  kitchen  spoon ;  this  will  do  them  sufficiently 
on  the  upper  side.  They  will  be  done  enough  in  about  three  minutes ; 
the  white  must  retain  its  transparency  so  that  the  yolk  will  be  seen 
through  it.  When  done  take  them  up  with  a  tin  slice ;  drain  off  the 
lard,  and  if  any  part  of  the  white  is  discolored  or  ragged,  trim  it  off. 
Lay  a  fried  egg  upon  each  slice  of  the  ham,  and  send  to  table  hot. 

COLD  BACON  AND  EGGS. 

An  economical  way  of  using  bacon  and  eggs  that  have  been  left 
from  a  previous  meal  is  to  put  them  in  a  wooden  bowl  and  chop  them 
quite  fine,  adding  a  little  mashed  or  cold  chopped  potato,  and  a  little 
bacon  gravy,  if  any  was  left.  Mix  and  mould  it  into  little  balls,  roll  in 
raw  egg  and  cracker  crumbs,  and  fry  in  a  spider  the  same  as  frying 
eggs;  fry  a  light  brown  on  both  sides.   Serve  hot.  Very  appetizing. 

SCRAPPEL. 

ScEAPPEL  is  a  most  palatable  dish.  Take  the  head,  heart  and  any 
lean  scraps  of  pork,  and  boil  until  tl^e  flesh  slips  easily  from  the  bones. 
Eemove  the  fat,  gristle  and  bones,  then  chop  fine.  Set  the  liquor  in 
which  the  meat  was  boiled  aside  until  cold,  take  the  cake  of  fat  from 
the  surface  and  return  to  the  fire.   When  it  boils  put  in  the  chopped 


151 


meat  and  season  well  with  pepper  and  salt.  Let  it  boil  again,  then 
thicken  with  com  meal  as  you  would  in  making  ordinary  corn  meal 
mush,  by  letting  it  slip  through  the  fingers  slowly  to  prevent  lumps. 
Cook  an  hour,  stirring  constantly  at  first,  afterwards  putting  back  on 
the  range  in  a  position  to  boil  gently.  When  done,  pour  into  a  long, 
square  pan,  not  too  deep,  and  mould.  In  cold  weather  this  can  be 
kept  several  weeks.  Cut  into  slices  when  cold,  and  fried  brown,  as  you 
do  mush,  is  a  cheap  and  delicious  breakfast  dish. 

TO  BAKE  A  HAM.  (Corned.) 

Take  a  medium-sized  ham  and  place  it  to  soak  for  ten  or  twelve 
hours.  Then  cut  away  the  rusty  part  from  underneath,  wipe  it  dry, 
and  cover  it  rather  thickly  over  with  a  paste  made  of  flour  and  water. 
Put  it  into  an  earthen  dish,  and  set  it  in  a  moderately  heated  oven. 
When  done,  take  off  the  crust  carefully,  and  peel  off  the  skin,  put  a 
frill  of  cut  paper  around  the  knuckle,  and  raspings  of  bread  over  the 
fat  of  the  ham,  or  serve  it  glazed  and  garnished  with  cut  vegetables. 
It  will  take  about  four  or  five  hours  to  bake  it. 

Cooked  in  this  way  the  flavor  is  much  finer  than  when  boiled. 

PIGS'  FEET  PICKLED. 

Take  twelve  pigs'  feet,  scrape  and  wash  them  clean,  put  them  into 
a  saucepan  with  enough  hot  (not  boiling)  water  to  cover  them.  When 
partly  done,  salt  them.  It  requires  four  to  five  hours  to  boil  them  soft. 
Pack  them  in  a  stone  crock,  and  pour  over  them  spiced  vinegar  made 
hot.  They  will  be  ready  to  use  in  a  day  or  two  If  you  wish  them  for 
breakfast,  split  them,  make  a  batter  of  two  eggs,  a  cup  of  milk,  salt,  a 
teaspoonful  of  butter,  with  flour  enough  to  make  a  thick  batter;  dip 
each  piece  in  this  and  fry  in  hot  lard.  Or,  dip  them  in  beaten  egg  and 
flour  and  fry.   Souse  is  good  eaten  cold  or  warm. 

BOILED  HAM. 

First  remove  aU  dust  and  mold  by  wiping  with  a  coarse  cloth; 
soak  it  f  ol*  an  hour  in  cold  water,  then  wash  it  thoroughly.  Cut  with 
a  sharp  knife  the  hardened  surface  from  the  base  and  butt  of  the  ham. 
Place  it  over  the  fire  in  cold  water,  and  let  it  come  to  a  moderate  boil, 
keeping  it  steadily  at  this  point,  allowing  it  to  cook  twenty  minutes  for 
every  pound  of  meat.   A  ham  weighing  twelve  pounds  will  require 


152 


MEATS. 


four  Houra  to  cook  properly,  as  underdone  ham  is  very  unwholesome. 
When  the  ham  is  to  be  served  hot,  remove  the  skin  by  pealing  it  off, 
place  it  on  a  platter,  the  fat  side  up,  and  dot  the  surface  with  spots  of 
black  pepper.    Stick  in  also  some  whole  cloves. 

If  the  ham  is  to  be  served  cold,  allow  it  to  remain  in  the  pot  until 
the  water  in  which  it  was  cooked  becomes  cold.  This  makes  it  more 
juicy.    Serve  it  in  the  same  manner  as  when  served  hot. 

BROILED  HAM. 

Cut  your  ham  into  thin  slices,  which  should  be  a  little  less  than 
one  quarter  of  an  inch  thick.  Trim  very  closely  the  skin  from  the 
upper  side  of  each  slice,  and  also  trim  off  the  outer  edge  where  the 
smoke  has  hardened  the  meat.  If  the  ham  is  very  salt  lay  it  in  cold 
water  for  one  hour  before  cooking,  then  wipe  with  a  dry  cloth.  Never 
soak  ham  in  tepid  or  hot  water,  as  it  will  toughen  the  meat. 

Broil  over  a  brisk  fire,  turning  the  slices  constantly.  It  will  re- 
quire about  five  minutes,  and  should  be  served  the  last  thing  directly 
from  the  gridiron,  placed  on  a  warm  platter,  with  a  little  butter  and 
a  sprinkle  of  pepper  on  the  top  of  each  slice.  If  ham  or  bacon  is  al- 
lowed to  stand  by  the  fire  after  it  has  been  broiled  or  fried,  it  will 
speedily  toughen,  loosing  all  its  grateful  juices. 

Cold  boiled  ham  is  very  nice  for  broiling,  and  many  prefer  it  to 
using  the  raw  ham. 

POTTED  HAM. 

To  TWO  pounds  of  lean  ham  allow  one  pound  of  fat,  two  teaspoon- 
fuls  of  powdered  mace,  half  a  nutmeg,  grated,  rather  more  than  half 
a  teaspoonful  of  cayenne. 

Mode,--M.mce  the  ham,  fat  and  lean  together,  in  the  above  propor- 
tion, and  pound  it  well  in  a  mortar,  seasoning  it  with  cayenne  pep- 
per, pounded  mace  and  nutmeg ;  put  the  mixture  into  a  deep  baking- 
dish,  and  bake  for  half  an  hour;  then  press  it  well  into  a  stone  jar, 
fill  up  the  jar  with  clarified  lard,  cover  it  closely,  and  paste  over  it  a 
piece  of  thick  paper.  If  well  seasoned,  it  will  keep  a  long  time  in 
winter,  and  will  be  found  very  convenient  for  sandwiches,  etc. 

BOLOGNA  SAUSAGE.  (Cooked.) 

Two  POUNDS  of  lean  pork,  two  pounds  of  lean  veal,  two  pounds  of 
fresh  lean  beef,  two  pounds  of  fat  salt  pork,  one  pound  of  beef  suet, 


MEATS. 


153 


ten  tablespoonf  uls  of  powdered  sage,  one  ounce  each  of  parsley,  savory, 
marjoram  and  thyme  mixed.  Two  teaspoonfuls  of  cayenne  pepper, 
the  same  of  black,  one  grated  nutmeg,  one  teaspoonful  of  cloves,  one 
minced  onion,  salt  to  taste.  Chop  or  grind  the  meat  and  suet;  sea- 
son, and  stuff  into  beef  skins ;  tie  these  up,  prick  each  in  several  places 
to  allow  the  escape  of  steam ;  put  into  hot,  not  boiling,  water,  and  heat 
gradually  to  the  boiling  point.  Cook  slowly  for  one  hour ;  take  out  the 
skins  and  lay  them  to  dry  in  the  sun,  upon  clean  sweet  straw  or  hay. 
Rub  the  outside  of  the  skins  with  oil  or  melted  butter,  and  place  in  a 
cool,  dry  cellar.  If  you  wish  to  keep  them  more  than  a  week,  rub  gin- 
ger or  pepper  on  the  outside,  then  wash  it  off  before  using.  This  is 
eaten  without  further  cooking.  Cut  in  round  slices  and  lay  sliced 
lemon  around  the  edge  of  the  dish,  as  many  like  to  squeeze  a  few 
drops  upon  the  sausage  before  eating.  These  are  very  nice  smoked 
like  hams 

COUNTRY  PORK  SAUSAGES. 

Six  pounds  lean  fresh  pork,  three  pounds  of  chine  fat,  three  table- 
spoonfuls  of  salt,  two  of  black  pepper,  four  tablespoonf  uls  of  pounded 
and  sifted  sage,  two  of  summer  savory.  Chop  the  lean  and  fat  pork 
finely,  mix  the  seasoning  in  with  your  hands,  taste  to  see  that  it  has 
the  right  flavor,  then  put  them  into  cases,  either  the  cleaned  intestines 
of  the  hog,  or  make  long,  narrow  bags  of  stout  muslin,  large  enough 
to  contain  each  enough  sausage  for  a  family  dish.  Fill  these  with  the 
meat,  dip  in  melted  lard,  and  hang  them  in  a  cool,  dry,  dark  place. 
Some  prefer  to  pack  the  meat  in  j  ars,  pouring  melted  lard  over  it, 
covering  the  top,  to  be  taken  out  as  wanted  and  made  into  small  round 
cakes  with  the  hands,  then  fried  brown.  Many  like  spices  added  to 
the  seasoning— cloves,  mace  and  nutmeg.    This  is  a  matter  of  taste. 

Marion  Harland, 

TO  FRY  SAUSAGES. 

Pitt  a  small  piece  of  lard  or  butter  into  the  f rjdng  pan.  Prick  the 
sausages  with  a  fork,  lay  them  in  the  melted  grease,  keep  moving 
them  about,  turning  them  frequently  to  prevent  bursting;  in  ten  or 
twelve  minutes  they  will  be  sufficiently  browned  and  cooked.  Another 
sure  way  to  prevent  the  cases  from  bursting  is  to  cover  them  with  cold 
water  and  let  it  come  to  the  boiling  point;  turn  off  the  water  and  fry 
them.  Sausages  are  nicely  cooked  by  putting  them  in  a  baking-pan 
and  browning  them  in  the  oven,  turning  them  once  or  twice.    In  this 


154 


MEATS. 


way  you  avoid  all  smoke  and  disagreeable  odor.  A  pound  will  cook 
brown  in  ten  minutes  in  a  hot  oven. 

HEAD  CHEESE. 

Boil  the  forehead,  ears  and  feet,  and  nice  scraps  trimmed  from  the 
hams  of  a  fresh  pig,  until  the  meat  will  almost  drop  from  the  bones. 
Then  separate  the  meat  from  the  bones,  put  in  a  large  chopping-bowl, 
and  season  with  pepper,  salt,  sage  and  sum'  •  ler  savory.  Chop  it  rather 
coarsely;  put  it  back  in  the  same  kettle  it  was  boiled  in,  with  just 
enough  of  the  liquor  in  which  it  was  boiled  to  prevent  its  burning ; 
warm  it  through  thoroughly,  mixing  it  well  togther.  Now  pour  it  into 
a  strong  muslin  bag,  press  the  bag  between  two  flat  surfaces,  with  a 
heavy  weight  on  top;  when  cold  and  solid  it  can  be  cut  in  slices. 
Good  cold,  or  warmed  up  in  vinegar. 

TO  CURE  HAMS  AND  BAC  JN.    (A  Prize  Recipe.) 

For  each  hundred  pounds  of  hams,  make  a  pickle  of  ten  pounds  of 
salt,  two  pounds  of  brown  sugar,  two  ounces  of  saltpetre,  one  ounce 
of  red  pepper,  and  from  four  to  four  and  a  half  gallons  of  water,  or 
just  enough  to  cover  the  hams,  after  being  packed  in  a  water-tight 
vessel,  or  enough  salt  to  make  a  brine  to  float  a  fresh  egg  high  enough, 
that  is  to  say,  out  of  water.  First  rub  the  hams  with  common  salt 
and  lay  them  into  a  tub.  Take  the  above  ingredients,  put  them  into  a 
vessel  over  the  fire,  and  heat  it  hot,  stirring  it  frequently ;  remove  all 
the  scum,  allow  it  to  boJ  ten  minutes,  let  it  cool  and  pour  over  the 
meat.  After  laying  in  this  brine  five  or  six  weeks,  take  out,  drain  and 
wipe,  and  smoke  from  two  to  three  weeks.  Small  pieces  of  bacon  may 
remain  in  this  pickle  two  weeks,  which  would  be  sufficient. 

TO  SMOKE  HAMS  AND  FISH  AT  HOME. 

Take  an  old  hogshead,  stop  up  all  the  crevices,  and  fix  a  place  to 
put  a  cross-stick  near  the  bottom,  to  hang  the  article  to  be  smoked 
on.  Next,  in  the  side,  cut  a  hole  near  the  top,  to  introduce  an  iron  pan 
filled  with  hickory  wood  sawdust  and  small  pieces  of  green  wood. 
Having  turned  the  hogshead  upside  down,  hang  the  articles  upon  the 
cross-stick,  introduce  the  iron  pan  in  the  opening,  and  place  a  piece 
of  red-hot  iron  in  the  pan,  cover  it  with  sawdust,  and  all  will  be  com- 
plete.  Let  a  large  ham  remain  ten  days,  and  keep  up  a  good  smoke. 


MEATS. 


155 


The  best  way  for  keeping  hams  is  to  sew  them  in  coarse  cloths,  white- 
washed on  the  outside. 

TO  CURE  ENGLISH  BACON. 

This  process  is  called  the  *^dry  cure,'' and  is  considered  far  prefer- 
able to  the  New  England  or  Yankee  style  of  putting  prepared  brine 
or  pickle  over  the  meat.  First  the  hog  should  not  be  too  large  or  too 
fat,  weighing  not  over  two  hundred  pounds,  then  after  it  is  dressed 
and  cooled  cut  it  up  into  proper  pieces;  allow  to  every  hundred 
pounds  a  mixture  of  four  quarts  of  common  salt,  one  quarter  of  a 
pound  of  saltpetre  and  four  pounds  of  sugar.  Rub  this  preparation 
thoroughly  over  and  into  each  piece,  then  place  them  into  a  tight  tub 
or  suitable  cask ;  there  will  a  brine  form  of  itself  from  the  juices  of 
the  meat,  enough  at  least  to  baste  it  with,  which  should  be  done  two  or 
three  times  a  week ;  turning  each  piece  every  time. 

In  smoking  this  bacon,  the  sweetest  flavor  is  derived  from  black 
birch  chips,  but  if  these  are  not  to  be  had,  the  next  best  wood  is 
hickory;  the  smoking  with  corn-cobs  imparts  a  rank  flavor  to  this 
bacon,  which  is  very  distasteful  to  English  people  visiting  this  coun- 
try. It  requires  three  weeks  or  a  month  to  smoke  this  bacon  properly. 

Berkshire  Recips- 

TO  TRY  OUT  LARD. 

Skin  the  leaf  lard  carefully,  cut  it  into  small  pieces,  and  put  it 
into  a  kettle  or  saucepan ;  pour  in  a  cupful  of  water  to  prevent  burn- 
ing ;  set  it  over  the  fire  where  it  will  m^elt  slowly.  Stir  it  frequently 
and  let  it  simmer  until  nothing  remains  but  brown  scraps.  Remove 
the  scraps  with  a  perforated  skimmer,  throw  in  a  little  salt  to  settle 
the  fat,  and,  when  clear,  strain  through  a  coarse  cloth  into  jars.  Re- 
member to  watch  it  constantly,  stirring  it  from  the  bottom  until  the 
salt  is  thrown  in  to  settle  it ;  then  set  it  back  on  the  range  until  clear. 
If  it  scorches  it  gives  it  a  very  bad  flavor. 


SAUCES  AND  DRESSINGS. 
*  ★  ★ 

DRAWN  BUTTER. 

MELTED  butter  is  the  foundation  of  most  o_  the  common  sauces. 
Have  a  covered  saucepan  for  this  purpose.    One  lined  with 
porcelain  will  be  best.    Take  a  quarter  of  a  pound  of  the 
best  fresh  butter,  cut  it  up,  and  mix  with  it  about  one  table- 
spoonful  of  flour.   When  it  is  thoroughly  mixed,  put  it  into  the  sauce- 
pan, and  add  to  it  half  a  teacupful  of  hot  water.    Cover  the  saucepan 
and  set  it  in  a  large  tin  pan  of  boiling  water.    Shake  it  round  con- 
tinually (always  moving  it  the  same  way)  till  it  is  entirely  melted  and 
begins  to  simmer.    Then  let  it  rest  till  it  boils  up. 
If  you  set  it  on  too  hot  a  fire  it  will  be  oily. 
If  the  butter  and  flour  are  not  well  mixed,  it  will  be  lumpy. 
If  you  put  in  too  much  water,  it  will  be  thin  and  poor.   All  these 
defects  are  to  be  carefully  avoided. 

In  melting  butter  for  sweet  or  pudding  sauce,  you  may  use  milk 
instead  of  water. 

TARTARE  SAUCE. 

The  raw  yolks  of  two  eggs,  half  a  teacupful  of  pure  olive  oil,  three 
tablespoonfuls  of  vinegar,  one  of  made  mustard,  one  teaspoonful  of 
sugar,  a  quarter  of  a  teaspoonful  of  pepper,  one  teaspoonful  of  salt, 
one  of  onion  juice,  one  tablespoonful  of  chopped  capers,  one  of 
chopped  cucumber  pickle.  Put  together  the  same  as  mayonnaise 
dressing,  adding  the  chopped  ingredients  the  last  thing. 

This  sauce  is  good  for  fried  or  boiled  fish,  boiled  tongue,  fish 
salad,  and  may  be  used  with  fried  and  broiled  meats. 

EGG  SAUCE,  OR  WHITE  SAUCE. 

Mix  two  tablespoonfuls  of  sifted  flour  with  half  a  teacup  of  warm 
butter.  Place  over  the  fire  a  saucepan  containing  a  pint  of  sweet 
milk  and  a  saltspoon  of  salt,  and  a  dash  of  white  pepper;  when  it 


SAUCES  AND  DRESSINGS. 


157 


reaches  the  boiling  point,  add  the  butter  and  flour,  stirring  briskly 
until  it  thickens  and  becomes  like  cream.  Have  ready  three  cold 
hard-boiled  eggs,  sliced  and  chopped,  add  them  to  the  sauce ;  let  them 
heat  through  thoroughly,  and  serve  in  a  boat.  If  you  have  plenty  of 
cream,  use  it  and  omit  the  butter.  By  omitting  the  eggs,  you  have 
the  same  as   White  Sauce." 

OYSTER  SAUCE. 

Take  a  pint  of  oysters  and  heat  them  in  their  own  liquor  lo.  ig 
enough  to  come  to  a  boil,  or  until  they  begin  to  ruffle.  Skim  out  the 
oysters  into  a  warm  dish,  put  into  the  liquor  a  teacup  of  milk  or 
cream,  two  tablespoonf uls  of  cold  butter,  a  pinch  of  cayenne  and  salt ; 
thicken  with  a  tablespoonful  of  flour  stirred  to  a  paste,  boil  up  and 
then  add  the  oysters. 

Oyster  sauce  is  used  for  fish,  boiled  turkey,  chickens  and  boiled 
white  meats  of  most  kinds. 

LOBSTER  SAUCE. 

Put  the  coral  and  spawn  of  a  boiled  lobster  into  a  mortar  with  a 
tablespoonful  of  butter;  pound  it  to  a  smooth  mass,  then  rub  it 
through  a  sieve;  melt  nearly  a  quarter  of  a  pound  of  sweet  butter, 
with  a  wineglass  of  water  or  vinegar ;  add  a  teaspoonf  ul  of  made  mus- 
tard, stir  in  the  coral  and  spawn,  and  a  little  salt  and  pepper ;  stir  it 
until  it  is  smooth  and  serve.  Some  of  the  meat  of  the  lobster  may  be 
chopped  fine  and  stirred  into  it. 

SAUCE  FOR  SALMON  AND  OTHER  FISH. 

One  cupful  of  milk  heated  to  a  boil  and  thickened  with  a  table- 
spoonful of  cornstarch  previously  wet  up  with  cold  water,  the  liquor 
from  the  salmon,  one  great  spoonful  of  butter,  one  raw  egg  beaten 
light,  the  juice  of  half  a  lemon,  mace  and  cayenne  pepper  to  taste. 
Add  the  egg  to  thickened  milk  when  you  have  stirred  in  the  butter  and 
liquor ;  take  from  the  fire,  season  and  let  it  stand  in  hot  water  three 
minutes,  covered.  Lastly  put  in  lemon  juice  and  turn  out  inmaedi- 
ately.   Pour  it  all  over  and  around  the  salmon. 

SAUCE  FOR  BOILED  COD. 

To  ONE  gill  of  boiling  water  add  as  much  milk ;  stir  into  this  while 
boiling  two  tablespoonfuls  of  butter  gradually,  one  tablespoonful  of 


158 


SAUCES  AND  DRESSINGS. 


flour  wet  up  with  cold  water ;  as  it  thickens,  the  chopped  yolk  of  or  c 
boiled  egg,  and  one  raw  egg  beaten  light.  Take  directly  from  the 
fire,  season  with  pepper,  salt,  a  little  chopped  parsley  and  the  juice  of 
one  lemon,  and  set  covered  in  boiling  w^ater  (but  not  over  fire)  five 
minutes,  stirring  occasionally.  Pour  part  of  the  sauce  over  fish  when 
dished ;  the  rest  in  a  boat.    Serve  mashed  potatoes  with  it, 

FISH  SAUCE.    No.  1. 

Make  a  pint  of  drawn  butter,  add  one  tablespoonful  of  pepper 
sauce  or  Worcestershire  sauce,  a  little  salt  and  six  hard-boiled  eggs 
chopped  fine.  Pour  over  boiled  fish  and  garnish  with  sliced  lemon. 
Very  nice. 

FISH  SAUCE,    No.  2. 

Half  a  cupful  of  melted  butter,  half  a  cupful  of  vinegar,  two 
tablespoonfuls  of  tomato  catsup,  salt,  and  a  tablespoonful  of  made 
mustard.   Boil  ten  minutes. 

CELERY  SAUCE. 

Mix  two  tablespoonfuls  of  flour  with  half  a  teacupful  of  butter; 
have  ready  a  pint  of  boiling  milk ;  stir  the  flour  and  butter  into  the 
milk;  take  three  heads  of  celery,  cut  into  small  bits,  and  boil  for  a 
few  minutes  in  water,  which  strain  off ;  put  the  celery  into  the  melted 
butter,  and  keep  it  stirred  over  the  fire  for  five  or  ten  minutes.  This 
is  very  nice  with  boiled  fowl  or  turkey.  Another  way  to  make  celery 
sauce  is :  Boil  a  head  of  celery  until  quite  tender,  then  put  it  through 
a  sieve ;  put  the  yolk  of  an  egg  in  a  basin,  and  beat  it  well  with  the 
strained  juice  of  a  lemon ;  add  the  celery  and  a  couple  of  spoonfuls  of 
liquor  in  which  the  turkey  was  boiled ;  salt  and  pepper  to  taste. 

CAPER  SAUCE. 

Chop  the  capers  a  very  little,  unless  quite  small ;  make  half  a  pint 
of  drawn  butter,  to  which  add  the  capers,  with  a  large  spoonful  of 
the  juice  from  the  bottle  in  which  they  are  sold;  let  it  just  simmer  and 
serve  in  a  tureen.  Nasturtiums  much  resemble  capers  in  taste,  though 
larger,  and  may  be  used,  and,  in  fact,  are  preferred  by  many.  They 
are  grown  on  a  climbing  vine,  and  are  cultivated  for  their  blossom 
and  for  pickling.    When  used  as  capers  they  should  be  chopped 


SAUCES  AND  DRESSINGS. 


159 


more.  If  neither  capers  nor  nasturtiums  are  at  liand,  some  pickles 
chopped  up  form  a  very  good  substitute  in  the  sauce. 

BREAD  SAUCE. 

One  cup  of  stale  bread  crumbs,  one  onion,  two  ounces  of  butter, 
pepper  and  salt,  a  litle  mace.  Cut  the  onion  fine,  and  boil  it  in  millc 
till  quite  soft ;  then  strain  the  milk  on  to  the  stale  bread  crumbs,  and 
let  it  stand  an  hour.  Put  it  in  a  saucepan  with  the  boiled  onion,  pep- 
per, salt  and  mace.  Give  it  a  boil,  and  serve  in  sauce  tureen.  This 
sauce  can  also  be  used  for  grouse,  and  is  very  nice.  Eoast  partridges 
are  nice  served  with  bread  crumbs,  fried  brown  in  butter,  with  cran- 
berry or  currant  jelly  laid  beside  them  in  the  platter. 

TOMATO  SAUCE. 

Take  a  quart  can  of  tomatoes,  put  it  over  the  fire  in  a  stewpan, 
put  in  one  slice  of  onion  and  two  cloves,  a  little  pepper  and  salt ;  boil 
about  twenty  minutes ;  then  remove  from  the  fire  and  strain  it  through 
a  sieve.  Now  melt  in  another  pan  an  ounce  of  butter,  and  as  it  melts, 
sprinkle  in  a  tablespoonf ul  of  flour ;  stir  it  until  it  browns  and  froths  a 
little.   Mix  the  tomato  pulp  with  it,  and  it  is  ready  for  the  table. 

Excellent  for  mutton  chops,  roast  beef,  etc. 

ONION  SAUCE. 

Wore:  together  until  light  a  heaping  tablespoonful  of  flour  and  half 
a  cupful  of  butter,  and  gradually  add  two  cups  of  boiling  milk ;  stir 
constantly  until  it  come  to  a  boil;  then  stir  into  that  four  tender 
boiled  onions  that  have  been  chopped  fine.  Salt  and  pepper  to  taste. 
Serve  with  boiled  veal,  poultry  or  mutton. 

CHILI  SAUCE. 

Boil  together  two  dozen  ripe  tomatoes,  three  small  green  peppers, 
or  a  half  teaspoonful  of  cayenne  pepper,  one  onion  cut  fine,  half  a  cup 
of  sugar.  Boil  until  thick ;  then  add  two  cups  of  vinegar ;  then  strain 
the  whole,  set  back  on  the  fire  and  add  a  tablespoonful  of  salt,  and  a 
teaspoonful  each  of  ginger,  allspice,  cloves  and  cinnamon ;  boil  all  five 
minutes,  remove  and  seal  in  glass  bottles.   This  is  very  nice. 


160 


SAUCES  AND  DRESSINGS. 


MINT  SAUCE. 

Take  fresh  young  spearmint  leaves  stripped  from  the  stems ;  wash 
and  drain  them,  or  dry  on  a  cloth.  Chop  very  fine,  put  in  a  gravy 
boat,  and  to  three  tablespoonf uls  ©f  mint  put  two  of  white  sugar ;  mix 
and  let  it  stand  a  few  minutes,  then  pour  over  it  six  tablespoonf  uls  of 
good  cider  or  white-wine  vinegar.  The  sauce  should  be  made  some 
time  before  it  is  to  be  used,  so  that  the  flavor  of  the  mint  may  be  well 
extracted.   Fine  with  roast  lamb. 

SHARP  BROWN  SAUCE. 

Put  in  a  saucepan  one  tablespoonf  ul  of  chopped  onion,  three  table- 
spoonfuls  of  good  cider  vinegar,  six  tablespoonfuls  of  water,  three  of 
tomato  catsup,  a  little  pepper  and  salt,  half  a  cup  of  melted  butter,  in 
which  stir  a  tablespoonf  ul  of  sifted  flour ;  put  all  together  and  boil 
until  it  thickens.  This  is  most  excellent  with  boiled  meats,  fish  and 
poultry. 

BECHAMEL  SAUCE. 

Put  three  tablespoonfuls  of  butter  in  a  saucepan ;  add  three  table- 
spoonfuls  of  sifted  flour,  quarter  of  a  teaspoonful  of  nutmeg,  ten  pep- 
percorns, a  teaspoonful  of  salt ;  beat  all  well  together ;  then  add  to  this 
three  slices  of  onion,  two  slices  of  carrot,  two  sprigs  of  parsley,  two  of 
thyme,  a  bay  leaf  and  half  a  dozen  mushrooms  cut  up.  Moisten  the 
whole  with  a  pint  of  stock  or  water  and  a  cup  of  sweet  cream.  Set 
it  on  the  stove  and  cook  slowly  for  half  an  hour,  watching  closely  that 
it  does  not  burn ;  then  strain  through  a  sieve.  Most  excellent  with  roast 
veal,,  meats  and  fish.  ^^^''^^^  OrUam. 

MAITRE  D'HOTEL  SAUCE. 

Make  a  teacupful  of  drawn  butter;  add  to  it  the  juice  of  a  lemon, 
two  tablespoonfuls  of  minced  onion,  three  tablespoonfuls  of  chopped 
parsley,  a  teaspoonful  of  powdered  thyme  or  summer  savory,  a  pinch 
of  cayenne  and  salt.  Simmer  over  the  fire  and  stir  well.  Excellent 
with  all  kinds  of  fish. 

WINE  SAUCE  FOR  GAME. 

Halp  a  glass  of  currant  jelly,  half  a  glass  of  port  wine,  half  a 
glass  of  water,  a  tablespoonful  of  cold  butter,  a  teaspoonful  of  salt, 
the  juice  of  half  a  lemon,  a  pinch  of  cayenne  pepper  and  three  cloves. 
Simmer  all  together  a  few  minutes,  adding  the  wine  after  it  is 


SAUCES  AND  DBESSINGS. 


161 


strained.  A  few  spoonfuls  of  the  gravy  from  the  game  may  be  added 
to  it.   This  sauce  is  especially  nice  with  venison. 

Taker  Heuse,  Denver, 

HOLLANDAISE  SAUCE. 

Half  a  teacupful  of  butter,  the  juice  of  half  a  lemon,  the  yolk  of 
two  eggs,  a  speck  of  cayenne  pepper,  half  a  cupful  of  boiling  water, 
half  a  teaspoonf  ul  of  salt ;  beat  the  butter  to  a  cream,  add  the  yolks  of 
eggs  one  by  one;  then  the  lemon  juice,  pepper  and  salt,  beating  all 
thoroughly ;  place  the  bowl  in  which  is  the  mixture  in  a  saucepan  of 
boiling  water ;  beat  with  an  egg-beater  until  it  begins  to  thicken  which 
will  be  in  about  a  minute ;  then  add  the  boiling  water,  beating  all  tha 
time;  stir  until  it  begins  to  thicken  like  soft  custard;  stir  a  few  min- 
utes after  taking  from  the  fire.  Very  nice  with  baked  fish. 

Miss  Parloa, 

CURRANT  JELLY  SAUCE. 

Theee  tablespoonf uls  butter,  one  onion,  one  bay  leaf,  one  sprig  cel- 
ery, two  tablespoonf  uls  vinegar,  half  a  cupful  currant  jelly,  one  table- 
spoonful  flour,  one  pint  stock;  salt,  pepper.  Cook  the  butter  and  onion 
until  the  latter  begins  to  color.  Add  flour  and  herbs.  Stir  until  brown ; 
add  stock,  and  simmer  twenty  minutes ;  strain  and  skim  off  aU  the  fat. 
Add  the  jelly  and  stir  over  the  fire  until  melted.  Serve  with  game. 

BROWN  SAUCE. 

Delicious  sauce  for  meats  is  made  in  this  way:  Slice  a  large 
onion  and  fry  brown  in  butter ;  cover  the  onion  with  rich  brown  gravy, 
which  is  left  from  roast  beef ;  add  mustard,  salt  and  pepper,  and  if  you 
choose  a  tablespoonful  of  Worcestershire  sauce ;  let  this  boil  up,  and 
if  too  thick,  thin  it  with  a  little  stock  or  gravy,  or  a  little  hot  water  with 
butter.  Pour  this  when  done  through  a  fine  sieve. 

RUSSIAN  DRESSING. 

To  two  tablespoonfuls  of  mayonnaise  add  two  teaspoonfuls  chili 
sauce,  one-half  teaspoonf  ul  chives  and  one  green  pepper  chopped  fine. 
Whip  stiff  three  tablespoonfuls  of  eream  and  add,  then  one  teaspocm- 
M  Worcestershire  sauce  and  half  a  teaspoonf  ul  Paragon  vinegar. 

MUSHROOM  SAUCE. 

Wash  a  pint  of  small  button  mushrooms,  remove  the  stems  and  out- 
side skins,  stew  them  slowly  in  veal  gravy  or  milk  or  cream,  adding  an 
onion,  and  seasoning  with  pepper,  salt  and  a  little  butter  rolled  in 


162 


SAUCES  AND  DRESSINGS. 


flour.  Their  flavor  will  be  heightened  hy  salting  a  few  the  night  be- 
fore,  to  extract  the  juice.  In  dressing  mushrooms  only  those  of  a 
dull  pearl  color  on  the  outside  and  the  imder  part  tinged  with  pale 
pink  should  be  selected.  If  there  is  a  poisonous  one  among  them,  the 
onion  in  the  sauce  will  turn  black.  In  such  a  case  throw  the  whole 
away.   Used  for  poultry,  beef  or  fish. 

APPLE  SAUCE. 

When  you  wish  to  serve  apple  sauce  with  meat  prepare  it  in  this 
way:  Cook  the  apples  until  they  are  very  tender,  then  stir  them 
thoroughly  so  there  will  be  no  lumps  at  all ;  add  the  sugar  and  a  little 
gelatine  dissolved  in  warm  water,  a  tablespoonf ul  in  a  pint  of  sauce ; 
pour  the  sauce  into  bowls,  and  when  cold  it  will  be  stiff  like  jelly,  and 
can  be  turned  out  on  a  plate.  Cranberry  sauce  can  be  treated  in  the 
same  way.   Many  prefer  this  to  plain  stewing. 

Apples  cooked  in  the  following  way  look  very  pretty  on  a  tea- 
table,  and  are  appreciated  by  the  palate.  Select  firm,  round  green- 
ings ;  pare  neatly  and  cut  in  halves ;  place  in  a  shallow  stewpan  with 
sufficient  boiling  water  to  cover  them,  and  a  cupful  of  sugar  to  every 
six  apples.  Each  half  should  cook  on  the  bottom  of  the  pan,  and  be 
removed  from  the  others  so  as  not  to  injure  its  sha'pe.  Stew  slowly 
until  the  pieces  are  very  tender ;  remove  to  a  dish  carefully ;  boil  the 
syrup  half  an  hour  longer ;  pour  it  over  the  apples  and  eat  cold.  A 
few  pieces  of  lemon  boiled  in  the  syrup  adds  to  the  flavor.  These 
sauces  are  a  fine  accompaniment  to  roast  pork  or  roast  goose. 

CIDER  APPLE  SAUCE. 

Boil  four  quarts  of  new  cider  until  it  is  reduced  to  two  quarts ;  then 
put  into  it  enough  pared  and  quartered  apples  to  fill  the  kettle ;  let  the 
whole  stew  over  a  moderate  fire  four  hours ;  add  cinnamon  if  liked. 
This  sauce  is  very  fine  with  almost  any  kind  of  meat. 

OLD-FASHIONED  APPLE  SAUCE. 

Paee  and  chop  a  dozen  medium-sized  apples,  put  them  in  a  deep 
pudding-dish;  sprinkle  over  them  a  heaping  coffee-cupful  of  sugar 
and  one  of  water.  Place  them  in  the  oven  and  bake  slowly  two  hours 
or  more,  or  until  they  are  a  deep  red  brown ;  quite  as  nice  as  preserves. 


SAUCES  AND  DBESSINGS. 


163 


CRANBERRY  SAUCE. 

One  quart  of  cranberries,  two  cupfuls  of  sugar  and  a  pint  of  water. 
Wasli  the  cranberries,  tben  put  them  on  the  fire  with  the  water,  but  in 
a  covered  saucepan.  Let  them  simmer  until  each  cranberry  bursts 
open ;  then  remoYC  tHe  cover  of  the  saucepan,  add  the  sugar  and  let 
them  all  boil  twenty  minutes  without  the  cover.  The  cranberries 
must  never  be  stirred  from  the  time  they  are  placed  on  the  fire.  This 
is  an  unfailing  recipe  for  a  most  delicious  preparation  of  cranberries. 
Very  fine  with  turkey  and  game. 

APPLE  OMELET. 

Apple  omelet,  to  be  served  with  broiled  sparerib  or  roast  pork,  is 
very  delicate.  Take  nine  large,  tart  apples,  four  eggs,  one  cup  of 
sugar,  one  tablespoonf ul  of  butter ;  add  cinnamon  or  other  spices  to 
suit  your  taste ;  stew  the  apples  till  they  are  very  soft ;  mash  them  so 
that  there  will  be  no  lumps ;  add  the  butter  and  sugar  while  they  are 
still  warm ;  but  let  them  cool  before  putting  in  the  beaten  eggs ;  bake 
this  till  it  is  brown ;  you  may  put  it  all  in  a  shallow  pudding-dish  or 
in  two  tin  plates  to  bake.   Very  good. 

FLAVORED  VINEGARS. 

Almost  all  the  flavorings  used  for  meats  and  salads  may  be  pre- 
pared in  vinegar  with  little  trouble  and  expense,  and  will  be  found 
useful  to  impart  an  acid  to  flavors  when  lemons  are  not  at  hand. 

Tarragon,  sweet  basil,  burnet,  green  mint,  sage,  thyme,  sweet  mar- 
joram, etc.,  may  be  prepared  by  putting  three  ounces  of  either  of 
these  herbs,  when  in  blossom,  into  one  gallon  of  sharp  vinegar,  let 
stand  ten  days,  strain  off  clear,  and  bottle  for  use. 

Celery  and  cayenne  may  be  prepared,  using  three  ounces  of  the 
seed  as  above. 

CUCUMBER  VINEGAR. 

Ingredient^.— Ten  large  cucumbers,  or  twelve  smaller  ones,  one 
quart  of  vinegar,  two  onions,  two  shallots,  one  tablespoonful  of  salt, 
two  tablespoonfuls  of  pepper,  a  quarter  of  a  teaspoonful  of  cayenne. 

Mode.— Fare  and  slice  the  cucumbers,  put  them  in  a  stone  jar,  or 
wide-mouthed  bottle,  with  the  vinegar ;  slice  the  onions  and  shallots, 
and  add  them,  with  all  the  other  ingredients,  to  the  cucumbers.  Let 
it  stand  four  or  five  days ;  boil  it  all  ^5p,  and  when  cold,  strain  the 


164 


SAUCES  AND  DRESSINGS. 


liquor  througli  a  piece  of  muslin,  and  store  it  away  in  small  bottles 
well  sealed.  This  vinegar  is  a  very  nice  addition  to  gravies,  hashes, 
etc.,  as  well  as  a  great  improvement  to  salads,  or  to  eat  with  cold  meat. 

CURRY  POWDRR. 

To  MAKE  ctirry  powder,  take  one  ounce  of  ginger,  one  ounce  of 
mustard,  one  ounce  of  pepper,  three  ounces  of  coriander  seed,  three 
ounces  of  turmeric,  half  an  ounce  of  cardamoms,  one-quarter  ounce 
of  cayenne  pepper,  one-quarter  ounce  of  cinnamon,  and  one-quarter 
ounce  of  cumin  seed.  Pound  all  these  ingredients  very  fine  in  a  mor- 
tar; sift  them  and  cork  tight  in  a  bottle. 

This  can  be  had  ready  prepared  at  most  druggists,  and  it  is  much 
less  trouble  to  purchase  it  than  to  make  it  at  homo. 

CURRY  SAUCE. 

One  tablespoonful  of  butter,  one  of  flour,  one  teaspoonful  of  curry 
powder,  one  large  slice  of  onion,  one  large  cupful  of  stock,  salt  and 
pepper  to  taste.  Cut  the  onion  fine,  and  fry  brown  in  the  butter. 
Add  the  flour  and  curry  powder.  Stir  for  one  minute,  add  the  stock 
and  season  with  the  salt  and  pepper.  Simmer  five  minutes;  then 
strain  and  serve.  This  sauce  can  be  served  with  a  broil  or  saute  of 
meat  or  fish. 

TO  BROWN  BUTTER. 

Put  a  lump  of  butter  into  a  hot  frying  pan  and  toss  it  about  until 
it  browns.  Stir  brown  flour  into  it  until  it  is  smooth  and  begins  to 
boil.   Use  it  for  coloring  gravies,  and  sauces  for  meats. 

TO  BROWN  FLOUR. 

Spread  flour  upon  a  tin  pie-plate,  set  it  upon  the  stove  or  in  a  very 
hot  oven,  and  stir  continually,  after  it  begins  to  color,  until  it  i^ 
brown  all  through. 

Keep  it  always  on  hand ;  put  away  in  glass  jars  covered  closely.  It 
is  excellent  for  coloring  and  thickening  many  dishes. 

TO  MAKE  MUSTARD, 

Boil  some  vinegar ;  take  four  spooiaf uls  of  mustard,  half  of  a  tea- 
spoonful  of  sugar,  a  saltspoonful  of  salt,  a  tablespoonful  of  melted 
butter ;  mix  well. 


SAUCES  AND  DBESSINGS. 


165 


FRENCH  MUSTARD. 

Three  tablespoonfuls  of  mustard,  one  tablespoonM  of  graunluted 

sugar,  well  worked  together,  then  beat  in  an  egg  until  it  is  smooth; 

add  one  teaeupf  ul  of  vinegar,  a  little  at  a  time,  working  it  all  smooth ; 

then  set  on  the  stove  and  cook  three  or  four  minutes,  stirring  all  the 

time ;  when  cool,  add  one  tablespoonful  of  the  best  olive  oil,  taking 

care  to  get  it  all  thoroughly  worked  in  and  smooth.   ¥ou  will  find 

-this  very  nice.  ^"^s^^- 

KITCHEN  PEPPER. 

Mix  one  ounce  of  ground  ginger,  half  an  ounce  each  of  black  pep- 
per, ground  cinnamon,  nutmeg  and  allspice,  one  teaspoonf ul  of  ground 
cloves,  and  six  ounces  of  salt.    Keep  in  a  tightly  corked  bottle. 

The  Caterer. 

PREPARED  COCOANUT.    (For  Pies,  Puddings,  etc.) 

To  PEEPAEE  cocoanut  for  future  use,  first  cut  a  hole  through  the 
meat  at  one  of  the  holes  in  the  end,  draw  off  the  milk,  then  loosen  the 
meat  by  pounding  the  nut  well  on  all  sides.  Crack  the  nut  and  take 
out  the  meat,  and  place  the  pieces  of  meat  in  a  cool  open  oven  over 
night,  or  for  a  few  hours,  to  dry;  then  grate  it.  If  there  is  more 
grated  than  is  needed  for  present  use,  sprinkle  it  with  sugar,  and 
spread  out  in  a  cool  dry  place.  When  dry  enough  put  away  in  dry 
cans  or  bottles.   iWill  keep  for  weeks. 

SPICES. 

G-INOER  is  the  root  of  a  shrub  first  known  in  Asia,  and  now  culti- 
vated in  the  West  Indies  and  Sierra  Leone.  The  stem  grows  three  or 
four  feet  high  and  dies  every  year.  There  are  two  varieties  of  ginger 
—the  white  and  blacks-caused  by  taking  more  or  less  care  in  selecting 
and  preparing  the  roots,  which  are  always  dug  in  winter,  when  the 
stems  are  withered.   The  white  is  the  best. 

Cinnamon  is  the  inner  bark  of  a  beautiful  tree,  a  native  of  Cey- 
lon, that  grows  from  twenty  to  thirty  feet  in  height  and  lives  to  be 
centuries  old. 

CZ(?t;^5. —Native  to  the  Molucca  Islands,  and  so  called  from  resem- 
blance to  a  nail  (clavis).  The  East  Indians  call  them  ^^changkek,' • 
from  the  Chinese  ^'techengkia''  (fragrant  nails).  They  grow  on  a 
straight,  smooth-barked  tree,  about  forty  feet  high.  Cloves  are  not 
fruits,  but  blossoms,  gathered  before  they  are  quite  unfolded. 


166 


SAUCES  AND  DRESSINGS. 


Allspice.-- A.  berry  so  called  tecause  it  combines  the  flavor  of  sev- 
eral spices— grows  abundantly  on  the  allspice  or  bayberry  tree;  native 
of  South  America  and  the  West  Indies.  A  single  tree  has  been  known 
to  produce  one  kundred  and  fifty  pounds  of  berries.  They  are  purple 
when  ripe. 

Black  pepper  is  made  by  grinding  the  dried  berry  of  a  climbing 
vine,  native  to  the  East  Indies.  White  pepper  is  obtained  from 
the  same  berries,  freed  from  their  husk  or  rind.  Red  or  cayenne  pep- 
per is  obtained  by  grinding  the  scarlet  pod  or  seed-vessel  of  a  tropical 
plant  that  is  now  cultivated  in  all  parts  of  the  world. 

Nutmeg  is  the  kernel  of  a  small,  smooth,  pear-shaped  fruit  that 
grows  on  a  tree  in  the  Molucca  Islands,  and  other  parts  of  the  East. 
The  trees  commence  bearing  in  the  seventh  year,  and  continue  fruit- 
ful imtil  they  are  seventy  or  eighty  years  old.  Around  the  nutmeg 
or  kernel  is  a  bright,  brown  shell.  This  shell  has  a  soft,  scarlet  cov- 
ering, which,  when  flattened  out  and  dried,  is  known  as  mace.  The 
best  nutmegs  are  solid,  and  emit  oil  when  pricked  with  a  pin. 

HERBS  FOR  WINTER. 

To  PREPARE  herbs  for  winter  use,  such  as  sage,  summer  savory, 
thyme,  mint  or  any  of  the  sweet  herbs,  they  should  be  gathered  fresh 
in  their  season,  or  procure  them  from  the  market.  Examine  them 
well,  throwing  out  all  poor  sprigs;  then  wash  and  shake  them;  tie 
into  small  bundles,  and  tie  over  the  bundles  a  piece  of  netting  or  old 
lace  (to  keep  off  the  dust)  ;  hang  up  in  a  warm,  dry  place,  the  leaves 
downward.  In  a  few  days  the  herb  will  be  thoroughly  dry  and  brit- 
tle. Or  you  may  plac^  them  in  a  cool  oven  and  let  them  remain  in 
it  until  perfectly  dry.  Then  pick  off  all  the  leaves  and  the  tender 
tops  of  the  stems ;  put  them  in  a  clean,  large-mouthed  bottle  that  is 
perfectly  dry,  When  wanted  for  use,  rub  fine,  and  sift  through  a 
sieve.  It  is  much  better  to  put  them  in  bottles  as  soon  as  dried,  as 
long  exposure  to  the  air  causes  them  to  lose  strength  and  flavor. 

MEATS  AND  THEIR  ACCOMPANIMENTS. 

With  roast  beef :  tomato  sauce,  grated  horse-radish,  mustard,  cran- 
berry sauc€,  pickles. 
With  roast  p<3rk :  apple  sauce,  cranberry  sauce. 


SAUCES  AND  DRESSINGS. 


167 


Witli  roast  veal:  tomato  sauce,  mushroom  sauce,  onion  sauce  and 

cranberry  sauce.   Horse-radish  and  lemons  are  good. 
.With  roast  mutton:  currant  jelly,  caper  sauce. 
iWith  boiled  mutton :  onion  sauce,  caper  sauce. 

.With  boiled  fowls :  bread  sauce,  onion  sauce,  lemon  sauce,  cranberry 

sauce,  jellies.   Also  cream  sauce. 
With  roast  lamb :  mint  sauce. 
With  roast  turkey:  cranberry  sauce,  currant  jelly. 
With  boiled  turkey:  oyster  sauce. 

With  venison  or  wild  ducks:  cranberry  sauce,  currant  jelly,  or  cur- 
rant jelly  warmed  with  port  wine. 

With  roast  goose :  apple  sauce,  cranberry  sauce,  grape  or  currant 
jeUy. 

With  boiled  fresh  mackerel :  stewed  gooseberries. 
With  boiled  blue  fish :  white  cream  sauce,  lemon  sauce. 
With  broiled  shad:  mushroom  sauce,  parsley  or  egg  sauce. 
With  fresh  salmon :  green  peas,  cream  sauce. 

Pickles  are  good  with  all  roast  meats,  and  in  fact  are  suitable  ac- 
companiments to  all  kinds  of  meats  in  general. 

Spinach  is  the  proper  acompaniment  to  veal ;  green  peas  to  lamb. 

Lemon  juice  makes  a  very  grateful  addition  to  nearly  all  the  in- 
sipid members  of  the  fish  kingdom.  Slices  of  lemon  cut  into  very 
small  dice  and  stirred  into  drawn  butter  and  allowed  to  come  to  the 
boiling  point,  served  with  fowls,  is  a  fine  accompaniment. 

VEGETABLES  APPROPRIATE  TO  DIFFERENT  DISHES. 

Potatoes  are  good  with  all  meats.  With  fowls  they  are  nicest 
mashed.  Sweet  potatoes  are  most  appropriate  with  roast  meats,  as 
also  are  onions,  winter  squash,  cucumbers  and  asparagus. 

Carrots,  parsnips,  turnips,  greens  and  cabbage  are  generally  eaten 
with  boiled  meat,  and  com,  beets,  peas  and  beans  are  appropriate  to 
either  boiled  or  roasted  meat.  Mashed  turnip  is  good  with  roast  pork 
and  with  boiled  meats.  Tomatoes  are  good  with  almost  every  kind  of 
meats,  especially  with  roasts. 

WARM  DISHES  FOR  BREAKFAST. 

The  following  of  hot  breakfast  dishes  may  be  of  assistance  in 
knowing  what  to  provide  for  the  comfortable  meal  called  breakfast. 


168 


SAUCES  AND  DRESSINGS-SALADS. 


Broiled  beefsteak,  broiled  chops,  broiled  chicken,  broiled  fish, 
broiled  quail  on  toast,  fried  pork  tenderloins,  fried  pig's  feet,  fried 
oysters,  fried  clams,  fried  liver  and  bacon,  fried  chops,  fried  pork, 
ham  and  eggs  fried,  veal  cutlets  breaded,  sausages,  fricasseed  tripe, 
fricasseed  kidneys,  turkey  or  chicken  hash,  corn  beef  hash,  beef  cro- 
quettes, codfish  balls,  creamed  codfish,  stewed  meats  on  toast,  poached 
eggs  on  toast,  omelettes,  eggs  boiled  plain,  and  eggs  cooked  in  any  of 
the  various  styles. 

VEGETABLES  FOR  BREAKFAST. 

Potatoes  in  any  of  the  various  modes  of  cooking,  also  stewed  to- 
matoes, stewed  corn,  raw  radishes,  cucumbers  sliced,  tomatoes  sliced 
raw,  water  cress,  lettuce. 

To  be  included  with  the  breakfast  dishes :  oatmeal  mush,  cracked 
wheat,  hominy  or  corn-meal  mush,  these  with  cream,  milk  and  sugar 
or  syrup. 

Then  numberless  varieties  of  bread  can  be  selected,  in  form  of 
rolls,  fritters,  muffins,  waffles,  corn-cakes,  griddle-cakes,  etc.,  etc. 

For  beverages,  coffee,  chocolate  and  cocoa,  or  tea  if  one  prefers  it ; 
these  are  all  suitable  for  the  breakfast  table. 

iWhen  obtainable  always  have  a  vase  of  choice  flowers  on  the  break- 
fast table ;  also  some  fresh  fruit,  if  convenient. 


SALADS. 

Everything  in  the  make-up  of  a  salad  should  be  of  the  freshest 
material,  the  vegetables  crisp  and  fresh,  the  oil  or  butter  the  very  best, 
meats,  fowl  and  fish  well  cooked,  pure  cider  or  white  wine  vinegar— 
in  fact,  every  ingredient  first  class,  to  insure  success. 

The  vegetables  used  in  salad  are :  Beet-root,  onions,  patatoes,  cab- 
bage, lettuce,  celery,  cucumbers,  lentils,  haricots,  winter  cress,  peas, 
French  beans,  radish,  cauliflower— all  these  may  be  used  judiciously 
in  salad,  if  properly  seasoned,  according  to  the  following  directions. 

Chervil  is  a  delicious  salad  herb,  invariably  found  in  all  salads 
prepared  by  a  French  gourmet.  No  man  can  be  a  true  epicure  who  is 
unfamiliar  with  this  excellent  herb.  It  may  be  procured  from  the 
vegetable  stands  at  Fulton  and  Washington  markets  the  year  round. 


'     .  SAUCES  AND  DRESSINGS^ALADS.  169 

Chervil  Vinegar, — A  few  drops  of  this  vinegar  added  to  fish  sauces 
or  salads  is  excellent.  Half  fill  a  bottle  with  fresh  or  dry  chervil  leaves ; 
fill  the  bottle  with  good  vinegar  and  heat  it  gently  by  placing  it  in 
warm  water,  which  bring  to  boiling  point ;  remove  from  the  fire ;  when 
cool,  cork,  and  in  two  weeks  it  will  be  ready  for  use. 

MAYONNAISE  DRESSING. 

Put  the  yolks  of  four  fresh  raw  eggs,  with  two  hard-boiled  ones, 
into  a  cold  bowl.  Eub  these  as  smooth  as  possible  before  introducing 
the  oil ;  a  good  measure  of  oil  is  a  tablespoonf ul  to  each  yolk  of  raw 
egg.  All  the  art  consists  in  introducing  the  oil  by  degrees,  a  few  drops 
at  a  time.  When  the  oil  is  well  mixed,  and  assumes  the  appearance  of 
jelly,  put  in  two  heaping  teaspoonfuls  of  dry  table  salt,  one  of  pepper 
and  one  of  made  mustard.  Never  put  in  salt  and  pepper  before  this 
stage  of  the  process,  because  the  salt  and  pepper  would  coagulate  the 
albumen  of  the  eggs,  and  you  could  not  get  the  dressing  smooth.^  Two 
tablespoonfuls  of  vinegar  added  gradually. 

The  Mayonnaise  should  be  the  thickness  of  thick  cream  when 
finished,  but  if  it  looks  like  curdling  when  mixing  it,  set  in  the  ice-box 
for  about  forty  minutes  or  an  hour,  then  mix  it  again. 

For  lobster  salad,  use  the  coral,  mashed  and  pressed  through  a 
sieve,  then  add  to  the  above. 

ROQUEFORT  CHEESE  DRESSING. 

Use  a  fork  to  break  as  fine  as  possible  a  slice  of  Roquefort  cheese 
an  inch  and  a  half  thick  into  a  soup  plate.  Drop  in  one-half  cup  olive 
oil,  stirring  constantly  until  smooth.  Add  half  a  teaspoonful  pepper 
and  half  a  teaspoonful  of  salt,  and  a  little  paprika.  Keep  stirring  and 
add  a  teaspoonful  vinegar.  Pour  over  lettuce  and  mix  well.  This  dress- 
ing is  especially  fine  with  cold  asparagus. 

DRESSING  FOR  COLD  SLAW.    (Cabbage  Salad.) 

Beat  up  two  eggs  with  two  tablespoonfuls  of  sugar,  add  butter  the 
size  of  half  an  egg,  a  teaspoonful  of  mustard,  a  little  pepper,  and  lastly 
a  teacup  of  vinegar.  Cook  like  a  soft  custard.  Some  think  it  im- 
proved by  adding  half  a  cupful  of  thick  sweet  cream  to  this  dressing; 
in  that  case  use  less  vinegar. 


170 


SAUCES  AND  BBESSINGS— SALADS. 


SALAD  CREAM  DRESSING.   No.  1. 

One  cup  fresh  cream,  one  spoonful  fine  flour,  the  whites  of  two 
eggs  beaten  stiff,  three  spoonfuls  of  vinegar,  two  spoonfuls  of  salad 
oil  or  soft  butter,  two  spoonfuls  of  powdered  sugar,  one  teaspoonful 
salt,  one-half  teaspoonful  pepper,  one  teaspoonful  of  made  mustard. 
Heat  cream  almost  to  boiling;  stir  in  the  flour,  previously  wet  with 
cold  milk ;  boil  two  minutes,  stirring  all  the  time ;  add  sugar  and  take 
from  fire.  When  half  cold,  beat  in  whipped  whites  of  eggs ;  set  aside 
to  cool.  When  quite  cold,  whip  in  the  oil  or  butter,  pepper,  mustard 
and  salt ;  if  the  salad  is  ready,  add  vinegar  and  pour  at  once  over  it. 

CREAM  DRESSING.   No.  2. 

Two  tablespoonfuls  of  whipped  sweet  cream,  two  of  sugar,  and 
four  of  vinegar ;  beat  well  and  pour  over  the  cabbage,  previously  cut 
very  fine  and  seasoned  with  salt. 

FRENCH  CHERRY  DRESSING. 

Mix  in  a  soup  plate  a  teaspoonful  of  salt,  half  a  teaspoonful  of  pep- 
per, two  tablespoonfuls  olive  oil  and  two  teaspoonfuls  vinegar.  Add 
two  tablespoonfuls  maraschino  cherry  juice  with  a  few  of  the  cherries 
mashed  fine.  Stir  thoroughly  before  pouring  over  lettuce. 

FRENCH  SALAD  DRESSING. 

Mix  one  saltspoon  of  pepper  with  one  of  salt ;  add  three  table- 
spoonfuls of  olive  oil  and  one  even  tablespoonful  of  onion  scraped 
fine;  then  one  tablespoonful  of  vinegar;  when  well  mixed,  pour  the 
mixture  over  your  salad  and  stir  all  till  well  mingled. 

The  merit  of  a  salad  is  that  it  should  be  cool,  fresh  and  crisp. 
For  vegetables  use  only  the  delicate  white  stalks  of  celery,  the  small 
heart-leaves  of  lettuce,  or  tenderest  leaves  of  the  white  cabbage.  Keep 
the  vegetable  portion  crisp  and  fresh  until  time  to  serve,  then  add  the 
meat.  For  chicken  and  fish  salads  use  Mayonnaise  dressing,  for  simple 
vegetable  salads  French  dressing,  using  onion  rather  than  garlic. 

MIXED  SUMMER  SALAD. 

Three  heads  lettuce,  two  teaspoonfuls  green  mustard  leaves,  a 
handful  of  water  cresses,  five  tender  radishes,  one  cucumber,  three 
hard-boiled  eggs,  two  teaspoonfuls  white  sugar,  one  teaspoonful  salt, 
one  teaspoonful  pepper,  one  teaspoonful  made  mustard,  one  teacupf ul 


SAUCES  AND  DBESSINGS— SALADS.  171 


vinegar,  half  a  teaeupf  ul  of  oil.  Mix  well  and  serve  with  a  lump  of  ice 

in  the  middle.  ''Common  sense  in  the  Household," 

CHICKEN  SALAD. 

Boil  the  fowls  tender  and  remove  all  the  fat,  gristle  and  skin ;  mince 
the  meat  in  small  pieces,  but  do  not  hash  it.  To  one  chicken  put  twice 
and  a  half  its  weight  in  celery,  out  in  pieces  of  about  one-quarter  of  an 
inch ;  mix  thoroughly  and  set  in  the  ice  chest. 

iWhen  ready  for  the  table  pour  Mayonnaise  dressing  over  the 
chicken  and  celery,  tossing  and  mixing  it  thoroughly.  Set  it  in  a  cool 
place  until  ready  to  serve.  Garnish  with  celery  tips,  or  cold  hard- 
boiled  eggs,  lettuce  leaves,  cold  boiled  beets  or  capers,  olives.  Crisp 
cabbage  is  a  good  substitute  for  celery;  when  celery  is  not  to  be  had 
use  celery  vinegar  in  the  dressing.  Turkey  makes  a  fine  salad. 

ADAH  SALAD  DRESSING. 

To  the  yolks  of  three  hard-boiled  eggs  add  the  yolk  of  one  raw  egg. 
Add  slowly  one-half  cup  olive  oil,  beating  thoroughly  until  thick.  Add 
one-half  teaspoonful  salt  and  same  amount  of  pepper.  Chop  fine  the 
whites  of  the  three  hard-boiled  eggs  and  add.  Also  one-half  teaspoon- 
ful vinegar.  Mix  well.  Delicious  served  on  lettuce,  vegetable,  lobster 
or  chicken  salad. 

LOBSTER  SALAD.   No.  1. 

Prepare  a  sauce  with  the  coral  of  a  fine,  new  lobster,  boiled  fresh 
for  half  an  hour.  Pound  and  rub  it  smooth,  and  mix  very  gradually 
with  a  dressing  made  from  the  yolks  of  two  hard-boiled  eggs,  a  table- 
spoonful  of  made  mustard,  three  of  salad  oil,  two  of  vinegar,  one  of 
white  powdered  sugar,  a  small  teaspoonful  of  salt,  as  much  black  pep- 
per, a  pinch  of  cayenne  and  yolks  of  two  fresh  eggs.  Fill  your  salad 
♦  bowl  with  some  shred  lettuce,  the  better  part  of  two,  leaving  the  small 
curled  centre  to  garnish  your  dish.  Mingle  with  this  the  flesh  of  your 
lobster,  torn  into  bits  seasoned  with  salt,  pepper  and  a  small  portion 
of  the  dressing.  Pour  over  it  the  rest  of  the  dressing ;  put  your  lettuce- 
hearts  down  the  centre  and  arrange  upon  the  sides  slices  of  hard-boiled 
eggs. 

LOBSTER  SALAD.   No.  2. 

Using  canned  lobsters,  take  a  can,  skim  off  all  the  oil  on  the  sur- 
face, and  chop  the  meat  up  coarsely  on  a  flat  dish.  Prepare  the  same 
way  six  heads  of  celery;  mix  a  teaspoonful  of  mustard  into  a  smooth 
paste  with  a  little  vinegar;  add  yolks  of  two  fresh  eggs;  a  tablespoon- 
ful  of  butter,  creamed,  a  small  teaspoonful  of  salt,  the  same  of  pep- 


172  SAUCES  AND  DRESSINGS -SALADS. 


per,  a  quarter  of  a  teaspoonful  of  cayenne  pepper,  a  gill  of  vinegar, 
and  the  mashed  yolks  of  two  hard-boiled  eggs.  Mix  a  small  portion 
of  the  dressing  with  the  celery  and  meat,  and  turn  the  remainder 
over  all.  Garnish  with  the  green  tops  of  celery  and  a  hard-boiled 
egg,  cut  into  thin  rings. 

FISH  SALAD. 

Take  a  fresh  white  fish  or  trout,  boil  and  chop  it,  but  not  too  fine ; 
put  with  the  same  quantity  of  chopped  cabbage,  celery  or  lettuce ;  sea- 
son the  same  as  chicken  salad.  Garnish  with  the  tender  leaves  of  the 
heart  of  lettuce. 

OYSTER  SALAD. 

Drain  the  liquor  from  a  quart  of  fresh  oysters.  Put  them  in  hot 
vinegar  enough  to  cover  them  placed  over  the  fire;  let  them  remain 
until  plump,  but  not  cooked;  then  drop  them  immediately  in  cold 
water,  drain  off,  and  mix  with  them  two  pickled  cucumbers  cut^fine, 
also  a  quart  of  celery  cut  in  dice  pieces,  some  seasoning  of  salt  and 
pepper.  Mix  all  well  together,  tossing  up  with  a  silver  fork.  Pour 
over  the  whole  a  Mayonnaise  dressing."  Garnish  with  celery  tips 
and  slices  of  hard-boiled  eggs  arranged  tastefully. 

DUTCH  SALAD. 

Wash^  split  and  bone  a  dozen  anchovies,  and  roll  each  one  up ; 
wash,  split  and  bone  one  herring,  and  cut  it  up  into  small  pieces ;  cut 
up  into  dice  an  equal  quantity  of  Bologna  or  Lyons  sausage,  or  of 
smoked  ham  and  sausages ;  also,  an  equal  quantity  of  the  breast  of  cold 
roast  fowl,  or  veal;  add  likewise,  always  in  the  same  quantity,  and 
cut  into  dice,  beet-roots,  pickled  cucumbers,  cold  boiled  potatoes  cut 
in  larger  dice,  and  in  quantity  according  to  taste,  but  at  least  thrice 
as  much  potato  as  anything  else ;  add  a  tablespoonf ul  of  capers,  the 
yolks  and  whites  of  some  hard-boiled  eggs,  minced  separately,  and  a 
dozen  stoned  olives ;  mix  all  the  ingredients  well  together,  reserving 
the  olives  and  anchovies  to  ornament  the  top  of  the  bowl ;  beat  up  to- 
gether oil  and  Tarragon  vinegar  with  white  pepper  and  French  mus- 
tard to  taste ;  pour  this  over  the  salad  and  serve. 

HAM  SALAD. 

Take  cold  boiled  ham,  fat  and  lean  together,  chop  it  imtil  it  is 
thoroughly  mixed  and  the  pieces  are  about  the  size  of  peas ;  then  add 


SAUCES  AND  DEES  SIN  OS -SALADS.  173 


to  this  an  equal  quantity  of  celery  cut  fine,  if  celery  is  out  of  season, 
lettuce  may  be  substituted.  Line  a  dish  thickly  with  lettuce  leaves  and 
fill  with  the  chopped  ham  and  celery.  Make  a  dressing  the  same  as  for 
cold  slaw  and  turn  over  the  whole.   Very  fiaie. 

CRAB  SALAD. 

Boil  three  dozen  hard-shell  crabs  twenty-five  minutes ;  drain  and 
let  them  cool  gradually ;  remove  the  upper  shell  and  the  tail,  break  the 
remainder  apart  and  pick  out  the  meat  carefully.  The  large  claws 
should  not  be  forgotten,  for  they  contain  a  dainty  morsel,  and  the 
creamy  fat  attached  to  the  upper  shell  should  not  be  overlooked. 
Line  a  salad  bowl  with  the  small  white  leaves  of  two  heads  of  lettuce, 
add  the  crab  meat,  pour  over  it  a  '^Mayonnaise"  garnish  with  crab 
claws,  hard-boiled  eggs  and  little  mounds  of  cress  leaves,  which  may  be 
mixed  with  the  salad  when  served. 

COLD  SLAW. 

Select  the  finest  head  of  bleached  cabbage— that  is  to  say  one  of 
the  finest  and  most  compact  of  the  more  delicate  varieties;  cut  up 
enough  into  shreds  to  fill  a  large  vegetable  dish  or  salad  bowl— that 
to  be  regulated  by  the  size  of  the  cabbage  and  the  quantity  required ; 
shave  very  fine  and  after  that  chop  up,  the  more  thoroughly  the  bet- 
ter. Put  this  into  a  dish  in  which  it  is  to  be  served,  after  seasoning 
it  well  with  salt  and  pepper.  Turn  over  it  a  dressing  made  as  for 
cold  slaw :  mix  it  well  and  garnish  with  slices  of  hard-boiled  eggs, 

PLAIN  COLD  SLAW. 

Slice  cabbage  very  fine ;  season  with  salt,  pepper  and  a  little  sugar ; 
pour  over  vinegar  and  mix  thoroughly.  It  is  nice  served  in  the  cen- 
tre of  a  platter  with  fried  oysters  around  it. 

HOT  SLAW. 

CrT  the  cabbage  as  for  cold  slaw ;  put  it  into  a  stewpan  and  set  it 
on  the  top  of  th-e  stove  for  half  an  hour,  or  till  hot  all  through ;  do  not 
let  it  boil.  Then  make  a  dressing  the  same  as  for  cold  slaw,  and, 
while  hot,  pour  it  over  the  hot  cabbage.  Stir  it  until  well  mixed  and 
the  caibbage  looks  coddled.   Serve  immediately. 


174  SAUCES  AND  DRESSINGS-SALADS. 


TOMATO  SALAD. 

Peel  and  slice  twelve  good,  sound,  f  resli  tomatoes ;  tHe  slices  about 
a  quarter  of  an  inch  thick.  Set  them  on  the  ice  or  in  a  refrigerator 
while  you  make  the  dressing.  Make  the  same  as  Mayonnaise,"  or 
you  may  use  Cream  dressing."  Take  one  head  of  the  broad-leaved 
variety  of  lettuce,  wash,  and  arrange  them  neatly  around  the  sides  of 
a  salad  bowl.  Place  the  cold,  sliced  tomatoes  in  th^  centre.  Pour 
over  the  dressing  and  serve. 

ENDIVE. 

This  ought  to  be  nicely  blanched  and  crisp,  and  is  the  most  whole- 
some of  all  salads.  Take  two,  cut  away  the  root,  remove  the  dark 
green  leaves,  and  pick  off  all  the  rest ;  wa«h  and  drain  well,  add  a  few 
chives.   Dress  with    Mayonnaise  dressing." 

Endive  is  extensively  cultivated  for  the  adulteration  of  coffee; 
is  also  a  fine  relish,  and  has  broad  leaves.  Endive  is  of  the  same 
nature  as  chicory,  the  leaves  being  curly. 

CELERY  SALAD. 

Peepare  the  dressing  the  same  as  for  tomato  salad ;  cut  the  celery 
into  bits  half  an  inch  long,  and  season.  Serve  at  once  before  the 
vinegar  injures  the  crispness  of  the  vegetables. 

LETTUCE  SALAD. 

Take  the  yolks  of  three  hard-boiled  eggs,  and  salt  and  mustard  to 
taste ;  mash  it  fine ;  make  a  paste  by  adding  a  dessertspoonful  of  olive 
oil  or  melted  butter  (use  butter  always  when  it  is  difficult  to  get  fresh 
oil) ;  mix  thoroughly,  and  then  dilute  by  adding  gradually  a  teacup- 
ful  of  vinegar,  and  pour  over  the  lettuce.  Garnish  by  slicing  another 
egg  and  laying  over  the  lettuce.  This  is  sufficient  for  a  moderate-sized 
dish  of  lettuce. 

POTATO  SALAD,  HOT. 

Pahe  six  or  eight  large  potatoes,  and  boil  till  done,  and  slice  thin 
while  hot ;  peel  and  cut  up  three  large  onions  into  small  bits  and  mix 
with  the  potatoes ;  cut  up  some  breakfast  bacon  into  small  bits,  suf- 
ficient to  fill  a  teacup  and  fry  it  a  light  brown ;  remove  the  meat,  and 
into  the  grease  stir  three  tablespoonfuls  of  vinegar,  making  a  sour 


SAUCES  AND  DRESSINGS-SALADS. 


175 


gravy,  which  with  the  bacon  pour  over  the  potato  and  onion ;  mix 
lightly.    To  be  eaten  when  hot. 

POTATO  SALAD,  COLD. 

Chop  cold  boiled  potatoes  fine,  with  enough  raw  onions  to  season 
nicely ;  make  a  dressing  as  for  lettuce  salad,  and  pour  over  it. 

BEAN  SALAD. 

Striistg  young  beans;  break  into  half -inch  pieces  or  leave  whole; 
wash  and  cook  soft  in  salt  w^ater;  drain  well;  add  finely  chopped 
onions,  pepper,  salt  and  vinegar;  when  cool,  add  olive  oil  or  melted 
butter. 

TO  DRESS  CUCUMBERS  RAW. 

They  should  be  as  fresh  from  the  vine  as  possible,  few  vegetables 
being  more  unwholesome  when  long  gathered.  As  soon  as  they  are 
brought  in  lay  them  in  cold  water.  Just  before  they  are  to  go  to  the 
table  take  them  out,  pare  them  and  slice  them  into  a  pan  of  fresh 
cold  water.  When  they  are  all  sliced,  transfer  them  to  a  deep  dish ; 
season  them  with  a  little  salt  and  black  pepper,  and  pour  over  them 
some  of  the  best  vinegar.  You  may  mix  with  them  a  small  quantity 
of  sliced  onions,  not  to  be  eaten,  but  to  communicate  a  slight  flavor 
of  onion  to  the  vinegar, 

CELERY  UNDRESSED. 

Celery  is  sometimes  sent  to  the  table  without  dressing.  Scrape 
the  outside  stalks,  and  cut  off  the  green  tops  and  the  roots ;  lay  it  in 
cold  water  until  near  the  time  to  serve,  then  change  the  water,  in 
which  let  it  stand  three  or  four  minutes ;  split  the  stalks  in  three,  with 
a  sharp  knife,  being  careful  not  to  break  them,  and  serve  in  goblet- 
shaped  salad  glasses. 

To  crisp  celery,  let  it  lie  in  ice- water  two  hours  before  serving ;  to 
fringe  the  stalks,  stick  several  coarse  needles  into  a  cork,  and  draw 
the  stalk  half  way  from  the  top  through  the  needles  several  times  and 
lay  in  the  refrigerator  to  curl  and  crisp. 

RADISHES. 

Ail  the  varieties  are  generally  served  in  the  same  manner,  by 
scraping  and  placing  on  the  table  in  glasses  containing  some  cold 
water  to  keep  them  fresh  looking. 


178  SAUCES  AND  DRESSINGS-CATSUPS. 


PEPPERGRASS  AND  CRESS. 

These  are  used  mostly  as  an  appetizer,  served  simply  witli  salt 
Cresses  are  occasionally  used  in  making  salad. 

HORSE-RADISH. 

Horse-radish  is  an  agreeable  relish,  and  has  a  particularly  fresh 
taste  in  the  spring ;  is  scraped  fine  or  grated,  and  set  on  the  table  in  a 
small  covered  cup ;  much  that  is  bottled  and  sold  as  horse-radish  is 
adulterated  with  grated  turnip. 

LETTUCE. 

Wash  each  leaf  separately,  breaking  them  from  the  head;  crisp  in 
ice-water  and  serve  the  leaves  whole,  to  be  prepared  at  table,  pro- 
viding hard-boiled  eggs  cut  in  halves  or  slices,  oil  and  other  ingredi- 
ents, to  be  mixed  at  table  to  individual  taste. 


CATSUPS* 

TOMATO  CATSUP.   No.  1. 

Put  into  two  quarts  of  tomato  pulp  (or  two  cans  of  canned  toma- 
toes) one  onion,  cut  fine,  two  tablespoonfuls  of  salt  and  three  table- 
spoonfuls  of  brown  sugar.  Boil  until  quite  thick ;  then  take  from  the 
fire  and  strain  it  through  a  sieve,  working  it  until  it  is  all  through 
but  the  seeds.  Put  it  back  on  the  stove,  and  add  two  tablespoonfuls 
of  mustard,  one  of  allspice,  one  of  black  pepper  and  one  of  cinnamon, 
one  teaspoonful  of  ground  cloves,  half  a  teaspoonful  of  cayenne  pep- 
per, one  grated  nutmeg,  one  pint  of  good  vinegar ;  boil  it  until  it  will 
just  run  from  the  mouth  of  a  bottle.  It  should  be  watched,  stirred 
often,  that  it  does  not  burn.  If  sealed  tight  while  hot,  in  large-mouthed 
bottles,  it  will  keep  good  for  years. 

TOMATO  CATSUP.   No.  2. 

Cook  one  gallon  of  choice  ripe  tomatoes;  strain  them,  and  cook 
again  until  they  become  quite  thick.  About  fifteen  minutes  before 
taking  up  put  into  them  a  small  level  teaspoonful  of  cayenne  pepper, 
one  tablespoonful  of  mustard  seed,  half  a  tablespoonful  of  whole 


SAUCES  AND  DRESSINGS-CATSUPS.  ITt 


cloves,  one  tablespoonf  ul  of  whole  allspice,  all  tied  in  a  tMn  muslin  bag. 
At  the  same  time,  add  one  heaping  tablespoonful  of  sugar,  and  one 
teacupful  of  best  vinegar  and  salt  to  suit  the  taste.  Seal  up  air-tight, 
either  in  bottles  or  jugs.   .This  is  a  valuable  Southern  recipe. 

GREEN  TOMATO  CATSUP. 

One  peck  of  green  tomatoes  and  two  large  onions  sliced.  Place 
them  in  layers,  sprinkling  salt  between ;  let  them  stand  twenty-four 
hours  and  then  drain  them.  Add  a  quarter  of  a  pound  of  mustard 
seed,  one  ounce  allspice,  one  ounce  cloves,  one  ounce  ground  mustard, 
one  ounce  ground  ginger,  two  tablespoonfuls  black  pepper,  two  tea- 
spoonfuls  celery  seed,  a  quarter  of  a  pound  of  brown  sugar.  Put  all 
in  preserving-pan,  cover  with  vinegar  and  boil  two  hours ;  then  strain 
through  a  sieve  and  bottle  for  use. 

WALNUT  CATSUP. 

One  hundred  walnuts,  six  ounces  of  shallots,  one  head  of  garlic, 
half  a  pound  of  salt,  two  quarts  of  vinegar,  two  oimces  of  anchovies, 
two  ounces  of  pepper,  a  quarter  of  an  ounce  of  mace,  half  an  ounce 
of  cloves ;  beat  in  a  large  mortar  a  hundred  green  walnuts  until  they 
are  thoroughly  broken;  then  put  them  into  a  jar  with  six  ounces  of 
shallots  cut  into  pieces,  a  head  of  garlic,  two  quarts  of  vinegar  and  the 
half  pound  of  salt ;  let  them  stand  for  a  fortnight,  stirring  them  twice 
a  day.  Strain  off  the  liquor,  put  into  a  stewpan  with  the  anchovies, 
whole  pepper,  half  an  ounce  of  cloves  and  a  quarter  of  an  ounce  of 
mace ;  boil  it  half  an  hour,  skimming  it  well.  Strain  it  off,  and,  when 
cold,  pour  it  clear  from  any  sediment  into  small  bottles,  cork  it  down 
closely  and  store  it  in  a  dry  place.  The  sediment  can  be  used  for  fla- 
voring sauces. 

OYSTER  CATSUP. 

One  pint  of  oyster  meats,  one  teacupful  of  sherry,  a  tablespoonful 
of  salt,  a  teaspoonful  of  cayenne  pepper,  the  same  of  powdered  mace, 
a  gill  of  cider  vinegar. 

Procure  the  oysters  very  fresh  and  open  sufficient  to  fill  a  pint 
measure ;  save  the  liquor  and  scald  the  oysters  in  it  with  the  sherry ; 
strain  the  oysters  and  chop  them  fine  with  the  salt,  cayenne  and  mace, 
until  reduced  to  a  pulp ;  then  add  it  to  the  liquor  in  which  they  were 
scalded;  boil  it  again  five  minutes  and  skim  well;  rub  the  whole 


178  SAUCES  AND  DBESSINGS-CATSUFS, 


torough  a  sieve,  and,  wlien  cold,  bottle  and  cork  closely.  The  corks 
should  be  sealed. 

MUSHROOM  CATSUP. 

Use  the  larger  kind  known  as  umbrellas  or  flaps."  They  must  be 
very  fresh  and  not  gathered  in  very  wet  weather,  or  the  catsup  will  be 
less  apt  to  keep.  Wash  and  cut  them  in  two  to  four  pieces,  and  place 
them  in  a  wide,  flat  jar  or  crock  in  layers,  sprinkling  each  layer  with 
salt,  and  let  them  stand  for  twenty-four  hours;  take  them  out  and 
press  out  the  juice,  when  bottle  and  cork;  put  the  mushrooms  back 
again,  and  in  another  twenty-four  hours  press  them  again ;  bottle  and 
cork;  repeat  this  for  the  third  time,  and  then  mix  together  all  the 
juice  extracted ;  add  to  it  pepper,  allspice,  one  or  more  cloves  accord- 
ing to  quantity,  pounded  together ;  boil  the  whole,  and  skim  as  long  as 
any  scum  rises ;  bottle  when  cool ;  put  in  each  bottle  two  cloves  and  a 
pepper-corn.  Cork  and  seal,  put  in  a  dry  place,  and  it  will  keep  for 
years. 

GOOSEBERRY  CATSUP. 

Ten  pounds  of  fruit  gathered  just  before  ripening,  five  pounds  of 
sugar,  one  quart  of  vinegar,  two  tablespoonf uls  each  of  ground  black 
pepper,  allspice  and  cinnamon.  Boil  the  fruit  in  vinegar  until  reduced 
to  a  pulp,  then  add  sugar  and  the  other  seasoning.    Seal  it  hot. 

Grape  catsup  is  made  in  the  same  manner. 

CUCUMBER  CATSUP. 

Take  cucumbers  suitable  for  the  table ;  peel  and  grate  them,  salt  a 
little,  and  put  in  a  bag  to  drain  over  night ;  in  the  morning  season  to 
taste  with  salt,  pepper  and  vinegar,  put  in  small  jars  and  seal  tight 
for  fall  or  winter  use. 

CURRANT  CATSUP. 

Four  pounds  of  currants,  two  pounds  of  sugar,  one  pint  of  vinegar, 
one  teaspoonful  of  cloves,  a  tablespoonful  of  cinnamon,  pepper  and 
allspice.  Boil  in  a  porcelain  saucepan  until  thoroughly  cooked. 
Strain  through  a  sieve  all  but  the  skins ;  boil  down  until  just  thick 
enough  to  run  freely  from  the  mouth  of  a  bottle  when  cold.  Cork  and 
set  aside. 

APPLE  CATSUP. 

Peel  and  quarter  a  dozen  sound,  tart  apples ;  stew  them  until  soft 
in  as  little  water  as  possible,  then  pass  them  through  a  sieve.    To  a 


SAUCES  AND  DRESSINGS-PICKLES.  179 


quart  of  the  sifted  apple,  add  a  teacupful  of  sugar,  one  teaspoonful  of 
pepper,  one  of  cloves,  one  of  mustard,  two  of  cinnamon,  and  two  me- 
dium-sized onions,  chopped  very  fine.  Stir  all  together,  adding  a 
tablespoonful  of  salt  and  a  pint  of  vinegar.  Place  over  the  fire  and 
boil  one  hour,  and  bottle  while  hot;  seal  very  tight.  It  should  be 
about  as  thick  as  tomato  catsup,  so  that  it  will  just  run  from  the 
bottle. 

CELERY  VINEGAR. 

A  QUART  of  fresh  celery,  chopped  fine,  or  a  quarter  of  a  pound  of 
celery  seed ;  one  quart  of  best  vinegar ;  one  tablespoonful  of  salt,  and 
one  of  white  sugar.  Put  the  celery  or  seed  into  a  jar,  heat  the  vine- 
gar, sugar  and  salt;  pour  it  boiling  hot  over  the  celery,  let  it  cool, 
cover  it  tightly  and  set  away.    In  two  weeks  strain  and  bottle. 

SPICED  VINEGAR. 

Take  one  quart  of  cider  vinegar,  put  into  it  half  an  ounce  of  cel- 
ery seed,  one-third  of  an  ounce  of  dried  mint,  one-third  of  an  ounce 
of  dried  parsley,  one  garlic,  three  small  onions,  three  whole  cloves,  a 
teaspoonful  of  whole  pepper-corns,  a  teaspoonful  of  grated  nutmeg, 
salt  to  taste  and  a  tablespoonful  of  sugar;  add  a  tablespoonful  of 
good  brandy.  Put  all  into  a  jar,  and  cover  it  well ;  let  it  stand  for 
three  weeks,  then  strain  and  bottle  it  well.  Useful  for  flavoring 
salad  and  other  dishes. 


PICKLES. 

Pickles  should  never  be  put  into  vessels  of  brass,  copper  or  tin, 
as  the  action  of  the  acid  on  such  metals  often  results  in  poisoning  the 
pickles.   Porcelain  or  granite-ware  is  the  best  for  such  purposes. 

Vinegar  that  is  used  for  pickling  should  be  the  best  cider  or  white- 
wine,  and  should  never  be  boiled  more  than  five  or  six  minutes,  as  it 
reduces  its  strength.  In  putting  away  pickles,  use  stone  or  glass  jars ; 
the  glazing  on  common  earthenware  is  rendered  injurious  by  the  ac- 
tion of  the  vinegar.  When  the  jar  is  nearly  filled  with  the  pickles, 
the  vinegar  should  completely  cover  them,  and  if  there  is  any  appear- 
ance of  their  not  doing  well,  turn  off  the  vinegar,  cover  with  fresh 


180  SAUCES  AND  DRESSINGS-PICKLES. 


vinegar  and  spices.  Alum  in  small  quantities  is  useful  in  making  them 
firm  and  crisp.   In  using  ground  spices,  tie  them  up  in  muslin  bags. 

To  green  pickles,  put  green  grape-vine  leaves  or  green  cabbage 
leaves  between  them  when  heating.  Another  way  is  to  heat  them  in 
strong  ginger  tea.  Pickles  should  be  kept  closely  covered,  put  into 
glass  jars  and  sealed  tightly. 

Turmeric"  is  India  saffron,  and  is  used  very  much  in  pickling 
as  a  coloring. 

A  piece  of  horse-radish  put  into  a  jar  of  pickles  will  keep  the  vin- 
egar from  losing  its  strength,  and  the  pickles  will  keep  sound  much 
longer,  especially  tomato  pickles, 

CUCUMBER  PICKLES. 

Select  the  medium,  small-sized  cucumbers.  For  one  bushel  make 
a  brine  that  will  bear  up  an  egg  j  Eeat  it  boiling  hot  and  pour  it  over 
the  cucumbers;  let  them  stand  twenty-four  hours,  then  wipe  them 
dry;  heat  some  vinegar  boiling  Tiot  and  pour  over  them,  standing 
again  twenty-four  hours.  Now  cliange  the  vinegar,  putting  on  fresh 
vinegar,  adding  one  quart  of  TSrown  sugar,  a  pint  of  white  mustard 
seed,  a  small  handful  of  whole  cloves,  the  same  of  cinnamon  sticks, 
a  piece  of  alum  the  size  of  an  egg,  half  a  cup  of  celery  seed ;  heat  it 
all  boiling  h.6t  and  pour  over  the  cucumbers. 

SLICED  CUCUMBER  PICKLE. 

Take  one  gallon  of  medium-sized  cucumbers,  put  them  into  a  jar 
or  pail.  Put  into  enough  looiling  water  to  cover  them  a  small  hand- 
ful of  salt,  turn  it  over  them  and  cover  closely ;  repeat  this  three  morn- 
ings, and  the  fourth  morning  scald  enough  cider  vinegar  to  cover  them, 
putting  into  it  a  piece  of  alum  as  large  as  a  walnut,  a  teacup  of  horse- 
radish root  cut  up  fine ;  then  tie  up  in  a  small  muslin  bag,  one  tea- 
spoonful  of  mustard,  one  of  ground  cloves,  and  one  of  cinnamon. 
Slice  up  the  cucumbers  half  of  an  inch  thick,  place  them  in  glass  jars 
and  pour  the  scalding  vinegar  over  them.    Seal  tight  and  they  will 

koep  good  a  year  or  more.  Mrs.  Lydia  C.  IVright,  south  Vemon,  Vermont. 

CUCUMBER  PICKLES.    (For  Winter  Use.) 

A  GOOD  way  to  put  down  cucumbers,  a  few  at  a  time 
When  gathered  from  the  vines,  wash,  and  put  in  a  firkin  or  half 
barrel  layers  or  cucumbers  and  rock-«alt  altarnately,  enough  salt  to 


SAUCES  AND  DBESSINGS-PICKLES.  181 


make  sufficient  brine  to  cover  them,  no  water;  cover  witli  a  cloth; 
keep  them  under  the  brine  with  a  heavy  board ;  take  off  the  cloth,  and 
rinse  it  every  time  you  put  in  fresh  cucumbers,  as  a  scum  will  rise 
and  settle  upon  it.  Use  plenty  of  salt  and  it  will  keep  a  year.  To 
prepare  pickles  for  use,  soak  in  hot  water,  and  keep  in  a  warm  place 
until  they  are  fresh  enough,  then  pour  spiced  vinegar  over  them  and 
let  them  stand  over  night,  then  pour  that  off  and  put  on  fresh. 

GREEN  TOMATO  PICKLES.  (Sweet.) 

One  peck  of  green  tomatoes,  sliced  the  day  before  you  are  ready 
for  pickling,  sprinkling  them  through  and  through  with  salt,  not  too 
heavily;  in  the  morning  drain  off  the  liquor  that  will  drain  from 
them.  Have  a  dozen  good-sized  onions  rather  coarsely  sliced ;  take  a 
suitable  kettle  and  put  in  a  layer  of  the  sliced  tomatoes,  then  of  onions, 
and  between  each  layer  sprinkle  the  following  spices:  Six  red  pep- 
pers chopped  coarsely,  one  cup  of  sugar,  one  tablespoonful  of  groimd 
allspice,  one  tablespoonful  of  ground  cinnamon,  a  teaspoonful  of 
cloves,  one  tablespoonful  of  mustard.  Turn  over  three  pints  of  good 
vinegar,  or  enough  to  completely  cover  them ;  boil  until  tender.  This 
is  a  choice  recipe. 

If  the  flavor  of  onions  is  objectionable,  the  pickle  is  equally  as 
good  without  them. 

GREEN  TOMATO  PICKLES.  (Sour.) 

Wash  and  slice,  without  peeling,  one  peck  of  sound  green  toma- 
toes, put  them  into  a  jar  in  layers  with  a  slight  sprinkling  of  salt 
between.  This  may  be  done  over  night ;  in  the  morning  drain  off  the 
liquor  that  has  accumulated.  Have  two  dozen  medium-sized  onions 
peeled  and  sliced,  also  six  red  peppers  chopped  fine.  Make  some 
spiced  vinegar  by  boiling  for  half  an  hour  a  quart  of  cider  vinegar 
with  whole  spices  in  it.  Now  take  a  porcelain  kettle  and  place  in  it 
some  of  the  sliced  tomatoes,  then  some  of  the  sliced  onions ;  shake  in 
some  black  pepper  and  some  of  the  chopped  red  peppers;  pour  over 
some  of  the  spiced  vinegar;  then  repeat  with  the  tomatoes,  onions,  etc., 
until  the  kettle  is  full ;  cover  with  cold,  pure  cider  vinegar  and  c®ok 
until  tender,  but  not  too  soft.  Turn  into  a  jas?  well  covered  and  set  in 
a  cool  place. 


182 


SAUCES  AND  DRESSINGS-PICKLES. 


PICKLED  MUSHROOMS. 

Sufficient  vinegar  to  cover  the  mushrooms ;  to  each  quart  of  mush- 
rooms two  blades  pounded  mace,  one  ounce  ground  pepper,  salt  to 
taste.  Choose  some  nice  young  button  mushrooms  for  pickling  and 
rub  off  the  skin  with  a  piece  of  flannel  and  salt,  and  cut  off  the  stalks ; 
if  very  large,  take  out  the  red  inside,  and  reject  the  black  ones,  as  they 
are  too  old.  Put  them  in  a  stewpan,  sprinkle  salt  over  them,  with 
pounded  mace  and  pepper  in  the  above  proportion ;  shake  them  well 
over  a  clear  fire  until  the  liquor  flows  and  keep  them  there  until  it  is 
all  dried  up  again ;  then  add  as  much  vinegar  as  will  cover  them ;  just 
let  it  simmer  for  one  minute  and  store  it  away  in  stone  jars  for  use. 
When  cold  tie  down  with  bladder  and  keep  in  a  dry  place ;  they  will 
remain  good  for  a  length  of  time,  and  are  generally  considered  excel- 
lent for  flavoring  stews  and  other  dishes. 

PICKLED  CABBAGE.  (Purple.) 

Out  a  sound  cabbage  into  quarters,  spread  it  on  a  large  flat  platter 
or  dish  and  sprinkle  thickly  with  salt ;  set  it  in  a  cool  place  for  twenty- 
four  hours ;  then  drain  off  the  brine,  wipe  it  dry  and  lay  it  in  the  sun 
two  hours,  and  cover  with  cold  vinegar  for  twelve  hours.  Prepare  a 
pickle  by  seasoning  enough  vinegar  to  cover  the  cabbage  with  equal 
quantities  of  mace,  allspice,  cinnamon  and  black  pepper,  a  cup  of 
sugar  to  every  gallon  of  vinegar,  and  a  teaspoonful  of  celery  seed  to 
every  pint.  Pack  the  cabbage  in  a  stone  jar;  boil  the  vinegar  and 
spices  five  minutes  and  pour  on  hot.  Cover  and  set  away  in  a  cool, 
dry  place.  It  will  be  good  in  a  month.  A  few  slices  of  beet-root  im- 
proves the  color. 

PICKLED  WHITE  CABBAGE. 

This  recipe  recommends  itself  as  of  a  delightful  flavor  yet  easily 
made,  and  a  convenient  substitute  for  the  old-fashioned,  tedious 
method  of  pickling  the  same  vegetable.  Take  a  peck  of  quartered 
cabbage,  put  a  layer  of  cabbage  and  one  of  salt,  let  it  remain  over 
night;  in  the  morning  squeeze  them  and  put  them  on  the  fire,  with 
four  chopped  onions  covered  with  vinegar ;  boil  for  half  an  hour,  then 
add  one  ounce  of  turmeric,  one  gill  of  black  pepper,  one  gill  of  celery 
seed,  a  few  cloves,  one  tablespoonful  of  allspice,  a  few  pieces  of  gin- 
ger, half  an  ounce  of  mace,  and  two  pounds  of  brown  sugar.  Let  it  boil 


SAUCES  AND  DEES  SINGS  ^PICKLES. 


183 


half  an  hour  longer,  and  when  cold  it  is  fit  for  use.  Four  tablespoon- 
f uls  of  made  mustard  should  be  added  with  the  other  ingredients. 

PICKLED  CAULIFLOWER. 

Break  the  heads  into  small  pieces  and  boil  ten  or  fifteen  minutes 
in  salt  and  water ;  remove  from  the  water  and  drain  carefully.  When 
cold,  place  in  a  jar,  and  pour  over  it  hot  vinegar,  in  which  has  been 
scalded  a  liberal  supply  of  whole  cloves,  pepper,  allspice  and  white 
mustard.  Tie  the  spices  in  a  bag,  and,  on  removing  the  vinegar  from 
the  fire,  stir  into  each  quart  of  it  two  teaspoonfuls  of  French  mus- 
tard, and  half  a  cup  of  white  sugar.  Cover  tightly  and  be  sure  to  have 
the  vinegar  cover  the  pickle. 

PICKLED  GREEN  PEPPERS. 

Tai:e  two  dozen  large,  green,  bell  peppers,  extract  the  seeds  by 
cutting  a  slit  in  the  side  (so  as  to  leave  them  whole).  Make  a  strong 
brine  and  pour  over  them;  let  them  stand  twenty-four  hours.  Take 
them  out  of  the  brine,  and  soak  them  in  water  for  a  day  and  a  night ; 
now  turn  off  this  water  and  scald  some  vinegar,  in  which  put  a  small 
piece  of  alum,  and  pour  over  them,  letting  them  stand  three  days. 
Prepare  a  stuffing  of  two  hard  heads  of  white  cabbage,  chopped  fine, 
seasoned  slightly  with  salt  and  a  cup  of  white  mustard  seed ;  mix  it 
well  and  stuff  the  peppers  hard  and  full ;  stitch  up,  place  them  in  a 
stone  jar,  and  pour  over  spiced  vinegar  scalding  hot.   Cover  tightly. 

GREEN  PEPPER  MANGOES. 

Select  firm,  sound,  green  peppers,  and  add  a  few  red  ones  as  they 
are  ornamental  and  look  well  upon  the  table.  With  a  sharp  knife  re- 
move the  top,  take  out  the  seed,  soak  over  night  in  salt  water,  then  fill 
with  chopped  cabbage  and  green  tomatoes,  seasoned  with  salt,  mus- 
tard seed  and  ground  cloves.  Sew  on  the  top.  Boil  vinegar  sufficient 
to  cover  them,  with  a  cup  of  brown  sugar,  and  pour  over  the  mangoes. 
Do  this  three  mornings,  then  seal. 

CHOWCHOW.    (Superior  English  Recipe.) 

This  excellent  pickle  is  seldom  made  at  home,  as  we  can  get  the 
imported  article  so  much  better  than  it  can  be  njade  from  the  usual 
recipes.   This  we  vouch  for  being  as  near  the  genuine  article  as  can 


184  SAUCES  AND  ID  RES  SINGS -^PICKLES. 


be  made:  One  quart  of  young,  tiny  cucumbers,  not  over  two  inches 
long,  two  quarts  of  very  small  white  onions,  two  quarts  of  tender 
string  beans,  each  one  cut  in  halves,  three  quarts  of  green  tomatoes, 
sliced  and  chopped  very  coarsely,  two  fresh  heads  of  cauliflower,  cut 
into  small  pieces,  or  two  heads  of  white,  hard  cabbage. 

After  preparing  these  articles,  put  them  in  a  stone  jar,  mix  them 
together,  sprinkling  salt  between  them  sparingly.  Let  them  stand 
twenty-four  hours,  then  drain  off  all  the  brine  that  has  accumulated. 
Now  put  these  vegetables  in  a  preserving  kettle  over  the  fire,  sprink- 
ling through  them  an  ounce  of  turmeric  for  coloring,  six  red  peppers, 
chopped  coarsely,  four  tablespoonfuls  of  mustard  seed,  two  of  celery 
seed,  two  of  whole  allspice,  two  of  whole  cloves,  a  coffee  cup  of  sugar, 
and  two-thirds  of  a  teacup  of  best  groimd  mixed  mustard.  Pour  on 
enough  of  the  best  cider  vinegar  to  cover  the  whole  well ;  cover  tightly 
and  simmer  all  well  until  it  is  cooked  all  through  and  seems  tender, 
watching  and  stirring  it  often.  Put  in  bottles  or  glass  jars.  It  grows 
better  as  it  grows  older,  especially  if  sealed  when  hot. 

PICKLED  ONIONS. 

Peel  small  onions  until  they  are  white.  Scald  them  in  salt  and 
water  until  tender,  then  take  them  up,  put  them  into  wide-mouthed 
bottles,  and  pour  over  them  hot  spiced  vinegar ;  when  cold  cork  them 
close.  Keep  in  a  dry,  dark  place.  A  tablespoonful  of  sweet  oil  may 
be  put  in  the  bottles  before  the  cork.  The  best  sort  of  onions  for 
pickling  are  the  small  white  buttons. 

PICKLED  MANGOES. 

Let  the  mangoes,  or  young  musk-melons,  lie  in  salt  water,  strong 
enough  to  bear  an  egg,  for  two  weeks ;  then  soak  them  in  pure  water 
for  two  days,  changing  the  water  two  or  three  times ;  then  remove  the 
seeds  and  put  the  mangoes  in  a  kettle,  first  a  layer  of  grape  leaves, 
then  mangoes,  and  so  on  until  all  are  in,  covering  the  top  with 
leaves ;  add  a  lump  of  alum  the  size  of  a  hickory  nut ;  pour  vinegar 
over  them  and  boil  them  ten  or  fifteen  minutes ;  remove  the  leaves 
and  let  the  pickles  stand  in  this  vinegar  for  a  week ;  then  stuff  them 
with  the  following  mixture :  One  pound  of  ginger  soaked  in  brine  for 
a  day  or  two,  and  cut  in  slices,  one  ounce  of  black  pepper,  one  of 
mace,  one  of  allspice,  one  of  turmeric,  half  a  pound  of  garlic,  soaked 


SAUCES  AND  DRESSINGS-PICKLES.  185 


for  a  day  or  two  in  brine  and  then  dried ;  one  pint  grated  horse-radish, 
one  of  black  mustard  seed  and  one  of  white  mustard  seed ;  bruise  all 
the  spices  and  mix  with  a  teacup  of  pure  olive  oil ;  to  each  mango  add 
one  teaspoonf ul  of  brown  sugar ;  cut  one  solid  head  of  cabbage  fine ; 
add  one  pint  of  small  onions,  a  few  small  cucumbers  and  green  toma- 
toes ;  lay  them  in  brine  a  day  and  a  night,  then  drain  them  well  and 
add  the  imperfect  mangoes  chopped  fine  and  the  spices;  mix  thor- 
oughly, stuff  the  mangoes  and  tie  them;  put  them  in  a  stone  jar  and 
pour  over  them  the  best  cider  vinegar ;  set  them  in  a  bright,  dry  place 
until  they  are  canned.  In  a  month  add  three  pounds  of  brown  sugar ; 
if  this  is  not  sufficient,  add  more  until  agreeable  to  taste.  Tills  is  for 
four  dozen  mangoes. 

PICKLE  OF  RIPE  CUCUMBERS. 

iThi8  is  a  French  recipe  and  is  the  most  excellent  of  all  the  high- 
flavored  condiments ;  it  is  made  by  sun-drying  thirty  old^  full  grown 
cucumbers,  which  have  first  been  pared  and  split,  had  the  seeds  taken 
out,  been  salted  and  let  stand  twenty-four  hours.  The  sun  should  be 
permitted  to  dry,  not  simply  drain  them.  When  they  are  moderately 
dry,  wash  them  with  vinegar  and  place  them  in  layers  in  a  jar,  alter- 
nating them  with  a  layer  of  horse-radish,  mustard  seed,  garlic  and 
onions  for  each  layer  of  cucumbers.  Boil  in  one  quart  of  vinegar, 
one  ounce  of  race  ginger,  half  an  ounce  of  allspice  and  the  same  of 
turmeric ;  when  cool  pour  this  over  the  cucumbers,  tie  up  tightly  and 
set  away.  This  pickle  requires  several  months  to  mature  it,  but  is 
delicious  when  old,  keeps  admirably,  and  only  a  little  is  needed  as  a 
relish. 

PICKLED  OYSTERS. 

One  gallon  of  oysters ;  wash  them  well  in  their  own  liquor ;  care- 
fully clear  away  the  particles  of  shell,  then  put  them  into  a  kettle, 
strain  the  liquor  over  them,  add  salt  to  your  taste,  let  them  just  come 
to  the  boiling  point,  or  until  the  edges  curl  up  ;  then  skim  them  out 
and  lay  in  a  dish  to  cool ;  put  a  sprig  of  mace  and  a  little  cold  pepper 
and  allow  the  liquor  to  boil  some  time,  skimming  it  now  and  then  so 
long  as  any  skum  rises.  Pour  it  into  a  pan  and  let  it  cool.  When 
t)erfectly  cool,  add  a  half  pint  of  strong  vinega/r,  place  the  oysters  in 
a  jar  and  pour  the  liquor  over  them. 


186  SAUCES  AND  DEES  SINGS  ^PICKLES. 


RIPE  CUCUMBER  PICKLES.  (Sweet.) 

Pare  and  seed  ripe  cucumbers.  Slice  each  cucumber  lengthwise 
into  four  pieces,  or  cut  it  into  fancy  shapes,  as  preferred.  Let  them 
stand  twenty-four  hours  covered  with  cold  vinegar.  Drain  them; 
then  put  them  into  fresh  vinegar,  with  two  pounds  of  sugar  and  one 
ounce  of  cassia  buds  to  one  quart  of  vinegar,  and  a  tablespoonful  of 
salt.   Boil  all  together  twenty  minutes.   Cover  them  closely  in  a  jar. 

PICCALILLI„ 

One  peck  of  green  tomatoes ;  eight  large  onions  chopped  fine,  with 
one  cup  of  salt  well  stirred  in.  Let  it  stand  over  night ;  in  the  morn- 
ing drain  off  all  the  liquor.  Now  take  two  quarts  of  water  and  one 
of  vinegar,  boil  all  together  twenty  minutes.  Drain  all  through  a  sieve 
or  colander.  Put  it  back  into  the  kettle  again;  turn  over  it  two 
quarts  of  vinegar,  one  pound  of  sugar,  half  a  pound  of  white  mus- 
tard seed,  two  tablespoonfuls  of  ground  pepper,  two  of  cinnamon,  one 
of  cloves,  two  of  ginger,  one  of  allspice,  and  half  a  teaspoonful  of 
cayenne  pepper.  Boil  all  together  fifteen  minutes  or  until  tender. 
Stir  it  often  to  prevent  scorching.    Seal  in  glass  jars. 

A  most  delicious  accompaniment  for  any  kind  of  meat  or  fish. 

Mrs,  St.  Johns, 

PICKLED  EGGS. 

Pickled  eggs  are  very  easily  prepared  and  most  excellent  as  an  ac- 
companiment for  cold  meats.  Boil  quite  hard  three  dozen  eggs,  drop 
in  cold  water  and  remove  the  shells,  and  pack  them  when  entirely  cold 
in  a  wide-mouthed  jar,  large  enough  to  let  them  in  or  out  without 
breaking.  Take  as  much  vinegar  as  you  think  will  cover  them  entirely 
and  boil  it  in  white  pepper,  allspice,  a  little  root  ginger ;  pack  them  in 
stone  or  wide-mouthed  glass  jars,  occasionally  putting  in  a  tablespoon- 
ful of  white  and  black  mustard  seed  mixed,  a  small  piece  of  race  gin- 
ger, garlic,  if  liked,  horse-radish  ungrated,  whole  cloves,  and  a  very 
little  allspice.  Slice  two  of  three  green  peppers,  and  add  in  very  small 
quantities.   They  will  be  fit  for  use  in  eight  or  ten  days. 

AN  ORNAMENTAL  PICKLE. 

Boil  fresh  eggs  half  an  hour,  then  put  them  in  cold  water.  Boil 
red  beets  until  tender,  peel  and  cut  in  dice  form,  and  cover  with  vin- 
egar, spiced ;  shell  the  eggs  and  drop  into  the  pickle  jar. 


SAUCES  AND  DEES  SIN  OS -^PICKLES.  187 


EAST  INDIA  PICKLE. 

Lay  in  strong  brine  for  two  weeks,  or  until  convenient  to  use 
them;  small  cucumbers,  very  small  common  white  onions,  snap  beans, 
gherkins,  hard  white  cabbage  quartered,  plums,  peaches,  pears, 
lemons,  green  tomatoes  and  anything  else  you  may  wish.  When  ready, 
take  them  out  of  the  brine  and  simmer  in  pure  water  until  tender 
enough  to  stick  a  straw  through— if  still  too  salt,  soak  in  clear  water; 
drain  thoroughly  and  lay  them  in  vinegar  in  which  is  dissolved  one 
oimce  of  turmeric  to  the  gallon.  For  five  gallons  of  pickle,  take  two 
ounces  of  mace,  two  of  cloves,  two  of  cinnamon,  two  of  allspice,  two  of 
celery  seed,  a  quarter  of  a  pound  of  white  race  ginger,  cracked  fine, 
half  a  pound  of  white  mustard  seed,  half  a  pint  of  small  red  peppers, 
quarter  of  a  pound  of  grated  horse-radish,  half  a  pint  of  flour  mus- 
tard, two  ounces  of  turmeric,  half  a  pint  of  garlic,  if  you  like ;  soak  in 
two  gallons  of  cider  vinegar  for  two  weeks,  stirring  daily.  After  the 
pickles  have  lain  in  the  turmeric  vinegar  for  a  week,  take  them  out 
and  put  in  jars  or  casks,  one  layer  of  pickle  and  one  of  spice  out  of  the 
vinegar,  till  all  is  used.  If  the  turmeric  vinegar  is  still  good  and 
strong,  add  it  and  the  spiced  vinegar.  If  the  turmeric  vinegar  be 
much  diluted  do  not  use  it,  but  add  enough  fresh  to  the  spiced  to 
cover  the  pickles ;  put  it  on  the  fire  with  a  pound  of  brown  sugar  to 
each  gallon ;  when  boiling,  pour  over  the  pickle.  Repeat  this  two  or 
three  times  as  your  taste  may  direct. 

MIXED  PICKLES. 

Scald  in  salt  water  until  tender  cauliflower  heads,  small  onions, 
peppers,  cucumbers  cut  in  dice,  nasturtiums  and  green  beans;  then 
drain  until  dry  and  pack  into  wide-mouthed  bottles.  Boil  in  each 
pint  of  cider  vinegar  one  tablespoonful  of  sugar,  half  a  teaspoonful 
of  salt  and  two  tablespoonfuls  of  mustard ;  pour  over  the  pickle  and 
seal  carefully.   Other  spices  may  be  added  if  liked. 

BLUEBERRY  PICKLES. 

For  blueberry  pickles,  old  jars  which  have  lost  their  covers,  ©r 
whose  edges  have  been  broken  so  that  the  covers  will  not  fit  tightly, 
serve  an  excellent  purpose  as  these  pickles  must  not  be  kept  air-tight. 

Pick  over  your  berries,  using  only  sound  ones;  fill  your  jars  or 
wide-mouthed  bottles  to  within  an  inch  of  the  'top,  then  pour  in  mo- 


188  SAUCES  AND  DRESSINGS^PICKLES. 


lasses  enougli  to  settle  down  into  all  the  spaces ;  this  cannot  be  done  in 
a  moment,  as  molasses  does  not  run  very  freely.  Only  lazy  people 
will  feel  obliged  to  stand  by  and  watch  its  progress.  As  it  settles, 
pour  in  more  until  the  berries  are  covered.  Then  tie  over  the  top  a 
piece  of  cotton  cloth  to  keep  the  flies  and  other  insects  out  and  set 
away  in  the  preserve  closet.  Cheap  molasses  is  good  enough,  and 
your  pickles  will  soon  be  sharp."  Wild  grapes  may  be  pickled  in 
the  same  manner. 

PICKLED  BUTTERNUTS  AND  WALNUTS. 

These  nuts  are  in  the  best  state  for  pickling  when  the  outside 
shell  can  be  penetrated  by  the  head  of  a  pin.  Scald  them  and  rub  off 
the  outside  skin,  put  them  in  a  strong  brine  for  six  days,  changing 
the  water  every  other  day,  keeping  them  closely  covered  from  the  air. 
Then  drain  and  wipe  them  (piercing  each  nut  through  in  several 
places  with  a  large  needle)  and  prepare  the  pickle  as  follows :  For 
a  hundred  large  nuts,  take  of  black  pepper  and  ginger  root  each  an 
ounce ;  and  of  cloves,  mace  and  nutmeg,  each  a  half  ounce.  Pound  all 
the  spices  to  powder  and  mix  them  well  together,  adding  two  large 
spoonfuls  of  mustard  seed.  Put  the  nuts  into  jars  (having  first  stuck 
each  of  them  through  in  several  places  with  a  large  needle) ,  strewing 
the  powdered  seasoning  between  every  layer  of  nuts.  Boil  for  five 
minutes  a  gallon  of  the  very  best  cider  vinegar  and  pour  it  boiling  hot 
upon  the  nuts.  Secure  the  jars  closely  with  corks.  You  may  begin  to 
eat  the  nuts  in  a  fortnight. 

WATERMELON  PICKLE. 

Ten  pounds  of  watermelon  rind  boiled  in  pure  water  until  tender ; 
drain  the  water  off,  and  make  a  syrup  of  two  pounds  of  white  sugar, 
one  quart  of  vinegar,  half  an  ounce  of  cloves,  one  ounce  of  cinnamon. 
The  syrup  to  be  poured  over  the  rind  boiling  hot  three  days  in 
succession. 

SWEET  PICKLE  FOR  FRUIT. 

Most  of  the  recipes  for  making  a  sweet  pickle  for  fruit,  such  as 
cling-stone  peaches,  damsons,  plums,  cherries,  apricots,  etc.,  are  so 
similar,  that  we  give  that  which  is  most  successfully  used. 

To  every  quart  of  fruit,  allow  a  cup  of  white  sugar  and  a  large 
pint  of  good  cider  vinegar,  adding  half  an  ounce  of  stick  cinnamon, 


SAUCES  AND  DRESSINGS-PICKLES.  189 


one  tablespoonful  of  whole  cloves,  tlie  same  of  whole  allspice.  Let 
it  come  to  a  boil,  and  pour  it  hot  over  the  fruit ;  repeat  this  two  or 
three  days  in  succession;  then  seal  hot  in  glass  jars  if  you  wish  to 
keep  it  for  a  long  time 

The  fruit,  not  the  liquor,  is  to  be  eaten,  and  used  the  same  as  any 
pickle.  Some  confound  this  with  Spiced  Fruit,"  which  is  not 
treated  the  same,  one  being  a  pickle,  the  other  a  spiced  preserve  boiled 
down  thick. 

Damsons  and  plums  should  be  pricked  with  a  needle,  and  peaches 
washed  with  a  weak  lye,  and  then  rubbed  with  a  coarse  cloth  to  re- 
move the  fur. 

PEAR  PICKLE. 

Select  small,  sound  ones,  remove  the  blossom  end,  stick  them  with 
a  fork,  allow  to  each  quart  of  pears  one  pint  of  cider  vinegar  and 
one  cup  of  sugar,  put  in  a  teaspoonf ul  allspice,  cinnamon  and  cloves  to 
boil  with  the  vinegar;  then  add  the  pears  and  boil,  and  seal  in  jars. 

SPICED  CURRANTS. 

Seven  pounds  of  fruit,  four  pounds  of  sugar,  one  pint  of  good 
cider  vinegar,  one  tablespoonful  of  ground  cinnamon,  one  teaspoon- 
ful  of  cloves.  Put  into  a  kettle  and  boil  until  the  fruit  is  soft ;  then 
skim  out  the  fruit,  putting  it  on  dishes  until  the  syrup  is  boiled  down 
thick.  Turn  the  fruit  back  into  the  syrup  again,  so  as  to  heat  it  all 
through ;  then  seal  it  hot  in  glass  jars,  and  set  it  in  a  cool,  dark  place. 

Any  tart  fruit  may  be  put  up  in  this  way,  and  is  considered  a  very 
good  embellishment  for  cold  meats. 

SPICED  PLUMS. 

Seven  pounds  of  plums,  one  pint  of  cider  vinegar,  four  pounds  of 
sugar,  two  tablespoonfuls  of  broken  cinnamon  bark,  half  as  much  of 
whole  cloves  and  the  same  of  broken  nutmeg ;  place  these  in  a  muslin 
bag  and  simmer  them  in  a  little  vinegar  and  water  for  half  an  hour ; 
then  add  it  all  to  the  vinegar  and  sugar,  and  bring  to  a  boil ;  add  the 
plums  and  boil  carefully  until  they  are  cooked  tender.  Before  cook- 
ing the  plums  they  should  be  pierced  with  a  darning  needle  several 
times ;  this  will  prevent  the  skins  bursting  while  cooking. 


190  SAUCES  AND  DRESSINGS-PICKLES. 


SPICED  GRAPES. 

Take  the  pulp  from  the  grapes,  preserving  the  skins.  Boil  the 
pulp  and  rub  through  a  colander  to  get  out  the  seeds ;  then  add  the 
skins  to  the  strained  pulp  and  boil  with  the  sugar,  vinegar  and  spices. 
To  every  seven  pounds  of  grapes  use  four  and  one-half  pounds  of 
sugar,  one  pint  of  good  vinegar.  Spice  quite  highly  with  ground 
cloves  and  allspice,  with  a  little  cinnamon. 

PICKLED  CHERRIES. 

Select  sound,  large  cherries,  as  large  as  you  can  get  them ;  to  every 
quart  of  cherries  allow  a  large  cupful  of  vinegar,  two  tablespoonf uls  of 
sugar,  a  dozen  whole  cloves,  and  half  a  dozen  blades  of  mace ;  put  the 
vinegar  and  sugar  on  to  heat  with  the  spices ;  boil  five  minutes,  turn 
out  into  a  covered  stoneware  vessel ;  cover  and  let  it  get  perfectly  cold ; 
pack  the  cheries  into  jars,  and  pour  the  vinegar  over  them  when  cold; 
cork  tightly  and  set  away ;  they  are  fit  for  use  almost  immediately. 


VEGETABLES. 


★  ★  ★ 

VEGETABLES  of  all  kinds  should  be  thoroughly  picked  over,  throw- 
ing out  all  decayed  or  unripe  parts,  then  well  washed  in  sev- 
eral waters.  Most  vegetables,  when  peeled,  are  better  when 
laid  in  cold  water  a  short  time  before  cooking.  When  partly 
cooked  a  little  salt  should  be  thrown  into  the  water  in  which  they  are 
boiled,  and  they  should  cook  steadily  after  they  are  put  on,  not  al- 
lowed to  stop  boiling  or  simmering  until  they  are  thoroughly  done. 
Every  sort  of  culinary  vegetable  is  much  better  when  freshly  gath- 
ered and  cooked  as  soon  as  possible,  and,  when  done,  thoroughly 
drained,  and  served  immediately  while  hot. 

Onions,  cabbage,  carrots  and  turnips  should  be  cooked  in  a  great 
deal  of  water,  boiled  only  long  enough  to  sufficiently  cook  them,  and 
immediately  drained.  Longer  boiling  makes  them  insipid  in  taste,  and 
with  too  little  water  they  turn  a  dark  color. 

Potatoes  rank  first  in  importance  in  the  vegetable  line,  and  conse- 
quently should  be  properly  served.  It  requires  some  little  intelligence 
to  cook  even  so  simple  and  common  a  dish  as  boiled  potatoes.  In  the 
first  place,  all  defective  or  green  ones  should  be  cast  out ;  a  bad  one 
will  flavor  a  whole  dish.  If  they  are  not  uniform  in  size,  they  should  be 
made  so  by  cutting  after  they  are  peeled.  The  best  part  of  a  potato, 
or  the  most  nutritious,  is  next  to  the  skin,  therefore  they  should  be 
pared  very  thinly,  if  at  all ;  then,  if  old,  the  cores  should  be  cut  out, 
thrown  into  cold  water  salted  a  little,  and  boiled  until  soft  enough  for 
a  fork  to  pierce  through  easily;  drain  immediately,  and  replace  the 
kettle  on  the  fire  with  the  cover  partly  removed,  until  they  are  com- 
pletely dried.  New  potatoes  should  be  put  into  boiling  water,  and 
when  partly  done  salted  a  little.  They  should  be  prepared  just  in 
time  for  cooking  by  scraping  off  the  thin  outside  'skin.  They  require 
about  twenty  minutes  to  boil. 

^  a9i) 


192 


VEGETABLES. 


TO  BOIL  NEW  POTATOES. 

Do  NOT  have  the  potatoes  dug  long  before  they  are  dressed,  as  they 
are  never  good  when  they  have  been  out  of  the  ground  for  some  time. 
Well  wash  them,  rub  off  the  skins  with  a  coarse  cloth,  and  put  them 
in  foiling  water  salted.  Let  them  boil  until  tender ;  try  them  with  a 
fork,  and  when  done  pour  the  water  away  from  them ;  let  them  stand 
by  the  side  of  the  fire  with  the  lid  of  the  saucepan  partly  removed,  and 
when  the  potatoes  are  thoroughly  dry,  put  them  in  a  hot  vegetable 
dish,  with  a  piece  of  butter  the  size  of  a  vv^alnut ;  pile  the  potatoes  over 
this  and  serve.  If  the  potatoes  are  too  old  to  have  the  skins  rubbed 
off;  boil  them  in  their  jackets;  drain,  peel  and  serve  them  as  above, 
with  a  piece  of  butter  placed  in  the  midst  of  them.  They  require 
twenty  to  thirty  minutes  to  cook.  Serve  them  hot  and  plain,  or  with 
melted  butter  over  them. 

MASHED  POTATOES, 

Take  the  quantity  needed,  pare  off  the  skins  and  lay  them  in  cold 
water  half  an  hour ;  then  put  them  into  a  saucepan  with  a  little  salt ; 
cover  with  water  and  boil  them  until  done.  Drain  off  the  water  and 
mash  them  fine  with  a  potato  masher.  Have  ready  a  piece  of  butter 
the  size  of  an  egg,  melted  in  half  a  cup  of  boiling  hot  milk  and  a  good 
pinch  of  salt ;  mix  it  well  with  the  mashed  potatoes  until  they  are  a 
smooth  paste,  taking  care  that  they  are  not  too  wet.  Put  them  into  a 
vegetable  dish,  heaping  them  up  and  smooth  over  the  top,  put  a  small 
piece  of  butter  on  the  top  in  the  centre,  and  have  dots  of  pepper  here 
and  there  on  the  surface  as  large  as  a  half  dime. 

Some  prefer  using  a  heavy  fork  or  wire  beater,  instead  of  a  po- 
tato masher,  beating  the  potatoes  quite  light  and  heaping  them  up  in 
Ihe  dish  without  smoothing  over  the  top. 

BROWNED  POTATOES. 

Mash  them  the  same  as  the  above,  put  them  into  a  dish  that  they 
are  to  be  served  in,  smooth  over  the  top  and  brush  over  with  the  yolk 
of  an  egg,  or  spread  on  a  bountiful  supply  of  butter  and  dust  well 
with  flour.  Set  in  the  oven  to  brown ;  it  will  brown  in  fifteen  minutes 
with  a  quick  fire. 


VEGETABLES. 


193 


MASHED  POTATOES.    (Warmed  Over.) 

To  TWO  cupfuls  of  cold  mashed  potatoes  add  a  half  cupful  of  milk, 
a  pinch  of  salt,  a  tablespoonful  of  butter,  two  tablespoonfuls  of  flour 
and  two  eggs  beaten  to  a  froth.  Mix  the  whole  until  thoroughly  light ; 
then  put  into  a  pudding  or  vegetable  dish,  spread  a  little  butter  over 
the  top  and  bake  a  golden  brown.  The  quality  depends  upon  very 
thoroughly  beating  the  eggs  before  adding  them,  so  that  the  potato 
will  remain  light  and  porous  after  baking,  similar  to  sponge  cake. 

POTATO  PUFFS. 

Peepare  the  potatoes  as  directed  for  mashed  potato.  While  hot, 
shape  in  balls  about  the  size  of  an  egg.  Have  a  tin  sheet  well  buttered, 
and  place  the  balls  on  it.  As  soon  as  all  are  done,  brush  over  with 
beaten  egg.  Brown  in  the  oven.  When  done,  slip  a  knife  under 
them  and  slide  them  upon  a  hot  platter.  Garnish  with  parsley  and 
serve  immediately. 

POTATOES  A  LA  CREME. 

Heat  a  cupful  of  milk;  stir  in  a  heaping  tablespoonful  of  butter 
cut  up  in  as  much  flour.  Stir  until  smooth  and  thick;  pepper  and 
salt,  and  add  two  cupfuls  of  cold  boiled  potatoes,  sliced,  and  a  little 
very  finely  chopped  parsley.  Shake  over  the  fire  until  the  potatoes 
are  hot  all  through,  and  pour  into  a  deep  dish. 

NEW  POTATOES  AND  CREAM. 

Was:^  and  rub  new  potatoes  with  a  coarse  cloth  or  scrubbing-brush ; 
drop  into  boiling  water  and  boil  briskly  until  done,  and  no  more; 
press  a  potato  against  the  side  of  the  kettle  with  a  fork ;  if  done,  it  will 
yield  to  a  gentle  pressure ;  in  a  saucepan  have  ready  some  butter  and 
cream,  hot,  but  not  boiling,  a  little  green  parsley,  pepper  and  salt; 
drain  the  potatoes,  add  the  mixture,  put  over  hot  water  for  a  minute 
or  two,  and  ^erve. 

SARATOGA  CHIPS. 

Peel  good-sized  potatoes,  and  slice  them  as  evenly  as  possible. 
Drop  them  into  ice-water ;  have  a  kettle  of  very  hot  lard,  as  for  cakes ; 
put  a  few  at  a  time  into  a  towel  and  shake,  to  dry  the  moisture  out  of 
them,  and  then  drop  them  into  the  boiling  lard.  Stir  them  occasion- 
ally, and  when  of  a  light  brown  take  them  out  with  a  skimmer,  and 
they  will  be  crisp  and  not  greasy.    Sprinkle  salt  over  them  while  hot« 


194 


VEGETABLES. 


FRIED  RAW  POTATOES. 

Peel  half  a  dozen  medium-sized  potatoes  very  evenly,  cut  them  in 
slices  as  thin  as  an  egg-shell,  and  be  sure  to  cut  them  from  the  'breadth, 
not  the  length,  of  the  potato.  Put  a  tablespoonf  ul  each  of  butter  and 
sweet  lard  into  the  frying  pan,  and  as  soon  as  it  boils  add  the  sliced 
potatoes,  sprinkling  over  them  salt  and  pepper  to  season  them.  Cover 
them  with  a  tight-fitting  lid,  and  let  the  steam  partly  cook  them ;  then 
remove  it,  and  let  them  fry  a  bright  gold  color,  shaking  and  turning 
them  carefully,  so  as  to  brown  equally.    Serve  very  hot. 

Pried,  cold  cooked  potatoes  may  be  fried  by  the  same  recipe,  only 
slice  them  a  little  thicker. 

jSemarfc.— Boiled  or  steamed  potatoes  chopped  up  or  sliced  while 
they  are  yet  warm  never  fry  so  successfully  as  when  cold. 

SCALLOPED  POTATOES.    (Kentucky  Style.) 

Peel  and  slice  raw  potatoes  thin,  the  same  as  for  frying.  Butter 
an  earthen  dish,  put  in  a  layer  of  potatoes,  and  season  with  salt,  pep- 
per, butter,  a  bit  of  onion  chopped  fine,  if  liked ;  sprinkle  a  little  flour. 
Now  put  another  layer  of  potatoes  and  the  seasoning.  Continue  in 
this  way  till  the  dish  is  filled.  Just  before  putting  into  the  oven,  pour 
a  quart  of  hot  milk  over.   Bake  three-quarters  of  an  hour. 

Cold  boiled  potatoes  may  be  cooked  the  same.  It  requires  less 
time  to  bake  them ;  they  are  delicious  either  way.  If  the  onion  is  dis- 
liked it  can  be  omitted. 

STEAMED  POTATOES. 

This  mode  of  cooking  potatoes  is  now  much  in  vogue,  particularly 
where  they  are  wanted  on  a  large  scale,  it  being  so  very  convenient. 
Pare  the  potatoes,  throw  them  into  cold  water  as  they  are  peeled,  then 
put  fhem  in  a  steamer.  Place  the  steamer  over  a  saucepan  of  boiling 
water,  and  steam  the  potatoes  from  twenty  to  forty  minutes,  accord- 
ing to  the  size  and  sort.  When  the  fork  goes  easily  through  them, 
they  are  done ;  then  take  them  up,  dish  and  serve  very  quickly. 

POTATO  SNOW. 

Choose  some  mealy  potatoes  that  will  boil  exceedingly  white ;  pare 
them  and  cook  them  well,  but  not  so  as  to  be  watery ;  drain  them,  and 
mash  and  season  them  well.   Put  in  the  saucepan  in  which  they  were 


YEGETABLES. 


195 


dressed,  so  as  to  keep  them  as  hot  as  possible ;  then  press  them  through 
a  wire  sieve  into  the  dish  in  which  they  are  to  be  served ;  strew  a  little 
fine  salt  upon  them  previous  to  sending  them  to  table.  French  cooks 
also  add  a  small  quantity  of  pounded  loaf  sugar  while  they  are  being 
mashed. 

HASTY  COOKED  POTATOES. 

Wash  and  peel  some  potatoes;  cut  them  into  slices  of  about 
a  qaurter  of  an  inch  in  thickness;  throw  them  into  toiling  salted 
water,  and,  if  of  good  quality,  they  will  be  done  in  about  ten  minutes. 

Strain  off  th^  water,  put  the  potatoes  into  a  hot  dish,  chop  them 
slightly,  add  pepper,  salt,  and  a  few  small  pieces  of  fresh  butter,  and 
serve  without  loss  of  time. 

FAVORITE  WARMED  POTATOES. 

The  potatoes  should  be  boiled  whole  with  the  skins  on  in  plenty  of 
water,  well  salted,  and  are  much  better  for  being  boiled  the  day  before 
needed.  Care  should  be  taken  that  they  are  not  over  cooked.  Strip 
off  the  skins  (not  pare  them  with  a  knife)  and  slice  them  nearly  a 
quarter  of  an  inch  thick.  Place  them  in  a  chopping-bowl  and  sprinkle 
over  them  sufficient  salt  and  pepper  to  season  them  well ;  chop  them  all 
one  way,  then  turn  the  chopping-bowl  half  way  around  and  chop  across 
them,  cutting  them  into  little  square  pieces  the  shape  of  dice.  About 
twenty-five  minutes  before  serving  time,  place  on  the  stove  a  saucepan 
(or  any  suitable  dish)  containing  a  piece  of  butter  the  size  of  an  egg ; 
when  it  begins  to  melt  and  run  over  the  bottom  of  the  dish,  put  in  a 
cup  of  rich  sweet  milk.  ,When  this  boils  up  put  in  the  chopped  pota- 
toes ;  there  should  be  about  a  quart  of  them ;  stir  them  a  little  so  that 
they  become  moistened  through  with  the  milk ;  then  cover  and  place 
them  on  the  back  of  the  stove,  or  in  a  moderate  oven,  where  they  will 
heat  through  gradually.  When  heated  through,  stir  carefully  from  the 
bottom  with  a  spoon  and  cover  tightly  again.  Keep  hot  until  ready 
to  serve.   Baked  potatoes  are  very  good  warmed  in  this  manner. 

CRISP  POTATOES. 

Cut  cold  raw  potatoes  into  shavings,  cubes,  or  any  small  shape; 
throw  them,  a  few  at  a  time,  into  boiling  fat  and  toss  them  about  with 
a  knife  until  they  are  a  uniform  light  brown ;  drain  and  season  with 
salt  and  pepper.  Pat  is  never  hot  enough  while  bubbling— when  it  is 
ready  it  is  still  and  smoking,  but  should  never  burn. 


196 


VEGETABLES. 


LYONNAISE  POTATOES. 

Take  eight  or  ten  good-sized  cold  boiled  potatoes,  slice  them  end- 
wise, then  crosswise,  making  them  like  dice  in  small  squares.  When 
you  are  ready  to  cook  them,  heat  some  butter  or  good  drippings  in  a 
frying  pan;  fry  in  it  one  small  onion  (chopped  fine)  until  it  begins  to 
change  color  and  look  yellow.  Now  put  in  your  potatoes,  sprinkle 
well  with  salt  and  pepper,  stir  well  and  cook  about  five  minutes,  tak- 
ing care  that  you  do  not  break  them.  They  must  not  hrown.  Just 
before  taking  up  stir  in  a  tablespoonful  of  minced  parsley.  Drain 
dry  by  shaking  in  a  heated  colander.    Serve  very  hot, 

'Delmonico, 

POTATO  FILLETS. 

Pare  and  slice  the  potatoes  thin;  cut  them  if  you  like  in  small 
fillets  about  a  quarter  of  an  inch  square,  and  as  long  as  the  potato  will 
admit ;  keep  them  in  cold  water  until  wanted,  then  drop  them  into  boil- 
ing lard ;  when  nearly  done,  take  them  out  with  a  skimmer  and  drain 
them,  boil  up  the  lard  again,  drop  the  potatoes  back  and  fry  till  done ; 
this  operation  causes  the  fillets  to  swell  up  and  puff. 

POTATO  CROQUETTES.    No.  1. 

Wash^  peel  and  put  four  large  potatoes  in  cold  water,  with  a  pinch 
of  salt,  and  set  them  over  a  brisk  fire ;  when  they  are  done  pour  off  all 
the  water  and  mash  them.  Take  another  saucepan,  and  put  in  it  ten 
tablespoonf uls  of  milk  and  a  lump  of  butter  half  the  size  of  an  egg ; 
put  it  over  a  brisk  fire ;  as  soon  as  the  milk  comes  to  a  boil,  pour  the 
potatoes  into  it,  and  stir  them  very  fast  with  a  wooden  spoon ;  when 
thoroughly  mixed,  take  them  from  the  fire  and  put  them  on  a  dish. 
Take  a  tablespoonful  and  roll  it  in  a  clean  towel,  making  it  oval  in 
shape ;  dip  it  in  a  well-beaten  egg,  and  then  m  bread  crumbs,  and  drop 
it  in  hot  drippings  or  lard.  Proceed  in  this  manner  till  all  the  potato 
is  used,  four  potatoes  making  six  croquettes.  Fry  them  a  light  brown 
all  over,  turning  them  gently  as  may  be  necessary.  When  they  are 
done,  lay  them  on  brown  paper  or  a  hair  sieve,  to  drain  off  all  fat ;  then 
serve  on  a  napkin. 

POTATO  CROQUETTES.    No.  2. 

Take  two  cups  of  cold  mashed  potatoes,  season  with  a  pinch  of  salt, 
pepper  and  a  tablespoonful  of  butter.  Beat  up  the  whites  of  two  eggs, 


VEGETABLES. 


197 


and  work  all  together  thoroughly ;  make  it  into  small  balls  slightly 
flattened,  dip  them  in  the  beaten  yolks  of  the  eggs,  then  roll  either  in 
flour  or  cracker  crumbs ;  fry  the  same  as  fish-balls. 

DelntoMico*s. 

POTATOES  A  LA  DELMONICO. 

Cut  the  potatoes  with  a  vegetable  cutter  into  small  balls  about  the 
size  of  a  marble ;  put  them  into  a  stewpan  with  plenty  of  butter  and  a 
good  sprinkling  of  salt;  keep  the  saucepan  covered,  and  shake  oc- 
casionally -until  they  are  quite  done,  which  will  be  in  about  an  hour. 

FRIED  POTATOES  WITH  EGGS. 

Slice  cold  boiled  potatoes  and  fry  in  good  butter  until  brown ;  beat 
up  one  or  two  eggs,  and  stir  into  them  just  as  you  dish  them  for  the 
table ;  do  not  leave  them  a  moment  on  the  fire  after  the  eggs  are  in, 
for  if  they  harden  they  are  not  half  so  nice;  one  egg  is  enough  for 
three  or  four  persons,  unless  they  are  very  fond  of  potatoes ;  if  they 
are,  have  plenty  and  put  in  two. 

BAKED  POTATOES. 

Potatoes  are  either  baked  in  their  jackets  or  peeled;  in  either  case 
they  should  not  be  exposed  to  a  fierce  heat,  which  is  wasteful,  inas- 
much as  thereby  a  great  deal  of  vegetable  is  scorched  and  rendered 
uneatable.  They  should  be  frequently  turned  while  being  baked  and 
kept  from  touching  each  other  in  the  oven  or  dish.  When  done  in 
their  skins,  be  particular  to  wash  and  brush  them  before  baking  them. 
If  convenient,  they  may  be  baked  in  wood-ashes,  or  in  a  Dutch  oven  in 
front  of  the  fire.  When  pared  they^^hould  be  baked  in  a  dish  and  fat 
of  some  kind  added  to  prevent  their  outsides  from  becoming  burnt ; 
they  are  ordinarily  baked  thus  as  an  accessory  to  baked  meat. 

Never  serve  potatoes,  boiled  or  baked  whole,  in  a  closely  covered 
dish.  They  become  sodden  and  clammy.  Cover  with  a  folded  nap- 
kin that  allows  the  steam  to  escape,  or  absorbs  the  moisture.  They 
should  be  served  promptly  when  done  and  require  about  three-quar- 
ters of  an  hour  to  one  hour  to  bake  them,  if  of  a  good  size. 

BROWNED  POTATOES  WITH  A  ROAST.    No.  1. 

About  three-quarters  of  an  hour  before  taking  up  your  roasts,  peel 
middling-sized  potatoes,  boil  them  until  partly  done,  then  arrange 


198 


VEGETABLES. 


them  in  tlie  roasting-pan  around  the  roast,  basting  them  with  the  drip- 
pings  at  the  same  time  you  do  the  meat,  browning  them  evenly. 
Serve  hot  with  the  meat.  Many  cooks  partly  boil  the  potatoes  before 
putting  around  the  roast.  New  potatoes  are  very  good  cooked  around 
n  roast. 

BROWNED  POTATOES  WITH  A  ROAST.   No.  2. 

Peel,  cook  and  mash  the  required  quantity,  adding  while  hot  a  lit- 
tle chopped  onion,  pepper  and  salt ;  form  it  into  small  oval  balls  and 
dredge  them  with  flour ;  then  place  around  the  meat  about  twenty  min- 
utes before  it  is  taken  from  the  oven.  When  nicely  browned,  drain 
dry  and  serve  hot  with  the  meat. 

SWEET  POTATOES. 

Boiled,  steamed  and  baked  the  same  as  Irish  potatoes;  generally 
cooked  with  their  jackets  on.  Cold  sweet  potatoes  may  be  cut  in 
slices  across  or  lengthwise,  and  fried  as  common  potatoes ;  or  may  be 
cut  in  half  and  served  cold. 

Boiled  sweet  potatoes  are  very  nice.  Boil  until  partly  done,  peel 
them  and  bake  brown,  basting  them  with  butter  or  beef  drippings 
several  times.   Served  hot.   They  should  be  a  nice  brown. 

BAKED  SWEET  POTATOES. 

[Wash  and  scrape  them,  split  them  lengthwise.  Steam  or  boil  them 
until  nearly  done.  Drain,  and  put  them  in  a  baking  dish,  placing  over 
them  lumps  of  butter,  pepper  and  salt;  sprinkle  thickly  with  sugar, 
and  bake  in  the  oven  to  a  nice  brown. 

Hubbard  squash  is  nice  cooked  in  the  same  manner. 

ONIONS  BOILED. 

The  white  silver-skins  are  the  best  species.  To  boil  them  peel 
o3  the  outside,  cut  off  the  ends,  put  them  into  cold  water,  and  into  a 
stewpan  and  let  them  scald  two  minutes ;  then  turn  off  that  water,  pour 
on  cold  water  salted  a  little,  and  boil  slowly  till  tender,  which  will  be 
in  thirty  or  forty  minutes,  according  to  their  size ;  when  done  drain 
them  quite  dry,  pour  a  little  melted  butter  over  them,  sprinkle  them 
with  pepr^er  and  salt  and  serve  hot. 

All  excellent  way  to  peel  onions  so  as  not  to  affect  the  eyes  is  to 
take  a  pan  full  of  water  and  hold  and  peel  them  under  the  water. 


VEGETABLES. 


199 


ONIONS  STEWED. 

Cook  the  same  as  boiled  onions,  and,  wlien  quite  done,  turn  off  all 
the  water ;  add  a  teacup ful  of  milk,  a  piece  of  butter  the  size  of  an  egg, 
pepper  and  salt  to  taste,  a  tablespoonful  of  flour  stirred  to  a  cream; 
let  all  boil  up  once  and  serve  in  a  vegetable  dish  hot. 

ONIONS  BAKED. 

Use  the  large  Spanish  onion,  as  best  for  this  purpose ;  wash  them 
clean,  but  do  not  peel,  and  put  into  a  saucepan  with  slightly  salted 
water ;  boil  an  hour,  replacing  the  water  with  more  boiling  hot  as  it 
evaporates;  turn  off  the  water  and  lay  the  onions  on  a  cloth  to  dry 
them  well ;  roll  each  one  in  a  piece  of  buttered  tissue  paper,  twisting  it 
at  the  top  to  keep  it  on,  and  bake  in  a  slow  oven  about  an  hour,  or 
imtil  tender  all  through ;  peel  them ;  place  in  a  deep  dish  and  brown 
slightly,  basting  well  with  butter  for  fifteen  minutes ;  season  with  salt 
and  pepper  and  pour  some  melted  butter  over  them. 

FRIED  ONIONS. 

Peel,  slice  and  fry  them  brown  in  equal  quantities  of  butter  and 
lard  or  nice  drippings ;  cover  until  partly  soft,  remove  the  cover  and 
brown  them ;  salt  and  pepper. 

SCALLOPED  ONIONS. 

Take  eight  or  ten  onions  of  good  size,  slice  them  and  boil  until 
tender.  Lay  them  in  a  baking-dish,  put  in  bread  crumbs,  butter  in 
small  bits,  pepper  and  salt,  between  each  layer  until  the  dish  is  full, 
putting  bread  crumbs  last ;  add  milk  or  cream  until  full.  Bake  twenty 
minutes  or  half  an  hour. 

A  little  onion  is  not  an  injurious  article  of  food,  as  many  believe. 
A  judicious  use  of  plants  of  the  onion  family  is  quite  as  important  a 
factor  in  successful  cookery  as  salt  and  pepper.  When  carefully  con- 
cealed by  manipulation  in  food,  it  affords  zest  and  enjoyment  to  many 
who  could  not  otherwise  taste  of  it  were  its  presence  known.  A  great 
many  successful  compounds  derive  their  excellence  from  the  partly 
concealed  flavor  of  the  onion,  which  imparts  a  delicate  appetizing 
aroma  highly  ^ized  by  epicures. 


200 


VEGETABLES. 


CAULIFLOWER. 

When  cleaned  and  washed,  drop  them  into  boiling  water,  into 
which  yon  have  put  salt  and  a  teaspoonful  of  flour,  or  a  slice  of  bread; 
boil  till  tender;  take  off,  drain  and  dish  them;  serve  with  a  sauce 
spread  over  and  made  with  melted  butter,  salt,  pepper,  grated  nut- 
meg, chopped  parsley  and  vinegar. 

Another  way  is  to  make  a  white  sauce  (see  Sauces)  and  when 
the  cauliflowers  are  dished  as  above,  turn  the  white  sauce  over,  and 
serve  warm.  They  may  also  be  served  in  the  same  way  with  a  milk, 
cream,  or  tomato  sauce,  or  with  brown  butter. 

It  is  a  very  good  plan  to  loosen  the  leaves  of  a  head  of  cauliflower 
and  let  lie,  the  top  downward,  in  a  pan  of  cold  salt  water,  to  remove 
any  insects  that  might  be  hidden  between  them. 

FRIED  CAULIFLOWER. 

Boil  the  cauliflower  till  about  half  done.  Mix  two  tablespoonfuls 
of  flour  with  two  yolks  of  eggs,  then  add  water  enough  to  make  a 
rather  thin  paste ;  add  salt  to  taste ;  the  two  whites  are  beaten  till  stiff, 
and  then  mixed  with  the  yolks,  flour  and  water.  Dip  each  branch 
of  the  cauliflower  into  the  mixture,  and  fry  them  in  hot  fat.  When 
done,  take  them  off  with  a  skimmer,  turn  into  a  colander,  dust  salt 
all  over  and  serve  warm.  Asparagus,  celery,  egg-plant,  oyster  plant 
are  all  fine  when  fried  in  this  manner, 

CABBAGE  BOILED. 

Great  care  is  requisite  in  cleaning  a  cabbage  for  boiling,  as  it  fre- 
quently harbors  numerous  insects.  The  large  drumhead  cabbage  re- 
quires an  hour  to  boil;  the  green  savory  cabbage  will  boil  in  twenty 
minutes.  Add  considerable  salt  to  the  water  when  boiling.  Do  not 
let  a  cabbage  boil  too  long— by  a  long  boiling  it  becomes  watery.  Re- 
move it  from  the  water  into  a  colander  to  drain  and  serve  with  drawn 
butter,  or  butter  poured  over  it. 

Eed  cabbage  is  used  for  slaw,  as  is  also  the  white  winter  cabbage. 
For  directions  to  prepare  these  varieties,  see  articles  Slaw  and  Sotjr- 

CROTJT. 

CABBAGE  WITH  CREAM. 

Remove  the  outer  leaves  from  a  solid,  small-sized  head  of  cabbage, 
and  cut  the  remainder  as  fine  as  for  slaw.    Have  on  the  fire  a  spider 


VEGETABLES. 


201 


or  deep  skillet,  and  when  it  is  hot  put  in  the  cut  cabbage,  pouring  over 
it  right  away  a  pint  of  boiling  water.  Cover  closely  and  allow  it  to 
cook  rapidly  for  ten  minutes.  Drain  off  the  water  and  add  half  a 
pint  of  new  milk,  or  part  milk  and  cream;  when  it  boils,  stir  in  a 
large  teaspoonf ul  of  either  wheat  or  rice  flour  moistened  with  milk ; 
add  salt  and  pepper,  and  as  soon  as  it  comes  to  a  boil,  serve.  Those 
who  find  slaw  and  other  dishes  prepared  from  cabbage  indigestible  will 
not  complain  of  this. 

STEAMED  CABBAGE. 

Takl  a  sound,  solid  cabbage,  and  with  a  large  sharp  knife  shave  it 
very  fine.  Put  it  in  a  saucepan,  pour  in  half  a  teacupful  of  water, 
or  just  enough  to  keep  it  from  burning;  cover  it  very  tightly,  so  as  to 
confine  the  steam;  watch  it  closely,  add  a  little  water  now  and  then, 
until  it  begins  to  be  tender ;  then  put  into  it  a  large  tablespoonf ul  of 
butter ;  salt  and  pepper  to  taste,  dish  it  hot.  If  you  prefer  to  give 
it  a  tart  taste,  just  before  taking  from  the  fire  add  a  third  of  a  cup  of 
good  vinegar. 

LADIES'  CABBAGE. 

BoHj  a  firm  white  cabbage  fifteen  minutes,  changing  the  water 
then  for  more  from  the  boiling  tea-kettle.  When  tender,  drain  and 
set  aside  until  perfectly  cold.  Chop  fine  and  add  two  beaten  eggs,  a 
tablespoonful  of  butter,  pepper,  salt,  three  tablespoonfuls  of  rich 
milk  or  cream.  Stir  all  well  together,  and  bake  in  a  buttered  pud- 
ding-dish until  brown.  Serve  very  hot.  This  dish  resembles  cauli- 
flower and  is  very  digestible  and  palatable. 

FRIED  CABBAGE. 

Place  in  a  frying  pan  an  ounce  of  butter  and  heat  it  boiling  hot. 
Then  take  cold  boiled  cabbage  chopped  fine,  or  cabbage  hot,  cooked 
the  same  as  steamed  cabbage,  put  it  into  the  hot  butter  and  fry  a  light 
brown,  adding  two  tablespoonfuls  of  vinegar.   Very  good 

FRENCH  WAY  OF  COOKING  CABBAGE. 

Chop  cold  boiled  white  cabbage  and  let  it  drain  till  perfectly  dry: 
stir  in  some  melted  butter  to  taste ;  pepper,  salt  and  four  tablespoon- 
fuls of  cream;  after  it  is  heated  through  add  two  well-beaten  eggs; 
then  turn  the  mixture  into  a  buttered  frying  pan,  stirring  until  it  is 
very  hot  and  becomes  a  delicate  brown  on  the  under  side.    Place  a 


202 


YEGETABLES. 


hot  disH  over  tlae  pan,  which  must  be  reversed  when  turned  out  to  be 
served. 

SOURCROUT. 

Baerels  having  held  wine  or  vinegar  are  used  to  prepare  sour- 
crout  in.  It  is  better,  however,  to  have  a  special  barrel  for  the  pur- 
pose. Strasburg,  as  well  as  all  Alsace,  has  a  well-acquired  fame  for 
(preparing  the  cabbages.  They  slice  very  white  and  firm  cabbages  in 
fine  shreds  with  a  machine  made  for  the  purpose.  At  the  bottom  of  a 
small  barrel  they  place  a  layer  of  coarse  salt  and  alternately  layers 
of  cabbage  and  salt,  being  careful  to  have  one  of  salt  on  the  top.  As 
each  layer  of  cabbage  is  added,  it  must  be  pressed  down  by  a  large  and 
heavy  pestle  and  fresh  layers  are  added  as  soon  as  the  juice  floats  on 
the  surface.  The  cabbage  must  be  seasoned  with  a  few  grains  of 
coriander,  juniper  berries,  etc.  "When  the  barrel  is  fuU  it  must  be  put 
in  a  dry  cellar,  covered  with  a  cloth,  under  a  plank,  and  on  this  heavy 
weights  are  placed.  At  the  end  of  a  few  days  it  will  begin  to  fer- 
ment, during  which  time  the  pickle  must  be  drawn  off  and  replaced 
by  fresh,  until  the  liquor  becomes  clear.  This  should  be  done  every 
day,  Eenew  the  cloth  and  wash  the  cover,  put  the  weights  back  and 
let  stand  for  a  month.  By  that  time  the  sourcrout  will  be  ready  for 
use.  Care  must  be  taken  to  let  the  least  possible  air  enter  the  sour- 
crout and  to  have  the  cover  perfectly  clean.  Each  time  the  barrel  has 
to  be  opened  it  must  be  properly  closed  again.  These  precautions 
must  not  be  neglected. 

This  is  often  fried  in  the  same  manner  as  fried  cabbage,  except- 
ing it  is  first  boiled  until  soft  in  just  water  enough  to  cook  it,  then  fry 
and  add  vinegar. 

TO  BOIL  RICE. 

Pick  over  the  rice  carefully,  wash  it  in  warm  water,  rubbing  it  be- 
tween the  hands,  rinsing  it  in  several  waters,  then  let  it  remain  in 
cold  water  until  ready  to  be  cooked.  Have  a  saucepan  of  water 
slightly  salted;  when  it  is  boiling  hard,  pour  off  the  cold  water  from 
the  rice,  and  sprinkle  it  in  the  boiling  water  by  degrees,  so  as  to  keep 
the  particles  separated.  Boil  it  steadily  for  twenty  minutes,  then 
take  it  off  from  the  fire  and  drain  off  all  the  water.  Place  the  sauce- 
pan with  the  lid  partly  off,  on  the  back  part  of  the  stove,  where  it  is 
only  moderately  warm,  to  allow  the  rice  to  dry.  The  moisture  will  pass 
off  and  each  grain  of  rice  will  be  separated,  so  that  if  shaken  the 


TEGETABLES. 


203 


grains  will  fall  apart.  This  is  the  true  way  of  serving  rice  as  a 
vegetable  and  is  the  mode  of  cooking  it  in  the  Southern  States  where 
it  is  raised. 

PARSNIPS,  BOILED. 

IIV'ash,  scrape  and  split  them.  Put  them  into  a  pot  of  boiling 
water;  add  a  little  salt,  and  boil  them  till  quite  tender,  which  will  be 
in  from  two  to  three  hours,  according  to  their  size.  Dry  them  in  a 
cloth  when  done  and  pour  melted  butter  or  white  sauce  (see  Sauces)^ 
over  them  in  the  dish.  Serve  them  up  with  any  sort  of  boiled  meat 
or  with  salt  cod. 

Parsnips  are  very  good  baked  or  stewed  with  meat. 

FRIED  PARSNIPS. 

Boil  tender  in  a  little  hot  water  salted;  scrape,  cut  into  long 
slices,  dredge  with  flour ;  fry  in  hot  lard  or  dripping,  or  in  butter  and 
lard  mixed ;  fry  quite  brown.  Drain  off  fat  and  serve. 

Parsnips  may  be  boiled  and  mashed  the  same  as  potatoes. 

STEWED  PARSNIPS. 

After  washing  and  scraping  the  parsnips  slice  them  about  half 
of  an  inch  thick.  Put  them  in  a  saucepan  of  boiling  water  contain- 
ing just  enough  to  barely  cook  them;  add  a  tablespoonful  of  butter, 
season  with  salt  and  pepper,  then  cover  closely.  Stew  them  until 
the  water  has  cooked  away,  watching  carefully  and  stirring  often  to 
prevent  burning,  until  they  are  soft.  When  they  are  done  they  will 
be  of  a  creamy  light  straw  color  and  deliciously  sweet,  retaining  all 
the  goodness  of  the  vegetable. 

PARSNIP  FRITTERS. 

Boil  four  or  five  parsnips;  when  tender  take  off  the  skin  and 
mash  them  finej  add  to  them  a  teaspoonful  of  wheat  flour  and  a 
'  beaten  egg;  put  a  tablespoonful  of  lard  or  beef  drippings  in  a  fry- 
ing pan  over  the  fire,  add  to  it  a  saltspoonf ul  of  salt ;  when  boiling 
hot  put  in  the  parsnips ;  make  it  in  small  cakes  with  a  spoon ;  when 
one  side  is  a  delicate  brown  turn  the  other ;  when  both  are  done  take 
them  on  a  dish,  put  a  very  little  of  the  fat  in  which  they  were  fried 
over  and  serve  hot.  These  resemble  very  nearly  the  taste  of  the  sal« 
sify  or  oyster  plant,  and  will  generaly  be  preferred. 


204 


VEGETABLES. 


CREAMED  PARSNIPS, 

Bon>  tender,  scrape  and  slice  lengthwise.  Put  over  the  fire  with 
two  tablespoonfuls  of  butter,  pepper  and  salt  and  a  little  minced 
parsley.  Shake  until  the  mixture  boils.  Dish  the  parsnips,  add  to 
the  sauce  three  tablespoonfuls  of  cream  or  milk  in  which  has  been 
stirred  a  quarter  of  a  spoonful  of  flour.  Boil  once  and  pour  over 
the  parsnips. 

STEWED  TOMATOES. 

Pour  boiling  water  over  a  dozen  sound  ripe  tomatoes;  let  them 
remain  for  a  few  moments ;  then  peel  off  the  skins,  slice  them  and  put 
them  over  the  fire  in  a  well-lined  tin  or  granite-ware  saucepan. 
Stew  them  about  twenty  minutes,  then  add  a  tablespoonf ul  of  butter, 
salt  and  pepper  to  taste;  let  them  stew  fifteen  minutes  longer  and 
serve  hot.  Some  prefer  to  thicken  tomatoes  with  a  litle  grated 
bread,  adding  a  teaspoonful  of  sugar;  and  others  who  like  the  flavor 
of  onion  chop  up  one  and  add  while  stewing;  then  again^  some  add 
as  much  green  corn  as  there  are  tomatoes. 

TO  PEEL  TOMATOES. 

Put  the  tomatoes  into  a  frying  basket  and  plunge  them  into  hot 
water  for  three  or  four  minutes.  Drain  and  peel.  Another  way  is 
to  place  them  in  a  flat  baking-tin  and  set  them  in  a  hot  oven  about 
five  minutes ;  this  loosens  the  skins  so  that  they  teadily  slip  off. 

SCALLOPED  TOMATOES. 

Butter  the  sides  and  bottom  of  a  pudding-dish.  Put  a  layer  of 
bread  crumbs  in  the  bottom ;  on  them  put  a  layer  of  sliced  tomatoes ; 
sprinkle  with  salt,  pepper  and  some  bits  of  butter,  and  a  very  little 
white  sugar.  Then  repeat  with  another  layer  of  crumbs,  another  of 
tomato  and  seasoning  until  full,  having  the  top  layer  of  slices  of  to- 
mato, with  bits  of  butter  on  each.  Bake  covered  until  well  cooked 
through ;  remove  the  cover  and  brown  quickly. 

STUFFED  BAKED  TOMATOES. 

From  the  blosj^om  end  of  a  dozen  tomatoes— smooth,  ripe  and 
solid— cut  a  thin  slice  and  with  a  small  spoon  scoop  out  the  pulp 
without  breaking  the  rind  surrounding  it ;  chop  a  small  head  of  cab- 
bage and  a  good-sized  onion  fine  and  mix  with  them  fine  bread  crumbs 


VEGETABLES. 


205 


and  the  pulp ;  season  with  pepper,  salt  and  sugar  and  add  a  cup  of 
sweet  cream;  when  all  is  well  mixed,  fill  the  tomato  shells,  replace 
the  slices  and  place  the  tomatoes  in  a  buttered  baking-dish,  cut  ends 
up  and  put  in  the  pan  just  enough  water  to  keep  from  bilrning;  drop 
a  small  lump  of  butter  on  each  tomato  and  bake  half  an  hour  or  so,, 
till  well  done ;  place  another  bit  of  butter  on  each  and  serve  in  same 
dish.   Very  fine. 

Another  stuffing  which  is  considered  quite  fine.  Cut  a  slice  from 
the  stem  of  each  and  scoop  out  the  soft  pulp.  Mince  one  small 
onion  and  fry  it  slightly;  add  a  gill  of  hot  water,  the  tomato  pulp 
and  two  ounces  of  cold  veal  or  chicken  chopped  fine,  simmer  slowly 
and  season  with  salt  and  pepper.  Stir  into  the  pan  cracker  dust  or 
bread  crumbs  enough  to  absorb  the  moisture ;  take  off  from  the  fire 
and  let  it  cool ;  stuff  the  tomatoes  with  this  mass,  sprinkle  dry  crumbs 
over  the  top ;  add  a  small  piece  of  butter  to  the  top  of  each  and  bake 
until  slightly  browned  on  top. 

BAKED  TOMATOES.  (Plain.) 

Peel  and  slice  quarter  of  an  inch  thick;  place  in  layers  in  a  pud- 
ding-dish, seasoning  each  layer  with  salt,  pepper,  butter  and  a  very 
little  w^hite  sugar.  Cover  with  a  lid  or  large  plate  and  bake  half 
an  hour.  Remove  the  lid  and  brown  for  fifteen  minutes.  Just  be- 
fore taking  from  the  oven  pour  over  the  top  three  or  four  table- 
spoonfuls  of  whipped  cream  with  melted  butter. 

TO  PREPARE  TOMATOES.  (Raw.) 

Carefully  remove  the  peelings.  Only  perfectly  ripe  tomatoes 
should  ever  be  eaten  raw  and  if  ripe  the  skins  easily  peel  off.  Scald- 
ing injures  the  flavor.  Slice  them  and  sprinkle  generously  with  salt, 
more  sparingly  with  black  pepper,  and  to  a  dish  holding  one  quart, 
add  a  light  tablespoonful  of  sugar  to  give  a  piquant  zest  to  the 
whole.  Lastly,  add  a  gill  of  best  cider  vinegar;  although,  if  you 
would  have  a  dish  yet  better  suited  to  please  an  epicurean  palate, 
you  may  add  a  teaspoonful  of  made  mustard  and  two  tablespoon- 
fuls  of  rich  sweet  cream. 

FRIED  AND  BROILED  TOMATOES. 

Cut  firm,  large,  ripe  tomatoes  into  thick  slices,  rather  more  than 
a  quarter  of  an  inch  thick.    Season  with  salt  and  pepper^  dredge 


206 


VEGETABLES. 


well  witH  flour,  or  roll  in  egg  and  crumbs,  and  fry  them  brown  on 
botb  sides  evenly,  in  hot  butter  and  lard  mixed.  Or,  prepare  them 
the  same  as  for  frying,  broiling  on  a  well-greased  gridiron,  season- 
ing afterward  the  same  as  beefsteak.  A  good  accompaniment  to 
steak.  Or,  having  prepared  the  following  sauce,  a  pint  of  milk,  a 
tablespoonful  of  flour  and  one  beaten  egg,  salt,  pepper  and  a  very 
little  mace ;  cream  an  ounce  of  butter,  whisk  into  it  the  milk  and  let 
it  simmer  until  it  thickens ;  pour  the  sauce  on  a  hot  side-dish  and  ar- 
range the  tomatoes  in  the  centre. 

SCRAMBLED  TOMATOES. 

Remove  the  skins  from  a  dozen  tomatoes ;  cut  them  up  in  a  sauce- 
pan; add  a  little  butter,  pepper  and  salt;  when  sufficiently  boiled, 
beat  up  five  or  six  eggs  and  just  before  you  serve  turn  them  into  the 
saucepan  with  the  tomatoes,  and  stir  one  way  for  two  minutes,  allow- 
ing them  time  to  be  done  thoroughly. 

CUCUMBER  a'  la  CREME. 

Peel  and  cut  into  slices  (lengthwise)  some  fine  cucumbers.  Boil 
them  until  soft ;  salt  to  taste,  and  serve  with  delicate  cream  sauce. 
For  Tomato  Salad,  see  Salads^  also  for  Eaw  Cucumbers. 

FRIED  CUCUMBERS. 

Pake  them  and  cut  lengthwise  in  very  thick  slices ;  wipe  them  dry 
with  a  cloth ;  sprinkle  with  salt  and  pepper,  dredge  with  fiour,  and  fry 
in  lard  and  butter,  a  tablespoonful  of  each  mixed.  Brown  both  sides 
and  serve  warm. 

GREEN  CORN,  BOILED. 

.  This  should  be  cooked  on  the  same  day  it  is  gathered ;  it  loses  its 
sweetness  in  a  few  hours  and  must  be  artificially  supplied.  Strip  off 
the  husks,  pick  out  all  the  silk  and  put  it  in  boiling  water ;  if  not  en- 
tirely fresh,  add  a  tablespoonful  of  sugar  to  the  water,  but  no  salt; 
boil  twenty  minutes,  fast,  and  serve ;  or  you  may  cut  it  from  the  cob, 
put  in  plenty  of  butter  and  a  little  salt,  and  serve  in  a  covered  vege- 
table dish.  The  corn  is  much  sweeter  when  cooked  with  the  husks 
on,  but  requires  longer  time  to  boil.  .Will  generally  boil  in  twenty 
minutes. 


VEGETABLES. 


207 


Green  com  left  over  fron.  dinner  makes  a  nice  breakfast  dish, 
prepared  as  follows :  Cut  the  corn  from  the  cob,  and  put  into  a  bowl 
with  a  cup  of  milk  to  every  cup  of  corn,  a  half  cup  of  flour,  one  egg, 
a  pinch  of  salt,  and  a  little  butter.  Mix  well  into  a  thick  batter,  and 
fry  in  small  cakes  in  very  hot  butter.  Serve  with  plenty  of  butter  and 
powdered  sugar. 

CORN  PUDDING.  • 

This  is  a  Virginia  dish.  Scrape  the  substance  out  of  twelve  ears 
of  tender,  green,  uncooked  corn  (it  is  better  scraped  than  grated,  as 
you  do  not  get  those  husky  particles  which  you  cannot  avoid  with  a 
grater)  ;  add  yolks  and  whites,  beaten  separately,  of  four  eggs,  a  tea- 
spoonful  of  sugar,  the  same  of  flour  mixed  in  a  tablespoonf ul  of  but- 
ter, a  small  quantity  of  salt  and  pepper,  and  one  pint  of  milk.  Bake 
about  half  or  three-quarters  of  an  hour. 

STEWED  CORN. 

Take  a  dozen  ears  of  green  sweet  corn,  very  tender  and  juicy ;  cut 
off  the  kernels,  cutting  with  a  large  sharp  knife  from  the  top  of  the 
cob  down ;  then  scrape  the  cob.  Put  the  com  in  a  saucepan  over  the 
fire  with  just  enough  water  to  make  it  cook  without  burning;  boil 
^bout  twenty  minutes,  then  add  a  teacupful  of  milk  or  cream,  a  table- 
spoonful  of  cold  butter,  and  season  with  pepper  and  salt.  Boil  ten 
minutes  longer  and  dish  up  hot  in  a  vegetable  dish.  The  corn  would 
be  much  sweeter  if  the  scraped  cobs  were  boiled  first  in  the  water  that 
the  corn  is  cooked  in. 

Many  like  corn  cooked  in  this  manner,  putting  half  corn  and  half 
tomatoes ;  either  way  is  very  good. 

FRIED  CORN. 

Cut  the  corn  off  the  cob,  taking  care  not  to  bring  off  any  of  the 
husk  with  it  and  to  have  the  grains  as  separate  as  possible.  Fry  in 
a  little  butter— just  enough  to  keep  it  from  sticking  to  the  pan;  stir 
very  often.  When  nicely  browned,  add  salt  and  pepper  and  a  little 
rich  cream.  Do  not  set  it  near  the  stove  after  the  cream  is  added,  as 
it  will  be  apt  to  turn.    This  makes  a  nice  dinner  or  breakfast  dish. 

ROASTED  GREEN  CORN. 

Strip  off  all  the  husk  from  green  corn  and  roast  it  on  a  gridiron 
over  a  bright  fire  of  coals,  turning  it  as  one  side  is  done.    Or,  if  a 


208 


VEGETABLES. 


wood  fire  is  used,  make  a  place  clean  in  front  of  the  fire,  lay  the  corn 
down,  turn  it  when  one  side  is  done ;  serve  with  salt  and  butter. 

SUCCOTASH. 

Take  a  pint  of  fresh  shelled  Lima  beans,  or  any  large  fresh  beans, 
put  them  in  a  pot  with  cold  water,  rather  more  than  will  cover  them. 
Scrape  the  kernels  from  twelve  ears  of  young  sweet  corn ;  put  the  cobs 
in  with  the  beans,  boiling  from  half  to  three-quarters  of  an  hour.  Now 
take  out  the  cobs  and  put  in  the  scraped  corn ;  boil  again  fifteen  min- 
utes, then  season  with  salt  and  pepper  to  taste,  a  piece  of  butter  the 
size  of  an  egg  and  half  a  cup  of  cream.    Serve  hot. 

FRIED  EGG-PLANT. 

Take  fresh,  purple  egg-plants  of  a  middling  size;  cut  them  in 
slices  a  quarter  of  an  inch  thick,  and  soak  them  for  half  an  hour  in 
cold  water,  with  a  teaspoonful  of  salt  in  it.  Have  ready  some  cracker 
or  bread  crumbs  and  one  beaten  egg;  drain  off  the  water  from  the 
slices,  lay  them  on  a  napkin,  dip  them  in  the  crumbs  and  then  in  the 
egg,  put  another  coat  of  crumbs  on  them  and  fry  them  in  butter  to  a 
light  brown.  The  frying  pan  must  be  hot  before  the  slices  are  put 
in— they  will  fry  in  ten  minutes. 

You  may  pare  them  before  you  put  them  into  the  frying  pan,  or 
you  may  pull  off  the  skins  when  you  take  them  up.  You  must  not 
remove  them  from  the  water  until  you  are  ready  to  cook  them,  as  the 
air  will  turn  them  black. 

STUFFED  EGG-PLANT. 

Ctjt  the  egg-plant  in  two ;  scrape  out  all  the  inside  and  put  it  in  a 
saucepan  with  a  little  minced  ham ;  cover  with  water  and  boil  until 
soft;  drain  off  the  water;  add  two  tablespoonfuls  of  grated  crumbs, 
a  tablespoonf ul  of  butter,  half  a  minced  onion,  salt  and  pepper ;  stuff 
each  half  of  the  hull  with  the  mixture ;  add  a  small  lump  of  butter 
to  each  and  bake  fifteen  minutes.  Minced  veal  or  chicken  in  the  place 
of  ham,  is  equally  as  good  and  many  prefer  it. 

STRING  BEANS. 

Break  off  the  end  that  grew  to  the  vine,  drawing  off  at  the  same 
time  the  string  upon  the  edge;  repeat  the  same  process  from  the  other 


YEGETABLESo 


m 


end;  cut  tliein  witli  a  sEarp  knife  into  pieces  Half  an  incK  long,  and 
boil  them  in  just  enough  water  to  cover  them.  They  usually  require 
one  hour's  boiling;  but  this  depends  upon  their  age  and  freshness. 
After  they  have  boiled  until  tender  and  the  water  Ijoiled  nearly  out, 
add  pepper  and  salt,  a  tablespoonful  of  butter  and  a  half  a  cup  of 
cream ;  if  you  have  not  the  cream  add  more  butter. 

Many  prefer  to  drain  them  before  adding  the  seasoning;  in  that 
case  they  lose  the  real  goodness  of  the  vegetable. 

LIMA  AND  KIDNEY  BEANS. 

These  beans  should  be  put  into  boiling  water,  a  little  more  than 
enough  to  cover  them,  and  boiled  till  tender— from  half  an  hour  to 
two  hours ;  serve  with  butter  and  salt  upon  them. 

These  beans  are  in  season  from  the  last  of  July  to  the  last  of  Sep- 
tember. There  are  several  other  varieties  of  beans  used  as  summer 
vegetables,  which  are  cooked  as  above. 

For  Baked  Beans,  see  Pokk  and  Beans. 

CELERY. 

This  is  stewed  the  same  as  green  corn,  by  boiling,  adding  cream, 
butter,  salt  and  pepper. 

STEWED  SALSIFY  OR  OYSTER-PLANT. 

Wash  the  roots  and  scrape  off  their  skins,  throwing  them,  as  you 
do  so,  into  cold  water,  for  exposure  to  the  air  causes  them  to  immedi- 
ately turn  dark.  Then  cut  crosswise  into  little  thin  slices ;  throw  into 
fresh  water,  enough  to  cover ;  add  a  little  salt  and  stew  in  a  covered 
vessel  until  tender,  or  about  one  hour.  Pour  off  a  little  of  the  water, 
add  a  small  lump  of  butter,  a  little  pepper,  and  a  gill  of  sweet  cream 
and  a  teaspoonful  of  flour  stirred  to  a  paste.  Boil  up  and  serve  hot. 

Salsify  may  be  simply  boiled  and  melted  butter  turned  over  them. 

FRIED  SALSIFY. 
. 

Stew  the  salsify  as  usual  till  very  tender;  then  with  the  back  of  a 
spoon  or  a  potato  jammer  mash  it  very  fine.  Beat  up  an  egg,  add  a 
teacupful  of  milk,  a  little  flour,  butter  and  seasoning  of  pepper  and 
salt.  Make  into  little  cakes,  and  fry  a  light  brown  in  boiling  lard, 
first  rolling  in  beaten  egg  and  then  flour^ 


210 


VEGETABLES. 


BEETS  BOILED. 

Select  small-sized,  smooth  roots.  They  should  be  carefully 
washed,  but  not  cut  before  boiling,  as  the  juice  will  escape  and  the 
sweetness  of  the  vegetable  be  impaired,  leaving  it  white  and  hard.  Put 
them  into  boiling  water,  and  boil  them  until  tender,  which  requires 
often  from  one  to  two  hours.  Do  not  probe  them,  but  press  them  with 
the  finger  to  ascertain  if  they  are  sufficiently  done.  When  satisfied  of 
this,  take  them  up,  and  put  them  into  a  pan  of  cold  water,  and  slip  off 
the  outside.  Cut  them  into  thin  slices,  and  while  hot  season  with  but- 
ter, salt,  a  little  pepper  and  very  sharp  vinegar. 

BAKED  BEETS. 

Beets  retain  their  sugary,  delicate  flavor  to  perfection  if  they  are 
baked  instead  of  boiled.  Turn  them  frequently  while  in  the  oven,  using 
a  knife,  as  the  fork  allows  the  juice  to  run  out.  When  done  remove 
the  skin,  and  serve  with  butter,  salt  and  pepper  on  the  slices. 

STEWED  BEETS. 

Boil  them  first  and  then  scrape  and  slice  them.  Put  them  into  a 
stewpan  with  a  piece  of  butter  rolled  in  flour,  some  boiled  onion  and 
parsley  chopped  flne,  and  a  little  vinegar,  salt  and  pepper.  Set  the 
pan  on  the  fire,  and  let  the  beets  stew  for  a  quarter  of  an  hour. 

OKRA. 

This  grows  in  the  shape  of  pods,  and  is  of  a  gelatinous  character, 
much  used  for  soup,  and  is  also  pickled ;  it  may  be  boiled  as  follows : 
Put  the  young  and  tender  pods  of  long  white  okra  in  salted  boiling 
water  in  granite,  porcelain  or  a  tin-lined  saucepan— as  contact  with 
iron  will  discolor  it ;  boil  fifteen  minutes ;  remove  the  stems,  and  serve 
with  butter,  pepper,  salt  and  vinegar  if  preferred. 

ASPARAGUS. 

Scrape  the  stems  of  the  asparagus  lightly,  but  very  clean;  throw 
them  into  cold  water  and  when  they  are  all  scraped  and  very  clean,  tie 
them  in  bunches  of  eqaul  size ;  cut  the  large  ends  evenly,  that  the  stems 
may  be  all  of  the  same  length,  and  put  the  asparagus  into  plenty  of 
boiling  water,  well  salted.   While  it  is  boilng,  cut  several  slices  of 


VEGETABLES. 


211 


bread  half  an  inch  tMck,  pare  off  the  crust  and  toast  it  a  delicate  brown 
on  both  sides.  When  the  stalks  of  the  asparagus  are  tender  (it  will 
usually  cook  in  twenty  to  forty  minutes)  lift  it  out  directly,  or  it  will 
lose  both  its  color  and  flavor  and  will  also  be  liable  to  break ;  dip  the 
toast  quickly  into  the  liquor  in  which  it  was  boiled  and  dish  the  vege- 
table upon  it,  the  heads  all  lying  one  way.  Pour  over  white  sauce,  or 
melted  butter. 

ASPARAGUS  WITH  EGGS. 

BoXL  a  bunch  of  asparagus  twenty  minutes ;  cut  off  the  tender  tops 
and  lay  them  in  a  deep  pie  plate,  buttering,  salting  and  peppering 
well.  Beat  up  four  eggs,  the  yolks  and  whites  separately,  to  a  stiff 
froth;  add  two  tablespoonfuls  of  milk  or  cream,  a  tablespoonful  of 
warm  butter,  pepper  and  salt  to  taste.  Pour  evenly  over  the  aspara- 
gus mixture.  Bake  eight  minutes  or  until  the  eggs  are  set.  Very  good. 

GREEN  PEAS. 

Shell  the  peas  and  wash  in  cold  water.  Put  in  boiling  water  just 
enough  to  cover  them  well  and  keep  them  from  burning;  boil  from 
twenty  minutes  to  half  an  hour,  when  the  liquor  should  be  nearly 
boiled  out ;  season  with  pepper  and  salt  and  a  good  allowance  of  but- 
ter ;  serve  very  hot. 

This  is  a  very  much  better  way  than  cooking  in  a  larger  quantity 
of  water  and  draining  off  the  liquor,  as  that  diminishes  the  sweetness, 
and  much  of  the  fine  flavor  of  the  peas  is  lost.  The  salt  should  never 
be  put  in  the  peas  before  they  are  tender,  unless  very  young,  as  it  tends 
to  harden  them. 

STEWED  GREEN  PEAS. 

Into  a  saucepan  of  boiling  water  put  two  or  three  pints  of  young 
green  peas,  and  when  nearly  done  and  tender  drain  in  a  colander  dry ; 
then  melt  two  ounces  of  butter  in  two  of  flour ;  stir  well  and  boil  five 
minutes  longer;  should  the  pods  be  quite  clean  and  fresh  boil  them 
first  in  the  water,  remove  and  put  in  the  peas.  The  Germans  prepare 
a  very  palatable  dish  of  sweet  young  pods  alone  by  simply  stirring  in 
a  little  butter  with  some  savory  herbs. 

SQUASHES,  OR  CYMBLINGS. 

The  green  or  summer  squa&h  is  best  when  the  outside  is  beginning 
t#  turn  yellow,  as  it  is  then  less  watery  and  insipid  than  when  younger. 


212 


VEGETABLES. 


Wash  them,  cut  them  into  pieces  and  take  out  the  seeds.  Boil  themi 
about  three-quarters  of  an  hour,  or  till  quite  tender.  When  done, 
drain  and  squeeze  them  well  till  you  have  pressed  out  all  the  water ; 
mash  them  with  a  little  butter,  pepper  and  salt.  Then  put  the  squash 
thus  prepared  into  a  stewpan,  set  it  on  hot  coals  and  stir  it  very  fre- 
quently till  it  becomes  dry.    Take  care  not  to  let  it  burn. 

Summer  squash  is  very  nice  steamed,  then  prepared  the  same  as 
boiled. 

BOILED  WINTER  SQUASH. 

This  is  much  finer  than  the  summer  squash.  It  is  fit  to  eat  in 
August,  and,  in  a  dry  warm  place,  can  be  kept  well  all  winter.  The 
color  is  a  very  bright  yellow.  Pare  it,  take  out  the  seeds,  cut  it  in 
pieces,  and  stew  it  slowly  till  quite  soft  in  a  very  little  water.  After- 
wards drain,  squeeze  and  press  it  well ;  then  mash  it  with  a  very  little 
butter,  pepper  and  salt.  They  will  boil  in  from  twenty  to  forty 
minutes. 

BAKED  WINTER  SQUASH. 

Cut  open  the  squash,  take  out  the  seeds  and  without  paring  cut  it 
up  into  large  pieces ;  put  the  pieces  on  tins  or  in  a  dripping-pan,  place 
in  a  moderately  hot  oven  and  bake  about  an  hour.  When  done,  peel 
and  mash  like  mashed  potatoes,  or  serve  the  pieces  hot  on  a  dish,  to  be 
eaten  warm  with  butter  like  sweet  potatoes.  It  retains  its  sweetness 
much  better  baked  this  way  than  when  boiled. 

VEGETABLE  HASH. 

Chop  rather  coarsely  the  remains  of  vegetables  left  from  a  boiled 
dinner,  such  as  cabbage,  parsnips,  potatoes,  etc. ;  sprinkle  over  them  a 
little  pepper,  place  in  a  saucepan  or  frying  pan  over  the  fire ;  put  in  a 
piece  of  butter  the  size  of  a  hickory  nut ;  when  it  begins  to  melt,  tip 
the  dish  so  as  to  oil  the  bottom  and  around  the  sides ;  then  put  in  the 
chopped  vegetables,  pour  in  a  spoonful  or  two  of  hot  water  from  the 
tea-kettle,  cover  quickly  so  as  to  keep  in  the  steam.  When  heated 
thoroughly  take  off  the  cover  and  stir  occasionally  imtil  well  cooked. 
Serve  hot.   Persons  fond  of  vegetables  will  relish  this  dish  very  much, 

SPINACH. 

It  should  be  cooked  so  as  to  retain  its  bright  green  color  and  not 
sent  to  table,  as  it  so  often  is,  of  a  dull  brown  or  olive  color ;  to  retain 
its  fresh  appearance,  do  not  cover  the  vessel  while  it  is  cooking. 


VEGETABLES. 


213 


Spinach  requires  close  examination  and  picking,  as  insects  are  fre- 
quently found  among  it  and  it  is  often  gritty.  Wash  it  through  three 
or  four  waters.  Then  drain  it  and  put  it  in  boiling  water.  Fifteen  to 
twenty  minutes  is  generally  sufficient  time  to  boil  spinach.  Be  careful 
to  remove  the  scum.  When  it  is  quite  tender,  take  it  up,  and  drain 
and  squeeze  it  well.  Chop  it  fine,  and  put  it  into  a  saucepan  with  a 
piece  of  butter  and  a  little  pepper  and  salt.  Set  it  on  the  fire  and  let  it 
stew  five  minutes,  stirring  it  all  the  time,  until  quite  dry.  Turn  it  into 
a  vegetable  dish,  shape  it  into  a  mound,  slice  some  hard-boiled  eggs 
and  lay  around  the  top. 

GREENS. 

About  a  peck  of  greens  are  enough  for  a  mess  for  a  family  of  six, 
such  as  dandelions,  cowslips,  burdock,  chicory  and  other  greens.  All 
greens  should  be  caxefuUy  examined,  the  tough  ones  thrown  out,  then 
be  thoroughly  washed*  through  several  waters  until  they  are  entirely 
free  from  sand.  The  addition  of  a  handful  of  salt  to  each  pan  of  water 
used  in  washing  the  greens  will  free  them  from  insects  and  worms,  es- 
pecially if  after  the  last  watering  they  are  allowed  to  stand  in  salted 
water  for  a  half  hour  or  longer.  When  ready  to  boil  the  greens,  put 
them  into  a  large  pot  half  full  of  boiling  water,  with  a  handful  of  salt, 
and  boil  them  steadily  until  the  stalks  are  tender ;  this  will  be  in  from 
five  to  twenty  minutes,  according  to  the  maturity  of  the  greens ;  but 
remember  that  long-continued  boiling  wastes  the  tender  substances 
of  the  leaves,  and  so  diminishes  both  the  bulk  and  the  nourishment  of 
the  dish ;  for  this  reason  it  is  best  to  cut  away  any  tough  stalks  before 
beginning  to  cook  the  greens.  As  soon  as  they  are  tender  drain  them 
in  a  colander,  chop  them  a  little  and  return  them  to  the  fire  long 
enough  to  season  them  with  salt,  pepper  and  butter;  vinegar  may  be 
added  if  it  is  liked ;  the  greens  should  be  served  as  soon  as  they  are  hot. 

All  kinds  of  greens  can  be  cooked  in  this  manner. 

STEWED  CARROTS. 

iWash  and  scrape  the  carrots  and  divide  them  into  strips;  jmt 
them  into  a  stewpan  with  water  enough  to  cover  them ;  add  a  spoon- 
ful of  salt  and  let  them  boil  slowly  until  tender;  then  drain  and  re- 
place them  in  the  pan,  with  two  tablespoonfuls  of  butter  rolled  in 
flour,  shake  over  a  little  pepper  and  salt,  then  add  enough  creaaaa 
milk  to  moisten  the  whole ;  let  it  come  to  a  boil  and  serve  hot. 


VEGETABLES. 


CARROTS  MASHED. 

ScEAPE  and  wash  them ;  cook  them  tender  in  boiling  water  salted 
slightly.  Drain  well  and  mash  them.  Work  in  a  good  piece  of  but- 
ter and  season  with  pepper  and  salt.  Heap  up  on  a  vegetable  dish 
and  serve  hot. 

Carrots  are  also  good  simply  boiled  in  salted  water  and  dished  up 
hot  with  melted  butter  over  them. 

TURNIPS. 

Turnips  are  boiled  plain  with  or  without  meat,  also  mashed  like 
potatoes  and  stewed  like  parsnips.  They  should  always  be  served  hot. 
They  require  from  forty  minutes  to  an  hour  to  cook. 

STEWED  PUMPKINS. 

See  Stewed  Pumpkin  for  Pie.  Cook  the  «ame,  then  after  stew- 
ing season  the  same  as  mashed  potatoes.  Pumpkin  is  good  baked  in 
the  same  manner  as  baked  winter  squash. 

STEWED  ENDIVE. 

Ingredient s.-^^YK  heads  of  endive,  salt  and  water,  one  pint  of 
broth,  thickening  of  butter  and  flour,  one  tablespoonf  ul  of  lemon  juice, 
a  small  lump  of  sugar. 

Ifod^.— Wash  and  free  the  endive  thoroughly  from  insects,  re- 
move the  green  part  of  the  leaves,  and  put  it  into  boiling  water, 
slightly  salted.  Let  it  remain  for  ten  minutes;  then  take  it  out, 
drain  it  till  there  is  no  water  remaining  and  chop  it  very  fine.  Put 
it  into  a  stewpan  with  the  broth,  add  a  little  salt  and  a  lump  of  sugar, 
and  boil  until  the  endive  is  perfectly  tender.  When  done,  which  may 
be  ascertained  by  squeezing  a  piece  between  the  thumb  and  finger, 
add  a  thickening  of  butter  and  flour  and  the  lemon  juice;  let  the 
sauce  boil  up  and  serve. 

Time.— Ten  minutes  to  boil,  five  minutes  to  simmer  in  the  broth. 

BAKED  MUSHROOMS. 

Prepare  them  the  same  as  for  stewing.  Place  them  in  a  baking- 
pan  in  a  moderate  oven.  Season  with  salt,  pepper,  lemon  juice  and 
chopped  parsley.  Cook  in  the  oven  fifteen  minutes,  baste  with  but- 
ter.  Arrange  on  a  dish  and  pour  the  gravy  over  them.   Serve  with 


VEGETABLES. 


215 


eauce  made  by  beating  a  cup  of  cream,  two  ounces  of  butter,  a  table- 
spoonful  of  chopped  parsley,  a  little  cayenne  pepper,  salt,  a  table- 
spoonful  of  white  sauce  and  two  tablespoonfuls  of  lemon  juice.  Put 
in  a  saucepan  and  set  on  the  fire.  Stir  until  thick,  but  do  not  let 
boil.  Mushrooms  are  very  nice  placed  on  slices  of  well-buttered  toast 
when  set  into  the  oven  to  bake.   They  cook  in  about  fifteen  minutes 

STEWED  MUSHROOMS. 

TiME^  twenty-one  minutes.  Button  mushrooms,  salt  to  taste,  a 
little  butter  rolled  in  flour,  two  tablespoonfuls  of  cream  or  the  yolk  of 
one  egg.  Choose  buttons  of  uniform  size.  Wipe  them  clean  and 
white  with  a  wet  flannel ;  put  them  in  a  stewpan  with  a  little  water  and 
let  them  stew  very  gently  for  a  quarter  of  an  hour.  Add  salt  to  taste, 
work  in  a  little  flour  and  butter,  to  make  the  liquor  about  as  thick  as 
cream,  and  let  it  boil  for  five  minutes.  When  you  are  ready  to  dish 
it  up,  stir  in  two  tablespoonfuls  of  cream  or  the  yolk  of  an  egg ;  stir 
it  over  the  fire  for  a  minute,  but  do  not  let  it  boil,  and  serve.  Stewed 
button  mushrooms  are  very  nice,  either  in  fish  stews  or  ragouts,  or 
served  apart  to  eat  with  fish.  Another  way  of  doing  them  is  to  stew 
them  in  milk  and  water  (after  they  are  rubbed  white),  add  to  them 
a  little  veal  gravy,  mace  and  salt  and  thicken  the  gravy  with  cream  or 
the  yolks  of  eggs. 

Mushrooms  can  be  cooked  in  the  same  manner  as  the  recipes  for 
oysters,  either  stewed,  fried,  broiled,  or  as  a  soup.  They  are  also 
used  to  flavor  sauces,  catsups,  meat  gravies,  game  and  soups. 

CANNED  MUSHROOMS. 

Canned  mushrooms  may  be  served  with  good  effect  with  game  and 

even  with  beefsteak  if  prepared  in  this  way :    Open  the  can  and  pour 

off  every  drop  of  the  liquid  found  there ;  let  the  mushrooms  drain,  then 

put  them  in  a  saucepan  with  a  little  cream  and  butter,  pepper  and 

jsalt;  let  thei^jjtomer  gently  for  from  five  to  ten  minutes,  and  when 

the  meat  '":^]WW'^  platter  pour  the  mushrooms  over  it.    If  served 

with  steakj^j(|K^|i^i^e  very  tender  and  be  broiled,  never  in  any 

case  f ried.^^':>^^^^^A, 

1^  ^rJ^  FOR  WINTER  USE. 

Wash  ancr^ipe  free  from  grit  the  small  fresh  button  mushrooms. 
Put  into  a  frying  pan  a  quarter  of  a  pound  of  the  very  best  butter. 


216 


VEGETABLES. 


Add  to  it  two  whole  cloves,  a  saltspoonful  of  salt  and  a  tablespoonful 
of  lemon  juice.  When  hot  add  a  quart  of  the  small  mushrooms,  toss 
them  about  in  the  butter  for  a  moment  only,  then  put  them  in  jars; 
fill  the  top  of  each  jar  with  an  inch  or  two  of  the  butter  and  let  it  cool. 
Keep  the  jars  in  a  cool  place,  and  when  the  butter  is  quite  firm  add 
a  top  layer  of  salt.   Cover  to  keep  out  dust. 

The  best  mushrooms  grow  on  uplands  or  in  high  open  fields,  where 
the  air  is  pure. 

TRUFFLES. 

The  truffle  belongs  to  the  family  of  the  mushrooms ;  they  are  used 
principally  in  this  country  as  a  codiment  for  boned  turkey  and 
chicken,  scrambled  eggs,  fillets  of  beef,  game  and  fish.  When  mixed 
in  due  proportion,  they  add  a  peculiar  zest  and  flavor  to  sauces  that 
cannot  be  found  in  any  other  plant  in  the  vegetable  kingdom. 

ITALIAN  STYLE  OF  DRESSING  TRUFFLES. 

Ten  truffles,  a  quarter  of  a  pint  of  salad  oil,  pepper  and  salt  to 
taste,  one  tablespoonful  of  minced  parsley,  a  very  little  finely  minced 
garlic,  two  blades  of  pounded  mace,  one  tablespoonful  of  lemon  juice. 

After  cleansing  and  brushing  the  truffles,  cut  them  into  thin  slices 
and  put  them  in  a  baking-dish,  on  a  seasoning  of  oil  or  butter,  pep- 
per, salt,  parsley,  garlic  and  mace  in  the  above  proportion.  Bake 
them  for  nearly  an  hour,  and  just  before  serving  add  the  lemon  juice 
and  send  them  to  the  table  very  hot« 

TRUFFLES  AU  NATUREL. 

Selo^ct  some  fine  truffles ;  cleanse  them  by  washing  them  in  several 
waters  with  a  brush  until  not  a  particle  of  sand  or  grit  remains  on 
them;  wrap  each  truffle  in  buttered  paper  and  bake  in  a  hot  oven  for 
quite  an  hour;  take  off  the  paper;  wipe  the  truffles  and  serve  them  in 
a  hot  napkin. 

MACARONI. 

MACARONI  A  LA  ITALIENNE. 

Divide  a  quarter  of  a  pound  of  macaroni  into  four-inch  pieces. 
Simmer  fifte^  minutes  in  plenty  of  boiling  water,  salted.  Drain- 


VEGETABLES. 


217 


iPut  the  macaroni  into  a  saucepan  and  turn  over  it  a  strong  soup 
stock,  enough  to  prevent  burning.  Strew  over  it  an  ounce  of  grated 
cheese;  when  the  cheese  is  melted,  dish.  Put  alternate  layers  of 
macaroni  and  cheese,  then  turn  over  the  soup  stock  and  bake  half 
an  hour. 

MACARONI  AND  CHEESE. 

Break  half  a  pound  of  macaroni  into  pieces  an  inch  or  two  long; 
cook  it  in  boiling  water,  enough  to  cover  it  well ;  put  in  a  good  tea- 
spoonful  of  salt ;  let  it  boil  about  twenty  minutes.  Drain  it  well  and 
then  put  a  layer  in  the  bottom  of  a  well-buttered  pudding-dish; 
upon  this  some  grated  cheese  and  small  pieces  of  butter,  a  bit  of  salt, 
then  more  macaroni,  and  so  on,  filling  the  dish ;  sprinkle  the  top  layer 
with  a  thick  layer  of  cracker  crumbs.  Pour  over  the  whole  a  teacup- 
ful  of  cream  or  milk.  Set  it  in  the  oven  and  bake  half  an  hour.  It 
should  be  nicely  browned  on  top.  Serve  in  the  same  dish  in  which  it 
was  baked  with  a  clean  napkin  pinned  around  it. 

TIMBALE  OF  MACARONI. 

Break  in  very  short  lengths  small  macaroni  (vermicelli,  spaghetti, 
tagliarini).  Let  it  be  rather  overdone ;  dress  it  with  butter  and  grated 
cheese;  then  work  into  it  one  or  two  eggs,  according  to  quantity.  But- 
ter and  bread  crumb  a  plain  mold,  and  when  the  macaroni  is  nearly 
cold  fill  the  mold  with  it,  pressing  it  well  down  and  leaving  a  hollow  in 
the  centre,  into  which  place  a  well-flavored  mince  of  meat,  poultry  or 
game ;  then  fill  up  the  mold  with  more  macaroni,  pressed  well  down. 
Bake  in  a  moderately  heated  oven,  turn  out  and  serve, 

MACARONI  A  LA  CREME. 

Boil  one-quarter  of  a  pound  of  macaroni  in  plenty  of  hot  water, 
salted,  until  tender ;  put  half  a  pint  of  milk  in  a  double  boiler,  and 
when  it  boils  stir  into  it  a  mixture  of  two  tablespoonfuls  of  butter 
and  one  of  flour.  Add  two  tablespoonfuls  of  cream,  a  little  white 
and  cayenne  pepper ;  salt  to  taste,  and  from  one-quarter  to  one-half  a 
pound  of  grated  cheese,  according  to  taste.  Drain  and  dish  the  mac- 
aroni;  pour  the  boiling  sauce  over  it  and  serve  immediately. 


218 


VEGETABLES, 


MACARONI  AND  TOMATO  SAUCE. 


Divide  lialf  a  pound  of  macaroni  into  f  our-incli  pieces,  put  it  into 
boiling  salted  water  enough  to  cover  it;  boil  from  fifteen  to  twenty 
minutes  then  drain ;  arrange  it  neatly  on  a  hot  dish  and  pour  tomato 
sauce  over  it^  and  serve  immediately  while  hot.  See  Sauges  for  to- 
mato sauce. 


BUTTER  AND  CHEESE 


★  *  ★ 

TO  MAKE  BUTTER. 

THORorGHLY  scald  the  churn,  then  cool  well  with  ice  or  spring 
water,  Now  pour  in  the  thick  cream;  churn  fast  at  first, 
then,  as  the  butter  forms,  more  slowly;  always  with  perfect 
regularity;  in  warm  weather,  pour  a  little  cold  water  into  the 
churn,  should  the  butter  form  slowly ;  in  the  winter,  if  the  cream  is 
too  cold,  add  a  little  warm  water  to  bring  it  to  the  proper  temperature. 
When  the  butter  has  ^^come,"  rinse  the  sides  of  the  churn  down  with 
cold  water  and  take  the  butter  up  with  a  perforated  dasher  or  a 
wooden  ladle,  turning  it  dexterously  just  below  the  surface  of  the  but- 
termilk to  catch  every  stray  bit ;  have  ready  some  very  cold  water  in 
a  deep  wooden  tray ;  and  into  this  plunge  the  dasher  when  you  draw 
it  from  the  chum;  the  butter  will  float  off,  leaving  the  dasher  free. 
When  you  have  collected  all  the  butter,  gather  behind  a  wooden  butter 
ladle  and  drain  off  the  water,  squeezing  and  pressing  the  butter  with 
the  ladle;  then  pour  on  more  cold  water  and  work  the  butter  with 
the  ladle  to  get  the  milk  out,  drain  off  the  water,  sprinkle  salt  over 
the  butter— a  tablespoonful  to  a  pound;  work  it  in  a  little  and  set  in 
a  cool  place  for  an  hour  to  harden,  then  work  and  knead  it  until  not 
another  drop  of  water  exudes,  and  the  butter  is  perfectly  smooth, 
and  close  in  texture  and  polish ;  then  with  the  ladle  make  up  into  rolls, 
little  balls,  stamped  pats,  etc. 

The  churn,  dasher,  tray  and  ladle  should  be  well  scalded  before 
using,  so  that  the  butter  will  not  stick  to  them,  and  then  cooled  with 
very  cold  water. 

When  you  skim  cream  into  your  cream  jar,  stir  it  well  into  what 
is  already  there,  so  that  it  may  all  sour  alike;  and  no  fresh  cream 
should  te  put  with  it  within  twelve  hours  before  churning,  or  the  but- 
ter will  not  come  quickly ;  and  perhaps,  not  at  alL 


220 


BUTTER  AND  CHEESE. 


Butter  is  indispensable  in  almost  all  culinary  preparations.  Good 
fresh  butter,  used  in  moderation,  is  easily  digested ;  it  is  softening, 
nutritious  and  fattening,  and  is  far  more  easily  digested  than  any 
other  of  the  oleaginous  substances  sometimes  used  in  its  place. 

TO  MAKE  BUTTER  QUICKLY. 

Immediately  after  the  cow  is  milked,  strain  the  milk  into  clean 
pans,  and  set  it  over  a  moderate  fire  until  it  is  scalding  hot ;  do  not 
let  it  boil;  then  set  it  aside;  when  it  is  cold,  skim  off  the  cream;  the 
milk  will  still  be  fit  for  any  ordinary  use ;  when  you  have  enough  cream 
put  it  into  a  clean  earthen  basin ;  beat  it  with  a  wooden  spoon  until 
the  butter  is  made,  which  will  not  be  long ;  then  take  it  from  the  milk 
and  work  it  with  a  little  cold  water,  until  it  is  free  from  milk ;  then 
drain  off  the  water,  put  a  small  tablespoonful  of  fine  salt  to  each  pound 
of  butter  and  work  it  in.  A  small  teaspoonful  of  fine  white  sugar, 
worked  in  with  the  salt,  will  be  found  an  improvement— sugar  is  a 
great  preservative.  Make  the  butter  in  a  roll ;  cover  it  with  a  bit  of 
muslin  and  keep  it  in  a  cool  place.   A  reliable  recipe. 

A  BRINE  TO  PRESERVE  BUTTER. 

FiEST  work  your  butter  into  small  rolls,  wrapping  each  one  care- 
fully in  a  clean  muslin  cloth,  tying  them  up  with  a  string.  Make  a 
brine,  say  three  gallons,  having  it  strong  enough  of  salt  to  bear  up  an 
egg ;  add  half  a  teacupf ul  of  pure,  white  sugar,  and  one  tablespoonful 
of  saltpetre ;  boil  the  brine,  and  when  cold  strain  it  carefully.  Pour 
it  over  the  rolls  so  as  to  more  than  cover  them,  as  this  excludes  the 
air.   Place  a  weight  over  all  to  keep  the  rolls  under  the  surface. 

PUTTING  UP  BUTTER  TO  KEEP. 

Taee  of  the  best  pure  common  salt  two  quarts,  one  ounce  of  whit^^ 
sugar  and  one  of  saltpetre;  pulverize  them  together  completely. 
Work  the  butter  well,  then  thoroughly  work  in  an  ounce  of  this  mix- 
ture to  every  pound  of  butter.  The  butter  is  to  be  made  into  half- 
pound  rolls,  and  put  into  the  following  brine— to  three  gallons  of 
brine  strong  enough  to  bear  an  egg,  add  a  quarter  of  a  pound  of  white 


BUTTER  AND  CHEESE. 


221 


CURDS  AND  CREAM. 

One  gallon  of  milk  will  make  a  moderate  disli.  Put  one  spoonful 
of  prepared  rennet  to  each,  quart  of  milk,  and  when  you  find  that  it 
has  become  curd,  tie  it  loosely  in  a  thin  cloth  and  hang  it  to  drain ; 
do  not  wring  or  press  the  cloth ;  when  drained,  put  the  curd  into  a 
mug  and  set  in  cool  water,  which  must  be  frequently  changed  (a  re- 
frigerator saves  this  trouble).  When  you  dish  it,  if  there  is  whey  in 
the  mug,  cy/lle  it  gently  out  without  pressing  the  curd;  lay  it  on  a  deep 
dish,  and  pour  fresh  cream  over  it ;  have  powdered  loaf-sugar  to  eat 
with  it ;  also  hand  the  nutmeg  grater. 

Prepared  rennet  can  be  had  at  almost  any  druggist's,  and  at  a 
reasonable  price. 

NEW  JERSEY  CREAM  CHEESE. 

FmsT  scald  the  quantity  of  milk  desired ;  let  it  cool  a  little,  then 
add  the  rennet;  the  directions  for  quantity  are  given  on  the  pack- 
ages of  ^'Prepared  Eennet."  When  the  curd  is  formed,  take  it  out 
on  a  ladle  without,  breaking  it ;  lay  it  on  a  thin  cloth  held  by  two  per- 
sons; dasK  a  ladleful  of  water  over  each  ladleful  of  curd,  to  separate 
the  curd ;  hang  it  up  to  drain  the  water  off,  and  then  put  it  under  a 
light  press  for  one  hour ;  cut  the  curd  with  a  thread  into  small  pieces  ^ 
lay  a  cloth  between  each  two,  and  press  for  an  hour ;  take  them  out,  rub 
them  with  fine  salt,  let  them  lie  on  a  board  for  an  hour,  and  wash  them 
in  cold  water ;  let  them  lie  to  drain,  and  in  a  day  or  two  the  skin  will 
look  dry;  put  some  sweet  grass  under  and  over  them^  and  they  will 
soon  ripeDu 

COTTAGE  CHEESE. 

Put  a  pan  of  sour  or  loppered  milk  on  the  stove  or  range  where  it 
is  not  too  hot ;  let  it  scald  until  the  whey  rises  to  the  top  (be  careful 
that  it  does  not  boil,  or  the  curd  will  become  hard  and  tough) .  Place 
a  clean  cloth  or  towel  over  a  sieve  and  pour  this  whey  and  curd  into  it, 
leaving  it  covered  to  drain  two  or  three  hours ;  then  put  it  into  a  dish 
and  chop  it  fine  with  a  spoon,  adding  a  teaspoonful  of  salt,  a  table- 
spoonful  of  butter  and  enough  sweet  cream  to  make  the  cheese  the 
consistency  of  putty.  With  your  hands  make  it  into  little  balls  flat- 
tened. Keep  it  in  a  cool  place.  Many  like  it  made  rather  thin  with 
cream,  serving  it  in  a  deep  dish.  You  may  make  this  cheese  of  sweet 
milk  by  forming  the  curd  with  prepared  rennet. 


'222 


BUTTER  AND  CHEESE. 


SLIP. 

Slip  is  bonny-clabber  without  its  acidity,  and  so  delicate  is  its 
flavor  that  many  persons  like  it  just  as  well  as  ice  cream.  It  is  pre- 
pared thus;— Make  a  quart  of  milk  moderately  warm;  then  stir  into 
it  one  large  spoonful  of  the  preparation  called  rennet ;  set  it  by,  and 
when  cool  again  it  will  be  as  stiff  as  jelly.  It  should  be  made  only  a 
few  hours  before  it  is  to  be  used,  or  it  will  be  tough  and  watery ;  in 
summer  set  the  dish  on  ice  after  it  has  jellied.  It  mu  be  served 
with  powdered  sugar,  nutmeg  and  cream. 

CHEESE  FONDU. 

Melt  an  ounce  of  butter  and  whisk  into  it  a  pint  of  boiled  milk. 
Dissolve  two  tablespoonf  uls  of  flour  in  a  gill  of  cold  milk,  add  it  to  the 
boiled  milk  and  let  it  cool.  Beat  the  yolks  of  four  eggs  with  a  heap- 
ing teaspoonful  of  salt,  half  a  teaspoonful  of  pepper  and  five  ounces 
of  grated  cheese.  .Whip  the  whites  of  the  eggs  and  add  them,  pour 
the  mixture  into  a  deep  tin  lined  with  buttered  paper,  and  allow  for 
the  rising,  say  four  inches.  Bake  twenty  minutes  and  serve  the  mo- 
ment it  leaves  the  oven. 

CHEESE  SOUFFLE. 

Melt  an  oimce  of  butter  in  a  saucepan ;  mix  smoothly  with  it  one 
ounce  of  flour,  a  pinch  of  salt  and  cayenne  and  a  quarter  of  a  pint  of 
milk ;  simmer  the  mixture  gently  over  the  fire,  stirring  it  all  the  time, 
till  it  is  as  thick  as  melted  butter,  stir  into  it  about  three  ounces  of 
finely-grated  parmesan,  or  any  good  cheese.  Turn  it  into  a  basin  and 
mix  with  it  the  yolks  of  two  well-beaten  eggs.  Whisk  three  whites  to 
a  solid  froth,  and  just  before  the  souffle  is  baked  put  them  into  it,  and 
pour  the  mixture  into  a  small  round  tin.  It  should  be  only  half  filled, 
as  the  fondu  will  rise  very  high.  Pin  a  napkin  around  the  dish  in 
which  it  is  baked,  and  serve  the  moment  it  is  baked.  It  would  be  well 
to  have  a  metal  cover  strongly  heated.  Time  twenty  minutes.  Suf- 
ficient for  six  persons. 

SCALLOPED  CHEESE. 

Any  person  who  is  fond  of  cheese  could  not  fail  to  favor  this  recipe. 
Take  three  slices  of  bread  well-buttered,  first  cutting  off  the  brown 
outside  crust.    Grate  fine  a  quarter  of  a  pound  of  any  kind  of  good 


BUTTEB  AND  CHEESE. 


223 


cEeese ;  lay  the  bread  in  layers  in  a  buttered  baking-dish,  sprinkle  over 
it  the  grated  cheese,  some  salt  and  pepper  to  taste.  Mix  four  well- 
beaten  eggs  with  three  cups  of  milk ;  pour  it  over  the  bread  and  cheese. 
Bake  it  in  a  hot  oven  as  you  would  cook  a  bread  pudding.  This 
makes  an  ample  dish  for  four  people. 

PASTRY  RAMAKINS. 

Take  the  remains  or  odd  pieces  of  any  light  puff  paste  left  from 
pies  or  tarts ;  gather  up  the  pieces  of  paste,  roll  it  out  evenly,  and 
sprinkle  it  with  grated  cheese  of  a  nice  flavor.  Fold  the  paste  in  three, 
roll  it  out  again,  and  sprinkle  more  cheese  over;  fold  the  paste,  roll  it 
out,  and  with  a  paste- cutter  shape  it  in  anj  way  that  may  be  desired. 
Bake  the  ramakins  in  a  brisk  oven  from  ten  to  fifteen  minutes ;  dish 
them  on  a  hot  napkin  and  serve  quickly.  The  appearance  of  this  dish 
may  be  very  much  improved  by  brushing  the  ramakins  over  with  yolk 
of  egg  before  they  are  placed  in  the  oven.  Where  expense  is  not  ob- 
jected to,  parmesan  is  the  best  kind  of  cheese  to  use  for  making  this 
dish. 

Very  nice  with  a  cup  of  coffee  for  a  lunch. 

CAYENNE  CHEESE  STRAWS. 

A  QUARTER  of  a  pouud  of  flour,  two  ounces  butter,  two  ounces  grated 
parmesan  cheese,  a  pinch  of  salt  and  a  few  grains  of  cayenne  pepper. 
Mix  into  a  paste  with  the  yolk  of  an  egg.  EoU  out  to  the  thickness  of 
a  silver  quarter,  about  four  or  five  inches  long ;  cut  into  strips  about  a 
third  of  an  inch  wide,  twist  them  as  you  would  a  paper  spill  and  lay 
them  on  a  baking-sheet  slightly  floured.  Bake  in  a  moderate  oven 
until  crisp,  but  they  must  not  be  the  least  brown.  If  put  away  in  a 
tin  these  cheese  straws  will  keep  a  long  time.  Serve  cold,  piled  taste- 
fully on  a  glass  dish.  You  can  make  the  straws  of  remnants  of  puff 
pastry,  rolling  in  the  grated  cheese. 

CHEESE  CREAM  TOAST. 

Stale  bread  may  be  served  as  follows :  Toast  the  slices  and  cover 
them  slightly  with  grated  cheese;  make  a  cream  for  ten  slices  out  of  a 
pint  of  milk  and  two  tablespoonfuls  of  plain  flour.  The  milk  should 
be  boiling,  and  the  flour  mixed  in  a  little  cold  water  before  stirring  in. 


224 


BUTTER  AND  CHEESE. 


When  the  cream  is  nicely  cooked,  season  with  salt  and  butter ;  set  the 
toast  and  cheese  in  the  oven  for  three  or  four  minutes  and  then  pour 
the  cream  over  them. 

WELSH  RAREBIT. 

Grate  three  ounces  of  dry  cheese  and  mix  it  with  the  yolks  of  two 
eggs,  put  four  ounces  of  grated  bread  and  three  of  butter;  beat  the 
whole  together  in  a  mortar  with  a  dessertspoonful  of  made  mustard,  a 
little  salt  and  some  pepper ;  toast  some  slices  of  bread,  cut  off  the  out- 
side crust,  cut  it  in  shapes  and  spread  the  paste  thick  upon  them,  and 
put  them  in  the  oven,  let  them  become  hot  and  slightly  browned,  serve 
hot  as  possible. 


EGGS  AND  OMELETS- 
★  ★  ★ 


HEEE  are  so  many  ways  of  cooking  and  dressing  eggs,  that  it 
seems  unnecessary  for  the  ordinary  family  to  use  those  that 
are  not  the  most  practical 


To  ascertain  the  freshness  of  an  egg,  hold  it  between  your 
thumb  and  forefinger  in  a  horizontal  position,  with  a  strong  light  in 
front  of  you.  The  fresh  egg  will  have  a  clear  appearance,  both  upper 
and  lower  sides  being  the  same.  The  stale  egg  will  have  a  clear  ap- 
pearance at  the  lower  side,  while  the  upper  side  will  exhibit  a  dark  or 
cloudy  appearance. 

Another  test  is  to  put  them  in  a  pan  of  cold  water ;  those  that  are 
the  first  to  sink  are  the  freshest ;  the  stale  will  rise  and  float  on  top ; 
or,  if  the  large  end  turns  up  in  the  water,  they  are  not  fresh.  The 
best  time  for  preserving  eggs  is  from  July  to  September. 

TO  PRESERVE  EGGS. 

Theke  are  several  recipes  for  preserving  eggs  and  we  give  first  one 
which  we  know  to  be  effectual,  keeping  them  fresh  from  August  until 
Spring.  Take  a  piece  of  quick-lime  as  large  as  a  good-sized  lemon 
and  two  teacupf uls  of  salt ;  put  it  into  a  large  vessel  and  slack  it  with 
a  gallon  of  boiling  water.  It  will  boil  and  bubble  until  thick  as  cream ; 
when  it  is  cold,  pour  off  the  top,  which  will  be  perfectly  clear.  Drain 
off  this  liquor,  and  pour  it  over  your  eggs ;  see  that  the  liquor  more 
than  covers  them.  A  stone  jar  is  the  most  convenient— one  that  holds 
about  six  quarts. 

Another  manner  of  preserving  eggs  is  to  pack  them  in  a  jar  with 
layers  of  salt  between,  the  large  end  of  the  egg  downward,  with  a  thick 
layer  of  salt  at  the  top ;  cover  tightly  and  set  in  a  cool  place. 

Some  put  them  them  in  a  wire  basket  or  a  piece  of  mosquito  net  and 
dip  them  in  boiling  water  half  a  minute ;  then  pack  in  sawdust.  Still 


226 


EGGS  AND  OMELETS. 


another  manner  is  to  dissolve  a  cheap  article  of  gum  arable,  about  as 
thin  as  muscilage,  and  brush  over  each  egg  with  it ;  then  pack  in  pow- 
dered charcoal ;  set  in  a  cool,  dark  place. 

Eggs  can  be  kept  for  some  time  by  smearing  the  shells  with  butter 
or  lard ;  then  packed  in  plenty  of  bran  or  sawdust,  the  eggs  not  allowed 
to  touch  one  another;  or  coat  the  eggs  with  melted  parafi&ne. 

BOILED  EGGS. 

Eggs  for  boiling  cannot  be  too  fresh,  or  boiled  too  soon  after  they 
are  laid ;  but  rather  a  longer  time  should  be  allowed  for  boiling  a  new- 
laid  egg  than  for  one  that  is  three  or  four  days  old.  Have  ready  a 
saucepan  of  boiling  water;  put  the  eggs  into  it  gently  with  a  spoon, 
letting  the  spoon  touch  the  bottom  of  the  saucepan  before  it  is  with- 
drawn, that  the  egg  may  not  fall  and  consequently  crack.  For  those 
who  like  eggs  lightly  boiled,  three  minutes  will  be  found  sufficient ;  three 
and  three-quarters  to  four  minutes  will  be  ample  time  to  set  the  white 
nicely ;  and  if  liked  hard,  six  or  seven  minutes  wall  not  be  found  too 
long.  Should  the  eggs  be  unusually  large,  as  those  of  black  Spanish 
fowls  sometimes  are,  allow  an  extra  half  minute  for  them.  Eggs  for 
salad  should  be  boiled  for  ten  or  fifteen  minutes,  and  should  be  placed 
in  a  basin  of  cold  water  for  a  few  minutes  to  shrink  the  meat  from  the 
shell ;  they  should  then  be  rolled  on  the  table  with  the  hand  and  the 
shell  will  peel  off  easily. 

SOFT  BOILED  EGGS. 

When  properly  cooked  eggs  are  done  evenly  through,  like  any  other 
food.  This  result  may  be  obtained  by  putting  the  eggs  into  a  dish 
with  a  cover,  or  a  tin  pail,  and  then  pouring  upon  them  boiling  water 
—two  quarts  or  more  to  a  dozen  of  eggs— and  cover  and  set  them 
away  where  they  will  keep  hot  and  not  boil  for  ten  to  twelve  minutes. 
The  heat  of  the  water  cooks  the  eggs  slowly,  evenly  and  sufficiently, 
leaving  the  centre  or  yolk  harder  than  the  white,  and  the  egg  tastes  as 
much  richer  and  nicer  as  a  fresh  egg  is  nicer  than  a  stale  egg. 

SCALLOPED  EGGS. 

Haed-boil  twelve  eggs ;  slice  them  thin  in  rings ;  in  the  bottom  of  a 
large  well-buttered  baking-dish  place  a  layer  of  grated  bread  crumbs, 
than  one  of  eggs ;  cover  with  bits  of  butter  and  sprinkle  with  pepper 


EGGS  AND  OMELETS. 


227 


and  salt.  Continue  thus  to  blend  these  ingredients  until  the  dish  is 
full ;  be  sure,  though,  that  the  crumbs  cover  the  eggs  upon  top.  Over 
the  whole  pour  a  large  teacupful  of  sweet  cream  or  milk  and  brown 
nicely  in  a  moderately  heated  oven. 

SHIRRED  EGGS. 

Set  into  the  oven  until  quite  hot  a  comimon  white  dish  large  enough 
to  hold  the  number  of  eggs  to  be  cooked,  allowing  plenty  of  room  for 
each.  Melt  in  it  a  small  piece  of  butter,  and  breaking  the  eggs  care- 
fully in  a  saucer,  one  at  a  time,  slip  them  into  the  hot  dish ;  sprinkle 
over  them  a  small  quantity  of  pepper  and  salt  and  allow  them  to  cook 
four  or  five  minutes.  Adding  a  tablespoonf ul  of  cream  for  every  two 
eggs,  when  the  eggs  are  first  slipped  in,  is  a  great  improvement. 

This  is  far  more  delicate  than  fried  eggs. 

Or  prepare  the  eggs  the  same  and  set  th&m  in  a  steamer  over  boil- 
ing water. 

They  are  usually  served  in  hotels  baked  in  individual  dishes,  about 
two  in  a  dish,  and  in  the  same  dish  they  were  baked  in. 

SCRAMBLED  EGGS. 

Put  a  tablespoonf  ul  of  butter  into  a  hot  frying  pan ;  tip  around  so 
that  it  will  touch  all  sides  of  the  pan.  Having  ready  half  a  dozen  eggs 
broken  in  a  dish,  salted  and  peppered,  turn  them  (without  beating) 
into  the  hot  butter ;  stir  them  one  way  briskly  for  five  or  six  minutes  or 
until  they  are  mixed.  Be  careful  that  they  do  not  get  too  hard.  Turn 
over  toast  or  dish  up  without. 

POACHED  OR  DROPPED  EGGS. 

Have  one  quart  of  toiling  water  and  one  tablespoonful  of  salt  in  a 
frying  pan.  Break  the  eggs,  one  by  one,  into  a  saucer,  and  slide  care- 
fully into  the  salted  water.  Dash  with  a  spoon  a  little  water  over  the 
egg,  to  keep  the  top  white. 

The  beauty  of  a  poached  egg  is  for  the  yolk  to  be  seen  blushing 
through  the  white,  which  should  only  be  just  sufficiently  hardened  to 
form  a  transparent  veil  for  the  egg. 

Cook  until  the  white  is  firm,  and  lift  out  with  a  griddle  cake  turner 
and  place  on  toasted  bread.    Serve  immediately. 


228 


EGGS  AND  OMELETS. 


A  tablespoonf  ul  of  vinegar  put  into  the  water  keeps  the  eggs  f  rois? 
spreading. 

Open  gem  rings  are  nice  placed  in  the  water  and  an  egg  dropped 
into  each  ring. 

FRIED  EGGS. 

Bkeak  the  eggs,  one  at  a  time,  into  a  saucer,  and  then  slide  them 
carefully  off  into  a  frying  pan  of  lard  and  butter  mixed,  dipping  over 
the  eggs  the  hot  grease  in  spoonfuls,  or  turn  them  over,  frying  both 
sides  without  breaking  them.  They  require  about  three  minutes' 
cooking. 

Eggs  can  be  fried  round  like  balls,  by  dropping  one  at  a  time  into 
a  quantity  of  hot  lard,  the  same  as  for  fried  cakes,  first  stirring  the  hot 
lard  with  a  stick  until  it  runs  round  like  a  whirlpool ;  this  will  make 
the  eggs  look  like  balls.  Take  out  with  a  skimmer.  Eggs  can  be 
poached  the  same  in  boiling  water. 

EGGS  AUX  FINES  HERBES. 

EoLL  an  ounce  of  butter  in  a  good  teaspoonful  of  flour;  season  with 
pepper,  salt  and  nutmeg ;  put  it  into  a  coff eecupf ul  of  fresh  milk,  to- 
gether with  two  teaspoonfuls  of  chopped  parsley;  stir  and  simmer  it 
for  fifteen  minutes,  add  a  teacupful  of  thick  cream.  Hard-boil  five 
eggs  and  halve  them ;  arrange  them  in  a  dish  with  the  ends  upwards, 
pour  the  sauce  over  them,  and  decorate  with  little  heaps  of  fried  bread 
crumbs  round  the  margin  of  the  dish. 

POACHED  EGGS  A  LA  CRJ^ME. 

Put  a  quart  of  hot  water,  a  tablespoonful  of  vinegar  and  a  tea- 
spoonful  of  salt  into  a  frying  pan,  and  break  each  egg  separately  into 
a  saucer;  slip  the  egg  carefully  into  the  hot  water,  simmer  three  or 
four  minutes  until  the  white  is  set,  then  with  a  skimmer  lift  them  out 
into  a  hot  dish.  Empty  the  pan  of  its  contents,  put  in  half  a  cup  of 
cream,  or  rich  milk ;  if  milk,  a  large  spoonful  of  butter ;  pepper  and 
salt  to  taste,  thicken  with  a  very  little  cornstarch ;  let  it  boil  up  once, 
and  turn  it  over  the  dish  of  poached  eggs.  It  can  be  served  on  toast 
or  without. 

It  is  a  better  plan  to  warm  the  cream  in  butter  in  a  separate  dish, 
that  the  eggs  may  not  have  to  stand. 


EGGS  AND  OMELETS. 


229 


EGGS  IN  CASES. 

Make  little  paper  cases  of  buttered  writing  paper;  put  a  small 
piece  of  butter  in  each,  and  a  little  chopped  parsley  or  onion,  pepper 
and  salt.  Place  the  cases  upon  a  gridiron  over  a  moderate  fire  of 
bright  coals,  and  when  the  butter  melts,  break  a  fresh  egg  into  each 
case.  Strew  in  upon  them  a  few  seasoned  bread  crumbs,  and  when 
nearly  done,  glaze  the  tops  with  a  hot  shovel.    Serve  in  the  paper  cases. 

MINCED  EGGS. 

Chop  up  four  or  five  hard-boiled  eggs ;  do  not  mince  them  too  fine. 
Put  over  the  fire  in  a  suitable  dish  a  cupful  of  milk,  a  tablespoonful 
of  butter,  salt  and  pepper,  and  some  savory  chopped  small.  When  this 
comes  to  a  boil  stir  into  it  a  tablespoonful  of  flour,  dissolved  in  a  little 
cold  milk.  When  it  cooks  thick  like  cream  put  in  the  minced  eggs. 
Stir  it  gently  around  and  around  for  a  few  moments  and  serve,  gar- 
nished with  sippets  of  toast.  Any  particular  flavor  may  be  given  to 
this  dish,  such  as  that  of  mushrooms,  truffles,  catsup,  essence  of 
shrimps,  etc.,  or  some  shred  anchovy  may  be  added  to  the  mince. 

MIXED  EGGS  AND  BACON. 

Take  a  nice  rasher  of  mild  bacon ;  cut  it  into  squares  no  larger  than 
dice ;  fry  it  quickly  until  nicely  browned ;  but  on  no  account  burn  it. 
Break  half  a  dozen  eggs  into  a  basin,  strain  and  season  them  with 
pepper,  add  them  to  the  bacon,  stir  the  whole  about  and,  when  suffi- 
ciently firm,  turn  it  out  into  a  dish.    Decorate  with  hot  pickles. 

MIXED  EGGS  GENERALLY— SAVORY  OR  SWEET. 

Mtjch  the  same  method  is  followed  in  mixed  eggs  generally,  what- 
ever may  be  added  to  them ;  really  it  is  nothing  more  than  an  omelet 
which  is  stirred  about  in  the  pan  while  it  is  being  dresed,  instead  of 
being  allowed  to  set  as  a  pancake.  Chopped  tongue,  oysters,  shrimps, 
sardines,  dried  salmon,  anchovies,  herbs,  may  be  used. 

COLD  EGGS  FOR  A  PICNIC. 

This  novel  way  of  preparing  cold  egg  for  the  lunch-basket  fully  re- 
pays one  for  the  extra  time  required.  Boil  hard  several  eggs,  halve 
them  lengthwise;  remove  the  yolks  and  chop  them  fine  with  cold 
chicken,  lamb,  veal  or  any  tender,  roasted  meat ;  or  with  bread  soaked 


230 


EGGS  AND  OMELETS. 


in  milk  and  any  salad,  as  parsley,  onion,  celery,  the  bread  being  half  of 
the  whole;  or  with  grated  cheese,  a  little  olive  oil,  drawn  butter,  fla- 
vored. Fill  the  cavity  in  the  egg  with  either  of  these  mixtures,  or 
any  similar  preparation.  Press  the  halves  together,  roll  twice  in 
beaten  egg  and  bread  crumbs,  and  dip  into  boiling  lard.  When  the 
color  rises  delicately,  drain  them  and  they  are  ready  for  use. 

OMELETS. 

I]sr  MAKING  an  omelet,  care  should  be  taken  that  the  omelet  pan  is 
hot  and  dry.  To  insure  this,  put  a  small  quantity  of  lard  or  suet  into 
a  clean  frying  pan,  let  it  simmer  a  few  minutes,  then  remove  it ;  wipe 
the  pan  dry  with  a  towel,  and  then  put  in  a  tablespoonful  of  butter. 
The  smoothness  of  the  pan  is  most  essential,  as  the  least  particle  of 
roughness  will  cause  the  omelet  to  stick.  As  a  general  rule,  a  small 
omelet  can  be  made  more  successfully  than  a  large  one,  it  being  much 
better  to  make  two  small  ones  of  -  four  eggs  each,  than  to  try  double 
the  number  of  eggs  in  one  omelet  and  fail.  Allow  one  egg  to  a  person 
in  making  an  omelet  and  one  tablespoonful  of  milk;  this  makes  an 
omelet  more  puffy  and  tender  than  one  made  without  milk.  Many 
prefer  them  without  milk. 

Omelets  are  called  by  the  name  of  what  is  added  to  give  them  fla- 
vor, as  minced  ham,  salmon,  onions,  oysters,  etc.,  beaten  up  in  the  eggs 
in  due  quantity,  which  gives  as  many  different  kind  of  omelets. 

They  are  also  served  over  many  kinds  of  thick  sauces  or  purees, 
such  as  tomato,  spinach,  endive,  lettuce,  celery,  etc. 

If  vegetables  are  to  be  added,  they  should  be  already  cooked,  sea- 
soned and  hot;  place  in  the  centre  of  the  omelet,  just  before  turning; 
so  with  mushroom,  shrimps,  or  any  cooked  ingredients.  All  omelets 
should  be  served  the  moment  they  are  done,  as  they  harden  by  stand- 
ing, and  care  taken  that  they  do  not- cook  too  much. 

Sweet  omelets  are  generally  used  for  breakfast  or  plain  desserts. 

PLAIN  OMELET. 

Put  a  smooth,  clean,  iron  frying  pan  on  the  fire  to  heat ;  meanwhile, 
beat  four  eggs  very  light,  the  whites  to  a  stiff  froth  and  the  yolks  to  a 
thick  batter.  Add  to  the  yolks  four  tablespoonfuls  of  milk,  pepper 
and  salt ;  and,  lastly,  stir  in  the  whites  lightly.  Put  a  piece  of  butter 
nearly  half  the  size  of  an  egg  into  the  heated  pan ;  turn  it  so  that  it  will 


EGGS  AND  OMELETS. 


moisten  .the  entire  bottom,  taking  care  that  it  does  not  scorch.  Jnst  as 
it  begins  to  boil,  pour  in  the  eggs.  Hold  the  frying  pan  handle  in 
your  left  hand,  and,  as  the  eggs  whiten,  carefully,  with  a  spoon,  draw 
up  lightly  from  the  bottom,  letting  the  raw  part  run  out  on  the  pan, 
till  all  be  equally  cooked ;  shake  with  your  left  hand,  till  the  omelet  be 
free  from  the  pan,  then  turn  with  a  spoon  one  half  of  the  omelet  over 
the  ether;  let  it  remain  a  moment,  but  continue  shaking,  lest  it  ad- 
here ;  toss  to  a  warm  platter  held  in  the  right  hand,  or  lift  with  a  flat, 
broad  shovel ;  the  omelet  will  be  firm  aroimd  the  edge,  but  creamy  and 
light  inside. 

MEAT  OR  FISH  OMELETS. 

Take  cold  meat,  fish,  game  or  poultry  of  any  kind ;  remove  all  skin, 
sinew,  etc.,  and  either  cut  it  small  or  pound  it  to  a  paste  in  a  mortar, 
together  with  a  proper  proportion  of  spices  and  salt ;  then  either  toss 
it  in  a  buttered  frying  pan  over  a  clear  fire  till  it  begins  to  brown  and 
pour  beaten  eggs  upon  it,  or  beat  it  up  with  the  eggs,  or  spread  it 
upon  them  after  they  have  begun  to  set  in  the  pan.  In  any  case  serve 
hot,  with  or  without  a  sauce,  but  garnish  with  crisp  herbs  in  branches, 
pickles,  or  sliced  lemon.  The  right  proportion  is  one  tablespoonful 
of  meat  to  four  eggs.  A  little  milk,  gravy,  water,  or  white  wine,  may 
be  advantageously  added  to  the  eggs  while  they  are  being  beaten. 

Potted  meats  make  admirable  omelets  in  the  above  manner. 

VEGETABLE  OMELET. 

Make  a  puree  by  mashing  up  ready-dressed  vegetables,  together 
with  a  little  milk,  cream  or  gravy  and  some  seasoning.  The  most  suit- 
able vegetables  are  cucumbers,  artichokes,  onions,  sorrel,  green  peas, 
tomatoes,  lentils,  mushrooms,  asparagus  tops,  potatoes,  truffles  or  tur- 
nips. Prepare  some  eggs  by  beating  them  very  light.  Pour  them 
into  a  nice  hot  frying  pan,  containing  a  spoonful  of  butter ;  spread  the 
puree  upon  the  upper  side;  and  when  perfectly  hot,  turn  or  fold  the 
omelet  together  and  serve.  Or  cold  vegetables  may  be  merely  chopped 
small,  then  tossed  in  a  little  butter,  and  some  beaten  and  seasoned 
eggs  poured  over. 

OMELET  OF  HERBS. 

Parsley^  thyme  and  sweet  marjoram  mixed  gives  the  famous  OTyie- 
lette  aux  fines  heries  so  popular  at  every  wayside  inn  in  the  most  re- 
mote corner  of  sunny  Prance.    An  omelet   jardiniere''  is  two  table- 


232 


EGGS  AND  OMELETS. 


spoonfuls  of  mixed  parsley,  onion,  chives,  shallots  and  a  few  leaves 
each  of  sorrel  and  chevril,  minced  fine  and  stirred  into  the  beaten 
eggs  before  cooking.  It  will  take  a  little  more  butter  to  fry  it  than 
a  plain  one. 

CHEESE  OMELET. 

Beat  up  three  eggs,  and  add  to  them  a  tablespoonful  of  milk  and 
a  tablespoonful  of  grated  cheese ;  add  a  little  more  cheese  before  fold- 
ing ;  turn  it  out  on  a  hot  dish ;  grate  a  little  cheese  over  it  before  serv- 
ing.. 

ASPARAGUS  OMELET. 

Boil  with  a  little  salt,  and  until  about  half  cooked,  eight  or  ten 
stalks  of  asparagus,  and  cut  the  eatable  part  into  rather  small  pieces ; 
beat  the  egg  and  mix  the  asparagus  with  them.  Make  the  omelet  as 
above  directed.  Omelet  with  parsley  is  made  by  adding  a  little 
chopped  parsley. 

TOMATO  OMELET.    No.  1. 

Peel  a  couple  of  tomatoes,  which  split  into  four  pieces;  remove 
the  seeds  and  cut  them  into  small  dice ;  then  fry  them  with  a  little  but- 
ter until  nearly  done,  adding  salt  and  pepper.  Beat  the  eggs  and  mix 
the  tomatoes  with  them,  and  make  the  omelet  as  usual.  Or  stew  a 
few  tomatoes  in  the  usual  way  and  spread  over  before  folding. 

TOMATO  OMELET.   No.  2. 

Cut  in  slices  and  place  in  a  stewpan  six  peeled  tomatoes;  add  a 
tablespoonful  of  cold  water,  a  little  pepper  and  salt.  When  they 
begin  to  simmer,  break  in  six  eggs,  stir  well,  stirring  one  way,  until 
the  eggs  are  cooked,  but  not  too  hard.    Serve  warm. 

RICE  OMELET. 

Take  a  cup  of  cold  boiled  rice,  turn  over  it  a  cupful  of  warm  milk, 
add  a  tablespoonful  of  butter  melted,  a  level  teaspoonf ul  of  salt,  a  dash 
of  pepper ;  mix  well,  then  add  three  well-beaten  eggs.  Put  a  table- 
spoonful of  butter  in  a  hot  frying  pan,  and  when  it  begins  to  boil  pour 
in  the  omelet  and  set  the  pan  in  a  hot  oven.  As  soon  as  it  is  cooked 
through,  fold  it  double,  turn  it  out  on  a  hot  dish,  and  serve  at  once. 
Very  good. 


EGOS  AND  OMELETS. 


233 


HAM  OMELET. 

Cut  raw  ham  into  dice,  fry  with  butter  and  when  cooked  enough, 
tiim  the  beaten  egg  over  it  and  cook  as  a  plain  omelet. 

If  boiled  ham  is  used,  mince  it  and  mix  with  the  egg  after  they  are 
beaten.   Bacon  may  be  used  instead  of  raw  ham. 

CHICKEN  OMELET. 

MiNCJE  rather  fine  one  cupful  of  cooked  chicken,  warm  in  a  teacup- 
ful  of  cream  or  rich  milk  a  tablespoonful  of  butter,  salt  and  pepper; 
thicken  with  a  large  tablespoonful  of  flour.  Make  a  plain  omelet, 
then  add  this  mixture  just  before  turning  it  over.  This  is  much  bet- 
ter than  the  dry  minced  chicken.    Tongue  is  equally  good. 

MUSHROOM  OMELET. 

Clean  a  cupful  of  large  button  mushrooms,  canned  ones  may  be 
used ;  cut  them  into  bits.  Put  into  a  stewpan  an  ounce  of  butter  and 
let  it  melt ;  add  the  mushrooms,  a  teaspoonf ul  of  salt,  half  a  teaspoon- 
ful  of  pepper  and  half  a  cupful  of  cream  or  milk.  Stir  in  a  teaspoon- 
ful  of  flour,  dissolved  in  a  little  milk  or  water  to  thicken,  if  needed. 
Boil  ten  minutes,  and  set  aside  until  the  omelet  is  ready. 

Make  a  plain  omelet  the  usual  way,  and  just  before  doubling  it, 
turn  the  mushrooms  over  the  centre  and  serve  hot. 

OYSTER  OMELET. 

Parboil  a  dozen  oysters  in  their  own  liquor,  skim  them  out  and 
let  them  cool ;  add  them  to  the  beaten  eggs,  either  whole  or  minced. 
Cook  the  same  as  a  plain  omelet. 

Thicken  the  liquid  with  butter  rolled  in  flour;  season  with  salt, 
cayenne  pepper  and  a  teaspoonful  of  chopped  parsley.  Chop  up  the 
oysters  and  add  to  the  sauce.  Put  a  few  spoonfuls  in  the  centre  of  the 
omelet  before  folding ;  when  dished,  pour  the  remainder  of  the  sauce 
around  it. 

FISH  OMELET. 

Make  a  plain  omelet,  and  when  ready  to  fold,  spread  over  it  fish 
prepared  as  follows :  Add  to  a  cupful  of  any  kind  of  cold  fish,  broken 
fine,  cream  enough  to  moisten  it,  seasoned  with  a  tablespoonful  of  but- 
ter ;  then  pepper  and  salt  to  taste.    Warm  together. 


234 


EGGS  AND  OMELETS. 


ONION  OMELET. 

Make  a  plain  omelet,  and  when  ready  to  turn  spread  over  it  a  tm- 
spoonf ul  each  of  chopped  onion  and  minced  parsley ;  then  fold,  or,  if 
preferred,  mix  the  minces  into  the  eggs  before  cooking 

JELLY  OMELETo 

Make  a  plain  omelet,  and  just  before  folding  together,  spread 
with  some  kind  of  jelly.  Turn  out  on  a  warm  platter.  Dust  it  with 
powdered  sugar. 

BREAD  OMELET.    No.  1. 

Bkeak  four  eggs  into  a  basin  and  carefully  remove  the  treadles; 
have  ready  a  tablespoonful  of  grated  and  sifted  bread;  soak  it  in 
either  milk,  water,  cream,  white  wine,  gravy,  lemon  juice,  brandy  or 
rum,  according  as  the  omelet  is  intended  to  be  sweet  or  savory.  Well 
beat  the  eggs  together  with  a  little  nutmeg,  pepper  and  salt ;  add  the 
bread,  and,  beating  constantly  (or  the  omelet  will  be  crumbly),  get 
ready  a  frying  pan,  buttered  and  made  thoroughly  hot;  put  in  the 
omelet ;  do  it  on  one  side  only ;  turn  it  upon  a  dish,  and  fold  it  double 
to  prevent  the  steam  from  condensing.  Stale  sponge-cake,  grated 
biscuit,  or  pound  cake,  may  replace  the  bread  for  a  sweet  omelet, 
when  pounded  loaf  sugar  should  be  sifted  over  it,  and  the  dish  deco- 
rated with  linnps  of  currant  jelly.    This  makes  a  nice  dessert. 

BREAD  OMELET.    No.  2. 

Let  one  teacupful  of  milk  come  to  a  boil,  pour  it  over  one  teacup- 
ful  of  bread  crumbs  and  let  it  stand  a  few  minutes.  Break  fiix  eggs 
into  a  bowl,  stir  (not  beat)  till  well  mixed;  then  add  the  milk  and 
bread,  season  with  pepper  and  salt,  mix  all  well  together  and  turn  into 
a  hot  frying  pan,  containing  a  large  spoonful  of  butter  boiling  hot. 
Fry  the  omelet  slowly,  and  when  b  'own  on  the  bottom  cut  in  squares 
and  turn  again,  fry  to  a  delicate  brown  and  serve  hot. 

Cracker  omelet  may  be  made  by  substituting  three  or  four  rolled 
crackers  in  place  of  bread. 

BAKED  OMELET. 

Beat  the  whites  and  yolks  of  four  or  six  eggs  separately;  add  to 
the  yolks  a  small  cup  of  milk,  a  tablespoonful  of  flour  or  cornstarch,  a 
tcaspoonful  of  baking  powder,  one-half  teaspoonful  of  salt,  and,  lastly, 


EGGS  AND  OMELETS. 


235 


the  stifP-beaten  whites.  Bake  in  a  well-buttered  pie-tin  or  plate  about 
half  an  hour  in  a  steady  oven.  It  should  be  served  the  moment  it  is 
taken  from  the  oven,  as  it  is  liable  to  fall. 

OMELET  SOUFFLE. 

Break  six  eggs  into  separate  cups ;  beat  four  of  the  yolks,  mix  with 
them  one  teaspoonf ul  of  flour,  three  tablespoonf uls  of  powdered  sugar, 
very  little  salt.  Flavor  with  extract  lemon  or  any  other  of  the  flavors 
that  may  be  preferred.  Whisk  the  whites  of  six  eggs  to  a  firm  froth ; 
mix  them  lightly  with  the  yolks ;  pour  the  mixture  into  a  greased  pan 
or  dish ;  bake  in  a  quick  oven.  When  well-risen  and  lightly  browned 
on  the  top,  it  is  done ;  roll  out  in  warm  dish,  sift  pulverized  sugar  over, 
and  send  to  table. 

RUM  OMELET. 

Put  a  small  quantity  of  lard  into  the  pan;  let  it  simmer  a  few 
minutes  and  remove  it ;  wipe  the  pan  dry  with  a  towel,  and  put  in  a 
little  fresh  lard  in  which  the  omelet  may  be  fried.  Care  should  be 
taken  that  the  lard  does  not  bum,  which  would  spoil  the  color  of  the 
omelet.  Break  three  eggs  separately ;  put  them  into  a  bowl  and  whisk 
them  thoroughly  with  a  fork.  The  longer  they  are  beaten,  the  lighter 
will  the  omelet  be.  Beat  up  a  teaspoonful  of  milk  with  the  eggs  and 
continue  to  beat  until  the  last  moment  before  pouring  into  the  pan, 
which  should  be  over  a  hot  fire.  As  soon  as  the  omelet  sets,  remove 
the  pan  from  the  hottest  part  of  the  fire.  Slip  a  knife  under  it  to  pre- 
vent sticking  to  the  pan.  When  the  centre  is  almost  firm,  slant  the 
pan,  work  the  omelet  in  shape  to  fold  easily  and  neatly,  and  when 
slightly  browned,  hold  a  platter  against  the  edge  of  the  pan  and  deftly 
turn  it  out  on  to  the  hot  dish.  Dust  a  liberal  quantity  of  powdered 
sugar  over  it,  and  singe  the  sugar  into  neat  stripes  with  a  hot  iron  rod, 
heated  in  the  coals ;  pour  a  glass  of  warm  Jamaica  rum  around  it,  and 
when  it  is  placed  on  the  table  set  fire  to  the  rum.  With  a  tablespoon 
dash  the  burning  rum  over  the  omelet,  put  out  the  fire  and  serve.  Salt 
mixed  with  the  eggs  prevents  them  from  rising,  and  when  it  is  so 
used  the  omelet  will  look  flabby,  yet  without  salt  it  will  taste  insipid. 
Add  a  little  salt  to  it  just  before  folding  it  and  turning  out  on  the  dish. 

''Tht  Cook.*' 


SANDWICHES. 


★  ★  * 

HAM  SANDWICHES. 

MAKE  a  dressing  of  half  a  cup  of  butter,  one  tablespoonful  of 
mixed  mustard,  one  of  salad  oil,  a  little  red  or  white  pep- 
per, a  pinch  of  salt  and  the  yolk  of  an  egg ;  rub  the  butter 
to  a  cream,  add  the  other  ingredients  and  mix  thoroughly; 
then  stir  in  as  much  chopped  ham  as  will  make  it  consistent  and  spread 
between  thin  slices  of  bread.    Omit  salad  oil  and  substitute  melted 
butter  if  preferred. 

HAM  SANDWICHES,  PLAIN. 

Trim  the  crusts  from  thin  slices  of  bread ;  butter  them  and  lay  be- 
tween every  two  some  thin  slices  of  cold  boiled  ham.  Spread  the 
meat  with  a  little  mustard  if  liked. 

CHICKEN  SANDWICHES. 

Mi^^CE  up  fine  any  cold  boiled  or  roasted  chicken;  put  it  into  a 
saucepan  with  gravy,  water  or  cream  enough  to  soften  it;  add  a  good 
piece  of  butter,  a  pinch  of  pepper ;  work  it  very  smooth  while  it  is 
heating  until  it  looks  almost  like  a  paste.  Then  spread  it  on  a  plate 
to  cool.    Spread  it  between  slices  of  buttered  bread. 

SARDINE  SANDWICHES. 

Take  two  boxes  of  sardines  and  throw  the  contents  into  hot  water, 
having  first  drained  away  all  the  oil.  A  few  minutes  will  free  the  sar- 
dines from  grease.  Pour  away  the  water  and  dry  the  fish  in  a  cloth ; 
then  scrape  away  the  skins  and  pound  the  sardines  in  a  mortar  till  re- 
duced to  paste;  add  pepper,  salt  and  some  tiny  pieces  of  lettuce,  and 
spread  on  the  sandwiches,  which  have  been  previously  cut  as  abovo. 
The  lettuce  adds  very  much  to  the  flavor  of  the  sardines. 


SANDWICHES. 


237 


Or  chop  the  sardines  up  fine  and  squeeze  a  few  drops  of  lemon 
juice  into  them,  and  spread  between  buttered  bread  or  cold  bisc\iits. 

WATER  CRESS  SANDWICHES. 

Wash  well  some  water  cress  and  then  dry  them  in  a  cloth,  pressing 
out  every  atom  of  moisture  as  far  as  possible ;  then  mix  with  the  cress 
hard-boiled  eggs  chopped  fine,  and  seasoned  with  salt  and  pepper. 
Have  a  stale  loaf  and  some  fresh  butter,  and  with  a  sharp  knife  cut  as 
many  thin  slices  as  will  be  required  for  two  dozen  sandwiches ;  then 
cut  the  cress  into  small  pieces,  removing  the  stems ;  place  it  between 
each  slice  of  bread  and  butter,  with  a  slight  sprinkling  of  lemon 
juice ;  press  down  the  slices  hard,  and  cut  them  sharply  on  a  board  into 
small  squares,  leaving  no  crust.  Uantasket  Beach, 

EGG  SANDWICHES. 

Hakd  boil  some  very  fresh  eggs  and  when  cold  cut  them  into  mod- 
erately thin  slices  and  lay  them  between  some  bread  and  butter  cut  as 
thin  as  possible;  season  them  with  pepper,  salt  and  nutmeg.  For 
picnic  parties,  or  when  one  is  traveling,  these  sandwiches  are  far  pre- 
ferable to  hard-boiled  eggs  au  naturel. 

MUSHROOM  SANDWICHES. 

Mince  beef  tongue  and  boiled  mushrooms  together,  add  French 
mustard  and  spread  between  buttered  bread. 

CHEESE  SANDWICHES. 

These  are  extremely  nice  and  are  very  easily  made.  Take  one  hard- 
boiled  egg,  a  quarter  of  a  pound  of  common  cheese  grated,  half  a  tea- 
spoonfvd  of  salt,  half  a  teaspoonf ul  of  pepper,  half  a  teaspoonful  of 
mustard,  one  tablespoonf ul  of  melted  butter,  and  one  tablespoonf ul  of 
vinegar  or  cold  water.  Take  the  yolk  of  the  egg  and  put  it  into  a  small 
bowl  and  crumble  it  down,  put  into  it  the  butter  and  mix  it  smooth 
with  a  spoon,  then  add  the  salt,  pepper,  mustard  and  the  cheese,  mix- 
ing each  well.  Then  put  in  the  tablespoonful  of  vinegar,  which  will 
make  it  the  proper  thickness.  If  vinegar  is  not  relished,  then  use 
cold  water  instead.  Spread  this  between  two  biscuits  or  pieces  of 
oat-cake,  and  you  could  not  require  a  better  sandwich.  Some  people 
will  prefer  the  sandwiches  less  highly  seasoned.  In  that  case,  season 
to  taste. 


BREAa 


★  ★  ★ 

AMON'G  all  civilized  people  bread  has  become  an  article  of  food 
of  the  first  necessity ;  and  properly  so,  for  it  constitutes  of 
itself  a  complete  life  snstainer,  the  gluten,  starch  and  sugar 
which  it  contains  representing  ozotized  and  hydro-carbon- 
ated nutrients,  and  combining  the  sustaining  powers  of  the  animal  and 
5regeiaUe  kingdomB  in  one  product.  As  there  is  no  one  artide  of  food 
that  enters  so  largely  into  our  daily  fare  as  bread,  so  no  degree  of  skill 
in  preparing  other  articles  can  compensate  for  lack  of  knowledge  in 
the  art  of  making  good,  palatable  and  nutritious  bread.  A  little  ear- 
nest attention  to  the  subject  will  enable  any  one  to  comprehend  the 
theory,  and  then  ordinary  care  in  practice  will  make  one  familiar 
with  the  process. 

GENERAL  DIRECTIONS. 

The  first  thing  required  for  making  wholesome  bread  is  the  utmost 
cleanliness ;  the  next  is  the  soundness  and  sweetness  of  all  the  ingredi- 
ents used  for  it ;  and,  in  addition  to  these,  there  must  be  attention  and 
care  through  the  whole  process. 

Salt  is  always  used  in  bread-making,  not  only  on  account  of  its  fla- 
vor, which  destroys  the  insipid  raw  state  of  the  flour,  but  because  it 
makes  the  dough  rise  better. 

In  mixing  with  milk,  the  milk  should  be  .^oiled— not  simply  scalded, 
but  heated  to  boiling  over  hot  water— then  set  aside  to  cool  before  mix- 
ing. Simple  heating  will  not  prevent  bread  from  turning  sour  in  the 
rising,  while  boiling  will  act  as  a  preventative.  So  the  milk  should  be 
thoroughly  scalded,  and  should  be  used  when  it  is  just  blood  warm. 

Too  small  a  proportion  of  yeast,  or  insufficient  time  allowed  for  the 
dough  to  rise,  will  cause  the  bread  to  be  heavy. 

The  yeast  must  be  good  and  fresh  if  the  bread  is  to  be  digestible 
and  nice.    Stale  yeast  produces,  instead  of  vinous  fermentation,  an 

(238) 


BBEAD. 


239 


acetous  fermentation,  which  flavors  the  bread  and  makes  it  disagree- 
able. A  poor,  thin  yeast  produces  an  imperfect  fermentation,  the  re- 
f^t  being  a  heavy,  unwholesome  loaf. 

If  either  the  sponge  or  the  dough  be  permitted  to  overwork  itself 
—that  is  to  say,  if  the  mixing  and  kneading  be  neglected  when  it  has 
reached  the  proper  point  for  either— sour  bread  will  probably  be  the 
consequence  in  warm  weather,  and  bad  bread  in  any.  The  goodness 
will  also  be  endangered  by  placing  it  so  near  a  fire  as  to  make  any  part 
of  it  hot,  instead  of  maintaining  the  gentle  and  equal  degree  of  heat 
required  for  its  due  fermentation. 

Heavy  bread  will  also  most  likely  be  the  result  of  making  the -dough 
very  hard  and  letting  it  become  quite  cold,  particularly  in  winter. 

An  almost  certain  way  of  spoiling  dough  is  to  leave  it  half  made, 
and  to  allow  it  to  become  cold  before  it  is  finished.  The  other  most 
common  causes  of  failure  are  using  yeast  which  is  no  longer  sweet,  or 
which  has  been  frozen,  or  has  had  hot  liquid  poured  over  it. 

As  a  general  rule,  the  oven  for  baking  bread  should  be  rather  quick 
and  the  heat  so  regulated  as  to  penetrate  the  dough  without  hardening 
the  outside.  The  oven  door  should  not  be  opened  after  the  bread  is 
put  in  until  the  dough  is  set  or  has  become  firm,  as  the  cool  air  ad- 
mitted will  have  an  unfavorable  effect  upon  it. 

The  dough  should  rise  and  the  bread  begin  to  brown  after  about 
fifteen  minutes,  but  only  slightly.  Bake  from  fifty  to  sixty  minutes 
and  have  it  brown,  not  black  or  whitey  brown,  but  brown  all  over  when 
well  baked. 

When  the  bread  is  baked,  remove  the  loaves  immediately  from  the 
pans  and  place  them  where  the  air  will  circulate  freely  around  them, 
and  thus  carry  off  the  gas  which  has  been  formed,  but  is  no  longer 
needed. 

Never  leave  the  bread  in  the  pan  or  on  a  pin  table  to  absorb  the 
odor  of  the  wood.  If  you  like  crusts  that  are  crisp  do  not  cover  the 
loaves ;  but  to  give  the  soft,  tender,  wafer-like  consistency  which  many 
prefer,  wrap  them  while  still  hot  in  several  thicknesses  of  bread-cloth. 
When  cold  put  them  in  a  stone  jar,  removing  the  cloth,  as  that  absorbs 
the  moisture  and  gives  the  bread  an  unpleasant  taste  and  odor.  Keep 
the  jar  well  covered  and  carefully  cleansed"  from  crumbs  and  stale 
pieces.    Scald  and  dry  it  thoroughly  every  two  or  three  days.  A  yard 


240 


BREAD. 


and  a  half  square  of  coarse  table  linen  makes  the  best  breaa*cloth. 
Keep  in  good  supply;  use  them  for  no  other  purpose. 

Some  people  use  scalding  water  in  making  wheat  bread;  in  that 
case  the  flour  must  be  scalded  and  allowed  to  cool  before  the  yeast  is 
added— then  proceed  as  above.  Bread  made  in  this  manner  keeps 
moist  in  summer  much  longer  than  when  made  in  the  usual  mode. 

Home-made  yeast  is  generally  preferred  to  any  other.  Com- 
pressed yeast,  as  now  sold  in  most  grocery  stores,  makes  fine  light, 
sweet  bread,  and  is  a  much  quicker  process,  and  can  always  be  had 
fresh,  being  made  fresh  every  day. 

WHEAT  BREAD. 

Sift  the  flour  into  a  large  bread-pan  or  bowl ;  make  a  hole  in  the 
middle  of  it,  and  pour  in  the  yeast  in  the  ratio  of  half  a  teacupful  of 
yeast  to  two  quarts  of  flour ;  stir  the  yeast  lightly,  then  pour  in  your 
wetting,"  either  milk  or  water,  as  you  choose,— which  use  warm  in 
winter  and  cold  in  summer;  if  you  use  water  as  *  ^wetting,''  dissolve 
'  in  it  a  bit  of  butter  of  the  size  of  an  egg,— if  you  use  milk,  no  butter 
is  necessary ;  stir  in  the  ^'wetting"  very  lightly,  but  do  not  mix  all  the 
flour  into  it ;  then  cover  the  pan  with  a  thick  blanket  or  towel,  and  set 
it,  in  winter,  in  a  warm  place  to  rise,— this  is  called  ^'putting  the 
iread  in  sponge/'  In  summer  the  bread  should  not  be  wet  over 
night.  In  the  morning  add  a  teaspoonful  of  salt  and  mix  all  the  flour 
in  the  pan  with  the  sponge,  kneading  it  well;  then  let  it  stand  two 
hours  or  more  until  it  has  risen  quite  light ;  then  remove  the  dough  to 
the  molding-board  and  mold  it  for  a  long  time,  cutting  it  in  pieces 
and  molding  theni  together  again  and  again,  until  the  dough  is  elastic 
under  the  pressure  of  your  hand,  using  as  little  flour  as  possible; 
then  make  it  into  loaves,  put  the  loaves  into  baking-tins.  The  loaves 
should  come  half  way  up  the  pan,  and  they  should  be  allowed  to  rise 
until  the  bulk  is  doubled.  "When  the  loaves  are  ready  to  put  into  the 
oven,  the  oven  should  be  ready  to  receive  them.  It  should  be  hot 
enough  to  brown  a  teaspoonful  of  flour  in  five  minutes.  The  heat 
should  be  greater  at  the  bottom  than  at  the  top  of  the  oven,  and  the 
fire  so  arranged  as  to  give  sufficient  strength  of  heat  through  the  bak- 
ing without  being  replenished.  Let  them  stand  ten  or  fifteen  minutes, 
prick  them  three  or  four  times  with  a  fork,  bake  in  ^  quick  oven  from 
forty-five  to  sixty  minutes. 


BREAD. 


241 


If  these  directions  are  followed,  you  will  obtain  sweet,  tender  and 
wholesome  bread.  If  by  any  mistake  the  dough  becomes  sour  before 
you  are  ready  to  bake  it,  you  can  rectify  it  by  adding  a  little  dry  super- 
carbonate  of  soda,  molding  the  dough  a  long  time  to  distribute  the  soda 
equally  throughout  the  mass.  All  bread  is  better,  if  naturally  sweet, 
without  the  soda ;  but  sour  'bread  you  should  never  eat,  if  you  desire 
good  health. 

Keep  well  covered  in  a  tin  box  or  large  stone  crock,  which  should 
be  wiped  out  every  day  or  two,  and  scalded  and  dried  thoroughly  in 
the  sun  once  a  week. 

COMPRESSED  YEAST  BREAD. 

Use  for  two  loaves  of  bread  three  quarts  of  sifted  flour,  nearly  a 
quart  of  warm  water,  a  level  tablespoonful  of  salt  and  an  ounce  of  com- 
pressed yeast.  Dissolve  the  yeast  in  a  pint  of  lukewarm  water ;  then 
stir  into  it  enough  flour  to  make  a  thick  batter.  Cover  the  bowl  con- 
taining the  batter  or  sponge  with  a  thick  folded  cloth  and  set  it  in  a 
warm  place  to  rise ;  if  the  temperature  of  heat  is  properly  attended  to 
the  sponge  will  be  foamy  and  light  in  half  an  hour.  Now  stir  into 
this  sponge  the  salt  dissolved  in  a  little  warm  water,  add  the  rest  of  the 
flour  and  sufficient  warm  water  to  make  the  dough  stiff  enough  to 
knead ;  then  knead  it  from  five  to  ten  minutes,  divide  it  into  loaves, 
knead  again  each  loaf  and  put  them  into  buttered  baking  tins ;  cover 
them  with  a  double  thick  cloth  and  set  again  in  a  warm  place  to  rise 
twice  their  height,  then  bake  the  same  as  any  bread.  This  bread  has 
the  advantage  of  that  made  of  home-made  yeast  as  it  is  made  inside  of 
three  hours,  whereas  the  other  requires  from  twelve  to  fourteen  hours. 

HOME-MADE  YEAST. 

Boil  six  large  potatoes  in  three  pints  of  water.  Tie  a  handful  of 
hops  in  a  small  muslin  bag  and  boil  with  the  potatoes;  when  thor- 
oughly cooked  drain  the  water  on  enough  flour  to  make  a  thin  batter; 
set  this  on  the  stove  or  range  and  scald  it  enough  to  cook  the  flour 
(this  makes  the  yeast  keep  longer)  ;  remove  it  from  the  fire  and  when 
cool  enough,  add  the  potatoes  mashed,  also  half  a  cup  of  sugar,  half 
a  tablespoonful  of  ginger,  two  of  salt  and  a  teacupful  of  yeast.  Let 
it  stand  in  a  warm  place,  until  it  has  thoroughly  risen,  then  put  it  in 


242 


BREAD. 


a  large  mouthed  jug  and  cork  tightly ;  set  away  in  a  cool  place.  The 
jug  should  be  scalded  before  putting  in  the  yeast. 

Two-thirds  of  a  coffeecupf ul  of  this  yeast  will  make  four  loaves. 

UNRIVALED  YEAST. 

On  one  morning  boil  two.  ounces  of  the  best  hops  in  four  quarts  of 
water  half  an  hour ;  strain  it,  and  let  the  liquor  cool  to  the  consistency 
of  new  milk ;  then  put  it  in  an  earthen  bowl  and  add  half  a  cupful  of 
salt  and  half  a  cupful  of  brown  sugar ;  beat  up  one  quart  of  flour  with 
some  of  the  liquor ;  then  mix  all  well  together,  and  let  it  stand  till  the 
third  day  after;  then  add  six  medium-sized  potatoes,  boiled  and 
mashed  through  a  colander ;  let  it  stand  a  day,  then  strain  and  bottle 
and  it  is  fit  for  use.  It  must  be  stirred  frequently  while  it  is  making, 
and  kept  near  a  fire.  One  advantage  of  this  yeast  is  its  spontaneous 
fermentation,  requiring  the  help  of  no  old  yeast;  if  care  be  taken  to 
let  it  ferment  well  in  the  bowl,  it  may  immediately  be  corked  tightly. 
Be  careful  to  keep  it  in  a  cool  place.  Before  using  it  shake  the  bottle 
up  well.  It  will  keep  in  a  cool  place  two  months,  and  is  best  the  latter 
part  of  the  time.    Use  about  the  same  quantity  as  of  other  yeast. 

DRIED  YEAST  OR  YEAST  CAKES. 

Make  a  pan  of  yeast  the  same  as  ^'Home-Made  Yeast;"  mix  in 
with  it  corn  meal  that  has  been  sifted  and  dried,  kneading  it  well  un- 
til it  is  thick  enough  to  roll  out,  when  it  can  be  cut  into  cakes  or 
crumble  up.  Spread  out  and  dry  thoroughly  in  the  shade ;  keep  in  a 
dry  place. 

When  it  is  convenient  to  get  compressed  yeast,  it  is  much  better 
and  cheaper  than  to  make  your  own,  a  saving  of  time  and  trouble. 
Almost  all  groceries  keep  it,  delivered  to  them  fresh  made  daily. 

SALT-RAISING  BREAD. 

While  getting  breakfast  in  the  morning,  as  soon  as  the  tea-kettle 
has  boiled,  take  a  quart  tin  cup  or  an  earthen  quart  milk  pitcher,  scald 
it,  then  fill  one-third  full  of  water  about  as  warm  as  the  finger  could  be 
held  in ;  then  to  this  add  a  teaspoonf ul  of  salt,  a  pinch  of  brown  sugar 
and  coarse  flour  enough  to  make  a  batter  of  about  the  right  consistency 
for  griddle-cakes.  Set  the  cup,  with  the  spoon  in  it,  in  a  closed  vessel 
half -filled  with  water  moderately  hot,  but  not  scalding.  Keep  the  tern- 


BREAD. 


243 


perature  as  nearly  even  as  possible  and  add  a  teaspoonf ul  of  flour  once 
or  twice  during  the  process  of  fermentation.  The  yeast  ought  to  reach 
to  the  top  of  the  bowl  in  about  five  hours.  Sift  your  flour  into  a  pan, 
make  an  opening  in  the  centre  and  pour  in  your  yeast.  Have  ready 
a  pitcher  of  warm  milk,  salted,  or  milk  and  water  (not  too  hot,  or  you 
will  scald  the  yeast  germs),  and  stir  rapidly  into  a  pulpy  mass  with  a 
spoon.  Cover  this  sponge  closely  and  keep  warm  for  an  hour,  then 
knead  into  loaves,  adding  flour  to  make  the  proper  consistency.  Place 
in  warm,  well-greased  pans,  cover  closely  and  leave  till  it  is  light. 
Bake  in  a  steady  oven,  and  when  done  let  all  the  hot  steam  escape. 
Wrap  closely  in  damp  towels  and  keep  in  closed  earthen  jai?s  until  it  is 
wanted. 

This,  in  our  grandmothers'  time,  used  to  be  considered  the  prize 
bread,  on  account  of  its  being  sweet  and  wholesome  and  required  no 
prepared  yeast  to  make  it.  Nowadays  yeast-bread  is  made  with  very 
little  trouble,  as  the  yeast  can  be  procured  at  almost  any  grocery. 

BREAD  FROM  MILK  YEAST. 

At  noon  the  day  before  baking,  take  half  a  cup  of  corn  meal  and 
pour  over  it  enough  sweet  milk  boiling  hot  to  make  it  the  thickness  of 
batter-cakes.  In  the  winter  place  it  where  it  will  keep  warm.  The 
next  morning  before  breakfast  pour  into  a  pitcher  a  pint  of  boiling 
water ;  add  one  teaspoonf  ul  of  soda  and  one  of  salt.  When  cool  enough  o 
so  that  it  will  not  scald  the  flour,  add  enough  to  make  a  stiff  batter ; 
then  add  the  cup  of  meal  set  the  day  before.  This  will  be  full  of  little 
bubbles.  Then  place  the  pitcher  in  a  kettle  of  warm  water,  cover  the 
top  with  a  folded  towel  and  put  it  where  it  will  keep  warm,  and  you  will 
be  surprised  to  find  how  soon  the  yeast  will  be  at  the  top  of  the  pitcher. 
Then  pour  the  yeast  into  a  bread-pan;  add  a  pint  and  a  half  of  warm 
water,  or  half  water  and  half  milk,  and  flour  enough  to  knead  into 
loaves.  Knead  but  little  harder  than  for  biscuit  and  bake  as  soon  as 
it  rises  to  the  top  of  the  tin.  This  recipe  makes  five  large  loaves.  Do 
not  allow  it  to  get  too  light  before  baking,  for  it  will  make  the  bread 
dry  and  crumbling.  A  cup  of  this  milk  yeast  is  excellent  to  raise 
buckwheat  cakes. 

GRAHAM  BREAD. 

One  teacupful  of  wheat  flour,  one-half  teacupful  of  Porto  Rico 
molasses,  one-half  cupful  of  good  yeast,  one  teaspoonful  of  salt,  one 


I 


244  BREAD. 

pint  of  warm  water ;  add  sufficient  Graham  flour  to  make  the  dough  as 
stiff  as  can  be  stirred  with  a  strong  spoon ;  this  is  to  be  mixed  at  night ; 
in  the  morning,  add  one  teaspoonf  ul  of  soda,  dissolved  in  a  little  water ; 
mix  well,  and  pour  into  two  medium-sized  pans;  they  will  be  about 
half  full ;  let  it  stand  in  a  warm  place  until  it  rises  to  the  top  of  the 
pans,  then  bake  one  hour  in  a  pretty  hot  oven. 

This  should  be  covered  about  twenty  minutes  when  first  put  into 
the  oven  with  a  thick  brown  paper,  or  an  old  tin  cover ;  it  prevents  the 
upper  crust  hardening  before  the  loaf  is  well-risen.  If  these  direc- 
tions are  correctly  followed  the  bread  will  not  be  heavy  or  sodden,  as 
it  has  been  tried  for  years  and  never  failed. 

GRAHAM  BREAD.  (Unfermented.) 

Stir  together  three  heaping  teaspoonfuls  of  baking  powder,  three 
cups  of  Graham  flour  and  one  cup  of  white  flour ;  then  add  a  large  tea- 
spoonful  of  salt  and  half  a  cup  of  sugar.  Mix  all  thoroughly  with 
milk  or  water  into  as  stiff  a  batter  as  can  be  stirred  with  a  spoon. 
If  water  is  used,  a  lump  of  butter  as  large  as  a  walnut  may  be  melted 
and  stirred  into  it.   Bake  immediately  in  well-greased  pans. 

BOSTON  BROWN  BREAD. 

One  pint  of  rye  flour,  one  quart  of  corn  meal,  one  teacupful  of 
Graham  flour,  all  fresh ;  half  a  teacupful  of  molasses  or  brown  sugar, 
a  teaspoonful  of  salt,  and  two-thirds  of  a  teacupful  of  home-made 
yeast.  Mix  into  as  stiff  a  dough  as  can  be  stirred  with  a  spoon,  using 
warm  water  for  wetting.  Let  it  rise  several  hours,  or  over  night ;  in 
the  morning,  or  when  light,  add  a  teaspoonful  of  soda  dissolved  in  a 
spoonful  of  warm  water ;  beat  it  well  and  turn  it  into  well-greased, 
deep  bread-pans,  and  let  it  rise  again.  Bake  in  a  moderate  oven  from 

three  to  four  hours.  PalrK^  House,  Chicago. 

BOSTON  BROWN  BREAD.  (Unfermented.) 

One  cupful  of  rye  flour,  two  cupfuls  of  com  meal,  one  cupful  of 
white  flour,  half  a  teacupful  of  molasses  or  sugar,  a  teaspoonful  of 
salt.  Stir  all  together  thoroughly,  and  wet  up  with  sour  milk;  then 
add  a  level  teaspoonful  of  soda  dissolved  in  a  tablespoonful  of  water. 
The  same  can  be  made  of  sweet  milk  by  substituting  baking  powder 
for  soda.  The  batter  to  be  stirred  as  thick  as  can  be  with  a  spoon, 
and  turned  into  well-greased  pans. 


BREAD. 


245 


VIRGINIA  BROWN  BREAD. 

One  pint  of  com  meal ;  pour  over  enough,  boiling  water  to  thor- 
oughly scald  it ;  when  cool  add  one  pint  of  light,  white  bread  sponge, 
mix  well  together,  add  one  cupful  of  molasses,  and  Graham  flour 
enough  to  mold ;  this  will  make  two  loaves ;  when  light,  bake  in  a  mod- 
erate oven  one  and  a  half  hours. 

RHODE  ISLAND  BROWN  BREAD. 

Two  AND  one-half  cupfuls  of  corn  meal,  one  and  one-half  cupfuls 
of  rye  meal,  one  egg,  one  cup  of  molasses,  two  teaspoonf uls  of  cream 
of  tartar,  one  toaspoonful  of  soda,  a  little  salt  and  one  quart  of  milk. 
Bake  in  a  covered  dish,  either  earthen  or  iron,  in  a  moderately  hot 
oven  three  hours. 

STEAMED  BROWN  BREAD. 

One  cup  of  white  flour,  two  of  Graham  flour,  two  of  Indian  meal, 
one  teaspoonful  of  soda,  one  cup  of  molasses,  three  and  a  half  cups 
of  milk,  ,a  little  salt.  Beat  well  and  steam  for  four  hours.  This 
is  for  sour  milk ;  when  sweet  milk  is  used,  use  baking  powder  in  place 
of  soda. 

This  is  improved  by  setting  it  into  the  oven  fifteen  minutes  after 
it  is  slipped  from  the  mold.  To  be  eaten  warm  with  butter.  Most 
excellent. 

RYE  BREAD. 

To  A  quart  of  warm  water  stir  as  much  wheat  flour  as  will  make  a 
smooth  batter ;  stir  into  it  half  a  gill  of  home-made  yeast,  and  set  it 
in  a  warm  place  to  rise ;  this  is  called  setting  a  sponge ;  let  it  be  mixed 
in  some  vessel  which  will  contain  twice  the  quantity ;  in  the  morning, 
put  three  pounds  and  a  half  of  rye  flour  into  a  bowl  or  tray,  make  a 
hoUow  in  the  centre,  pour  in  the  sponge,  add  a  dessertspoonful  of  salt, 
and  half  a  small  teaspoonful  of  soda,  dissolved  in  a  little  water;  make 
the  whole  into  a  smooth  dough,  with  as  much  warm  water  as  may  be 
necessary ;  knead  it  well,  cover  it,  and  let  it  set  in  a  warm  place  for 
three  hours ;  then  knead  it  again,  and  make  it  into  two  or  three  loaves ; 
bake  in  a  quick  oven  one  hour,  if  made  in  two  loaves,  or  less  if  the 
loaves  are  smaller. 

RYE  AND  CORN  BREAD. 

One  quart  of  rye  meal  or  rye  flour,  two  quarts  of  Indian  meal, 
scalded  (by  placing  in  a  pan  and  pouring  over  it  just  enough  hoilUig 


246 


BREAD. 


water  to  merely  wet  it,  but  not  enough  to  make  it  into  a  batter,  stir- 
ring constantly  with  a  spoon),  one-half  cup  of  molasses,  two  teaspoon- 
fuls  salt,  one  teacup  yeast,  make  it  as  stiff  as  can  be  stirred  with  a 
spoon,  mixing  with  warm  water  and  let  rise  all  night.  In  the  morn- 
ing add  a  level  teaspoonful  of  soda  dissolved  in  a  little  water;  then 
put  it  in  a  large  pan,  smooth  the  top  with  the  hand  dipped  in  cold 
water ;  let  it  stand  a  short  time  and  bake  five  or  six  hours.  If  put  in 
the  oven  late  in  the  day,  let  it  remain  all  night. 

Graham  may  be  used  instead  of  rye,  and  baked  as  above. 

This  is  similar  to  the  ^^Eye  and  Injun"  of  our  grandmothers'  days, 
but  that  was  placed  in  a  kettle,  allowed  to  rise,  then  placed  in  a  cov- 
ered iron  pan  upon  the  hearth  before  the  fire,  with  coals  heaped  upon 
the  lid,  to  bake  all  night. 

FRENCH  BREAD. 

Beat  together  one  pint  of  milk,  four  tablespoonfuls  of  melted  but- 
ter, or  half  butter  and  half  lard,  half  a  cupful  of  yeast,  one  teaspoon- 
ful of  salt  and  two  eggs.  Stir  into  this  two  quarts  of  fiour.  When 
this  dough  is  risen,  make  into  two  large  rolls  and  bake  as  any  bread. 
Cut  across  the  top  diagonal  gashes  just  before  putting  into  the  oven. 

TWIST  BREAD. 

Let  the  bread  be  made  as  directed  for  wheat  bread,  then  take  three 
pieces  as  large  as  a  pint  bowl  each ;  strew  a  little  fiour  over  the  paste- 
board or  table,  roll  each  piece  under  your  hands  to  twelve  inches  length, 
making  it  smaller  in  circumference  at  the  ends  than  in  the  middle; 
having  rolled  the  three  in  this  way,  take  a  baking-tin,  lay  one  part  on 
it,  joint  one  end  of  each  of  the  other  two  to  it,  and  braid  them  to- 
gether the  length  of  the  rolls  and  join  the  ends  by  pressing  them  to- 
gether ;  dip  a  brush  in  milk  and  pass  it  over  the  top  of  the  loaf ;  after 
ten  minutes  or  so,  set  it  in  a  quick  oven  and  bake  for  nearly  an  hour. 

NEW  ENGLAND  CORN  CAKE. 

One  quart  of  milk,  one  pint  of  com  meal,  one  teacupful  of  wheat 
flour,  a  teaspoonful  of  salt,  two  tablespoonfuls  of  melted  butter. 
Scald  the  milk  and  gradually  pour  it  on  the  meal ;  when  cool  add  the 
butter  and  salt,  also  a  half  cup  of  yeast.  Do  this  at  night ;  in  the  morn- 
ing beat  thoroughly  and  add  two  well-beaten  eggs,  and  a  half  teaspoon- 


BREAD. 


24:7 


f ul  of  soda,  dissolved  in  a  spoonful  of  water.  Pour  the  mixture  into 
buttered  deep  earthen  plates,  let  it  stand  fifteen  minutes  to  rise  again, 
then  bake  from  twenty  to  thirty  minutes. 

GERMAN  BREAD. 

One  pint  of  milk  well  boiled,  one  teacupful  of  sugar,'  two  table- 
spoonfuls  of  nice  lard  or  butter,  two-thirds  of  a  teacupful  of  baker's 
yeast.  Make  a  rising  with  the  milk  and  yeast ;  when  light,  mix  in  the 
sugar  and  shortening,  with  flour  enough  to  make  as  soft  a  dough  as 
can  be  handled.  Flour  the  paste-board  well,  roll  out  about  one-half 
inch  thick ;  put  this  quantity  into  two  large  pans ;  make  about  a  dozen 
indentures  with  the  finger  on  the  top ;  put  a  small  piece  of  butter  in 
each,  and  sift  over  the  whole  one  tablespoonful  of  sugar  mixed  with 
'^^il  ^cinnamon.  Let  this  stand  for  a  second  rising ;  when 


8th  and  Locuiuick  oven  fifteen  or  twenty  minutes. 

15  Jf.eth  St.  (Nicholson  store) 
Grand  and  Shenandoah 

Union  and  Vernon  ^  BREAD. 


BUTTER,  I 


cup  of  flour,  two  cups  of  sour  milk, 
I  molasses  or  sugar,  a  teaspoonful 

Pure  fresh  Creamery;  Sunshir'^  Br^^^  buttcr.      Mlx  the  mCal  aud  floUr 

w-^  ^  ^  ^  P  '^Ik,  then  the  butter,  molasses  and 

tGGS  strfcUytLh^T'  '^^^^^^^^  ^  ^'^'^  teaspoonful  of 
 .  '  jeat  thoroughly  altogether.  Bake 

S^?  A  W^nOUl^^  ^^^^  shallow.    This  recipe 

f  I%.l\UU\J  Y\j  using  baking  powder  in  place  of  soda. 

Instant  Cake,  30c  Pkg.  P  CharUs  HoUh  Nno  Orleans, 

\  CORN  BREAD. 


22c 


meal,  one  cup  of  flour,  one  tablespoonful 

i^ggar,  ung>  T — Tpxsxjuj:  ialt,  two  heaping  teaspoonfuls  of  baking 

powder,  one  tablespoonf ii?  of  lard,  three  cups  of  milk  and  three  eggs. 
Sift  together  the  flour,  corn  meal,  sugar,  salt  and  baking  powder ;  rub 
in  the  lard  cold,  add  the  eggs  well  beaten  and  then  the  milk.  Mix  into 
a  moderately  stiff  batter;  pour  it  into  well-greased,  shallow  baking 
pans  (pie-tins  are  suitable).   Bake  from  thirty  to  forty  minutes. 

BOSTON  CORN  BREAD. 

One  cup  of  sweet  milk,  two  of  sour  milk,  two-thirds  of  a  cup  of 
molasses,  one  of  wheat  flour,  four  of  com  meal  and  one  teaspoonful  of 


246 


BREAD. 


water  to  merely  wet  it,  but  not  enough  to  make  it  into  a  batter,  stir- 
ring constantly  with  a  spoon),  one-half  cup  of  molasses,  two  teaspoon- 
f uls  salt,  one  teacup  yeast,  make  it  as  stiff  as  can  be  stirred  with  a 
spoon,  mixing  with  warm  water  and  let  rise  all  night.  In  the  morn- 
ing add  a  level  teaspoonful  of  soda  dissolved  in  a  little  water;  then 
put  it  in  a  large  pan,  smooth  the  top  with  the  hand  dipped  in  cold 
water ;  let  it  stand  a  short  time  and  bake  five  or  six  hours.  If  put  ixi 
the  oven  late  in  the  day,  let  it  remain  all  night. 

Graham  may  be  used  instead  of  rye,  and  baked  as  above. 
This  is  similar  to  the  ^^Eye  and  Injun"  of  our  grandmothers'  days, 
but  that  was  placed  in  a  kettle,  allowed  to  rise,  then  placed  in  a  cov- 
ered iron  pan  upon  the  hearth  before  the  fire,  with  co?»ls  hp"'^"''^-^ 
the  lid,  to  bake  all  night.  Old-Thi^  Soda  Biscuits 

Two  cups  flour 
One  cup  thick  sour  milk 
One-half  teaspoon  soda 
One-half  teaspoon  salt 
Two  tablespoon  lard. 
Sift  together  soda,  flour  and  salt, 
cut  the  lard  into  this  until  the  mix- 
ture looks  like  meal  (use  two  knives 
for  this  part  of  the  work,  holding  one 
in  each  hand).    Add  milk  gradually 
and  mix  with  a  knife  to  a  rather  soft 
dough.    Turn  on  to  a  lightly  floured 
board   and   knead  until   the  dough 
feels  smooth  and  velvety.    KoU  and 
cut.   Put  in  a  pan  and  bake. 


FRENCH  BRE.'ig 

Beat  together  one  pint  of  milk,  f Og  "^and 
ter,  or  half  butter  and  half  lard,  hal^afe  de- 
ful  of  salt  and  two  eggs.  Stir  into  ti^^^T  ^ 
this  dough  is  risen,  make  into  two  lar  active 
Cut  across  the  top  diagonal  gashes ^^^^  then, 

time  for 
ttier  do. 
TWIST  BK-..gpd. 

Let  the  bread  be  made  as  directed  for  t. 
pieces  as  large  as  a  pint  bowl  each ;  strew^^^ 
board  or  table,  roll  each  piece  under  your 


making  it  smaller  in  circumference  at  th 
having  rolled  the  three  in  this  way,  take  a| 
it,  joint  one  end  of  each  of  the  other  two^?^il:,  and^aid  them  to- 
gether the  length  of  the  rolls  and  join  the  ends  by  pressing  them  to- 
gether ;  dip  a  brush  in  milk  and  pass  it  over  the  top  of  the  loaf ;  after 
ten  minutes  or  so,  set  it  in  a  quick  oven  and  bake  for  nearly  an  hour. 


NEW  ENGLAND  CORN  CAKE. 

One  quart  of  milk,  one  pint  of  com  meal,  one  teacupful  of  wheat 
flour,  a  teaspoonful  of  salt,  two  tablespoonfuls  of  melted  butter. 
Scald  the  milk  and  gradually  pour  it  on  the  meal ;  when  cool  add  the 
butter  and  salt,  also  a  half  cup  of  yeast.  Do  this  at  night ;  in  the  morn- 
ing beat  thoroughly  and  add  two  well-beaten  eggs,  and  a  half  teaspoon- 


BREAD. 


247 


ful  of  soda,  dissolved  in  a  spoonful  of  water.  Pour  the  mixture  into 
buttered  deep  earthen  plates,  let  it  stand  fifteen  minutes  to  rise  again, 
then  bake  from  twenty  to  thirty  minutes. 

GERMAN  BREAD. 

One  pint  of  milk  well  boiled,  one  teacupful  of  sugar,'  two  table- 
spoonfuls  of  nice  lard  or  butter,  two-thirds  of  a  teacupful  of  baker's 
yeast.  Make  a  rising  with  the  milk  and  yeast ;  when  light,  mix  in  the 
sugar  and  shortening,  with  flour  enough  to  make  as  soft  a  dough  as 
can  be  handled.  Flour  the  paste-board  well,  roll  out  about  one-half 
inch  thick ;  put  this  quantity  into  two  large  pans ;  make  about  a  dozen 
indentures  with  the  finger  on  the  top ;  put  a  small  piece  of  butter  in 
each,  and  sift  over  the  whole  one  tablespoonful  of  sugar  mixed  with 
one  teaspoonf ul  of  cinnamon.  Let  this  stand  for  a  second  rising ;  when 
perfectly  light,  bake  in  a  quick  oven  fifteen  or  twenty  minutes. 

CORN  BREAD. 

Two  CTJPS  of  sifted  meal,  half  a  cup  of  flour,  two  cups  of  sour  milk, 
two  well-beaten  eggs,  half  a  cup  of  molasses  or  sugar,  a  teaspoonful 
of  salt,  two  tablespoonfuls  of  melted  butter.  Mix  the  meal  and  flour 
smoothly  and  gradually  with  the  milk,  then  the  butter,  molasses  and 
salt,  then  the  beaten  eggs,  and  lastly  dissolve  a  level  teaspoonful  of 
baking  soda  in  a  little  milk  and  beat  thoroughly  altogether.  Bake 
nearly  an  hour  in  well-buttered  tins,  not  very  shallow.  This  recipe 
can  be  made  with  sweet  milk  by  using  baking  powder  in  place  of  soda. 

St,  Charles  HoUlt  New  OrUans, 

VIRGINIA  CORN  BREAD. 

Three  cups  of  white  corn  meal,  one  cup  of  flour,  one  tablespoonful 
of  sugar,  one  teaspoonful  of  salt,  two  heaping  teaspoonfuls  of  baking 
powder,  one  tablespoonful  of  lard,  three  cups  of  milk  and  three  eggs. 
Sift  together  the  flour,  corn  meal,  sugar,  salt  and  baking  powder ;  rub 
in  the  lard  cold,  add  the  eggs  well  beaten  and  then  the  milk.  Mix  into 
a  moderately  stiff  batter;  pour  it  into  well-greased,  shallow  baking 
pans  (pie-tins  are  suitable).   Bake  from  thirty  to  forty  minutes. 

BOSTON  CORN  BREAD. 

One  cup  of  sweet  milk,  two  of  sour  milk,  two-thirds  of  a  cup  of 
molasses,  one  of  wheat  flour,  four  of  com  meal  and  one  teaspoonful  of 


'248 


BREAD. 


soda;  steam  for  three  hours,  and  brown  a  few  minutes  in  the  oven. 
The  same  made  of  sweet  milk  and  baking  powder  is  equally  as  good. 

INDIAN  LOAF  CAKE. 

Mix  a  teacupf  ul  of  powdered  white  sugar  with  a  quart  of  rich  milk, 
and  cut  up  in  the  milk  two  ounces  of  butter,  adding  a  saltspoonful 
of  salt.  Put  this  mixture  into  a  covered  pan  or  skillet,  and  set  it  on 
the  fire  till  it  is  scalding  hot.  Then  take  it  off,  and  scald  with  it  as 
much  yellow  Indian  meal  (previously  sifted)  as  will  make  it  of  the 
consistency  of  thick  boiled  mush.  Beat  the  whole  very  hard  for  a 
quarter  of  an  hour,  and  then  set  it  away  to  cool. 

While  it  is  cooling,  beat  three  eggs  very  light,  and  stir  them  grad- 
ually into  the  mixture  when  it  is  about  as  warm  as  new  milk.  Add  a 
teacupf  ul  of  good  strong  yeast  and  beat  the  whole  another  quarter 
of  an  hour,  for  much  of  the  goodness  of  this  cake  depends  on  its  being 
long  and  well  beaten.  Then  have  ready  a  tin  mold  or  earthen  pan  with 
a  pipe  in  the  centre  (to  diffuse  the  heat  through  the  middle  of  the 
cake).  The  pan  must  be  very  well-buttered  as  Indian  meal  is  apt  to 
stick.  Put  in  the  mixture,  cover  it  and  set  it  in  a  warm  place  to  rise. 
It  should  be  light  in  about  four  hours.  Then  bake  it  two  hours  in  a 
moderate  oven.  ^When  done,  turn  it  out  with  the  broad  surface  down- 
wards and  send  it  to  table  hot  and  whole.  Cut  it  into  slices  and  eat  it 
with  butter. 

This  will  be  found  an  excellent  cake.  If  wanted  for  breakfast,  mix 
it  and  set  it  to  rise  the  night  before.  If  properly  made,  standing  all 
night  will  not  injure  it.  Like  all  Indian  cakes  (of  which  this  is  one  of 
the  best),  it  should  be  eaten  warm. 

St.  Ckarlfis  Hotel,  New  OrUans, 

JOHNNIE  CAKE. 

Sift  one  quart  of  Indian  meal  into  a  pan ;  make  a  hole  in  the  mid- 
dle and  pour  in  a  pint  of  warm  water,  adding  one  teaspoonf ul  of  salt ; 
with  a  spoon  mix  the  meal  and  water  gradually  into  a  soft  dough ;  stir 
it  very  briskly  for  a  quarter  of  an  hour  or  more,  till  it  becomes  light 
and  spongy ;  then  spread  the  dough  smoothly  and  evenly  on  a  straight, 
flat  board  (a  piece  of  the  head  of  a  flour-barrel  will  serve  for  this  pur- 
pose) ;  place  the  board  nearly  upright  before  an  open  fire  and  put  an 
iron  against  the  back  to  support  it ;  bake  it  well ;  when  done,  cut  it  in 
squares ;  send  it  hot  to  table,  split  and  buttered.  oid  Phnudim  stj^s. 


BREAD-BISCUITS,  ROLLS,  MUFFINS,  ETC.  249 


SPIDER  CORN-CAKE. 

Beat  two  eggs  and  one-fourth  cup  sugar  together.  Then  add  one 
cup  sweet  milk  and  one  cup  of  sour  milk  in  which  you  have  dissolved 
one  teaspoonful  soda.  Add  a  teaspoonful  of  salt.  Then  mix  one  and 
two-thirds  cups  of  granulated  corn  meal  and  one-third  cup  flour  with 
this.  Put  a  spider  or  skillet  on  the  range  and  when  it  is  hot  melt  in 
two  tablespoonfuls  of  butter.  Turn  the  spider  so  that  the  butter  can 
run  up  on  the  sides  of  the  pan.  Pour  in  the  corn-cake  mixture  and 
add  one  more  cup  of  sweet  milk,  but  do  not  stir  afterwards.  Put  this 
in  the  oven  and  bake  from  twenty  to  thirty-five  minutes.  When  done, 
there  should  be  a  streak  of  custard  through  it. 

SOUTHERN  CORN  MEAL  PONE  OR  CORN  DODGERS- 

Mix  with  cold  water  into  a  soft  dough  one  quart  of  southern  corn 
meal,  sifted,  a  teaspoonful  of  salt,  a  tablespoonful  of  butter  or  lard 
melted.  Mold  into  oval  cakes  with  the  hands  and  bake  in  a  very  hot 
oven,  in  well-greased  pans.  To  be  eaten  hot.  The  crust  should  be 
brown. 

RAISED  POTATO-CAKE. 

Potato-cakes,  to  be  served  with  roast  lamb  or  with  game,  are  made 
of  equal  quantities  of  mashed  potatoes  and  of  flour,  say  one  quart  of 
each,  two  tablespoonfuls  of  butter,  a  little  salt  and  milk  enough  to 
make  a  batter  as  for  griddle-cakes ;  to  this  allow  half  a  teacupful  of 
fresh  yeast ;  let  it  rise  till  it  is  light  and  bubbles  of  air  form ;  then  dis- 
solve half  a  teaspoonful  of  soda  in  a  spoonful  of  warm  water  and  add 
to  the  batter ;  bake  in  muffin  tins.  These  are  good  also  with  fricasseed 
chicken;  take  them  from  the  tins  and  drop  in  the  gravy  just  before 
sending  to  the  table. 


BISCUITS,  ROLLS,  MUFFINS,  ETC 

GENERAL  SUGGESTIONS. 

In  making  batter-cakes,  the  ingredients  should  be  put  together  over 
night  to  rise,  and  the  eggs  and  butter  added  in  the  morning ;  the  butter 
melted  and  eggs  well  beaten.  If  the  batter  appears  sour  in  the  least, 
dissolve  a  little  soda  and  stir  into  it ;  this  should  be  done  early  enough 
to  rise  some  time  before  baking. 


250       BREAD'-BISCUITS,  ROLLS,  MUFFINS,  ETC. 


Water  can  be  used  in  place  of  milk  in  all  raised  dough,  and  the 
dough  should  be  thoroughly  light  before  making  into  loaves  or  bis- 
cuits ;  then  when  molding  them  use  as  little  flour  as  possible ;  the  knead- 
ing to  be  done  when  first  made  from  the  sponge,  and  should  be  done 
well  and  for  some  length  of  time,  as  this  makes  the  pores  fine,  the 
bread  cut  smooth  and  tender.  Care  should  be  taken  not  to  get  the 
dough  too  stiff. 

Where  any  recipe  calls  for  baking  powder,  and  you  do  not  have  it, 
you  can  use  cream  of  tartar  and  soda,  in  the  proportion  of  one  level 
teaspoonful  of  soda  to  two  of  cream  of  tartar. 

When  the  recipe  calls  for  sweet  milk  or  cream,  and  you  do  not 
have  it,  you  may  use  in  place  of  it  sour  milk  or  cream,  and,  in  that 
case,  baking  powder  or  cream  of  tartar  must  not  be  used,  but  baking- 
soda,  using  a  level  teaspoonful  to  a  quart  of  sour  milk ;  the  milk  is  al- 
ways best  when  just  turned,  so  that  it  is  solid,  and  not  sour  enough  to 
whey  or  to  be  watery. 

When  making  biscuits  or  bread  with  baking  powder  or  soda  and 
cream  of  tartar,  the  oven  should  be  prepared  first ;  the  dough  handled 
quickly  and  put  into  the  oven  immediately,  as  soon  as  it  becomes  the 
proper  lightness,  to  ensure  good  success.  If  the  oven  is  too  slow, 
the  article  baked  will  be  heavy  and  hard. 

As  in  beating  cake,  never  stir  ingredients  into  batter,  but  beat  them 
in,  by  beating  down  from  the  bottom,  and  up,  and  over  again.  This 
laps  the  air  into  the  batter  which  produces  little  air-cells  and  causes 
the  dough  to  puff  and  swell  as  it  comes  in  contact  with  the  heat  while 
cooking. 

TO  RENEW  STALE  ROLLS. 

To  FRESHEN  stale  biscuits  or  rolls,  put  them  into  a  steamer  for  ten 
minutes,  then  dry  them  off  in  a  hot  oven ;  or  dip  each  roll  for  an  in- 
stant in  cold  water  and  heat  them  crisp  in  the  oven. 

WARM  BREAD  FOR  BREAKFAST. 

DoTJGH  after  it  has  become  once  sufficiently  raised  and  perfectly 
light,  cannot  afterwards  be  injured  by  setting  aside  in  any  cold  place 
where  it  cannot  freeze;  therefore,  biscuits,  rolls,  etc.,  can  be  made  late 
the  day  before  wanted  for  breakfast.  Prepare  them  ready  for  bak- 
ing by  molding  them  out  late  in  the  evening ;  lay  them  a  little  apart 
on  buttered  tins ;  cover  the  tins  with  a  cloth,  then  fold  around  that  a 


BBEAD^BISCUITS,  ROLLS,  MUFFINS,  ETC.  251 


newspaper,  so  as  to  exclude  the  air,  as  that  has  a  tendency  to  cause  the 
crust  to  be  hard  and  thick  when  baked.  The  best  place  in  summer  is 
to  place  them  in  the  ice-box,  then  all  you  have  to  do  in  the  morning  (an 
hour  before  breakfast  time,  and  while  the  oven  is  heating)  is  to  bring 
them  from  the  ice-box,  take  off  the  cloth  and. warm  it,  and  place  it 
over  them  again ;  then  set  the  tins  in  a  warm  place  near  the  fire.  This 
will  give  them  time  to  rise  and  bake  when  needed.  If  these  directions 
are  followed  rightly,  you  will  find  it  makes  no  difference  with  their 
lightness  and  goodness,  and  you  can  always  be  sure  of  warm  raised 
biscuits  for  breakfast  in  one  hour's  time. 

Stale  rolls  may  be  made  light  and  flakey  by  dipping  for  a  moment 
in  cold  water,  and  placing  immediately  in  a  very  hot  oven  to  be  made 
crisp  and  hot. 

SODA  BISCUIT. 

One  quart  of  sifted  flour,  one  teaspoonful  of  soda,  two  teaspoonfuls 
of  cream  of  tartar,  one  teaspoonful  of  salt ;  mix  thoroughly,  and  rub 
in  two  tablespoonfuls  of  butter  and  wet  with  one  pint  of  sweet  milk. 
Bake  in  a  quick  oven. 

BAKING  POWDER  BISCUIT. 

Two  PINTS  of  flour,  butter  the  size  of  an  egg,  three  heaping  tea- 
spoonfuls  of  baking  powder  and  one  teaspoonful  of  salt ;  make  a  soft 
dough  of  sweet  milk  or  water,  knead  as  little  as  possible,  cut  out  with 
the  usual  biscuit-cutter  and  bake  in  rather  a  quick  oven. 

SOUR  MILK  BISCUIT. 

KiJB  into  a  quart  of  sifted  flour  a  piece  of  butter  the  size  of  an  egg, 
one  teaspoonful  of  salt ;  stir  into  this  a  pint  of  sour  milk,  dissolve  one 
teaspoonful  of  soda  and  stir  into  the  milk  just  as  you  add  it  to  the 
flour ;  knead  it  up  quickly,  roll  it  out  nearly  half  an  inch  thick  and  cut 
out  with  a  biscuit-cutter ;  bake  immediately  in  a  quick  oven. 

Very  nice  biscuit  may  be  made  with  sour  cream  without  the  butter 
by  the  same  process. 

RAISED  BISCUIT. 

Sift  two  quarts  of  flour  in  a  mixing-pan,  make  a  hole  in  the  mid- 
dle of  the  flour,  pour  into  this  one  pint  of  warm  water  or  new  milk,  one 
teaspoonful  of  salt,  half  a  cup  of  melted  lard  or  butter,  stir  in  a  little 
flour,  then  add  half  a  cupful  of  yeast,  after  which  stir  in  as  much  flour 


252       BREAD^BISCUITS,  BOLLS,  MUFFINS,  ETC. 


as  you  can  conveniently  with  your  hand,  let  it  rise  over  night ;  in  the 
morning  add  nearly  a  teaspoonful  of  soda,  and  more  flour  as  is  needed 
to  make  a  rather  soft  dough ;  then  mold  fifteen  to  twenty  minutes,  the 
longer  the  better ;  let  it  rise  until  light  again,  roll  this  out  about  half 
an  inch  thick  and  cut  out  with  a  biscuit-cutter,  or  make  it  into  little 
balls  with  your  hands ;  cover  and  set  in  a  warm  place  to  rise.  When 
light,  bake  a  light  brown  in  a  moderate  oven.  Eub  a  little  warm  but- 
ter or  sweet  lard  on  the  sides  of  the  biscuits  when  you  place  them  on 
the  tins,  to  prevent  their  sticking  together  when  baked. 

LIGHT  BISCUIT.    No.  1. 

Take  a  piece  of  bread  dough  that  will  make  about  as  many  bis- 
cuits as  you  wish;  lay  it  out  rather  flat  in  a  bowl;  break  into  it  two 
eggs,  half  a  cup  of  sugar,  half  a  cup  of  butter;  mix  this  thoroughly 
with  enough  flour  to  keep  it  from  sticking  to  the  hands  and  board. 
Knead  it  well  for  about  fifteen  or  twenty  minutes,  make  into  small 
biscuits,  place  in  a  greased  pan,  and  let  them  rise  until  about  even  with 
the  top  of  the  pan.   Bake  in  a  quick  oven  for  about  half  an  hour. 

These  can  be  made  in  the  form  of  rolls,  which  some  prefer. 

LIGHT  BISCUIT.    No.  2. 

When  you  bake  take  a  pint  of  sponge,  one  tablespoonful  of  melted 
butter,  one  tablespoonful  of  sugar,  the  white  of  one  egg  beaten  to  a 
foam.   Let  rise  until  light,  mold  into  biscuits,  and  when  light  bake. 

GRAHAM  BISCUITS,  WITH  YEAST. 

Take  one  pint  of  water  or  milk,  one  large  tablespoonful  of  butter^ 
two  tablespoonfuls  of  sugar,  a  half  cup  of  yeast  and  a  pinch  of  salt; 
take  enough  wheat  flour  to  use  up  the  water,  making  it  the  consistency 
of  batter-cakes ;  add  the  rest  of  the  ingredients  and  as  much  Graham 
flour  as  can  be  stirred  in  with  a  spoon;  set  it  away  till  morning;  in  the 
morning  grease  a  pan,  flour  your  hands,  take  a  lump  of  dough  the  size 
of  an  egg,  roll  it  lightly  between  the  palms  of  your  hands,  let  them  rise 
twenty  minutes,  and  bake  in  a  tolerably  hot  oven. 

EGG  BISCUIT. 

Sift  together  a  quart  of  dry  flour  and  three  heaping  teaspoonfuls 
of  baking  powder.    Rub  into  this  thoroughly  a  piece  of  butter  the  size 


BREAD-BISCUITS,  ROLLS,  MUFFINS,  ETC.  253 


of  an  egg ;  add  two  well-beaten  eggs,  a  tablespoonf ul  of  sugar,  a  tea- 
spoonful  of  salt.  jSIix  all  together  quicklv  into  a  soft  dough,  with  one 
cup  of  milk,  or  more  if  needed.  Eoll  out  nearly  half  of  an  inch  thick. 
Cut  into  biscuits,  and  bake  immediately  in  a  quick  oven  from  fifteen  to 
twenty  minutes. 

PARKER  HOUSE  ROLLS. 

One  pint  of  milk,  boiled  and  cooled,  a  piece  of  butter  the  size  of  an 
egg,  one-half  cupful  of  fresh  yeast,  one  tablespoonful  of  sugar,  one 
pinch  of  salt,  and  two  quarts  of  sifted  flour. 

Melt  the  butter  in  the  warm  milk,  then  add  the  sugar,  salt  and  flour, 
and  let  it  rise  over  night.  Mix  rather  soft.  In  the  morning,  add  to 
this  half  of  a  teaspoonful  of  soda  dissolved  in  a  spoonful  of  water. 
Mix  in  enough  flour  to  make  the  same  stiffness  as  any  biscuit  dough; 
roll  out  not  more  than  a  quarter  of  an  inch  thick.  Cut  with  a  large 
round  cutter ;  spread  soft  butter  over  the  tops  and  fold  one-half  over 
the  other  by  doubling  it.  Place  them  apart  a  little  so  that  there  will 
be  room  to  rise.  Cover  and  place  them  near  the  fire  for  fifteen  or 
twenty  minutes  before  baking.    Bake  in  rather  a  quick  oven. 

PARKER  HOUSE  ROLLS.  (Unfermented.) 

These  rolls  are  made  with  baking  powder,  and  are  much  sooner 
made,  although  the  preceding  recipe  is  the  old  original  one  from  the 
Parker  House. Stir  into  a  quart  of  sifted  flour  three  large  tea- 
spoonfuls  of  baking  powder,  a  tablespoonful  of  cold  butter,  a  tea- 
spoonful  of  salt  and  one  of  sugar,  and  a  well-beaten  egg ;  rub  all  well 
into  the  flour,  pour  in  a  pint  of  cold  milk,  mix  uj)  quickly  into  a  smooth 
dough,  roll  it  out  less  than  half  an  inch  thick,  cut  with  a  large  biscuit- 
cutter,  spread  soft  butter  over  the  top  of  each ;  fold  one-half  over  the 
other  by  doubling  it,  lay  them  a  little  ajoart  on  greased  tins.  Set  them 
immediately  in  a  pretty  hot  oven.  Rub  over  the  tops  with  sweet  milk 
before  putting  in  the  oven,  to  give  them  a  glaze. 

FRENCH  ROLLS. 

Three  cups  of  sweet  milk,  one  cup  of  butter  and  lard,  mixed  in 
equal  proportions,  one-half  cup  of  good  yeast,  or  half  a  cake  of  com- 
pressed yeast,  and  a  teaspoonful  of  salt.  Add  flour  enough  to  make 
a  stiff  dough.  Let  it  rise  over  night ;  in  the  morning,  add  two  well- 
beaten  eggs ;  knead  thoroughly  and  let  it  rise  again.   With  the  hands, 


254       BREAD-BISCUITS,  ROLLS,  MUFFINS,  ETC. 


make  it  into  balls  as  large  as  an  egg;  then  roll  between  the  hands  to 
make  long  rolls  (about  three  inches) .  Place  close  together  in  even  rows 
on  well-buttered  pans.  Cover  and  let  them  rise  again,  then  bake  in  a 
quick  oven  to  a  delicate  brown. 

BEATEN  BISCUIT. 

Two  QUARTS  of  sifted  flour,  a  teaspoonful  of  salt,  a  tablespoonful  of 
sweet  lard,  one  egg ;  make  up  with  half  a  pint  of  milk,  or  if  milk  is  not 
to  be  had,  plain  water  will  answer ;  beat  well  until  the  dough  blisters 
and  cracks ;  pull  off  a  two-inch  square  of  the  dough ;  roll  it  into  a  ball 
with  the  hand;  flatten,  stick  with  a  fork,  and  bake  in  a  quick  oven. 

It  is  not  beating  hard  that  makes  the  biscuit  nice,  but  the  regularity 
of  the  motion.   Beating  hard,  the  old  cooks  say,  kills  the  dough. 

An  old-fashioned  Southern  Recipe. 

POTATO  BISCUIT. 

Boil  six  good-sized  potatoes  with  their  jackets  on;  take  them  out 
with  a  skimmer,  drain  and  squeeze  with  a  towel  to  ensure  being  dry ; 
then  remove  the  skin,  mash  them  perfectly  free  from  lumps,  add  a 
tablespoonful  of  butter,  one  egg  and  a  pint  of  sweet  milk.  When  cool, 
beat  in  haK  a  cup  of  yeast.  Put  in  just  enough  flour  to  make  a  stiff 
dough.  When  this  rises,  make  into  small  cakes.  Let  them  rise  the 
same  as  biscuit  and  bake  a  delicate  brown. 

This  dough  is  very  fine  dropped  into  meat  soups  for  pot-pie. 

VINEGAR  BISCUITS. 

Take  two  quarts  of  flour,  one  large  tablespoonful  of  lard  or  butter, 
one  tablespoonful  and  a  half  of  vinegar  and  one  teaspoonful  of  soda ; 
put  the  soda  in  the  vinegar  and  stir  it  well;  stir  in  the  flour;  beat  two 
eggs  very  light  and  add  to  it;  make  a  dough  with  warm  water  stiff 
enough  to  roll  out,  and  cut  with  a  biscuit-cutter  ane  inch  thick  and  bake 
in  a  quick  oven. 

GRAFTON  MILK  BISCUITS. 

Boil  and  mash  two  white  potatoes ;  add  two  teaspoonfuls  of  brown 
sugar;  pour  boiling  water  over  these,  enough  to  soften  them.  When 
tepid,  add  one  small  teacupf ul  of  yeast ;  when  light,  warm  three  ounces 
of  butter  in  one  pint  of  milk,  a  little  salt,  a  third  of  a  teaspoonful  of 
soda  and  flour  enough  to  make  stiff  sponge ;  when  risen,  work  it  on  the 


BBEAD^BISCUITS,  ROLLS,  MUFFINS,  ETC.  255 


board,  put  it  back  in  the  tray  to  rise  again ;  when  risen,  roll  into  cakes 
and  let  them  stand  half  an  hour.    Bake  in  a  quick  oven.    These  bis- 
,  cuits  are  fine. 

SALLY  LUNN. 

Waem  one-half  cupful  of  butter  in  a  pint  of  milk ;  add  a  teaspoon- 
f ul  of  salt,  a  tablespoonful  of  sugar,  and  seven  cupf uls  of  sifted  flour ; 
beat  thoroughly  and  when  the  mixture  is  blood  warm,  add  four  beaten 
eggs  and  last  of  all,  half  a  cup  of  good  lively  yeast.  Beat  hard  until 
the  batter  breaks  in  blisters.  Set  it  to  rise  over  night.  In  the  morn- 
ing, dissolve  half  a  teaspoonful  of  soda,  stir  it  into  the  batter  and  tvirn 
it  into  a  well-buttered,  shallow  dish  to  rise  again  about  fifteen  or 
twenty  minutes.   Bake  about  fifteen  to  twenty  minutes. 

The  cake  should  be  torn  apart,  not  cut ;  cutting  with  a  knife  makes 
warm  bread  heavy.  Bake  a  light  brown.  This  cake  is  frequently  seen 
on  Southern  tables. 

SALLY  LUNN.  (Unfermented.) 

Ettb  a  piece  of  butter  as  large  as  an  egg  into  a  quart  of  flour ;  add  a 
tumbler  of  milk,  tw^o  eggs,  three  tablespoonfuls  of  sugar,  three  table- 
spoonfuls  of  baking  powder  and  a  teaspoonful  of  salt.  Scatter  the 
baking  powder,  salt  and  sugar  into  the  flour ;  add  the  eggs,  the  butter, 
melted,  the  milk.  Stir  all  together  and  bake  in  well-greased  round 
pans.    Eat  warm  with  butter. 

LONDON  HOT-CROSS  BUNS. 

Three  cups  of  milk,  one  cup  of  yeast,  or  one  cake  of  compressed 
yeast  dissolved  in  a  cup  of  tepid  water,  and  flour  enough  to  make  a  thick 
batter;  set  this  as  a  sponge  over  night.  In  the  morning  add  half  a 
cup  of  melted  butter,  one  cup  of  sugar,  half  a  nutmeg  grated,  one  salt- 
spoonful  of  salt,  half  a  teaspoonful  of  soda,  and  flour  enough  to  roll 
out  like  biscuit.  Knead  well  and  set  to  rise  for  five  hours.  EoU  the 
dough  half  an  inch  thick ;  cut  in  round  cakes  and  lay  in  rows  in  a  but- 
tered baking-pan,  and  let  the  cakes  stand  half  an  hour,  or  until  light ; 
then  put  them  in  the  oven,  having  first  made  a  deep  cross  on  each  with 
a  knife.  Bake  a  light  brown  and  brush  over  with  white  of  egg  beaten 
stiff  with  powdered  sugar. 


m        BREAD-BISCUITS,  BOLLS,  MUFFINS,  ETC. 


RUSKS,  WITH  YEAST. 

In  one  large  coffeecup  of  warm  milk  dissolve  half  a  cake  of  com- 
pressed yeast,  or  three  tablespoonf  uls  of  home-made  yeast ;  to  this  add 
three  well-beaten  eggs,  a  small  cup  of  sugar  and  a  teaspoonf ul  of  salt ; 
beat  these  together.  Use  flour  enough  to  make  a  smooth,  light  dough, 
let  it  stand  until  very  light,  then  knead  it  in  the  form  of  biscuits ;  place 
them  on  buttered  tins  and  let  them  rise  until  they  are  almost  up  to  the 
edge  of  the  tins ;  pierce  the  top  of  each  one  and  bake  in  a  quick  oven. 
Glaze  the  top  of  each  with  sugar  and  milk,  or  the  white  of  an  egg,  be- 
fore baking.  Some  add  dried  currants,  well-washed  and  dried  in  the 
oven. 

RUSKS. 

Two  CUPS  of  raised  dough,  one  of  sugar,  half  a  cup  of  butter,  two 
well-beaten  eggs,  flour  enough  to  make  a  stiff  dough;  set  to  rise,  and 
when  light  mold  into  high  biscuit  and  let  rise  again ;  rub  damp  sugar 
and  cinnamon  over  the  top  and  place  in  the  oven.  Bake  about  twenty 
minutes. 

RUSKS.  (Unfermented.) 

Thkee  cups  of  flour  sifted,  three  teaspoonf  uls  of  baking  powder, 
one  teaspoonful  of  salt,  three  tablespoonfuls  of  sugar,  two  tablespoon- 
fuls  of  butter,  three  eggs,  half  a  nutmeg  grated  and  a  teaspoonful  of  ^ 
ground  cinnamon,  two  small  cups  of  milk;  sift  together  salt,  flour,; 
sugar  and  baking  powder ;  rub  in  the  butter  cold ;  add  the  milk,  beaten  • 
eggs  and  spices ;  mix  into  a  soft  dough,  break  off  pieces  about  as  large 
as  an  egg,  roll  them  under  the  hands  into  round  balls,  rub  the  tops  with 
sugar  and  water  mixed,  and  then  sprinkle  dry  sugar  over  them.  Bake 
immediately. 

SCOTCH  SCONES. 

Thokotjghly  mix,  while  dry,  one  quart  of  sifted  flour,  loosely  meas- 
ured, with  two  heaping  teaspoonf  uls  of  baking  powder ;  then  rub  into 
it  a  tablespoonful  of  cold  butter  and  a  teaspoonful  of  salt.  Be  sure 
that  the  butter  is  well  worked  in.  Add  sweet  milk  enough  to  make  a 
very  soft  paste.  EoU  out  the  paste  about  a  quarter  of  an  inch  thick, 
using  plenty  of  flour  on  the  paste-board  and  rolling  pin.  Cut  it  into 
triangular  pieces,  each  side  about  four  inches  long.  Flour  the  sides 
and  bottom  of  a  biscuit  tin,  and  place  the  pieces  on  it.  Bake  immedi- 
ately in  a  quick  oven  from  twenty  to  thirty  minutes.   When  half  done. 


BBEAD^BISCUITS,  BOLLS,  MUFFINS,  ETC.  257 


brush  over  with  sweet  milk.  Some  cooks  prefer  to  bake  them  on  a 
floured  griddle,  and  cut  them  a  round  shape  the  size  of  a  saucer,  then 
scarred  across  to  form  four  quarters. 

CRACKNELS. 

Two  CUPS  of  rich  milk,  four  tablespoonfuls  of  butter  and  a  gill  of 
yeast,  a  teaspoonf ul  of  salt ;  mix  warm,  add  flour  enough  to  make  a 
light  dough.  When  light,  roll  thin  and  cut  in  long  pieces  three  inches 
wide,  prick  well  with  a  fork  and  bake  in  a  slow  oven.  They  are  to  be 
mixed  rather  hard  and  rolled  very  thin,  like  soda  crackers. 

RAISED  MUFFINS.    No.  1. 

Make  a  batter  of  one  pint  of  sweet  milk,  one  teaspoonful  of  sugar, 
one  of  salt,  a  tablespoonful  of  butter  or  sweet  lard  and  a  half  cup  of 
yeast;  add  flour  enough  to  make  it  moderately  thick;  keep  it  in  a 
warm,  not  hot,  place  until  it  is  quite  light,  then  stir  in  one  or  two  well- 
beaten  eggs,  and  half  a  teaspoonful  of  soda,  dissolved  in  a  little  warm 
water.  Let  the  batter  stand  twenty-five  or  thirty  minutes  longer  to 
rise  a  little,  turn  into  well-greased  muffin-rings  or  gem-pans,  and  bake 
in  a  quick  oven. 

To  be  served  hot  and  torn  open,  instead  of  cut  with  a  knife. 

RAISED  MUFFINS.    No.  2. 

Three  pints  of  flour,  three  eggs,  a  piece  of  butter  the  size  of  an  egg, 
two  heaping  teaspoonfuls  of  white  sugar,  one-half  cake  of  compressed 
yeast  and  a  quart  of  milk ;  warm  the  milk  with  the  butter  in  it ;  cool  a 
little,  stir  in  the  sugar  and  add  a  little  salt ;  stir  this  gradually  into  the 
flour,  then  add  the  eggs  well  beaten ;  dissolve  the  yeast  in  half  a  cup  of 
lukewarm  water  and  add  to  the  other  ingredients ;  if  the  muffins  are 
wanted  for  luncheon,  mix  them  about  eight  o'clock  in  the  morning;  if 
for  breakfast,  set  them  at  ten  o'clock  at  night  •  when  ready  for  baking, 
stir  in  half  a  teaspoonful  of  soda  dissolved  in  a  teaspoonful  of  hot 
water ;  butter  the  muffin-rings  or  gem-irons  and  bake  in  a  quick  oven. 

EGG  MUFFINS.  (Fine.) 

One  quart  of  flour,  sifted  twice ;  three  eggs,  the  whites  and  yolks 
beaten  separately,  three  teacups  of  sweet  milk,  a  teaspoonful  of  salt,  a 
tablespoonful  of  sugar,  a  large  tablespoonful  of  lard  or  butter  and  two 


258       BBEAD-BISCUITS,  BOLLS,  MUFFINS,  ETC. 


heaping  teaspoonfuls  of  baking  powder.  Sift  together  flour,  sugar, 
salt  and  baking  powder ;  rub  in  the  lard  cold,  add  the  beaten  eggs  and 
milk ;  mix  quickly  into  a  smooth  batter,  a  little  firmer  than  for  griddle- 
cakes.  Grease  well  some  muffin-pans  and  fill  them  two-thirds  full. 
Bake  in  a  hot  oven  fifteen  or  twenty  minutes.  These  made  of  cream, 
omitting  the  butter,  are  excellent. 

PLAIN  MUFFINS. 

Oke  egg  well  beaten,  a  tablespoonful  of  butter  and  a  tablespoonful 
of  sugar,  with  a  teaspoonful  of  salt,  all  beaten  until  very  light.  One 
cup  of  milk,  three  of  sifted  flour  and  three  teaspoonfuls  of  baking 
powder.  One-half  Graham  and  one-half  rye  meal  may  be  used  instead 
of  wheat  flour,  or  two  cups  of  corn  meal  and  one  of  flour. 

Drop  on  well-greased  patty-pans  and  bake  twenty  minutes  in  a 
rather  quick  oven,  or  bake  on  a  griddle  in  muffin-rings. 

MUFFINS  WITHOUT  EGGS. 

One  quart  of  buttermilk,  a  teaspoonful  of  soda  dissolved  in  the 
milk,  a  little  salt,  and  flour  enough  to  make  a  stiff  batter.  Drop  in 
hot  gem-pans  and  bake  in  a  quick  oven.  Two  or  three  tablespoonfuls 
of  sour  cream  will  make  them  a  little  richer. 

TENNESSEE  MUFFINS. 

One  pint  of  corn  meal,  one  pint  of  flour,  one  tablespoonful  of  sugar, 
one  teaspoonful  of  salt,  three  of  baking  powder,  one  tablespoonful  of 
lard  or  butter,  two  eggs  and  a  pint  of  milk.  Sift  together  corn  meal, 
flour,  sugar,  salt  and  powder;  rub  in  lard  or  butter  cold,  and  eggs 
beaten  and  milk ;  mix  into  batter  of  consistency  of  cup-cake ;  muffin- 
rings  to  be  cold  and  well  greased,  then  fill  two-thirds  full.  Bake  in 
hot  oven  fifteen  minutes. 

CORN  MEAL  MUFFINS.    (Without  Eggs.) 

One  cup  of  flour,  one  cup  of  com  meal,  two  tablespoonfuls  of 
sugar,  water  to  make  a  thick  batter,  or  sour  milk  is  better;  mix  at 
night ;  in  the  morning  add  two  tablespoonfuls  of  melted  butter  and  one 
teaspoonful  of  soda ;  bake  in  cake  rounds. 


BREAD-BISCUITS,  ROLLS,  MUFFINS,  ETC.  259 


HOMINY  MUFFINS. 

Two  CUPS  of  boiled  hominy;  beat  it  smootb,  stir  in  three  cups  of 
sour  milk,  half  a  cup  of  melted  butter,  two  teaspoonfuls  of  salt,  two 
tablespoonf uls  of  sugar ;  add  three  eggs  well  beaten,  one  teaspoonf ul 
of  soda  dissolved  in  hot  water,  two  cups  of  flour.   Bake  quickly. 

Eice  mufl&ns  may  be  made  in  the  same  manner. 

GRAHAM  GEMS.   No.  1. 

Two  CTJPFTTLS  of  Graham  flour,  one  cupful  of  wheat  flour,  two  tea- 
spoonfuls  of  baking  powder,  a  tablespoonful  of  sugar,  one  of  salt  and 
one  well-beaten  egg. 

Mix  with  sweet  milk  to  make  a  thin  batter ;  beat  it  well.  Bake  in 
gem-irons ;  have  the  irons  well  greased ;  fill  two-thirds  full  and  bake 
in  a  hot  oven.   "Will  bake  in  from  fifteen  to  twenty  minutes. 

GRAHAM  GEMS.   No.  2. 

Three  cups  of  sour  milk,  one  teaspoonful  of  soda,  one  of  salt,  one 
tablespoonful  of  brown  sugar,  one  of  melted  lard  or  butter,  one  or  two 
beaten  eggs ;  to  the  egg  add  the  milk,  then  the  sugar  and  salt,  then  the 
Graham  flour  (with  the  soda  mixed  in),  together  with  the  lard  or  but- 
ter ;  make  a  stiff  batter,  so  that  it  will  drop,  not  pour,  from  the  spoon. 
Have  the  gem-pans  very  hot,  fill  and  bake  fifteen  minutes  in  a  hot 
oven. 

The  same  can  be  made  of  sweet  milk,  using  three  teaspoonfuls  of 
baking  powder  instead  of  soda,  and  if  you  use  sweet  milk,  put  in  no 
shortening.  Excellent. 

Muffins  of  all  kinds  should  only  be  cut  just  around  the  edge,  then 
pulled  open  with  the  fingers. 

PLAIN  GRAHAM  GEMS. 

Two  ctJPrxjLS  of  the  best  Graham  meal,  two  of  water,  fresh  and 
cold,  or  milk  and  water,  and  a  little  salt.  Stir  briskly  for  a  minute 
or  two.  Have  the  gem-pan,  hot  and  well  greased,  on  the  top  of  the 
stove  while  pouring  in  the  batter.  Then  place  in  a  very  hot  oven  and 
bake  forty  minutes.  It  is  best  to  check  the  heat  a  little  when  they  are 
nearly  done.  As  the  best  prepared  gems  may  be  spoiled  if  the  heat 
is  not  sufficient,  care  and  judgment  must  be  used  in  order  to  secure 
this  most  healthful  as  well  as  delicious  bread. 


260        BREAD-BISCUITS,  ROLLS,  MUFFINS,  ETC. 


WAFFLES. 

Take  a  quart  of  flour  and  wet  it  with  a  little  sweet  milk  that  has 
been  boiled  and  cooled,  then  stir  in  enough  of  the  milk  to  form  a  thick 
batter.  Add  a  tablespoonful  of  melted  butter,  a  teaspoonful  of  salt, 
and  yeast  to  raise  it.  When  light  add  two  well-beaten  eggs,  heat  your 
waffle-iron,  grease  it  well  and  fill  it  with  the  batter.  Two  or  three 
minutes  will  suffice  to  bake  on  one  side ;  then  turn  the  iron  over,  and 
when  brown  on  both  sides  the  cake  is  done.    Serve  immediately. 

CONTINENTAL  HOTEL  WAFFLES. 

Put  into  one  quart  of  sifted  flour  three  teaspoonfuls  of  baking 
powder,  one  teaspoonful  of  salt,  one  of  sugar,  all  thoroughly  stirred 
and  sifted  together;  add  a  tablespoonful  of  melted  butter,  six  well- 
beaten  eggs  and  a  pint  of  sweet  milk ;  cook  in  waffle-irons  heated  and 
well  greased.    Serve  hot. 

NEWPORT  WAFFLES. 

Make  one  pint  of  Indian  meal  into  mush  in  the  usual  way.  While 
hot,  put  in  a  small  lump  of  butter  and  a  dessertspoonful  of  salt.  Set 
the  mush  aside  to  cool.  Meanwhile,  beat  separately  till  very  light  the 
whites  and  yolks  of  four  eggs.  Add  the  eggs  to  the  mush,  and  cream 
in  gradually  one  quart  of  wheaten  flour.  Add  half  a  pint  of  butter- 
milk, or  sour  cream,  in  which  has  been  dissolved  half  a  teaspoonful  of 
carbonate  of  soda.  Lastly,  bring  to  the  consistency  of  thin  batter  by 
the  addition  of  sweet  milk.  Waffle-irons  should  be  put  on  to  heat  an 
hour  in  advance,  that  they  may  be  in  the  proper  condition  for  baking 
as  soon  as  the  batter  is  ready.  Have  a  brisk  fire,  butter  the  irons  thor- 
oughly, but  with  nicety,  and  bake  quickly.  Fill  the  irons  only  half 
full  of  batter,  that  the  wafflles  may  have  room  to  rise. 

CREAM  WAFFLES. 

One  pint  of  sour  cream,  two  eggs,  one  pint  of  flour,  one  tablespoon- 
ful of  corn  meal,  one  teaspoonful  of  soda,  half  a  teaspoonful  of  salt. 
Beat  the  eggs  separately,  mix  the  cream  with  the  beaten  yolks,  stir  in 
the  flour,  corn  meal  and  salt ;  add  the  soda  dissolved  in  a  little  sweet 
milk,  and,  lastly,  the  whites  beaten  to  a  stiff  froth. 


BREAD-BISCUITS,  BOLLS,  MUFFINS,  ETC.  261 


RICE  WAFFLES.   No.  1. 

One  quart  of  flour,  half  a  teaspoonful  of  salt,  one  teaspoonful  of 
sugar,  two  teaspoonfuls  of  baking  powder,  one  large  tablespoonful  of 
butter,  two  eggs,  one  and  a  half  pints  of  milk,  one  cupful  of  hot  boiled 
rice.  Sift  the  flour,  salt,  sugar  and  baking  powder  well  together ;  rub 
the  butter  into  the  flour ;  beat  the  eggs  well,  separately,  and  add  the 
stiff  whites  last  of  all. 

RICE  WAFFLES.   No.  2. 

Rub  through  a  sieve  one  pint  of  boiled  rice,  add  it  to  a  tablespoon- 
ful of  dry  flour,  two-thirds  of  a  teaspoonful  of  salt,  two  teaspoonfuls 
of  baking  powder.  Beat  separately  the  yolks  and  whites  of  three 
eggs ;  add  to  the  yolks  a  cup  and  a  half  of  milk,  work  it  into  the  flour, 
then  add  an  ounce  of  melted  butter;  beat  the  whites  of  eggs  thor- 
oughly; mix  the  whole  together.  Heat  the  waffle-iron  and  grease  it 
evenly;  pour  the  batter  into  the  half  of  the  iron  over  the  range  imtil 
nearly  two-thirds  full,  cover,  allow  to  cook  a  moment,  then  turn  and 
brown  slightly  on  the  other  side. 

GERMAN  RICE  WAFFLES. 

Boil  a  half  pound  of  rice  in  milk  until  it  becomes  thoroughly  soft. 
Then  remove  it  from  the  fire,  stirring  it  constantly,  and  adding,  a  lit- 
tle at  a  time,  one  quart  of  sifted  flour,  five  beaten  eggs,  two  spoonfuls 
of  yeast,  a  half  pound  of  melted  butter,  a  little  salt  and  a  teacupful  of 
warm  milk.  Set  the  batter  in  a  warm  place,  and,  when  risen,  bake  in 
the  ordinary  way. 

BERRY  TEA-CAKES. 

Nice  little  tea-cakes  to  be  baked  in  muffin-rings  are  made  of  one 
cup  of  sugar,  two  eggs,  one  and  a  half  cups  of  milk,  one  heaping  tea- 
spoonful of  baking  powder,  a  piece  of  butter  the  size  of  an  egg  and 
flour  sufficient  to  make  a  stiff  batter.  In  this  batter  stir  a  pint  bowl 
of  fruit— any  fresh  are  nice— or  canned  berries  with  the  juice  poured 
off.  Serve  while  warm  and  they  are  a  dainty  addition  to  the  tea-table. 
Eaten  with  butter. 

RYE  DROP-CAKESc 

One  pint  of  warm  milk,  with  half  a  teaspoonful  of  soda  dissolved 
in  it,  a  little  salt,  four  eggs  well  beaten,  and  rye  flour  enough  to  make 


262       BBEAD-BISCUITS,  ROLLS,  MUFFINS,  ETC. 


a  thin  batter ;  bake  in  small  cups,  buttered,  and  in  a  hot  oven,  or  iit 
small  eakes  upon  a  hot  griddle. 

WHEAT  DROP-CAKES. 

One  pint  of  cream,  six  eggs  well  beaten,  a  little  salt,  and  wheat  flour 
enough  to  make  a  thin  batter ;  bake  in  little  cups  buttered  and  in  a  hot 
oven  fifteen  minutes. 

POP-OVERS. 

Two  GUPS  of  flour,  two  cups  of  sweet  milk,  two  eggs,  one  teaspoon- 
f ul  of  butter,  one  teaspoo-nful  of  salt,  bake  in  cups  in  a  quick  oven  fif- 
teen minutes.   Serve  hot  with  a  sweet  sauce. 

FLANNEL  CAKES.    (With  Yeast.) 

Heat  a  pint  of  sweet  milk  and  into  it  put  two  heaping  tablespoon- 
fuls  of  butter,  let  it  melt,  then  add  a  pint  of  cold  milk  and  the  well- 
beaten  yolks  of  four  eggs— placing  the  whites  in  a  cool  place;  also,  a 
teaspoonful  of  salt,  four  tablespoonfuls  of  home-made  yeast  and  suffi- 
cient flour  to  make  a  stiff  batter ;  set  it  in  a  warm  place  to  rise ;  let  it 
stand  three  hours  or  over  night ;  before  baking  add  the  beaten  whites ; 
bake  like  any  other  griddle-cakes.  Be  sure  to  make  the  batter  stiff 
enough,  for  flour  must  not  be  added  after  it  has  risen,  unless  it  is 
allowed  to  rise  again.  These,  half  corn  meal  and  half  wheat,  are  very 
nice. 

FEATHER  GRIDDLE-CAKES.    (With  Yeast.). 

Make  a  batter,  at  night,  of  a  pint  of  water  or  milk,  a  teaspoonful  of 
salt,  and  half  a  teacupf ul  of  yeast ;  in  the  morning,  add  to  it  one  tea- 
cupful  of  thick,  sour  milk,  two  eggs  well  beaten,  a  level  tablespoonful 
of  melted  butter,  a  level  teaspoonful  of  soda  and  flour  enough  to  make 
the  consistency  of  pan-cake  batter ;  let  stand  twenty  minutes,  then  bake. 

This  is  a  convenient  way,  when  making  sponge  for  bread  over 
night,  using  some  of  the  sponge. 

WHEAT  GRIDDLE-CAKES. 

Three  cups  of  flour,  one  teaspoonful  of  salt,  three  teaspoonfuls  of 
baking  powder  sifted  together ;  beat  three  eggs  and  add  to  three  cup- 
f uls  of  sweet  milk,  also  a  tablespoonful  of  melted  butter ;  mix  all  into 
a  smooth  batter,  as  thick  as  will  run  in  a  stream  from  the  lips  of  a 


BREAD-BISCUITS,  BOLLS,  MUFFINS,  ETC.  263 


pitcher.  Bake  on  a  well-greased,  liot  griddle,  a  nice  light  brown. 
Very  good. 

SOUR  MILK  GRIDDLE-CAKES. 

Make  a  batter  of  a  quart  of  sour  milk  and  as  much  sifted  flour  as 
is  needed  to  thicken  so  that  it  will  run  from  the  dish ;  add  two  well- 
beaten  eggs,  a  teaspoonf  ul  of  salt,  a  tablespoonf  ul  of  melted  butter,  and 
a  level  teaspoonful  of  soda  dissolved  in  a  little  milk  or  cold  water, 
added  last ;  then  bake  on  a  hot  griddle,  well  greased,  brown  on  both 
sides* 

CORN  MEAL  GRIDDLE-CAKES.    (With  Yeast.) 

Stir  into  one  quart  of  boiling  milk  three  cups  of  corn  meal ;  after  it 
cools  add  one  cup  of  white  flour,  a  teaspoonful  of  salt  and  three  table- 
spoonfuls  of  home-made  yeast.  Mix  this  over  night.  In  the  morning 
add  one  tablespoonful  of  melted  butter  or  lard,  two  beaten  eggs  and  a 
teaspoonful  of  soda  dissolved  in  a  little  water. 

This  batter  should  stand  a  few  minutes,  after  adding  the  butter 
and  soda,  that  it  should  have  time  to  rise  a  little ;  in  the  meantime  the 
griddle  could  be  heating.  Take  a  small  stick  like  a  good-sized  skewer, 
wind  a  bit  of  cloth  aroimd  the  end  of  it,  fasten  it  by  winding  a  piece 
of  thread  around  that  and  ijing  it  firm.  Melt  together  a  tablespoon- 
ful of  butter  and  lard.  Grease  the  griddle  with  this.  Between  each 
batch  of  cakes,  wipe  the  griddle  off  with  a  clean  paper  or  cloth  and 
grease  afresh.  Put  the  cakes  on  by  spoonfuls,  or  pour  them  carefully 
from  a  pitcher,  trying  to  get  them  as  near  the  same  size  as  possible.  As 
soon  as  they  begin  to  bubble  all  over  turn  them,  and  cook  on  the  other 
side  till  they  stop  puffing.  The  second  lot  always  cooks  better  than 
the  first,  as  the  griddle  becomes  evenly  heated. 

CORN  MEAL  GRIDDLE-CAKES. 

Scald  two  cups  of  sifted  meal,  mix  with  a  cup  of  wheat  flour  and  a 
teaspoonful  of  salt.  Add  three  well-beaten  eggs ;  thin  the  whole  with 
sour  milk  enough  to  make  it  the  right  consistency.  Beat  the  whole 
till  very  light  and  add  a  teaspoonful  of  baking  soda  dissolved  in  a  lit- 
tle water.  If  you  use  sweet  milk,  use  two  large  teaspoonfuls  of  bak- 
ing powder  instead  of  soda. 

GRIDDLE-CAKES.    (Very  Good.) 

One  quart  of  Graham  flour,  half  a  pint  of  Indian  meal,  one  gill  of 
yeast,  a  teaspoonful  of  salt ;  mix  the  flour  and  meal,  pour  on  enough 


264        BEE  AD -BISCUITS,  ROLLS,  MUFFINS,  ETC. 


warm  water  to  make  batter  rather  thicker  than  that  for  buckwheat 
cakes,  add  the  yeast,  and  when  light  bake  on  griddle  not  too  hot. 

GRAHAM  GRIDDLE-CAKES. 

Mix  together  dry  two  cups  of  Graham  flour,  one  cup  wheat  flour, 
two  heaping  teaspoonfuls  of  baking  powder  and  one  teaspoonful  of 
salt.  Then  add  three  eggs  well  beaten,  one  tablespoonful  of  lard  or 
butter  melted  and  three  cups  of  sweet  milk.  Cook  immediately  on  a 
hot  griddle. 

BREAD  GRIDDLE-CAKES. 

One  quart  of  milk,  boiling  hot ;  two  cups  fine  bread  crumbs,  three 
eggs,  one  tablespoonful  melted  butter,  one-half  teaspoonful  salt,  one- 
half  teaspoonful  soda  dissolved  in  warm  water ;  break  the  bread  into 
the  boiling  milk,  and  let  stand  for  ten  minutes  in  a  covered  bowl,  then 
beat  to  a  smooth  paste ;  add  the  yolks  of  the  eggs  well  whipped,  the 
butter,  salt,  soda,  and  finally  the  whites  of  the  eggs  previously  whipped 
stiff,  and  add  half  of  a  cupful  of  flour.  These  can  also  be  made  of 
sour  milk,  soaking  the  bread  in  it  over  night  and  using  a  little  more 
soda. 

RICE  GRIDDLE-CAKES. 

Two  CUPFULS  of  cold  boiled  rice,  one  pint  of  flour,  one  teaspoonful 
sugar,  one-half  teaspoonful  salt,  one  and  one-half  teaspoonfuls  bak- 
ing powder,  one  egg,  a  little  more  than  half  a  pint  of  milk.  Sift  to- 
gether flour,  sugar,  salt  and  powder ;  add  rice  free  from  lumps,  diluted 
with  beaten  egg  and  milk ;  mix  into  smooth  batter.  Have  griddle  well 
heated,  make  cakes  large,  bake  nicely  brown,  and  serve  with  maple 
syrup. 

POTATO  GRIDDLE-CAKES. 

Twelve  large  potatoes,  three  heaping  tablespoonfuls  of  flour,  one 
teaspoonful  of  baking  powder,  one-half  teaspoonful  salt,  one  or  two 
eggs,  two  teacupf  uls  of  boiling  milk.  The  potatoes  are  peeled,  washed 
and  grated  into  a  little  cold  water  (which  keeps  them  white),  then 
strain  off  water  and  pour  on  boiling  milk,  stir  in  eggs,  salt  and  flour, 
mixed  with  the  baking  powder;  if  agreeable,  flavor  with  a  little  fine 
chopped  onion ;  bake  like  any  other  pan-cakes,  allowing  a  little  more 
lard  or  butter.  Serve  with  stewed  or  preserved  fruit,  especially  with 
huckleberries. 


SBREAB-^BISCUITS,  BOLLS,  MUFFINS,  ETC.  265 


GREEN  CORN  GRIDDLE-CAKES. 

One  pint  of  milk,  two  ciips  grated  green  corn,  a  little  salt,  two  eggs, 
a  teaspoonful  of  baking  powder,  flour  sufficient  to  make  a  batter  to  fry 
on  the  griddle.   Butter  them  hot  and  serve. 

HUCKLEBERRY  GRIDDLE-CAKES. 

Made  the  same  as  above,  leaving  out  one  cup  of  milk,  adding  one 
tablespoonful  of  sugar  and  a  pint  of  huckleberries  rolled  in  flour. 
Blackberries  or  raspberries  can  be  used  in  the  same  manner. 

FRENCH  GRIDDLE-CAKES. 

Beat  together  until  smooth  six  eggs  and  a  pint  sifted  flour ;  melt  one 
ounce  of  butter  and  add  to  the  batter,  with  one  ounce  of  sugar  and  a 
cup  of  milk ;  beat  until  smooth ;  put  a  tablespoonful  at  a  time  into  a 
frying  pan  slightly  greased,  spreading  the  batter  evenly  over  the  sur- 
face by  tipping  the  pan  about ;  fry  to  a  light  brown ;  spread  with  jelly, 
roll  up,  dust  with  powdered  sugar  and  serve  hot. 

RAISED  BUCKWHEAT  CAKES. 

Take  a  small  crock  or  large  earthen  pitcher,  put  into  it  a  quart  of 
warm  water  or  half  water  and  milk,  one  heaping  teaspoonful  of  salt ; 
then  stir  in  as  much  buckwheat  flour  as  will  thicken  it  to  rather  a  stiff 
batter;  lastly,  add  half  a  cup  of  yeast;  make  it  smooth,  cover  it  up 
warm  to  rise  over  night ;  in  the  morning  add  a  small,  level  teaspoonful 
of  soda  dissolved  in  a  little  warm  water;  this  will  remove  any  sour 
taste,  if  any,  and  increase  the  lightness. 

Not  a  few  object  to  eating  buckwheat,  as  its  tendency  is  to  thicken 
the  blood,  and  also  to  produce  constipation;  this  can  be  remedied 
by  making  the  batter  one-third  corn  meal  and  two-thirds  buckwheat, 
which  makes  the  cakes  equally  as  good.  Many  prefer  them  in  this 
way. 

BUCKWHEAT  CAKES  WITHOUT  YEAST. 

Two  CUPS  of  buckwheat  flour,  one  of  wheat  flour,  a  little  salt,  three 
teaspoonfuls  baking  powder;  mix  thoroughly  and  add  about  equal 
parts  of  milk  and  water  until  the  batter  is  of  the  right  consistency 
then  stir  until  free  from  lumps.  If  they  do  not  brown  well,  add  a  lit- 
tle molasses. 


266       BBE AD-BISCUITS,  BOLLS,  MUFFINS,  ETC. 


BUCKWHEAT  CAKES. 

Half  a  pint  of  buckwheat  flour,  a  quarter  of  a  pint  of  com  meal,  a 
quarter  of  a  pint  of  wheat  flour,  a  little  salt,  two  egjs  beaten  very- 
light,  one  quart  of  new  milk  (made  a  little  warm  and  mixed  with  the 
eggs  before  the  flour  is  put  in),  one  tablespoonful  of  butter  or  sweet 
lard,  two  large  tablespoonfuls  of  yeast.  Set  it  to  rise  at  night  for  the 
morning.  If  in  the  least  sour,  stir  in  before  baking  just  enough  soda 
to  correct  the  acidity.   A  very  nice,  but  more  expensive,  recipe. 

SWEDISH  GRIDDLE-CAKES. 

One  pint  of  white  flour,  sifted ;  six  eggs,  whites  and  yolks  beaten 
separately  to  the  utmost ;  one  saltspoonf ul  of  salt ;  one  saltspoonf ul  of 
soda  dissolved  in  vinegar ;  milk  to  make  a  thin  batter. 

Beat  the  yolks  light,  add  the  salt,  soda,  two  cupfuls  of  milk,  then 
the  flour  and  beaten  whites  alternately;  thin  with  more  milk  if  nec- 
essary. 

CORN  MEAL  FRITTERS. 

One  pint  of  sour  milk,  one  teaspoonful  of  salt,  three  eggs,  one  table- 
spoonful  of  molasses  or  sugar,  one  handful  of  flour,  and  com  meal 
enough  to  make  a  stiff  batter;  lastly,  stir  in  a  small  teaspoonful  of 
soda,  dissolved  in  a  little  warm  water. 

This  recipe  is  very  nice  made  of  rye  flour. 

CREAM  FRITTERS. 

One  cup  of  cream,  flve  eggs— the  whites  only,  two  full  cups  pre- 
pared flour,  one  saltspoonful  of  nutmeg,  a  pinch  of  salt.  Stir  the 
whites  into  the  cream  in  turn  with  the  flour,  put  in  nutmeg  and  salt, 
beat  all  up  hard  for  two  minutes.  The  batter  should  be  rather  thick. 
Fry  in  plenty  of  hot,  sweet  lard,  a  spoonful  of  batter  for  each  fritter. 
Drain,  and  serve  upon  a  hot,  clean  napkin.  Eat  with  jelly  sauce.  Pull, 
not  cut,  them  open.   Yery  nice.  ^ 

CURRANT  FRITTERS. 

Two  CUPFULS  dry,  fine  bread  crumbs,  two  tablespoonfuls  of  pre- 
pared flour,  two  cups  of  milk,  one-half  pound  currants,  washed  and 
well  dried,  five  eggs  whipped  very  light,  one-half  cup  powdered  sugar, 
one  tablespoonful  butter,  one-half  teaspoonful  mixed  cinnamon  and 


BREAD-BISCUITS,  BOLLS,  MUFFINS,  ETC.  267 


nutmeg.  Boil  the  milk  and  pour  over  the  bread.  Mix  and  put  in  the 
butter.  Let  it  get  cold.  Beat  in  next  the  yolks  and  sugar,  the  season- 
ing, flour  and  stiff  whites ;  finally,  the  currants  dredged  whitely  with 
flour.  The  batter  should  be  thick.  Drop  in  great  spoonfuls  into  the 
hot  lard  and  fry.  Drain  them  and  send  hot  to  table.  Eat  with  a  mix- 
ture of  wine  and  powdered  sugar. 

WHEAT  FRITTERS. 

Three  eggs,  one  and  a  half  cups  of  milk,  three  teaspoonfuls  baking 
powder,  salt,  and  flour  enough  to  make  quite  stiff,  thicker  than  batter 
cakes.    Drop  into  hot  lard  and  fry  like  doughnuts. 

A  Good  Sauce  for  the  Alove.— One  cup  of  sugar,  two  table- 
spoonfuls  of  butter,  one  teaspoonful  of  flour  beaten  together;  half  a 
cup  boiling  water ;  flavor  with  extract  lemon  and  boil  until  clear.  Or 
serve  with  maple  syrup. 

APPLE  FRITTERS. 

Make  a  batter  in  the  proportion  of  one  cup  sweet  milk  to  two  cups 
floui,  a  heaping  teaspoonful  of  baking  powder,  two  eggs  beaten  sepa- 
rately, one  tablespoonf  ul  of  sugar  and  a  saltspoon  of  salt ;  heat  the  milk 
a  little  more  than  milk-warm,  add  it  slowly  to  the  beaten  yolks  and 
sugar;  then  add  flour  and  whites  of  the  eggs;  stir  all  together  and 
throw  in  thin  slices  of  good  sour  apples,  dipping  the  batter  up  over 
them ;  drop  into  boiling  hot  lard  in  large  spoonfuls  with  pieces  of  ap- 
ple in  each,  and  fry  to  a  light  brown.  Serve  with  maple  syrup,  or  a 
nice  syrup  made  with  clarified  sugar. 

Bananas,  peaches,  sliced  oranges  and  other  f  raits  can  be  used  in  the 
same  batter. 

PINEAPPLE  FRITTERS. 

Make  a  batter  as  for  apple  fritters ;  then  pare  one  large  pineapple, 
cut  it  in  slices  a  quarter  of  an  inch  thick,  cut  the  slices  in  halves,  dip 
them  into  the  batter  and  fry  them,  and  serve  them  as  above. 

PEACH  FRITTERS. 

Peel  the  pe£!.ches,  split  each  in  two  and  take  out  the  stones ;  dust  a 
little  powdered  sugar  over  them ;  dip  each  piece  in  the  batter  and  fry 
in  hot  fat.  A  sauce  to  be  served  with  them  may  be  made  as  follows : 
Put  an  ounce  of  butter  in  a  saucepan  and  whisk  it  to  a  cream ;  add  four 
ounces  of  sugar  gradually.   Beat  the  yolks  of  two  eggs ;  add  to  them  a 


268        BREAD-BISCUITS,  ROLLS,  MUFFINS,  ETC. 


dash  of  nutmeg  and  a  gill  each  of  cold  water  and  rinn ;  stir  this  into 
the  luke-warm  batter  and  allow  it  to  heat  gradually.  Stir  constantly 
until  of  a  smooth,  creamy  consistency,  and  serve.  The  batter  is  made 
as  follows:  Beat  the  yolks  of  three  eggs;  add  to  them  a  gill  of  milk, 
or  half  of  a  cupful,  a  saltspoonf ul  of  salt,  four  ounces  of  flour ;  mix. 
If  old  flour  is  used  a  little  more  milk  may  be  found  necessary. 

GOLDEN-BALL  FRITTERS. 

Put  into  a  stewpan  a  pint  of  water,  a  piece  of  butter  as  large  as  an 
egg  and  a  tablespoonful  of  sugar.  When  it  boils  stir  into  it  one  pint 
of  sifted  flour,  stirring  briskly  and  thoroughly.  Remove  from  the 
fire,  and  when  nearly  cooled  beat  into  it  six  eggs,  each  one  beaten  sep- 
arately and  added  one  at  a  time,  beating  the  batter  between  each. 
Drop  the  stiff  dough  into  boiling  lard  by  teaspoonfuls.  Eat  with 
syrup,  or  melted  sugar  and  butter  flavored. 

Stirring  the  boiling  lard  around  and  around,  so  that  it  whirls  when 
you  drop  in  the  fritters,  causes  them  to  assume  a  round  shape  like 
balls. 

CANNELONS,  OR  FRIED  PUFFS. 

Half  a  pound  of  puff  paste,  apricot  or  any  kind  of  preserve  that 
may  be  preferred,  hot  lard. 

Cannelons,  which  are  made  of  puff  paste  rolled  very  thin,  with  jam 
enclosed,  and  cut  out  in  long,  narrow  rolls  or  puffs,  make  a  very  pretty 
and  elegant  dish.  Make  some  good  puff  paste,  roll  it  out  very  thin, 
and  cut  it  into  pieces  of  an  equal  size,  about  two  inches  wide  and  eight 
inches  long;  place  upon  each  piece  a  spoonful  of  jam,  wet  the  edges 
with  the  white  of  egg  and  fold  the  paste  over  twice;  slightly  press  the 
edges  together,  that  the  jam  may  not  escape  in  the  frying,  and  when 
all  are  prepared,  fry  them  in  boiling  lard  until  of  a  nice  brown,  letting 
them  remain  by  the  side  of  the  fire  after  they  are  colored,  that  the 
paste  may  be  thoroughly  done.  Drain  them  before  the  fire,  dish  on  a 
d'oyley,  sprinkle  over  them  sifted  sugar  and  serv^.  These  cannelons 
are  very  delicious  made  with  fresh  instead  of  preserved  fruit,  such 
as  strawberries,  raspberries  or  currants;  they  should  be  laid  in  the 
paste,  plenty  of  poimded  sugar  sprinkled  over  and  folded  and  fried  in 
the  same  manner  as  stated  above. 


BREAD-BISCUITS,  ROLLS,  MUFFINS,  ETC.  269 


GERMAN  FRITTERS. 

Take  slices  of  stale  bread  cut  in  rounds  or  stale  cake ;  f rj  them  in 
hot  lard,  like  crullers,  to  a  light  brown.  Dip  each  slice  ^vhen  fried  in 
boiling  milk,  to  remove  the  grease ;  drain  quickly,  dust  with  powdered 
sugar  or  spread  with  preserves.  Pile  on  a  hot  plate  and  serve. 
Sweet  wine  sauce  poured  over  them  is  very  nice. 

HOMINY  FRITTERS. 

Take  one  pint  of  hot  boiled  hominy,  two  eggs,  half  a  teaspoonful  of 
salt  and  a  tablespoonf ul  of  flour ;  thin  it  a  little  with  cold  milk ;  when 
cold  add  a  teaspoonful  of  baking  powder,  mix  thoroughly,  drop  table- 
spoonfuls  of  it  into  hot  fat  and  fry  to  a  delicate  brown. 

PARSNIP  FRITTERS. 

Take  three  or  four  good-sized  parsnips.  Boil  them  imtil  tender. 
Mash  and  season  with  a  little  butter,  a  pinch  of  salt  and  a  slight  sprink- 
ling of  pepper.  Have  ready  a  plate  with  some  sifted  flour  on  it. 
Drop  a  tablespoonful  of  the  parsnip  in  the  flour  and  roll  it  about  until 
well  coated  and  formed  into  a  ball.  When  you  have  a  sufficient  num- 
ber ready,  drop  them  into  boiling  drippings  or  lard,  as  you  would  a 
fritter;  fry  a  delicate  brown  and  serve  hot.  Do  not  put  them  in  a 
covered  dish,  for  that  would  steam  them  and  deprive  them  of  their 
crispness,  which  is  one  of  their  great  charms. 

These  are  also  very  good  fried  in  a  frying  pan  with  a  small  quan- 
tity of  lard  and  butter  mixed,  turning  them  over  so  as  to  fry  both  sides 
brown. 

GREEN  CORN  FRITTERS. 

One  pint  of  grated,  young  and  tender,  green  corn,  three  eggs,  two 
tablespoonfuls  of  milk  or  cream,  one  tablespoonful  of  melted  butter, 
if  milk  is  used,  a  teaspoonful  of  salt.  Beat  the  eggs  well,  add  the  corn 
by  degrees,  also  the  milk  and  butter;  thicken  with  just  enough  flour  to 
hold  them  together,  adding  a  teas]30onful  of  baking  powder  to  the 
flour.  Have  ready  a  kettle  of  hot  lard,  drop  the  corn  from  the  spoon 
into  the  fat  and  fry  a  light  brown.  They  are  also  nice  fried  in  butter 
and  lard  mixed,  the  same  as  fried  eggs. 

CREAM  SHORT-CAKE. 

Sift  one  quart  of  fine  white  flour,  rub  into  it  three  tablespoonfuls 
of  cold  butter,  a  teaspoonful  of  salt,  a  tablespoonful  of  white  sugar. 


27Q       BBMAD-BISCUITS,  BOLLS,  MUFFINS,  ETC. 


Add  a  beaten  egg  to  a  cup  of  sour  cream,  turn  it  into  the  other  ingre- 
dients, dissolve  a  teaspoonful  of  soda  in  a  spoonful  of  water,  mix  all 
together,  haadling  as  little  as  possible;  roll  lightly  into  two  round 
sheets,  place  on  pie-tins  and  bake  from  twenty  to  tweniy-ftve  minutes 
in  a  quick  oven. 

This  crust  is  delicious  for  fruit  short-cake. 

STRAWBERRY  SHORT-CAKE. 

Make  a  rule  of  baking  powder  biscuit,  with  the  exception  of  a  little 
more  shortening ;  divide  the  dough  in  half ;  lay  one-half  on  the  mold- 
ing board  (half  the  dough  makes  one  short-cake),  divide  this  half 
again,  and  roll  each  piece  large  enough  to  cover  a  biscuit-tin,  or  a  large 
sized  pie-tin ;  spread  soft  butter  over  the  lower  one  and  place  the  other 
on  top  of  that ;  proceed  with  the  other  lump  of  dough  the  same,  by  cut- 
ting it  in  halves,  and  putting  on  another  tin.  Set  them  in  the  oven; 
when  sufficiently  baked  take  them  out,  separate  each  one  by  running 
a  large  knife  through  where  the  cold  soft  butter  was  spread.  Then 
butter  plentifully  each  crust,  lay  the  bottom  of  each  on  earthen  plat- 
ters or  dining-plates ;  cover  thickly  with  a  quart  of  strawberries  that 
have  been  previously  prepared  with  sugar,  lay  the  top  crusts  on  the 
fruit.  If  there  is  any  juice  left  pour  it  around  the  cake.  This  makes 
a  delicious  short-cake. 

Peaches,  raspberries,  blackberries  and  huckleberries  can  be  substi- 
tuted for  strawberries.  Always  send  to  the  table  with  a  pitcher  of 
sweet  cream. 

ORANGE  SHORT-CAKE. 

PiffiL  two  large  oranges,  chop  them  fine,  remove  the  seeds,  add  half 
a  peeled  lemon  and  one  cup  of  sugar.  Spread  between  the  layers  of 
short-©ake  while  it  is  hot. 

LEMON  SHORT-CAKE. 

Make  a  rich  biscuit  dough,  same  as  above  recipe.  While  baking, 
take  a  cup  and  a  quarter  of  water,  a  cup  and  a  half  of  sugar,  and  two 
l^ons,  peel,  juice  and  pulp,  throwing  away  the  tough  part  of  the  rind ; 
boil  this  for  some  little  time ;  then  stir  in  three  crackers  rolled  fine ; 
split  the  short-cakes  while  hot,  spread  with  butter,  then  with  the  mix- 
ture.  To  be  eaten  warm. 


BBEADSISCUITS,  ROLLS,  MUFFINS,  ETC.  271 


HUCKLEBERRY  SHORT-CAKE. 

Two  ciJPFULS  of  sugar,  half  a  cupful  of  butter,  one  pint  of  sweet 
milk,  one  tablespoonful  of  salt,  two  heaping  teaspoonfuls  of  baking 
powder  sifted  into  a  quart  of  flour,  or  enough  to  form  a  thick  batter ; 
add  a  quart  of  the  huckleberries ;  to  be  baked  in  a  dripper ;  cut  into 
squares  for  the  table  and  served  hot  with  butter.  Blackberries  may 
be  used  the  same. 

FRIED  DINNER-ROLLS. 

When  making  light  raised  bread,  save  out  a  piece  of  dough  nearly 
the  size  of  a  small  loaf,  roll  it  out  on  the  board,  spread  a  tablespoonful 
of  melted  butter  over  it ;  dissolve  a  quarter  of  a  teaspoonf ul  of  soda  in 
a  tablespoonful  of  water  and  pour  that  also  over  it ;  work  it  all  well 
into  the  dough,  roll  it  out  into  a  sheet  not  quite  half  an  inch  thick. 
Cut  it  in  strips. three  inches  long  and  one  inch  wide.  Lay  them  on 
buttered  tins,  cover  with  a  cloth  and  set  away  in  a  cool  place  until  an 
hour  before  dinner  time ;  then  set  them  by  the  fire  where  they  will  be- 
come light.  "While  they  are  rising,  put  into  a  frying  pan  a  tablespoon- 
ful of  cold  butter  and  one  of  lard ;  when  it  boils  clear  and  is  hot,  lay  as 
many  of  the  rolls  in  as  will  fry  nicely.  As  soon  as  they  brown  on  one 
side  turn  them  over  and  brown  the  other ;  then  turn  them  on  the  edges 
and  brown  the  sides.  Add  fresh  grease  as  is  needed.  Eat  them  warm 
in  place  of  bread.   Nice  with  warm  meat  dinner. 

NEWPORT  BREAKFAST-CAKES. 

Take  one  quart  of  dough  from  the  bread  at  an  early  hour  in  the 
morning;  break  three  eggs,  separating  yolks  and  whites,  both  to  be 
whipped  to  a  light  froth ;  mix  them  into  the  dough  and  gradually  add 
two  tablespoonfuls  of  melted  butter,  one  of  sugar,  one  teaspoonful  of 
soda,  and  enough  warm  milk  with  it  until  it  is  a  batter  the  consistency 
of  buckwheat  cakes ;  beat  it  well  and  let  it  rise  until  breakfast  time. 
Have  the  griddle  hot  and  nicely  greased,  pour  on  the  batter  in  small 
round  cakes  and  bak^  a  light  brown,  the  same  as  any  griddle  cake. 

PUFF  BALLS. 

A  PIECE  of  butter  as  large  as  an  egg  stirred  until  soft ;  add  three 
well-beaten  eggs,  a  pinch  of  salt  and  half  a  teacupful  of  sour  cream. 
Stir  well  together,  then  add  enough  flour  to  make  a  very  thick  batter^ 


272        BEEAD-BISCUITS,  ROLLS,  MUFFINS,  ETC. 


Drop  a  spoonful  of  this  into  boiling  water.  Cook  until  the  puffs  rise 
to  the  surface.  Dish  them  hot  with  melted  butter  turned  over  them. 
Nice  accompaniment  to  a  meat  dinner  as  a  side-dish— similar  to  plain 
macaroni. 

BREAKFAST  PUFFS. 

Two  CUPS  of  sour  milk,  one  teaspoonful  of  soda,  one  teaspoonful  of 
salt,  one  egg  and  flour  enough  to  roll  out  like  biscuit  dough.  Cut  into 
narrow  strips  an  inch  wide  and  three  inches  long,  fry  brown  in  hot 
lard  like  doughnuts.  Serve  hot ;  excellent  with  coffee.  Or  fry  in  a 
spider  with  an  ounce  each  of  lard  and  butter,  turning  and  browning  all 
four  of  the  sides. 

ENGLISH  CRUMPETS. 

One  quart  of  warm  milk,  half  a  cup  of  yeast,  one  teaspoonful  of 
salt,  flour  enough  to  make  a  stiff  batter ;  when  light,  add  half  a  cupful 
of  melted  butter,  a  teaspoonful  of  soda  dissolved  in  a  little  water 
and  a  very  little  more  flour ;  let  it  stand  twenty  minutes  or  until  light. 
Grease  some  muf&n-rings,  place  them  on  a  hot  griddle  and  fill  them 
half  full  of  the  batter ;  when  done  on  one  side  turn  and  bake  the  other 
side.  Butter  them  while  hot ;  pile  one  on  another  and  serve  immedi- 
ately. 

PLAIN  CRUMPETS. 

Mix  together  thoroughly  while  dry  one  quart  of  sifted  flour,  loosely 
measured,  two  heaping  teaspoonfuls  baking  powder  and  a  little  salt ; 
then  add  two  tablespoonfuls  of  melted  butter  and  sweet  milk  enough 
to  make  a  thin  dough.   Bake  quickly  in  mufiin-rings  or  patty-pans. 

PREPARED  BREAD  CRUMBS. 

Take  pieces  of  stale  bread,  break  them  in  small  bits,  put  them  on  a 
baking  pan  and  place  them  in  a  m^oderate  oven,  watching  closely  that 
they  do  not  scorch;  then  take  them  while  hot  and  crisp  and  roll  them, 
crushing  them.  Sift  them,  using  the  fine  crumbs  for  breading  cutlets, 
fish,  croquettes,  etc.  The  coarse  ones  may  be  used  for  puddings,  pan- 
cakes, etc. 

CRACKERS. 

Sift  into  a  pint  of  flour  a  heaping  teaspoonful  of  baking  powder, 
four  tablespoonfuls  of  melted  butter,  half  a  teaspoonful  salt  and  the 
white  of  an  egg  beaten  and  one  eUR  of  milk;  mix  it  with  more  flour. 


BBEAD-BISCUITS,  ROLLS,  MUFFINS,  ETC.  273 


enough  to  make  a  very  stiff  dougli,  as  stiff  as  can  be  rolled  out; 
pounded  and  kneaded  a  long  time.  EoU  very  thin  like  pie  crust  and 
cut  out  either  round  or  square.    Bake  a  light  brown. 

Stale  crackers  are  made  crisp  and  better  by  placing  them  in  the 
oven  a  few  moments  before  they  are  needed  for  the  table. 

FRENCH  CRACKERS. 

Six  eggs,  twelve  tablespoonfuls  of  sweet  milk,  six  tablespoonfuls 
of  butter,  half  a  teaspoonf ul  of  soda ;  mold  with  flour,  pounding  and 
working  half  an  hour ;  roll  it  thin.    Bake  wdth  rather  quick  fire. 

CORN  MEAL  MUSH  OR  HASTY  PUDDING. 

Put  two  quarts  of  water  into  a  clean  dinner-|)ot  or  stew-pan, 
cover  it  and  let  it  become  boiling  hot  over  the  fire ;  then  add  a  table- 
spoonful  of  salt,  take  off  the  light  scum  from  the  top,  have  sweet, 
fresh  yellow  or  white  corn  meal ;  take  a  handful  of  the  meal  with  the 
left  hand  and  a  pudding-stick  in  the  right,  then  with  the  stick,  stir  the 
water  around  and  by  degrees  let  fall  the  meal ;  when  one  handful  is  ex- 
hausted, refill  it ;  continue  to  stir  and  add  meal  until  it  is  as  thick  as 
you  can  stir  easily,  or  until  the  stick  will  stand  in  it;  stir  it  awhile 
longer;  let  the  fire  be  gentle;  when  it  is  sufficiently  cooked,  which 
will  be  in  half  an  hour,  it  will  bubble  or  puff  up ;  turn  it  into  a  deep 
basin.  This  is  eaten  cold  or  hot,  with  milk  or  with  butter  and  syrup 
or  sugar,  or  with  meat  and  gravy,  the  same  as  potatoes  or  rice. 

FRIED  MUSH. 

Make  it  like  the  above  recipe,  turn  it  into  bread  tins  and  when  cold 
slice  it,  dip  each  piece  in  flour  and  fry  it  in  lard  and  butter  mixed  in 
the  frying  pan,  turning  to  brown  well  both  sides.    Must  be  served  hot. 

GRAHAM  MUSH.  * 

Sift  Graham  meal  slowly  into  boiling  salted  water,  stirring  briskly 
until  thick  as  can  be  stirred  with  one  hand ;  serve  with  milk  or  cream 
and  sugar,  or  butter  and  syrup.  It  will  be  improved  by  removing  from 
the  kettle  to  a  pan,  as  soon  as  thoroughly  mixed,  and  steaming  three 
or  four  hours.  It  may  also  be  eaten  cold^  or  sliced  and  fried,  like 
com  meal  mush. 


274       BBEAD-BISCUITS,  ROLLS,  MUFFINS,  ETC. 


OATMEAL. 

Soak  one  cup  of  oatmeal  in  a  quart  of  water  over  night,  boil  half 
an  hour  in  the  morning,  salted  to  taste.  It  is  better  to  cook  it  in  a 
dish  set  into  a  dish  of  boiling  water. 

RICE  CROQUETTES. 

Boil  for  thirty  minutes  one  cup  of  well-washed  rice  in  a  pint  of 
milk ;  whip  into  the  hot  rice  the  following  ingredients :  Two  ounces  of 
butter,  two  ounces  of  sugar,  some  salt,  and  when  slightly  cool  add  the 
yolks  of  two  eggs  well  beaten;  if  too  stiff  pour  in  a  little  more  milk; 
when  cold,  roll  into  small  balls  and  dip  in  beaten  eggs,  roll  in  fine 
cracker  or  bread  crumbs,  and  fry  same  as  doughnuts.  Or  they  may  be 
fried  in  the  frying  pan,  with  a  tablespoonful  each  of  butter  and  lard 
mixed,  turning  and  frying  both  sides  brown.    Serve  very  hot. 

HOMINY. 

This  form  of  cereal  is  very  little  known  and  consequently  little 
appreciated  in  most  Northern  households.  ^^Big  hominy"  and  ^ kittle 
hominy,"  as  they  are  called  in  the  South,  are  staple  dishes  there  and 
generally  take  the  place  of  oatmeal,  which  is  apt  to  be  too  heating  for 
the  climate.  The  former  is  called  ^^samp"  here.  It  must  be  boiled 
for  at  least  eight  hours  to  be  properly  cooked,  and  may  then  be  kept 
on  hand  for  two  or  three  days  and  warmed  over,  made  into  croquettes 
or  balls,  or  fried  in  cakes.  The  fine  hominy  takes  two  or  three  hours 
for  proper  cooking,  and  should  be  cooked  in  a  dish  set  into  another 
of  boiling  water,  and  kept  steadily  boiling  until  thoroughly  soft. 

HOMINY  CROQUETTES. 

To  A  cupful  of  cold  boiled  hominy,  add  a  teaspoonful  of  melted 
butter,  and  stir  it  well,  adding  by  degrees  a  cupful  of  milk,  till  all 
is  made  into  a  soft,  light  paste;  add  a  teaspoonful  of  white  sugar,  a 
pinch  of  salt,  and  one  well-beaten  egg.  EoU  it  into  oval  balls  with 
floured  hands,  dipped  in  beaten  egg,  then  rolled  in  cracker  crumbs, 
and  fry  in  hot  lard. 

The  hominy  is  best  boiled  the  day  or  morning  before  using. 


BBEAD-BISCUITS,  BOLLS,  MUFFINS,  ETC.  275 


BOILED  RICE. 

Take  half  or  quarter  of  a  pound  of  the  best  quality  of  rice ;  wash  it 
in  a  strainer,  and  put  it  in  a  saucepan,  with  a  quart  of  clean  water  and 
a  pinch  of  salt;  let  it  boil  slowly  till  the  water  is  all  evaporated— see 
that  it  does  not  burn— then  pour  in  a  teacupful  of  new  milk;  stir 
carefully  from  the  bottom  of  the  saucepan,  so  that  the  upper  grain 
may  go  under,  but  do  not  smash  it;  close  the  lid  on  your  saucepan 
carefully  down,  and  set  it  on  a  c6oler  part  of  the  fire,  where  it  will 
not  boil;  as  soon  as  it  has  absorbed  the  added  milk,  serve  it  up  with 
fresh  new  milk,  adding  fruit  and  sugar  for  those  who  like  them. 

Another  nice  way  to  cook  rice  is  to  take  one  teacupful  of  rice  and 
one  quart  of  milk,  place  in  a  steamer,  and  steam  from  two  to  three 
hours ;  when  nearly  done,  stir  in  a  piece  of  butter  as  large  as  the  yolk 
of  an  egg,  and  a  pinch  of  salt.  You  can  use  sugar  if  you  like.  The 
difference  in  the  time  of  cooking  depends  on  your  rice— the  older  the 
rice,  the  longer  it  takes  to  cook. 

SAMP,  OR  HULLED  CORN. 

An  old-fashioned  way  of  preparing  hulled  corn  was  to  put  a  peck 
of  old,  dry,  ripe  corn  into  a  pot  filled  with  water,  and  with  it  a  bag  of 
hardwood  ashes,  say  a  quart.  After  soaking  a  while  it  was  boiled 
imtil  the  skins  or  hulls  came  off  easily.  The  corn  was  then  washed 
in  cold  water  to  get  rid  of  the  taste  of  potash,  and  then  boiled  until 
the  kernels  were  soft.  Another  way  was  to  take  the  lye  from  the 
leaches  where  potash  was  made,  dilute  it,  and  boil  the  corn  in  this 
until  the  skins  or  hulls  came  off.  It  makes  a  delicious  dish,  eaten 
with  milk  or  cream. 

CRACKED  WHEAT. 

Soak  the  wheat  over  night  in  cold  water,  about  a  quart  of  water 
to  a  cup  of  wheat;  cook  it  as  directed  for  oatmeal;  should  be  thor- 
oughly done.   Eaten  with  sugar  and  cream. 

OAT  FLAKES. 

This  healthful  oat  preparation  may  be  procured  from  the  leading 
grocers  and  is  prepared  as  follows :  Put  into  a  double  saucepan  or 
porcelain-lined  pan  a  quart  of  boiling  water,  add  a  saltspoonfu]  of 
salt,  and  when  it  is  boiling  add,  or  rather  stir  in  gradually,  three 


276 


BEEAD^TOAST. 


ounces  of  flakes.  Keep  stirring  to  prevent  burning.  Let  it  boil  from 
fifteen  to  twenty  minutes  and  serve  with  cream  and  sugar. 

Ordinarily  oatmeal  requires  two  hours'  steady  cooking  to  make  it 
palatable  and  digestible.  Wheaten  grits  and  hominy  one  hour,  but  a 
half  hour  longer  cooking  will  not  injure  them  and  makes  them  easier 
of  digestion.  Never  be  afraid  of  cooking  cereals  or  preparations 
from  cereals  too  long,  no  matter  what  the  directions  on  the  package 
may  be. 

STEAMED  OATMEAL. 

To  ONE  teacupful  oatmeal  add  a  quart  of  cold  water,  a  teaspoonful 
of  salt ;  put  in  a  steamer  over  a  kettle  of  cold  water,  gradually  heat 
and  steam  an  hour  and  a  half  after  it  begins  to  cook. 

HOMINY. 

Hominy  is  a  preparation  of  Indian  corn,  broken  or  ground,  either 
large  or  small,  and  is  an  excellent  breakfast  dish  in  winter  or  summer. 
Wash  the  hominy  thoroughly  in  on 3  or  two  waters,  then  cover  it  with 
twice  its  dejoth  of  cold  water  and  let  it  come  to  a  boil  slowly.  If  it  be 
the  large  hominy,  simmer  six  hours ;  if  the  small  hominy,  simmer  two 
hours.  When  the  water  evaporates  add  hot  water;  when  done  it  may 
be  eaten  with  cream,  or  allowed  to  become  cold  and  warmed  up  in  the 
frying  pan,  using  a  little  butter  to  prevent  burning. 


TOAST. 

Toast  should  be  made  of  stale  bread,  or  at  least  of  bread  that  has 
been  baked  a  day.  Cut  smoothly  in  slices,  not  more  than  half  an  inch 
thick ;  if  the  crust  is  baked  very  hard,  trim  the  edges  and  brown  very 
evenly,  but  if  it  i:appens  to  burn,  that  should  be  scraped  off.  Toast 
that  is  to  be  served  with  anything  turned  over  it,  should  have  the 
slices  first  dipped  quickly  in  a  dish  of  hot  water  turned  from  the  boil- 
ing teakettle,  with  a  little  salt  thrown  in.  Cold  biscuits  cut  in  halves, 
and  the  under  crust  sliced  off,  then  browned  evenly  on  both  sides, 
make  equally  as  good  toast.  The  following  preparations  of  toast  are 
almost  all  oi  them  very  nice  dish^,  served  with  a  family  breakfast. 


BBEAD-TOAST. 


277 


MILK  TOAST. 

Put  over  the  fire  a  quart  of  milk,  put  into  it  a  tablespoonful  of 
cold  butter,  stir  a  heaping  teaspoonf  ul  of  flour  into  half  a  gill  of  milk ; 
as  soon  as  the  milk  on  the  fire  boils,  stir  in  the  flour,  add  a  teaspoonful 
of  salt ;  let  all  boil  up  once,  remove  from  the  fire,  and  dip  in  this  slices 
of  toasted  bread.  When  all  are  used  up,  pour  what  is  left  of  the 
scalded  milk  over  the  toast.    Cover  and  send  to  the  table  hot. 

CREAM  TOAST. 

Heat  a  pint  of  milk  to  boiling  and  add  a  piece  of  butter-  the  size  of 
an  egg ;  stir  a  tablespoonful  of  flour  smoothly  into  a  cup  of  rich  cream, 
and  add  some  of  the  boiling  milk  to  this ;  heat  it  gradually  and  pre- 
vent the  flour  from  lumping ;  then  stir  into  the  boiling  milk  and  let  it 
cook  a  few  moments ;  salt  to  taste.  After  taking  from  the  fire  stir  in 
a  beaten  egg ;  strain  the  mixture  on  to  toast  lightly  buttered. 

AMERICAN  TOAST. 

To  ONE  egg  thoroughly  beaten,  put  one  cup  of  sweet  milk  and  a 
little  salt.  Slice  light  bread  and  dip  into  the  mixture,  allowing  each 
slice  to  absorb  some  of  the  milk;  then  brown  on  a  hot  buttered  griddle 
or  thick-bottomed  frying  pan;  spread  with  butter  and  serve  hot. 

NUNS'  TOAST. 

Cut  four  or  five  hard-boiled  eggs  into  slices.  Put  a  piece  of  butter 
half  the  size  of  an  egg  into  a  saucepan  and  when  it  begins  to  bubble 
add  a  finely  chopped  onion.  Let  the  onion  cook  a  little  without  taking 
color,  then  stir  in  a  teaspoonful  of  flour.  Add  a  cupful  of  milk  and 
stir  until  it  becomes  smooth ;  then  put  in  the  slices  of  eggs  and  let  them 
get  hot.  Pour  over  neatly  trinuned  slices  of  hot  buttered  toast.  The 
sauce  must  be  seasoned  to  taste  with  pepper  and  salt. 

CHEESE  TOAST.   No.  1. 

Toast  thin  slices  of  bread  an  even,  crisp  brown.  Place  on  a  warm 
plate,  allowing  one  small  slice  to  each  person,  and  pour  on  enough 
melted  cheese  to  cover  them.  Rich  new  cheese  is  best.  Serve  while 
warm.  Many  prefer  a  little  prepared  mustard  spread  over  the  toast 
before  putting  on  the  cheese. 


278 


BREAD-TOAST. 


CHEESE  TOAST.   No.  2. 

PiJT  half  an  ounce  of  butter  in  a  frying  pan ;  wHen  Hot  add  gradu- 
ally four  ounces  of  mild  American  cheese.  Whisk  it  thoroughly  until 
melted.  Beat  together  half  a  pint  of  cream  and  two  eggs ;  whisk  into 
the  cheese,  add  a  little  salt,  pour  over  the  crisp  toast,  and  serve. 

The  two  above  recipes  are  usually  called   Welsh  Rarebit." 

^  OYSTER  TOAST. 

Select  the  large  ones,  used  for  frying,  and  first  dip  them  in  beaten 
egg,  then  in  either  cracker  or  bread  crumbs  and  cook  upon  a  fine  wire 
gridiron,  over  a  quick  fire.  Toast  should  be  made  ready  in  advance, 
and  a  rich  cream  sauce  poured  over  the  whole.  After  pouring  on  the 
sauce,  finely  cut  celery  strewn  over  the  top  adds  to  their  delicacy. 

Or  wash  oysters  in  the  shell  and  put  them  on  hot  coals,  or  upon  the 
top  of  a  hot  stove,  or  bake  them  in  a  hot  oven ;  open  the  shells  with  an 
oyster-knife,  taking  care  to  lose  none  of  the  liquor.  Dip  the  toast  into 
hot,  salted  water  quickly  and  turn  out  the  oyster  and  liquor  over  the 
toast ;  season  with  salt  and  pepper  and  a  teaspoonf ul  of  melted  butter 
over  each. 

Oysters  steamed  in  the  shell  arc  equally  as  good. 

MUSHROOMS  ON  TOAST. 

Peel  a  quart  of  mushrooms  and  cut  off  a  little  of  the  root  end. 
Melt  an  ounce  of  butter  in  the  frying  pan  and  fry  in  it  half  a  pound 
of  raw  minced  steak ;  add  two  saltspoonf uls  of  salt,  a  pinch  of  cayenne 
and  a  gill  of  hot  water ;  fry  until  the  juices  are  extracted  from  the 
meat ;  tilt  the  pan  and  squeeze  the  meat  with  the  back  of  the  spooii 
until  there  is  nothing  left  but  dry  meat,  then  remove  it ;  add  the  mush- 
rooms to  the  liquid  and  if  there  is  not  enough  of  it,  add  more  butter; 
toss  them  about  a  moment  and  pour  out  on  hot  toast. 

Some  add  a  little  sherry  to  the  dish  before  removing  from  the  fire. 

TOMATO  TOAST. 

Paee  and  stew  a  quart  of  ripe  tomatoes  until  smooth.  Season  with 
salt,  pepper  and  a  tablespoonful  of  butter.   When  done,  add  one  cup 


BBEAD-TOAST. 


279 


sweet  cream  and  a  little  flour.  Let  it  scald,  but  not  boil;  remove  at 
once.   Pour  over  slices  of  dipped  toast,  well  buttered, 

EGGS  ON  TOAST. 

Vaeious  preparations  of  eggs  can  be  served  on  toast,  first  dipping 
slices  of  well-toasted  bread  quickly  in  hot  salted  water,  then  turning 
over  them  scrambled,  poached  or  creamed  eggs,  all  found  in  the  recipes 
among  Eggs. 

BAKED  EGGS  ON  TOAST. 

Toast  six  slices  of  stale  bread,  dip  them  in  hot  salted  water  and  but- 
ter them  lightly.  After  arranging  them  on  a  platter  or  deep  plate, 
break  enough  eggs  to  cover  them,  breaking  one  at  a  time  and  slip  over 
the  toast  so  that  they  do  not  break ;  sprinkle  over  them  salt  and  pep- 
per and  turn  over  all  some  kind  of  thickened  gravy— either  chicken  or 
lamb,  cream  or  a  cream  sauce  made  the  same  as  White  Sauce;"  turn 
this  over  the  toast  and  eggs  and  bake  in  a  hot  oven  until  the  eggs  are 
set,  or  about  five  minutes.    Serve  at  once. 

HAM  TOAST. 

Take  a  quarter  of  a  pound  of  either  boiled  or  fried  ham,  chop  it 
fine,  mix  it  with  the  yolks  of  two  eggs,  well  beaten,  a  tablespoonful  of 
butter,  and  enough  cream  or  rich  milk  to  make  it  soft,  a  dash  of  pepper. 
Stir  it  over  the  fire  until  it  thickens.  Dip  the  toast  for  an  instant  in 
hot  salted  water ;  spread  over  some  melted  butter,  then  turn  over  the 
ham  mixture.    Serve  hot. 

REED  BIRDS  ON  TOAST. 

Remove  the  feathers  and  legs  of  a  dozen  reed  birds,  split  them  down 
the  back,  remove  the  entrails,  and  place  them  on  a  double  broiler ;  brush 
a  little  melted  butter  over  them  and  broil  the  inner  side  thoroughly 
first ;  then  lightly  broil  the  other  side.  Melt  one  quarter  of  a  pound  of 
butter,  season  it  nicely  with  salt  and  pepper,  dip  the  birds  in  it,  and 
arrange  them  nicely  on  slices  of  toast. 

MINCED  FOWLS  ON  TOAST. 

Remove  from  the  bones  all  the  meat  of  either  cold  roast  or  boiled 
fowls.  Clean  it  from  the  skin,  and  keep  covered  from  the  air  until 
ready  for  use.   Boil  the  bones  and  skin  with  three-fourths  of  a  pint  of 


280 


BEEAD-TOAST. 


water  until  reduced  quite  half.  Strain  the  gravy  and  let  it  cool.  Next, 
having  skimmed  off  the  fat,  put  it  into  a  clean  saucepan  with  half  a  cup 
of  cream,  three  tablespoonf  uls  of  butter,  well  mixed  with  a  tablespoon- 
f ul  of  flour.  Keep  these  stirred  until  they  boil.  Then  put  in  the  fowl 
finely  minced,  with  three  hard-boiled  eggs,  chopped,  and  sufficient  salt 
and  pepper  to  season.  Shake  the  mince  over  the  fire  until  just  ready  to 
serve.   Dish  it  over  hot  toast  and  serve. 

HASHED  BEEF  ON  TOAST. 

Chop  a  quantity  of  cold  roast  beef  rather  fine  and  season  it  well 
with  pepper  and  salt.  For  each  pint  of  meat  add  a  level  tablespoon- 
ful  of  flour.  Stir  well  and  add  a  small  teacupful  of  soup-stock  or 
water.  Put  the  mixture  into  a  small  stewpan  and,  after  covering  it, 
simmer  for  twenty  minutes.  Meanwhile,  toast  half  a  dozen  slices  of 
bread  nicely  and  at  the  end  of  the  twenty  minutes  spread  the  meat 
upon  them.  Serve  at  once  on  a  hot  dish.  In  case  water  be  used  in- 
stead of  soup-stock,  add  a  tablespoonf  ul  of  butter  just  before  spreading 
the  beef  upon  the  toast.  Any  kind  of  cold  meat  may  be  prepared  in  a 
similar  manner.  Marta  Pariaa* 

VEAL  HASH  ON  TOAST. 

Take  a  teacupful  of  boiling  water  in  a  saucepan,  stir  in  an  even 
teaspoonful  of  flour,  wet  in  a  tablespoonf  ul  of  cold  water,  and  let  it 
boil  five  minutes ;  add  one-half  teaspoonful  of  black  pepper,  as  much 
salt  and  two  tablespoonfuls  of  butter,  and  let  it  keep  hot,  but  not  boil. 
Chop  the  veal  fine  and  mix  with  it  half  as  much  stale  bread  crumbs. 
Put  it  in  a  pan  and  pour  the  gravy  over  it,  then  let  it  simmer  ten  min- 
utes.  Serve  this  on  buttered  toast. 

CODFISH  ON  TOAST.    (Cuban  Style.) 

Take  a  teacupful  of  freshened  codfish  picked  up  fine.  Fry  a  sliced 
onion  in  a  tablespoonf  ul  of  butter ;  when  it  has  turned  a  light  brown, 
put  in  the  fish  with  water  enough  to  cover  it ;  add  half  a  can  of  toma- 
toes, or  half  a  dozen  of  fresh  ones.  Cook  all  nearly  an  hour,  seasoning 
with  a  little  pepper.  Serve  on  slices  of  dipped  toast,  hot.  Very  fine. 

Plain  creamed  codfish  is  very  ni<3€  turned  over  dipped  toast. 


BREAD-TOAST. 


HALIBUT  ON  TOAST. 

Put  into  boiling  salted  water  one  pound  of  fresh  halibut;  cook 
slowly  for  fifteen  minutes,  or  until  done ;  remove  from  the  water  and 
chop  it  fine ;  then  add  half  a  cup  of  melted  butter  and  eight  eggs  well 
beaten.    Season  with  salt  and  pepper. 

Place  over  the  fire  a  thick-bottomed  frying  pan  containing  a  table- 
spoonful  of  cold  butter;  when  it  begins  to  melt,  tip  the  pan  so  as  to 
grease  the  sides ;  then  put  in  the  fish  and  eggs  and  stir  one  way  until 
the  eggs  are  cooked,  but  not  too  hard.  Turn  over  toast  dipped  in  hot 
salted  water. 

CHICKEN  HASH  WITH  RICE  TOAST. 

Boil  a  cup  of  rice  the  night  before ;  put  it  into  a  square,  narrow 
bread-pan,  set  it  in  the  ice-box.  Next  morning  cut  it  in  half  inch 
slices,  rub  over  each  slice  a  little  warm  butter  and  toast  them  on  a 
broiler  to  a  delicate  brown.  Arrange  the  toast  on  a  warm  platter  and 
turn  over  the  whole  a  chicken  hash  made  from  the  remains  of  cold 
fowl,  the  meat  picked  from  the  bones,  chopped  fine,  put  into  the  frying 
pan  with  butter  and  a  little  water  to  moisten  it,  adding  pepper  and 
Bait.    Heat  hot  all  through.    Serve  immediately. 

APPLE  TOAST. 

Cut  six  apples  into  quarters,  take  the  core  out,  peel  and  cut  them 
in  slices ;  put  in  the  saucepan  an  ounce  of  butter,  then  throw  over  the 
apples  about  two  ounces  of  white  powdered  sugar  and  two  tablespoon- 
fuls  of  water;  put  the  saucepan  on  the  fire,  let  it  stew  quickly,  toss 
them  up,  or  stir  with  a  spoon ;  a  few  minutes  will  do  them.  When  ten- 
der cut  two  or  three  slices  of  bread  half  an  inch  thick;  put  in  a  fry- 
ing pan  two  ounces  of  butter,  put  on  the  fire ;  when  the  butter  is  melted 
put  in  your  bread,  which  fry  of  a  nice  yellowish  color ;  when  nice  and 
crisp  take  them  out,  place  them  on  a  dish,  a  little  white  sugar  over,  the 
apples  about  an  inch  thick.    Serve  hot. 


CAKES. 


★  ★  * 

SUGGESTIONS  IN  REGARD  TO  CAKE-MAKING. 

USE  NONE  but  the  best  materials,  and  all  the  ingredients  should 
be  properly  prepared  before  commencing  to  mix  any  of 
them.  Eggs  beat  up  much  lighter  and  sooner  by  being  placed 
in  a  cold  place  sometime  before  using  them ;  a  small  pinch  of 
soda  sometimes  has  the  same  effect.  Flour  should  always  be  sifted 
before  using  it.  Cream  of  tartar  or  baking  powder  should  be  thor- 
oughly mixed  with  the  flour;  butter  be  placed  where  it  will  become 
moderately  soft,  but  not  melted  in  the  least,  or  the  cake  will  be  sodden 
and  heavy.  Sugar  should  be  rolled  and  sifted;  spices  ground  or 
poimded;  raisins  or  any  ether  fruit  looked  over  and  prepared;  cur- 
rants, especially,  should  be  nicely  washed,  picked,  dried  in  a  cloth  and 
then  carefully  examined,  that  no  pieces  of  grit  or  stone  may  be  left 
amongst  them.  They  should  then  be  laid  on  a  dish  before  the  fire  to 
become  thoroughly  dry ;  as,  if  added  damp  to  the  other  ingredients, 
cakes  will  be  liable  to  be  heavy. 

Eggs  should  be  well  beaten,  the  whites  and  yolks  separately,  the 
yolks  to  a  thick  cream,  the  whites  until  they  are  a  stiff  froth.  Always 
stir  the  butter  and  sugar  to  a  cream,  then  add  the  beaten  yolks,  then 
the  milk,  the  flavoring,  then  the  beaten  whites,  and,  lastly,  the  flour. 
If  fruit  is  to  be  used,  measure  and  dredge  with  a  little  sifted  flour, 
stir  in  gradually  and  thoroughly. 

Pour  all  in  well-buttered  cake-pans.  While  the  cake  is  baking  care 
should  be  taken  that  no  cold  air  enters  the  oven,  only  when  necessary 
to  see  that  the  cake  is  baking  properly ;  the  oven  should  be  an  even, 
moderate  heat,  not  too  cold  or  too  hot ;  much  depends  on  this  for  success. 

Cake  is  often  spoiled  by  being  looked  at  too  often  when  first  put 
into  the  oven.  The  heat  should  be  tested  before  the  cake  is  put  in, 
which  can  be  done  by  throwing  on  the  floor  of  the  oven  a  tablespoonful 

(282) 


CAKES^SUGGESTIONS. 


283 


of  new  flour.  If  the  flour  takes  fire,  or  assumes  a  dark  brown  color, 
the  temperature  is  too  high  and  the  oven  must  be  allowed  to  cool ;  if 
the  flour  remains  white  after  the  lapse  of  a  few  seconds,  the  tempera- 
ture is  too  low.  When  the  oven  is  of  the  proper  temperature  the  flour 
will  slightly  brown  and  look  slightly  scorched. 

Another  good  way  to  test  the  heat,  is  to  drop  a  few  spoonfuls  of  the 
cake  batter  on  a  small  piece  of  buttered  letter  paper,  and  place  it  in 
the  oven  during  the  finishing  of  the  cake,  so  that  the  piece  will  be  baked 
before  putting  in  the  whole  cake;  if  the  little  drop  of  cake  batter 
bakes  evenly  without  burning  around  the  edge,  it  will  be  safe  to  put 
the  whole  cake  in  the  oven.  Then,  again,  if  the  oven  seems  too  hot, 
fold  a  thick  brown  paper  double,  and  lay  on  the  bottom  of  the  oven ; 
then  after  the  cake  has  risen,  put  a  thick  brown  paper  over  the  top,  or 
butter  well  a  thick  white  paper  and  lay  carefully  over  the  top. 

If,  after  the  cake  is  put  in,  it  seems  to  bake  too  fast,  put  a  brown 
paper  loosely  over  the  top  of  the  pan,  care  being  taken  that  it  does  not 
touch  the  cake,  and  do  not  open  the  door  for  five  minutes  at  least;  the 
cake  should  then  be  quickly  examined,  and  the  door  shut  carefully,  or 
the  rush  of  cold  air  will  cause  it  to  fall.  Setting  a  small  dish  of  hot 
water  in  the  oven,  will  also  prevent  the  cake  from  scorching. 

To  ascertain  when  the  cake  is  done,  run  a  broom  straw  into  the 
middle  of  it ;  if  it  comes  out  clean  and  smooth,  the  cake  will  do  to  take 
out. 

Where  the  recipe  calls  for  baking  powder,  and  you  have  none,  you 
can  use  cream  of  tartar  knd  soda  in  proportion  to  one  level  teaspoon- 
ful  of  soda,  two  heaping  teaspoonf uls  of  cream  of  tartar. 

When  sour  milk  is  called  for  in  the  recipe,  use  only  soda.  Cakes 
made  with  molasses  burn  much  more  easily  than  those  made  with  sugar. 

Never  stir  cake  after  the  butter  and  sugar  is  creamed,  but  beat  it 
down  from  the  bottom,  up  and  over ;  this  laps  air  into  the  cake  batter, 
and  produces  little  air  cells,  which  cause  the  dough  to  puff  and  swell 
when  it  comes  in  contact  with  the  heat  while  cooking. 

When  making  most  cakes,  especially  sponge  cake,  the  flour  should 
be  added  by  degrees,  stirred  very  slowly  and  lightly,  for  if  stirred  hard 
and  fast  it  will  make  it  porous  and  tough. 

Cakes  should  be  kept  in  tight  tin  cake-cans,  or  earthen  jars,  in  a 
cool,  dry  place. 


284 


CAKES-FBOSTING  OR  ICING. 


Cookies,  jumbles,  ginger-snaps,  etc.,  require  a  quick  oven ;  if  they 
become  moist  or  soft  by  keeping,  put  again  into  the  oven  a  few  minutes. 

To  remove  a  cake  from  a  tin  after  it  is  baked,  sc  that  it  will  not 
crack,  break  or  fall,  first  butter  the  tin  well  all  around  the  sides  and 
bottom;  then  cut  a  piece  of  letter  paper  to  exactly  fit  the  tin,  butter 
that  on  both  sides,  placing  it  smoothly  on  the  bottom  and  sides  of  the 
tin.  ("When  the  cake  is  baked,  let  it  remain  in  the  tin  until  it  is  cold; 
then  set  it  in  the  oven  a  minute,  or  just  long  enough  to  warm  the  tin 
through.  Remove  it  from  the  oven ;  turn  it  upside  down  on  your  hand, 
tap  the  edge  of  the  tin  on  the  table  and  it  will  slip  out  with  ease,  leav- 
ing it  whole. 

If  a  cake-pan  is  too  shallow  for  holding  the  quantity  of  cake  to  be 
baked,  for  fear  of  its  being  so  light  as  to  rise  above  the  pan,  that  can 
be  remedied  by  thoroughly  greasing  a  piece  of  thick  glazed  letter  paper 
with  soft  butter.  Place  or  fit  it  around  the  sides  of  the  buttered  tin, 
allowing  it  to  reach  an  inch  or  more  above  the  top.  If  tlie  oven  heat  is 
moderate  the  butter  will  preserve  the  paper  from  burning. 


FROSTING  OR  ICING. 

In  the  first  place,  the  eggs  should  be  cold,  and  the  platter  on  which 
they  are  to  be  beaten  also  cold.  Allow,  for  the  white  of  one  egg,  one 
small  teacupful  of  powdered  sugar.  Break  the  eggs  and  throw  a  small 
handful  of  the  sugar  on  them  as  soon  as  you  begin  beating;  keep  add- 
ing it  at  intervals  imtil  it  is  all  used  up.  The  eggs  must  not  be  beaten 
until  the  sugar  has  been  added  in  this  way,  which  gives  a  smooth,  ten- 
der f  rosting,  and  one  that  will  dry  much  sooner  than  the  old  way. 

Spread  with  a  broad  knife  evenly  over  the  cake,  and  if  it  seems  too 
thin,  beat  in  a  little  more  sugar.  Cover  the  cake  with  two  coats,  the 
second  after  the  first  has  become  dry,  or  nearly  so.  If  the  icing  gets 
too  dry  or  stiff  before  the  last  coat  is  needed,  it  can  be  thinned  suffi- 
ciently with  a  little  water,  enough  to  make  it  work  smoothly. 

A  little  lemon  juice,  or  half  a  teaspoonful  of  tartaric  acid,  added  to 
the  frosting  while  being  beaten,  makes  it  white  and  more  frothy. 

The  flavors  mostly  used  are  lemon,  vanilla,  almond,  rose,  chocolate 
and  orange.  If  you  wish  to  ornament  with  figures  or  flowers,  make  up 
rather  more  icing,  keep  about  one-third  out  until  that  on  the  cake  is 


CAKES-FBOSTING  OB  ICING. 


285 


dried ;  then,  with  a  clean  glass  syringe,  apply  it  in  such  Jorms  as  you 
desire  and  dry  as  before;  what  you  keep  out  to  ornament  with  may  be 
tinted  pink  with  cochineal,  blue  with  indigo,  yellow  with  saffron  or  the 
grated  rind  of  an  orange  strained  through  a  cloth,  green  with  spinach 
juice  and  brown  with  chocolate,  purple  with  cochineal  and  indigo. 
Strawberry,  or  currant  and  cranberry  juices  color  a  delicate  pink. 

Set  the  cake  in  a  cool  oven  with  t- e  door  open  to  dry,  or  in  a 
draught  in  an  open  window. 

ALMOND  FROSTING. 

The  whites  of  three  eggs,  beaten  up  with  three  cups  of  fine,  white 
sugar.  Blanch  a  pound  of  sweet  almonds,  pound  them  in  a  mortar 
with  a  little  sugar,  until  a  fine  paste,  then  add  the  whites  of  eggs,  sugar 
and  vanilla  extract.  Pound  a  few  minutes  to  thoroughly  mix.  Cover 
the  cake  with  a  very  thick  coating  of  this,  set  in  a  cool  oven  to  dry^ 
afterwards  cover  with  a  plain  icing. 

CHOCOLATE  FROSTING. 

The  whites  of  four  eggs,  three  cups  of  powdered  sugar  and  nearly 
a  cup  of  grated  chocolate.  Beat  the  whites  a  very  little,  they  must  not 
become  white,  stir  in  the  chocolate,  then  put  in  the  sugar  gradually, 
beating  to  mix  it  well. 

PLAIN  CHOCOLATE  ICING. 

Put  into  a  shallow  pan  four  tablespoonfuls  of  scraped  chocolate, 
and  place  it  where  it  will  melt  gradually,  but  not  scorch ;  when  melted, 
stir  in  three  tablespoonfuls  of  milk  or  cream  and  one  of  water;  mix 
all  well  together,  and  add  one  scant  teacupf ul  of  sugar ;  boil  about  five 
minutes,  and  while  hot,  and  when  the  cakes  are  nearly  cold,  spread 
some  evenly  over  the  surface  of  one  of  the  cakes;  put  a  second  one  on 
top,  alternating  the  mixture  and  cakes;  then  cover^top  and  sides,  and 
set  in  a  warm  oven  to  harden.  All  who  have  tried  recipe  after  recipe, 
vainly  hoping  to  find  one  where  the  chocolate  sticks  to  the  cake  and 
not  to  the  fingers,  will  appreciate  the  above.  In  making  those  most 
palatable  of  cakes,  Chocolate  Eclairs,"  the  recipe  just  given  will  be 
found  very  satisfactory. 


286 


CAKES-FROSTING  OR  ICING. 


TUTTI  FRUTTI  ICING. 

Mix  with  boiled  icing  one  ounce  each  of  chopped  citron,  candied 
cherries,  seedless  raisins,  candied  pineapple  and  blanched  almonds. 

SUGAR  ICING. 

To  ONE  pound  of  extra  refined  sugar  add  one  ounce  of  fine  white 
starch ;  poimd  finely  together  and  then  sift  them  through  gauze ;  then 
beat  the  whites  of  three  eggs  to  a  froth.  The  secret  of  success  is  to 
beat  the  eggs  long  enough,  and  always  one  way;  add  the  powdered 
sugar  by  degrees,  or  it  will  spoil  the  froth  of  the  eggs.  When  all  the 
sugar  is  stirred  in  continue  the  whipping  for  half  an  hour  longer,  add- 
ing more  sugar  if  the  ice  is  too  thin.  Take  a  little  of  the  icing  and 
lay  it  aside  for  ornamenting  afterward.  When  the  cake  comes  out  of 
the  oven,  spread  the  sugar  icing  smoothly  over  it  with  a  knife  and  dry 
it  at  once  in  a  cool  oven.  For  ornamenting  the  cake  the  icing  may  be 
tinged  any  color  preferred.  For  pink,  use  a  few  drops  of  cochineal; 
for  yellow,  a  pinch  of  saffron  dissolved;  for  green,  the  juice  of  some 
chopped  spinach.  Whichever  is  chosen,  let  the  coloring  be  first  mixed 
with  a  little  colorless  spirit  and  then  stirred  into  the  white  icing  imtil 
the  tint  is  deep  enough.  To  ornament  the  cake  with  it,  make  a  cone  of 
stiff  writing  paper  and  squeeze  the  colored  icing  through  it,  so  as  to 
form  leaves,  beading  or  letters,  as  the  case  may  be.  It  requires  nicety 
and  care  to  do  it  with  success. 

BOILED  FROSTING. 

To  ONE  pound  of  finest  pulverized  sugar  add  three  wine-glassfuls  of 
clear  water.  Let  it  stand  until  it  dissolves ;  then  boil  it  until  it  is  per- 
fectly clear  and  threads  from  the  spoon.  Beat  well  the  whites  of  four 
eggs.  Pour  the  sugar  into  the  dish  with  the  eggs,  but  do  not  mix  them 
until  the  syrup  is  luke-warm;  then  beat  all  well  together  for  one-half 
hour. 

Season  to  your  taste  with  vanilla,  rose-water,  or  lemon  juice.  The 
first  coating  may  be  put  on  the  cake  as  soon  as  it  is  well  mixed.  Eub 
the  cake  with  a  little  flour  before  you  apply  the  icing.  While  the  first 
coat  is  drying  continue  to  beat  the  remainder ;  you  will  not  have  to  wait 
long  if  the  cake  is  set  in  a  warm  place  near  the  fire.  This  is  said  to  be 
a  most  excellent  recipe  for  icing. 


CAKES^FILLINGS, 


28Y 


FROSTING  WITHOUT  EGGS. 

An  excellent  frosting  may  be  made  without  eggs  or  gelatine, 
which  will  keep  longer  and  cut  more  easily,  causing  no  breakage  or 
cnunbling  and  withal  is  very  economical. 

Take  one  cup  of  granulated  sugar;  dampen  it  with  one-fourth  of  a 
cup  of  milk,  or  five  tablespoonfuls ;  place  it  on  the  fire  in  a  suitable 
dish  and  stir  it  until  it  boils ;  then  let  it  boil  for  five  minutes  without 
stirring ;  remove  it  from  the  fire  and  set  the  dish  in  another  of  cold 
water ;  add  flavoring.  While  it  is  cooling,  stir  or  beat  it  constantly  and 
it  will  become  a  thick,  creamy  frosting. 

GELATINE  FROSTING. 

Soak  one  teaspoonful  of  gelatine  in  one  tablespoonful  of  cold  water 
half  an  hour,  dissolve  in  two  tablespoonfuls  of  hot  water ;  add  one  cup 
of  powdered  sugar  and  stir  until  smooth. 

GOLDEN  FROSTING. 

A  VERY  delicious  and  handsome  frosting  can  be  made  by  using  the 
yolks  of  eggs  instead  of  the  whites.  Proceed  exactly  as  for  ordinary 
frosting.  It  will  harden  just  as  nicely  as  that  does.  This  is  partic- 
ularly good  for  orange  cake,  harmonizing  with  the  color  of  the  cake  in 
a  way  to  please  those  who  love  rich  coloring. 


FILLINGS  FOR  LAYER  CAKES. 

No.  1.    CREAM  FILLING. 

Cream  filling  is  made  with  one  pint  of  new  milk,  two  eggs,  three 

tablespoonfuls  of  sifted  flour  (or  half  cup  of  cornstarch),  one  cup  of 

sugar.    Put  two-thirds  of  the  milk  on  the  stove  to  boil,  stir  the  sugar, 

flour  and  eggs  in  what  is  left.   When  the  milk  boils,  put  into  it  the 

whole  and  cook  it  until  it  is  as  thick  as  custard ;  when  cool,  add  vanilla 

extract.    This  custard  is  nice  with  a  cup  of  hickory  nuts,  kernels 

chopped  fine  and  stirred  into  it.    Spread  between  the  layers  of  cake. 

This  custard  can  be  made  of  the  yolks  of  the  eggs  only,  saving  the 

whites  for  the  cake  part. 
If 


288 


CAKES--FILL1NGS. 


No.  2.    ANOTHER  CREAM  FILLING. 

O^^E  cup  powdered  sugar,  one-fourth  cup  hot  water.  Let  them  sim- 
mer. Beat  white  of  an  egg  and  mix  with  the  above ;  when  cold,  add 
one-half  cup  chopped  raisins,  one-half  cup  chopped  walnuts,  one  table- 
spoonful  of  grated  cocoanut. 

No.  3.   ICE-CREAM  FILLING. 

Make  an  icing  as  follows :  Three  cups  of  sugar,  one  of  water ;  boil 
to  a  thick,  clear  syrup,  or  until  it  begins  to  be  brittle;  pour  this,  boil- 
ing hot,  over  the  well-heaten  whites  of  three  eggs;  stir  the  mjxture 
very  briskly,  and  pour  the  sugar  in  slowly ;  beat  it,  when  all  in,  until 
cool.  Flavor  with  lemon  or  vanilla  extract.  This,  spread  between 
any  white  cake  layers,  answers  for  ^^Ice-Cream  Cake." 

No.  4.   APPLE  FILLING. 

Peel  and  slice  green  tart  apples,  put  them  on  the  fire  with  sugar  to 
suit;  when  tender,  remove,  rub  them  through  a  fine  sieve  and  add  a 
small  piece  of  butter.  When  cold,  use  to  spread  between  the  layers; 
cover  the  cake  with  plenty  of  sugar. 

No.  5.    ANOTHER  APPLE  FILLING. 

One  coffeecup  of  sugar,  one  egg,  three  large  apples  grated,  one 
lemon  grated,  juice  and  outside  of  the  rind;  beat  together  and  cook  till 
quite  thick.  To  be  cooled  before  putting  on  the  cake.  Spread  between 
layers  of  cake. 

No.  6.   CREAM  FROSTING. 

A  CUP  of  sweet  thick  cream  whipped,  sweetened  and  flavored  with 
vanilla ;  cut  a  loaf  of  cake  in  two,  spread  the  frosting  between  and  on 
the  top ;  this  tastes  like  Charlotte  Eusse. 

No.  7.    PEACH-CREAM  FILLING. 

Cut  peaches  into  thin  slices,  or  chop  them  and  prepare  cream  by 
whipping  and  sweetening.  Put  a  layer  of  peaches  between  the  layeT«i 
of  cake  and  pour  cream  over  each  layer  and  over  the  top.  Bananas, 
strawberries  or  other  fruits  may  be  used  in  the  same  way,  mashing 
strawberries  and  stewing  thick  with  powdered  sugar. 


CAKES-FILLINGS. 


289 


No.  8.    CHOCOLATE  CREAM  FOR  FILLING. 

FiYE  tablespoonfuls  of  grated  chocolate,  enough  cream  or  milk  to 
wet  it,  one  cupful  of  sugar,  one  egg,  one  teaspoonful  vanilla  flavor- 
ing. Stir  the  ingredients  over  the  fire  until  thoroughly  mixed,  hav- 
ing beaten  the  egg  well  before  adding  it ;  then  add  the  vanilla  flavoring 
after  it  is  removed  from  the  fire. 

No.  9.    ANOTHER  CHOCOLATE  FILLING. 

The  whites  of  three  eggs  beaten  stiff,  one  cup  of  sugar  and  one 
cup  of  grated  chocolate,  put  between  the  layers  and  on  top. 

No.  10.    BANANA  FILLING. 

Make  an  icing  of  the  whites  of  two  eggs  and  one  cup  and  a  half 
of  powdered  sugar.  Spread  this  on  the  layers,  and  then  cover  thickly 
and  entirely  with  bananas  sliced  thin  or  chopped  fine.  This  cake  may 
be  flavored  with  vanilla.    The  top  should  be  simply  frosted. 

No.  11.    LEMON  JELLY  FILLING. 

Grate  the  yellow  from  the  rind  of  two  lemons  and  squeeze  out  the 
juice ;  two  cupf uls  of  sugar,  the  yolks  and  whites  of  two  eggs  beaten 
separately.  Mix  the  sugar  and  yolks,  then  add  the  whites  and  then  the 
lemons.  Now  pour  on  a  cupful  of  boiling  water;  stir  into  this  tw^o 
tablespoonfuls  of  sifted  flour,  rubbed  smooth  in  half  a  cup  of  water; 
then  add  a  tablespoonful  of  melted  butter;  cook  until  it  thickens. 
When  cold,  spread  between  the  layers  of  cake.  Oranges  can  be  used 
in  place  of  lemons. 

Another  filling  of  lemon  (without  cooking)  is  made  of  the  grated 
rind  and  Juice  of  two  lemons  and  the  whites  of  two  eggs  beaten  with 
one  cup  of  sugar. 

No.  12.    ORANGE  CAKE  FILLING. 

Peel  two  large  oranges,  remove  the  seeds,  chop  them  fine,  add  half 
a  peeled  lemon,  one  cup  of  sugar  and  the  well-beaten  white  of  an  egg. 
Spread  between  the  layers  of    Silver  Cake"  recipe. 

No.  13.   FIG  FILLING. 

Take  a  pound  of  figs,  chop  fine,  and  put  into  a  stewpan  on  the 
stove;  pour  over  them  a  teacupful  of  water  and  add  a  half  cup  of 


29Q 


CAKES-FILLINGS. 


sugar.  Cook  all  together  until  soft  and  smooth.  When  cold  spread 
between  layers  of  cake. 

No.  14.   FRUIT  FILLING. 

FouK  tablespoonfuls  of  very  -finely  chopped  citron,  four  table- 
spoonfuls  of  finely  chopped  seeded  raisins,  half  a  cupful  of  blanched 
almonds  chopped  fine,  also  a  quarter  of  a  pound  of  finely  chopped  figs. 
Beat  the  whites  of  three  eggs  to  a  stiff  froth,  adding  half  of  a  cupful 
of  sugar ;  then  mi:s  thoroughly  into  this  the  whole  of  the  chopped  in- 
gredients. Put  it  between  the  layers  of  cake  when  the  cake  is  hot, 
so  that  it  will  cook  the  egg  a  little.    This  will  be  found  delicious. 


BREAD  OR  RAISED  CAKE. 

Two  CUPFULS  of  raised  dough ;  beat  into  it  two-thirds  of  a  cup  of 
butter  and  two  cups  of  sugar  creamed  together,  three  eggs,  well 
beaten,  one  even  teaspoonful  of  soda  dissolved  in  two  tablespoonfuls 
of  milk,  half  a  nutmeg  grated,  one  tablespoonful  of  cinnamon,  a  tea- 
spoonful  of  cloves,  one  cup  of  raisins.  Mix  all  well  together,  put  in 
the  beaten  whites  of  eggs  and  raisins  last ;  beat  all  hard  for  several 
minutes ;  put  in  buttered  pans  and  let  it  stand  half  an  hour  to  rise 
again  before  baking.  Bake  in  a  moderate  oven.  Half  a  glass  of 
brandy  is  an  improvement,  if  you  have  it  convenient. 

FRUIT  CAKE,  (Superior.) 

Three  pounds  dry  flour,  one  pound  sweet  butter,  one  pound  sugar, 
three  pomids  stoned  raisins,  two  pounds  currants,  three-quarters  of 
a  pound  sweet  almonds  blanched,  one  pound  citron,  twelve  eggs,  one 
tablespoonful  allspice,  one  teaspoonful  cloves,  two  tablespoonfuls  cin- 
namon, two  nutmegs,  one  wine-glass  of  wine,  one  wine-glass  of  brandy, 
one  coffeecupful  molasses  with  the  spices  in  it;  steep  this  gently 
twenty  or  thirty  minutes,  not  boiling  hot ;  beat  the  eggs  very  lightly ; 
put  the  fruit  in  last,  stirring  it  gradually,  also  a  teaspoonful  of  soda 
dissolved  in  a  tablespoonful  of  water;  the  fruit  should  be  well  floured; 
if  necessary  add  flour  after  the  fruit  is  in ;  butter  a  sheet  of  paper 
and  lay  it  in  the  pan.  Lay  in  some  slices  of  citron,  then  a  layer  of  the 
mixture,  then  of  citron  again,  etc.,  till  the  pan  is  nearly  full.  Bake 


CAKES. 


291 


three  or  four  hours,  according  to  the  thickness  of  the  loaves,  in  a  tol- 
erably hot  oven,  and  with  steady  heat.  Let  it  cool  in  the  oven  grad- 
ually. Ice  when  cold.  It  improves  this  cake  very  much  to  add  three 
teaspoonfuls  of  baking  powder  to  the  flour.  A  fine  wedding  cake  recipe. 

FRUIT  CAKE  BY  MEASURE.  (Excellent) 

Two  SCANT  teacupf uls  of  butter,  three  cupfuls  of  dark  brown  sugar, 
six  eggs,  whites  and  yolks  beaten  separately,  one  pound  of  raisins, 
seeded,  one  of  currants,  washed  and  dried,  and  half  a  pound  of  citron 
cut  in  thin  strips ;  also  half  a  cupful  of  cooking  molasses  and  half  a  cup- 
ful of  sour  milk.  Stir  the  butter  and  sugar  to  a  cream,  add  to  that  half 
a  grated  nutmeg,  one  tablespoonful  of  ground  cinnamon,  one  teaspoon- 
ful  of  cloves,  one  teaspoonful  of  mace,  add  the  molasses  and  sour  milk. 
Stir  all  well;  then  put  in  the  beaten  yolks  of  eggs,  a  wine-glass  of 
brandy;  stir  again  all  thoroughly,  and  then  add  four  cupfuls  of  sifted 
flour  alternately  with  the  beaten  whites  of  eggs.  Now  dissolve  a  level 
teaspoonful  of  soda  and  stir  in  thoroughly.  Mix  the  fruit  together 
and  stir  into  it  two  heaping  tablespoonfuls  of  flour;  then  stir  it  in  the 
cake.  Butter  two  common-sized  baking  tins  carefully,  line  them  with 
letter  paper  well  buttered,  and  bake  in  a  moderate  oven  two  hours. 
After  it  is  baked,  let  it  cool  in  the  pan.  Afterward  put  it  into  a  tight 
can,  or  let  it  remain  in  the  pans  and  cover  tightly.    Best  recipe  of  all. 

Mrs,  S.  A,  Camp,  Grand  Rapids,  Mich, 

WHITE  FRUIT  CAKE. 

One  cup  of  butter,  two  cups  of  sugar,  one  cup  of  sweet  milk,  two 
and  one-half  cups  of  flour,  the  whites  of  seven  eggs,  two  even  teaspoon- 
fuls of  baking  powder,  one  pound  each  of  seeded  raisins,  figs  and 
blanched  almonds,  and  one  quarter  of  a  pound  of  citron,  all  chopped 
fine.  Mix  all  thoroughly  before  adding  the  fruit ;  add  a  teaspoonful  of 
lemon  extract.  Put  baking  powder  in  the  flour  and  mix  it  well  before 
adding  it  to  the  other  ingredients.  Sift  a  little  flour  over  the  fruit  be- 
fore stirring  it  in.  Bake  slowly  two  hours  and  try  with  a  splint  to  see 
when  it  is  done.  A  cup  of  grated  cocoanut  is  a  nice  addition  to  this 
cake. 

MOLASSES  FRUIT  CAKE. 

One  teacupful  of  butter,  one  teacupful  of  brown  sugar,  worked  well 
together ;  next,  two  teacupfuls  of  cooking  molasses,  one  cupful  of  milk 
with  a  teaspoonful  of  soda  dissolved  in  it,  one  tablespoonfiii  of  ginger, 


292 


CAKES. 


one  tablespoonful  of  cinnamon  and  one  teaspoonfnl  of  cloves,  a  little 
grated  nutmeg.  Now  add  four  eggs  well  beaten  and  five  cups  of  sifted 
flour,  or  enough  to  make  a  stiff  batter.  Flour  a  cup  of  raisins  and  one 
of  currants ;  add  last.  Bake  in  a  very  moderate  oven  one  hour.  If 
well  covered  will  keep  six  months. 

SPONGE  CAKE. 

Separate  the  whites  and  yolks  of  six  eggs.  Beat  the  yolks  to  a 
cream,  to  which  add  two  teacupf uls  of  powdered  sugar,  beating  again 
from  five  to  ten  minutes,  then  add  two  tablespoonfuls  of  milk  or  water, 
a  pinch  of  salt  and  flavoring.  Now  add  part  of  the  beaten  whites ; 
then  two  cups  of  flour  in  which  you  have  sifted  two  teaspoonfuls  of 
baking  powder;  mix  gradually  into  the  above  ingredients,  stirring 
slowly  and  lightly,  only  enough  to  mix  them  well ;  lastly  add  the  re- 
mainder of  the  whites  of  the  eggs.  Line  the  tins  with  buttered  papers 
and  fill  two-thirds  full. 

WHITE  SPONGE  CAKE. 

Whites  of  five  eggs,  one  cup  of  flour,  one  cup  sugar,  one  teaspoon- 
f ul  baking  powder ;  flavor  with  vanilla.   Bake  in  a  quick  oven. 

ALMOND  SPONGE  CAKE. 

The  addition  of  almonds  makes  this  cake  very  superior  to  the  usual 
sponge  cake.  Sift  one  pint  of  fine  flour;  blanch  in  scalding  water 
two  ounces  of  sweet  and  two  ounces  of  bitter  almonds,  renewing  the 
hot  water  when  expedient ;  when  the  skins  are  all  off  wash  the  almonds 
in  cold  water  (mixing  the  sweet  and  bitter)  and  wipe  them  dry ;  pound 
them  to  a  fine,  smooth  paste  (one  at  a  time),  adding,  as  you  proceed, 
water  or  white  of  egg  to  prevent  their  boiling.  Set  them  in  a  cool  place ; 
beat  ten  eggs,  the  whites  and  yolks  separately,  till  very  smooth  and 
thick,  and  then  beat  into  them  gradually  two  cups  powdered  sugar  in 
turn  with  the  pounded  almonds ;  lastly,  add  the  flour,  stirring  it  round 
slowly  and  lightly  on  the  surface  of  the  mixture,  as  in  couTtnon  sponge 
cake ;  have  ready  buttered  a  deep  square  pan ;  put  the  mixture  care- 
fully into  it,  set  into  the  oven  and  bake  till  thoroughly  done  and  risen 
very  high;  when  cool,  cover  it  with  plain  white  icing  flavored  with 
rose-water,  or  with  almond  icing.    With  sweet  almonds  always  use  a 


CAKES. 


293 


small  portion  of  bitter;  without  them,  stveet  almonds  have  little  or  no 
taste,  though  they  add  to  the  richness  of  the  cake. 

Use  two  heaping  teaspoonfuls  of  baking  powder  in  the  flour. 

OLD-FASHIONED  SPONGE  CAKE. 

Two  CUPS  of  sifted  white  sugar,  two  cups  of  flour  measured  before 
sifting,  ten  eggs.  Stir  the  yolks  and  sugar  together  until  perfectly 
light;  add  a  pinch  of  salt;  beat  the  whites  of  the  eggs  to  a  very 
stiff  froth  and  add  them  with  the  flour,  after  beating  together  lightly; 
flavor  with  lemon.  Bake  in  a  moderate  oven  about  forty-five  minutes. 
Baking  powder  is  an  improvement  to  this  cake,  using  two  large  tea- 
spoonfuls. 

LEMON  SPONGE  CAKE. 

Into  one  level  cup  of  flour  put  a  level  teaspoonf  ul  of  baking  powder 
and  sift  it.  Grate  off  the  yellow  rind  of  a  lemon.  Separate  the  whites 
from  the  yolks  of  four  eggs.  Measure  a  scant  cup  of  white  granulated 
sugar  and  beat  it  to  a  cream  with  the  yolks,  then  add  the  grated  rind 
and  a  tablespoonful  of  the  juice  of  the  lemon.  Stir  together  until 
thick  and  creamy ;  now  beat  the  whites  to  a  stiff  froth ;  then  quickly  and 
lightly  mix  without  heating  a  third  of  the  flour  with  the  yolks;  then  a 
third  of  the  whites ;  then  more  flour  and  whites  until  all  are  used.  The 
mode  of  mixing  mi'  3t  be  very  light,  rather  cutting  down  through  the 
cake  batter  than  b<  ating  it ;  beating  the  eggs  makes  them  light,  but 
beating  the  batter  laakes  the  cake  tough.  Bake  immediately  until  a 
straw  rim  into  it  can  be  withdrawn  clean. 

This  recipe  is  especially  nice  for  Charlotte  Eusse,  being  so  light  and 
porous. 

PLAIN  SPONGE  CAKE. 

Beat  the  yolks  of  four  eggs  together  with  two  cups  of  fine  pow- 
dered sugar.  Stir  in  gradually  one  cup  of  sifted  flour  and  the  whites 
of  four  eggs  beaten  to  a  stiff  froth,  then  a  cup  of  sifted  flour  in  which 
two  teaspoonfuls  of  baking  powder  have  been  stirred,  and,  lastly,  a 
scant  teacupful  of  boiling  water,  stirred  in  a  little  at  a  time.  Flavor, 
add  salt  and,  however  thin  the  mixture  may  seem,  do  not  add  any  more 
flour.   Bake  in  shallow  tins* 


294 


CAKES. 


BRIDE'S  CAKE. 

Ceeam  together  one  scant  cup  of  butter  and  three  cups  of  sugar ;  add 
one  cup  of  milk,  then  the  beaten  whites  of  twelve  eggs ;  sift  three  tea- 
spoonfuls  of  baking  powder  into  one  cup  of  cornstarch  mixed  witii 
three  cups  of  sifted  flour  and  beat  in  gradually  with  the  rest ;  flavor  to 
taste.  Beat  all  thoroughly,  then  put  in  buttered  tins  lined  with  letter 
paper  well  buttered;  bake  slowly  in  a  moderate  oven.  A  beautiful 
white  cake.   Ice  the  top.   Double  the  recipe  if  more  is  required. 

ENGLISH  POUND  CAKE. 

One  pound  of  butter,  one  and  one-quarter  pounds  of  flour,  one 
pound  of  pounded  loaf  sugar,  one  pound  of  currants,  nine  eggs,  two 
ounces  of  candied  peel,  one-half  ounce  of  citron,  one-half  ounce  of 
sweet  almonds ;  when  liked,  a  little  pounded  mace.  Work  the  butter  to 
a  cream;  add  the  sugar,  then  the  well-beaten  yolks  of  eggs,  next  the 
flour,  currants,  candied  peel,  which  should  be  cut  into  neat  slices,  and 
the  almonds,  which  should  be  blanched  and  chopped,  and  mix  all  these 
well  together;  whisk  the  whites  of  eggs  and  let  them  be  thoroughly 
blended  with  the  other  ingredients.  Beat  the  cake  well  for  twenty 
minutes  and  put  it  into  a  round  tin,  lined  at  the  bottom  and  sides  with 
strips  of  white  buttered  paper.  Bake  it  from  two  hours  to  two  and  a 
half,  and  let  the  oven  be  well  heated  when  the  cake  is  first  put  in,  as,  if 
this  is  not  the  case,  the  currants  will  all  sink  t  the  bottom  of  it.  A 
glass  of  wine  is  usually  added  to  the  mixture,  hv  t  this  is  scarcely  neces- 
sary, as  the  cake  will  be  found  quite  rich  enough  without  it. 

PLAIN  POUND  CAKE. 

This  is  the  old-fashioned  recipe  that  our  mothers  used  to  make,  and 
it  can  be  kept  for  weeks  in  an  earthen  jar,  closely  covered,  first  dip- 
ping letter  paper  in  brandy  and  placing  over  the  top  of  the  cake  before 
covering  the  jar. 

Beat  to  a  cream  one  pound  of  butter  with  one  pound  of  sugar,  after 
mixing  well  with  the  beaten  yolks  of  twelve  eggs,  one  grated  nutmeg, 
one  glass  of  wine,  one  glass  of  rose-water.  Then  stir  in  one  pound  of 
sifted  flour  and  the  well-beaten  whites  of  the  eggs.  Bake  a  nice  light 
brown^ 


CAKES. 


295 


COCOANUT  POUND  CAKE. 

One-half  cupful  of  butter,  two  cupfuls  of  sugar,  one  cupful  of 
milk,  and  five  eggs,  beaten  to  a  stiff  froth;  one  teaspoonful  of  soda 
and  two  of  cream  of  tartar,  stirred  into  four  cups  of  sifted  flour.  Beat 
the  butter  and  sugar  until  very  light ;  to  which  add  the  beaten  yolks, 
then  the  milk,  the  beaten  whites  of  eggs,  then  the  flour  by  degrees. 
After  beating  all  well  together,  add  a  small  cocoanut  grated.  Line 
the  cake-pans  with  paper  well  buttered,  fill  rather  more  than  half  full 
and  bake  in  a  moderate  oven.  Spread  over  the  top  a  thin  frosting, 
sprinkled  thickly  with  grated  cocoanut. 

CITRON  POUND  CAKE. 

Stir  two  cups  of  butter  to  a  cream,  then  beat  in  the  following  in- 
gredients each  one  in  succession:  one  pint  of  powdered  sugar,  one 
quart  of  flour,  a  teaspoonful  of  salt ;  eight  eggs,  the  yolks  and  whites 
beaten  separately,  and  a  wine-glass  of  brandy;  then  last  of  all  add  a 
quarter  of  a  pound  of  citron  cut  into  thin  slices  and  floured.  Line  two 
cake  pans  with  buttered  paper  and  turn  the  cake  batter  in.  Bake  in  a 
moderate  oven  about  three-quarters  of  an  hour. 

CITRON  CAKK 

Three  cups  of  white  sugar  and  one  cup  of  butter  creamed  together ; 
one  cup  of  sweet  milk,  six  eggs,  whites  and  yolks  beaten  separately,  one 
teaspoonful  of  vanilla  or  lemon  extract,  two  heaping  teaspoonfuls  of 
baking  powder,  sifted  with  four  cups  and  a  half  of  flour.  One  cup 
and  a  half  of  citron,  sliced  thin  and  dredged  with  flour.  Divide  into 
two  cakes  and  bake  in  tins  lined  with  buttered  letter  paper, 

LEMON  CAKE, 

Three  teacupfuls  of  sugar,  one  cupful  of  butter,  five  eggs,  a  level 
teaspoonful  of  soda  dissolved  in  a  cup  of  sweet  milk,  four  full  cups  of 
sifted  flour  and  lastly  the  grated  peel  and  juice  of  a  lemon,  the  juice  to 
be  added  the  very  last.  Bake  in  two  shallow  tins.  When  cold  ice  with 
lemon  icing  and  cut  into  squares. 

DELICATE  CAKE. 
One  cup  of  cornstarch,  one  of  butter,  two  of  sugar,  one  of  sweet 
wulk,  two  of  flour,  the  whites  of  seven  eggs ;  rub  butter  and  sugar  to  a 


296 


CAKES. 


cream ;  mix  one  teaspoonf ul  cream  of  tartar  with  the  flour  and  com* 
starch ;  one-half  teaspoonf  ul  soda  with  the  sweet  milk ;  add  the  milk  and 
soda  to  the  sugar  and  butter,  then  add  flour,  then  the  whites  of  eggs  j 
flavor  to  taste.   Never  fails  to  be  good. 

SILVER,  OR  DELICATE  CAKE. 

Whites  of  six  eggs,  one  cupful  of  sweet  milk,  two  cupf uls  of  sugar, 
four  cupf  uls  of  sifted  flour,  two-thirds  of  a  cup  of  butter,  flavoring  and 
two  teaspoonfuls  of  baking  powder.  Stir  the  sugar  and  butter  to  a 
cream,  then  add  the  milk  and  flavoring,  part  of  the  flour,  the  beaten 
whites  of  eggs,  then  the  rest  of  the  flour.  Bake  carefully  in  tins  lined 
with  buttered  white  paper. 

When  using  the  whites  of  eggs  for  nice  cakes,  the  yolks  need  not  be 
wasted ;  keep  them  in  a  cool  place  and  scramble  them.  Serve  on  toast 
or  with  chipped  beef. 

GOLD  CAKE. 

After  beating  to  a  cream  one  cup  and  a  half  of  butter  and  two  cups 
of  white  sugar,  stir  in  the  well-whipped  yolks  of  one  dozen  eggs,  four 
cupf  uls  of  sifted  flour,  one  teaspoonf  ul  of  baking  powder.  Flavor 
with  lemon.  Line  the  bake-pans  with  buttered  paper  and  bake  in  a 
moderate  oven  for  one  hour. 

GOLD  OR  LEMON  CAKE. 

Two  CTJPS  of  sugar,  half  a  cup  of  butter,  the  yolks  of  six  eggs  and 
one  whole  one,  the  grated  rind  and  juice  of  a  lemon  or  orange,  half  a 
teaspoonful  of  soda  dissolved  in  half  a  cup  of  sweet  milk,  four  cups  of 
sifted  flour,  sifted  twice;  cream  the  butter  and  sugar,  then  add  the 
beaten  yolks  and  the  flour,  beating  hard  for  several  minutes.  Lastly, 
add  the  lemon  or  orange  and  bake,  frosting  if  liked.  This  makes  a 
more  suitable  lemon  cake  than  if  made  with  the  white  parts  of  eggs 
added. 

SNOW  CAKE.  (Delicious.) 

One  pound  of  arrowroot,  quarter  of  a  pound  of  pounded  white 
sugar,  half  a  pound  of  butter,  the  whites  of  six  eggs,  flavoring  to  taste 
of  essence  of  almonds,  or  vanilla,  or  lemon ;  beat  the  butter  to  a  cream ; 
stir  in  the  sugar  and  arrowroot  gradually,  at  the  same  time  beating 
the  mixture ;  whisk  the  whites  of  the  eggs  to  a  stiff  froth ;  add  them  to 
the  other  ingredients  and  beat  well  for  twenty  minutes ;  put  in  which- 


CAKES. 


297 


ever  of  tlie  above  flavorings  may  be  preferred ;  pour  the  cake  into  a 
buttered  mold  or  tin  and  bake  it  in  a  moderate  oven  from  one  to  one 
and  a  half  hours.    This  is  a  genuine  Scotch  recipe. 

MARBLE  CAKE. 

White  Parf.— Whites  of  four  eggs,  one  cup  of  white  sugar,  half  a 
cup  of  butter,  half  a  cup  of  sweet  milk,  two  teaspoonfuls  of  baking 
powder,  one  teaspoonf  ul  of  vanilla  or  lemon  and  two  and  a  half  cups  of 
sifted  flour. 

Dark  Parf.— Yolks  of  four  eggs,  one  cup  of  brown  sugar,  half  a  cup 
of  cooking  molasses,  half  a  cup  of  butter,  half  a  cup  of  sour  milk,  one 
teaspoonful  of  ground  cloves,  one  teaspoonful  of  cinnamon,  one  tea- 
spoonful  of  mace,  one  nutmeg  grated,  one  teaspoonful  of  soda,  the  soda 
to  be  dissolved  in  a  little  milk  and  added  after  part  of  the  flour  is 
stirred  in,  one  and  a  half  cups  of  sifted  flour. 

Drop  a  spoonful  of  each  kind  in  a  well-buttered  cake-dish,  first  the 
light  part,  then  the  dark,  alternately.  Try  to  drop  it  so  that  the  cake 
shall  be  well-streaked  through,  so  that  it  has  the  appearance  of  marble. 

SUPERIOR  LOAF  CAKE. 

Two  CUPS  of  butter,  three  cups  of  sugar,  two  small  cups  of  milk, 
seven  cups  of  sifted  flour ;  four  eggs,  the  whites  and  yolks  separately 
beaten ;  one  teacupf ul  of  seeded  raisins,  one  teacupful  of  well- washed 
and  dried  currants,  one  teacupful  of  sliced  citron,  one  tablespoonful  of 
powdered  cinnamon,  one  teaspoonful  of  mace,  one  teaspoonful  of  soda 
and  one  teacupful  of  home-made  yeast. 

Take  part  of  the  butter  and  warm  it  with  the  milk ;  stir  in  part  of 
the  flour' and  the  yeast  and  let  it  rise;  then  add  the  other  ingredients 
with  a  wine-glass  of  wine  or  brandy.  Turn  all  into  well-buttered  cake- 
tins  and  let  rise  again.    Bake  slowly  in  a  moderate  oven  for  two  hours. 

FRENCH  CHOCOLATE  CAKE. 

The  whites  of  seven  eggs,  two  cups  of  sugar,  two-thirds  of  a  cup  of 
butter,  one  cup  of  milk  and  three  of  flour  and  three  teaspoonfuls  of 
baking  powder.  The  chocolate  part  of  the  cake  is  made  just  the  same, 
only  use  the  yolks  of  the  eggs  with  a  cup  of  grated  chocolate  stirred 
into  it.   Bake  it  in  layers— the  layers  being  light  and  dark ;  then  spread 


298 


CAKES. 


a  custard  between  them,  which  is  made  with  two  eggs,  one  pint  of  milk, 
one-half  cup  of  sugar,  one  tablespoonf ul  of  flour  or  cornstarch ;  when 
cool  flavor  with  vanilla,  two  teaspoonfuls.  Fine. 

CHOCOLATE  CAKE.    No.  1. 

One  cup  of  butter  and  two  cups  of  sugar  stirred  to  a  cream,  with 
the  yolks  of  five  eggs  added  after  they  have  been  well  beaten.  Then 
stir  into  that  one  cup  of  milk,  beat  the  whites  of  two  of  the  eggs  to  a 
stiff  froth  and  add  that  also ;  now  put  in  three  cups  and  a  half  of  sifted 
flour,  two  heaping  teaspoonfuls  of  baking  powder  having  been  stirred 
into  it.    Bake  in  jelly-cake  tins. 

Mixture  for  Filling.— Tsike  the  remaining  three  whites  of  the  eggs 
beaten  very  stiff,  two  cupfuls  of  sugar  boiled  to  almost  candy  or  until 
it  becomes  stringy  or  almost  brittle ;  take  it  hot  from  the  fire  and  pour 
it  very  slowly  on  the  beaten  whites  of  egg,  beating  quite  fast ;  add  one- 
half  cake  of  grated  chocolate,  a  teaspoonful  of  vanilla  extract.  Stir 
it  all  until  cool,  then  spread  between  each  cake  and  over  the  top  and 
sides.    This,  when  well  made,  is  the  premium  cake  of  its  kind. 

CHOCOLATE  CAKE.   No.  2. 

One-half  cup  butter,  two  cups  sugar,  three-quarters  of  a  cup  sweet 
milk,  two  and  one-half  cups  flour,  whites  of  eight  eggs,  one  teaspoonful 
of  cream  of  tartar,  one-half  teaspoonful  soda;  bake  in  shallow  pans. 

For  the  Frosting,— Take  the  whites  of  three  eggs,  three  tablespoon- 
fuls  of  sugar  and  one  tablespoonful  of  grated  chocolate  (confection- 
ers') to  one  egg;  put  the  cake  together  with  the  frosting,  tiien  frost  the 
top  of  the  cake  with  the  same. 

CHOCOLATE  CAKE.    No.  3. 

Two  CUPS  sugar,  one  cup  butter,  yolks  of  five  eggs  and  whites  of  two 
and  one  cup  milk.  Thoroughly  mix  two  teaspoonfuls  baking  powder 
with  three  and  one-half  cups  flour  while  dry;  then  mix  ail  together. 
Bake  in  jelly  tins. 

Mixture  for  Filling.— Whiter  of  three  eggs,  one  and  one-half  cups 
of  sugar,  three  tablesjpoonfuls  of  grated  chocolate,  one  teaspoonful  of 
vanilla.  Beat  together  and  spread  between  the  layers  and  on  top  of 
the  caka 


CAKES. 


299 


COCOANUT  GAKE, 

Cream  together  three-quarters  of  a  cup  of  butter  and  two  of  white 
sugar ;  then  add  one  cup  of  sweet  milk,  four  eggs,  whites  and  yolks  sep- 
arately beaten,  the  yolks  added  first  to  the  butter  and  sugar,  then  the 
whites ;  flavor  with  lemon  or  vanilla ;  mix  three  heaping  teaspoonf uls 
of  baking  powder  in  three  cups  of  sifted  flour  and  add  last;  bake  in 
jelly  pans. 

For  Filling.— Msike  an  icing  by  beating  the  whites  of  three  eggs  and 
a  cup  of  powdered  sugar  to  a  stiff  froth.  When  the  cake  is  cooled, 
spread  a  thick  layer  of  this  frosting  over  each  cake,  and  sprinkle  very 
thickly  with  grated  cocoanut. 

COCOANUT  AND  ALMOND  CAKE. 

Two  AND  one-half  cups  powdered  sugar,  one  cup  butter,  four  full 
cups  prepared  flour,  whites  of  seven  eggs  whisked  stiff,  one  small  cup 
of  milk,  with  a  mere  pinch  of  soda,  one  grated  cocoanut,  one-half  tea- 
spoonful  nutmeg,  the  juice  and  half  the  grated  peel  of  one  lemon; 
cream  butter  and  sugar ;  stir  in  lemon  and  nutmeg ;  mix  well ;  add  the 
milk  and  whites  and  flour  alternately.  Lastly,  stir  in  the  grated 
cocoanut  swiftly  and  lightly.    Bake  in  four  jelly-cake  tins. 

Filling.— OuQ  pound  sweet  ahnonds,  whites  of  four  eggs  whisked 
stiff,  one  heaping  cup  powdered  sugar,  two  teaspoonfuls  rose-water. 
Blanch  the  almonds.  Let  them  get  cold  and  dry;  then  pound  in  a 
Wedgewood  mortar,  adding  rose-water  as  you  go.  Save  about  two 
dozen  to  shred  for  the  top.  Stir  the  paste  into  the  icing  after  it  is 
made ;  spread  between  the  cooled  cakes ;  make  that  for  the  top  a  trifle 
thicker  and  lay  it  on  heavily.  When  it  has  stiffened  somewhat,  stick 
the  shred  almonds  closely  over  it.  Set  in  the  oven  to  harden,  but  do 
not  let  it  scorch. 

COFFEE  CAKE. 

One  cup  of  brown  sugar,  one  cup  of  butter,  two  eggs,  one-half  cup 
of  molasses,  one  cup  of  strong,  cold  coffee,  one  teaspoonful  of  soda, 
two  teaspoonfuls  of  cinnamon,  one  teaspoonful  of  cloves,  one  cup  of 
raisins  or  currants  and  five  cups  of  sifted  flour.  Add  the  fruit  last, 
rubbed  in  a  little  of  the  flour.    Bake  about  one  hour. 


3oa 


CAKES. 


FEATHER  CAKE. 

One  egg,  one  cup  of  sugar,  one  tablespoonful  of  cold  butter,  half  a 
cup  of  milk,  one  and  one-half  cups  of  flour,  one  teaspoonful  of  cream 
of  tartar,  half  a  teaspoonful  of  soda.  A  nice  plain  cake— to  be  eaten 
while  it  is  fresh.  A  spoonful  of  dried  apple  sauce  or  of  peach  sauce,  a 
spoonful  of  jelly,  the  same  of  lemon  extract,  nutmeg,  cinnamon,  cloves 
and  spice— ground— or  half  a  cupfiil  of  raisins  might  be  added  for  a 
change, 

ELECTION  CAKE.  . 

Three  cups  milk,  two  cups  sugar,  one  cup  yeast ;  stir  to  a  batter 
and  let  stand  over  night ;  in  the  morning  add  two  cups  sugar,  two  cups 
butter,  three  eggs,  half  a  nutmeg,  one  tablespoonful  cinnamon,  one 
pound  raisins,  a  gill  of  brandy. 

Brown  sugar  is  much  better  than  white  for  this  kind  of  cake,  and  it 
is  improved  by  dissolving  a  half -teaspoonful  of  soda  in  a  tablespoonful 
of  milk  in  the  morning.  It  should  stand  in  the  greased  pans  and  rise 
some  time  until  quite  light  before  baking. 

CREAM  CAKE. 

FoiJR  eggs,  whites  and  yolks  beaten  separately,  two  teacups  of 
sugar,  one  cup  of  sweet  cream,  two  heaping  cupfuls  of  flour,  one  tea- 
spoonful of  soda,  mix  two  teaspoonfuls  of  cream  of  tartar  in  the  flour 
before  sifting.  Add  the  whites  the  last  thing  before  the  flour  and  stir 
that  in  gently  without  beating. 

.  GOLDEN  CREAM  CAKE. 

ToLKS  of  eight  eggs  beaten  to  the  lightest  possible  cream,  two  cup- 
fuls of  sugar,  a  pinch  of  salt,  three  teaspoonfuls  of  baking  powder 
sifted  well  with  flour.  Bake  in  three  jelly-cake  pans.  Make  an  icing 
of  the  w^hites  of  three  eggs  and  one  pound  of  sugar.  Spread  it  be- 
tween the  cakes  and  sprinkle  grated  cocoanut  thickly  over  each  lay  en 
It  is  delicious  when  properly  made. 

DRIED  APPLE  FRUIT  CAKE. 

Soak  three  cupfuls  of  dried  apples  over  night  in  cold  water  enough 
to  swell  them ;  chop  them  in  the  morning  and  put  them  on  the  fire  with 
three  cups  of  molasses ;  stew  until  almost  soft ;  add  a  cupful  of  nice 


CAKES. 


301 


raisins  (seedless,  if  possible)  and  stew  a  few  moments ;  when  cold,  add 
three  cujof uls  of  flour,  one  cupful  of  butter,  three  eggs  and  a  teaspoon- 
f ul  of  soda ;  bake  in  a  steady  oven.  This  will  make  two  good-sized  pan- 
f uls  of  splendid  cake ;  the  apples  will  cook  like  citron  and  taste  deli- 
ciously.  Raisins  may  be  omitted ;  also  spices  to  taste  may  be  added. 
This  is  not  a  dear  but  a  delicious  cake. 

CAKE  WITHOUT  EGGS. 

Beat  together  one  teacupful  of  butter  and  three  teacupfuls  of 
sugar,  and  when  quite  light  stir  in  one  pint  of  sifted  flour.  Add  to  this 
one  pound  of  raisins  seeded  and  chopped,  then  mixed  with  a  cup  of 
sifted  flour  one  teaspoonful  of  nutmeg,  one  teaspoonful  of  powdered 
cinnamon  and  lastly  one  pint  of  thick  sour  cream  or  milk  in  which 
a  teaspoonful  of  soda  is  dissolved.  Bake  immediately  in  buttered 
tins  one  hour  in  a  moderate  oven. 

WHITE  MOUNTAIN  CAKE.    No.  1. 

Two  CUPS  of  sugar,  two-thirds  cup  of  butter,  the  whites  of  seven 
eggs  well  beaten,  two-thirds  cup  of  sweet  milk,  two  cups  of  flour,  one 
cup  of  cornstarch,  two  teaspoonfuls  baking  powder.  Bake  in  jelly- 
cake  tins. 

Frosting,— Whii^^  of  three  eggs  and  some  sugar  beaten  together 
not  quite  as  stiff  as  usual  for  frosting ;  spread  over  the  cake,  add  some 
grated  cocoanut,  then  put  your  cakes  together ;  put  cocoanut  and  frost- 
ing on  top. 

WHITE  MOUNTAIN  CAKE.   No.  2. 

I  Ceeam  three  cupfuls  of  sugar  and  one  of  butter,  making  it  very 
light,  then  add  a  cupful  of  milk.  Beat  the  whites  of  eight  eggs  very 
stiff,  add  half  of  those  to  the  other  ingredients.  Mix  well  into  four 
cups  of  sifted  flour  one  tablespoonf ul  of  baking  powder ;  stir  this  into 
the  cake,  add  flavoring,  then  the  remaining  beaten  whites  of  egg. 
Bake  in  layers  like  jelly  cake.  Make  an  icin^  for  the  filling,  using 
the  whites  of  four  eggs  beaten  to  a  very  stiff  froth,  with  two  cups  of  fine 
!  white  sugar  and  the  juice  of  half  a  lemon.  Spread  each  layer  of  the 
\  cake  thickly  with  this  icing,  place  one  on  another,  then  ice  aU  over  the 
top  and  sides.  The  yolks  left  from  this  cake  may  be  used  to  make  a 
spice  cake  from  the  recipe  of  ^'Golden  Spice  Cakeo'^ 


302 


CAKES. 


QUEEN'S  CAKK 

Beat  well  together  one  cupful  of  butter  and  three  cupfuls  of  white 
sugar,  add  the  yolks  of  six  eggs  and  one  cupful  of  milk,  two  teaspoon- 
fuls  of  vanilla  or  lemon  extract.  Mix  all  thoroughly.  To  four  cup- 
fuls of  flour  add  two  heaping  teaspoonfuls  of  cream  of  tartar  and 
sift  gently  over  the  cake  stirring  all  the  time.  To  this  add  one  even 
teaspoonful  of  soda  dissolved  in  one  tablespoonful  of  warm  water. 
Mix  it  well.  Stir  in  gently  the  whites  of  six  eggs  beaten  to  a  stiff  f  oamo 
Bake  slowly.  It  should  be  put  in  the  oven  as  soon  as  possible  after 
putting  in  the  soda  and  whites  of  eggs. 

This  is  the  same  recipe  as  the  one  for  Citron  Cake,"  only  ommit- 
ting  the  citron. 

ANGEL  CAKK 

Put  into  one  tumbler  of  flour  one  teaspoonful  of  cream  of  tartar, 
then  sift  it  five  times.  Sift  also  one  glass  and  a  half  of  white  pow- 
dered sugar.  Beat  to  a  stiff  froth  the  whites  of  eleven  eggs;  stir 
the  sugar  into  the  eggs  by  degrees,  very  lightly  and  carefully,  add- 
ing three  teaspoonfuls  of  vanilla  extract.  After  this  add  the  flour, 
stirring  quickly  and  lightly.  Pour  it  into  a  clean,  bright  tin  cake- 
dish,  which  should  not  be  buttered  or  lined.  Bake  at  once  in  a  mod- 
erate oven  about  forty  minutes,  testing  it  with  a  broom  splint.  When 
done  let  it  remain  in  the  cake-tin,  turning  it  upside  down,  with  the 
sides  resting  on  the  tops  of  two  saucers  so  that  a  current  of  air  will 
pass  under  and  over  it. 

This  is  the  best  recipe  found  after  trjdng  several.  A  perfection 
cake. 

WASHINGTON  LOAF  CAKE. 

Three  cups  of  sugar,  two  scant  cups  of  butter,  one  cup  of  sour 
milk,  five  eggs  and  one  teaspoonful  of  soda,  three  tablespoonfuls  of 
cinnamon,  half  a  nutmeg  grated  and  two  cups  of  raisins,  one  of  cur- 
rants and  four  cups  of  sifted  flour. 

Mix  as  usual  and  stir  the  fruit  in  at  the  last,  dredged  in  flour. 
Line  the  cake-pans  wHh  paper  well  buttered.  This  cake  will  take 
longer  to  baKe  tnan  plain ;  the  heat  of  the  oven  must  be  kept  at  an 
even  temperature. 

RIBBON  CAKE. 

Tms  cake  is  made  from  the  same  recipe  as  marble  cake,  only 
make  double  the  quantity  of  the  white  part,  and  divide  it  in  one-half ; 


CAKES. 


303 


put  into  it  a  very  little  cochineal.  It  will  be  a  delicate  pink.  Bake 
in  jelly-cake  tins  and  lay  first  the  white,  then  the  dark,  then  the  pink 
one  on  top  of  the  others;  put  together  with  frosting  between.  It 
makes  quite  a  fancy  cake.   Frost  the  top  when  cool. 

GOLDEN  SPICE  CAKE. 

This  cake  can  be  made  to  advantage  when  you  have  the  yolks  of 
eggs  left,  after  having  used  the  whites  in  making  white  cake. 

Take  the  yolks  of  seven  eggs  and  one  whole  egg,  two  cupfuls  of 
brown  sugar,  one  cupful  of  molasses,  one  cupful  of  butter,  one  large 
coffeecupful  of  sour  milk,  one  teaspoonful  of  soda  (just  even  full) 
and  five  cupfuls  of  flour,  one  teaspoonful  of  ground  cloves,  two  tea- 
spoonfuls  of  cinnamon,  two  teaspoonfuls  of  ginger,  one  nutmeg  and 
a  small  pinch  of  cayenne  pepper ;  beat  eggs,  sugar  and  butter  to  a 
light  batter  before  putting  in  the  molasses,  then  add  the  molasses, 
flour  and  milk ;  beat  it  well  together  and  bake  in  a  moderate  oven ;  if 
fruit  is  used,  take  two  cupfuls  of  raisins,  flour  them  well  and  put  them 
in  last. 

ALMOND  CAKE. 

One-half  cupful  butter,  two  cupfuls  sugar,  four  eggs,  one-half 
cupful  almonds,  blanched— by  pouring  water  on  them  until  skins 
easily  slip  off— and  cut  in  fine  shreds,  one-half  teaspoonful  extract 
bitter  almonds,  one  pint  flour,  one  and  one-half  teaspoonful  baking 
powder,  one  glass  brandy,  one-half  cupful  milk.  Eub  butter  and 
sugar  to  a  smooth  white  cream ;  add  eggs,  one  at  a  time,  beating  three 
or  four  minutes  between  each.  Sift  flour  and  powder  together,  add 
to  the  butter,  etc.,  with  almonds,  extract  of  bitter  almonds,  brandy 
and  milk;  mix  into  a  smooth,  medium  batter;  bake  carefully  in  a 
rather  hot  oven  twenty  minutes. 

ROCHESTER  JELLY  CAKE. 

One  and  one-half  cups  sugar,  two  eggs,  one-half  cup  butter,  three- 
fourths  cup  milk,  two  heaping  cups  flour  with  one  teaspoonful  cream 
of  tartar,  one-half  teaspoonful  of  soda,  dissolved  in  the  milk.  Put  half 
the  above  mixture  in  a  small  shallow  tin,  and  to  the  remainder  add 
one  teaspoonful  molasses,  one-half  cup  raisins  (chopped)  or  currants, 
one-half  teaspoonful  cinnamon,  cloves,  allspice,  a  little  nutmeg  and 


304 


CAKES. 


one  tablespoonful  flour.  Bake  this  in  same  kind  of  tins.  Put  the 
sheets  of  cake  together,  while  warm,  with  jelly  between. 

FRUIT  LAYER  CAKE. 

This  is  a  delicious  novelty  in  cake-making.  Take  one  cup  of 
sugar,  half  a  cup  of  butter,  one  cup  and  a  half  of  flour,  half  a  cup  of 
wine,  one  cup  of  raisins,  two  eggs  and  half  a  teaspoonful  of  soda ;  put 
these  ingredients  together  with  care;  just  as  if  it  were  a  very  rich 
cake ;  bake  it  in  three  layers  and  put  frosting  between^ the  frosting  to 
be  made  of  the  whites  of  two  eggs  with  enough  powdered  sugar  to 
make  it  thick.   The  top  of  the  cake  may  be  frosted  if  you  choose. 

WHIPPED  CREAM  CAKE. 

One  cup  of  sugar  and  two  tablespoonfuls  of  soft  butter  stirred  to- 
gether; add  the  yolks  of  two  eggs  well  beaten,  then  add  four  table- 
spoonfuls  of  milk,  some  flavoring,  then  the  beaten  whites  of  the  eggs. 
Mix  a  teaspoonful  of  cream  of  tartar  and  half  a  teaspoon  of  soda  in 
a  cup  of  flour,  sift  it  into  the  cake  batter  and  stir  lightly.  Bake  in  a 
small  dripping-pan.  When  the  cake  is  cool,  have  ready  half  of  a  pint 
of  sweet  cream  sweetened  and  whipped  to  a  stiff  froth,  also  flavored. 
Spread  it  over  the  cake  while  fresh.  To  whip  the  cream  easily,  set  it 
on  ice  before  whipping. 

ROLLED  JELLY  CAKE. 

Three  eggs,  one  teacup  of  fine  sugar,  one  teacup  of  flour ;  beat  the 
yolks  until  light,  then  add  the  sugar,  then  add  two  tablespoonfuls  of 
water,  a  pinch  of  salt ;  lastly  stir  in  the  flour,  in  which  there  should 
be  a  heaping  teaspoonful  of  baking  powder.  The  flour  added  grad- 
ually. Bake  in  long,  shallow  biscuit-tins,  well  greased.  Turn  out  on 
a  damp  towel  on  a  bread-board,  cover  the  top  with  jelly,  and  roll  up 
while  warm. 

TO  CUT  LAYER  CAKE. 
. 

When  cutting  Layer  Cakes,  it  is  better  to  first  make  a  round  hole 
in  the  cake  with  a  knife  or  tin  tube  about  an  inch  and  a  quarter  in  di- 
ameter. This  prevents  the  edge  of  the  cake  from  crimabling  when 
cutting  it. 


CAKES. 


305 


When  making  custard  filling  for  Layer  Cake  always  set  the  dish 
containing  the  custard  in  another  dish  of  boiling  water  over  the  fire ; 
this  prevents  its  burning,  which  would  destroy  its  flavor. 

LAYER  JELLY  CAKE. 

Almost  any  soft  cake  recipe  can  be  used  for  jelly  cake.  The  fol- 
lowing is  excellent:  One  cup  of  sugar,  half  a  cup  of  butter,  three 
eggs,  half  a  cup  of  sweet  milk,  two  cups  of  flour,  two  heaping  tea- 
spoonfuls  of  baking  powder,  flavoring. 

For  white,  delicate  cake  the  rule  for  Silver  Cake"  is  fine;  care 
should  be  taken,  however,  that  the  oven  is  just  right  for  this  cake, 
as  it  browns  very  easily.  To  be  baked  in  jelly-cake  tins  in  layers, 
with  filling  put  between  when  done. 

CUSTARD  OR  CREAM  CAKE. 

Cream  together  two  cups  of  sugar  and  half  a  cup  of  butter;  add 
half  a  cup  of  sweet  milk  in  which  is  dissolved  half  a  teaspoonf  ul  of 
soda.  Beat  the  whites  of  six  eggs  to  a  stiff  froth  and  add  to  the 
mixture.  Have  one  heaping  teaspoonful  of  cream  of  tartar  stirred 
thoroughly  into  three  cups  of  sifted  flour  and  add  quickly.  Bake  in 
a  moderate  oven  in  layers  like  jelly  cake,  and,  when  done,  spread  cus- 
tard between. 

For  the  Custard.—Tsike  two  cups  of  sweet  milk,  put  it  into  a  clean 
suitable  dish,  set  it  in  a  dish  of  toiling  water  on  the  range  or  stove. 
SVTien  the  milk  comes  to  a  boil  add  two  tablespoonfuls  of  cornstarch 
or  flour  stirred  into  half  a  cup  of  sugar,  adding  the  yolks  of  four  eggs 
and  a  little  cold  milk.  Stir  this  into  the  boiling  milk  and  when  cooked 
thick  enough  set  aside  to  cool;  afterwards  add  the  flavoring,  either 
vanilla  or  lemon.  It  is  best  to  make  the  custard  first,  before  making 
the  cake  part. 

HICKORY  NUT  OR  WALNUT  CAKE. 

Two  CTJPS  of  fine  white  sugar  creamed  with  half  a  cup  of  butte^.% 
three  eggs,  two-thirds  of  a  cup  of  sweet  milk,  three  cups  of  sifted 
flour,  one  heaping  teaspoonful  of  baking  powder  sifted  through  the 
flour;  a  tablespoonful  (level)  of  powdered  mace,  a  coffeecup  of  hick- 
oiy  nut  or  walnut  meats  chopped  a  little.  Fill  the  cake-pans  with  a 
layer  of  the  cake,  then  a  layer  of  raisins  upon  that^  then  strew  over 


306 


CAKES. 


these  a  handful  of  nuts,  and  so  on  until  the  pan  is  two-thirds  full. 
Line  the  tins  with  well-buttered  paper  and  bake  in  a  steady,  but  not 
quick,  oven.   This  is  most  excellent. 

CHEAP  CREAM  CAKE. 

One  cup  of  sugar,  one  egg,  one  cup  sweet  milk,  two  cups  flour,  one 
tablespoonful  butter,  two  heaping  teaspoonfuls  of  baking  powder; 
flavor  to  taste.  Divide  into  three  parts  and  bake  in  round  shallow 
pans. 

(7ream.— Beat  one  egg  and  one-half  cup  sugar  together,  then  add 
one-quarter  cup  flour,  w^et  wdth  a  very  little  milk  and  stir  this  mixture 
into  one-half  pint  of  boiling  milk,  until  thick ;  flavor  to  taste.  Spread 
the  cream  when  cool  between  the  cakes. 

SOFT  GINGER  CAKE. 

Stir  to  a  cream  one  cupful  of  butter  and  half  a  cupful  of  brown 
sugar;  add  to  this  two  cupfuls  of  cooking  molasses,  a  cupful  of  sweet 
milk,  a  tablespoonful  of  ginger,  a  teaspoonful  of  ground  cinnamon; 
beat  all  thoroughly  together,  then  add  three  eggs,  the  whites  and  yolks 
beaten  separately;  beat  into  this  two  cups  of  sifted  flour,  then  a  tea- 
spoonful  of  soda  dissolved  in  a  spoonful  of  water  and  last,  two  more 
cupfuls  of  sifted  flour.  Butter  and  paper  two  common  square  bread- 
pans,  divide  the  mixture  and  pour  half  into  each.  Bake  in  a  moder- 
ate oven.  This  cake  requires  long  and  slow  baking,  from  forty  to 
sixty  minutes.  I  find  that  if  sour  milk  is  used  the  cakes  are  mack 
lighter,  but  either  sweet  or  sour  is  most  excellent. 

HARD  GINGERBREAD. 

Made  the  same  as  ^^Soft  Gingerbread,'*  omitting  the  eggs  and  mix- 
ing hard  enough  to  roll  out  like  biscuit;  rolled  nearly  half  an  inch 
thick  and  cut  out  like  small  biscuits,  or  it  can  be  baked  in  a  sheet  or 
on  a  biscuit-tin ;  cut  slits  a  quarter  of  an  inch  deep  across  the  top  of  the 
tin  from  side  to  side.  When  baked  and  while  hot,  rub  over  the  top 
with  molasses  and  let  it  dry  on. 

These  two  recipes  are  the  best  I  have  ever  found  among  a  large 
variety  that  I  have  tried,  the  ingredients  giving  the  best  proportion 
for  flavor  and  excellenceo 


VAXES. 


30? 


PLAIN  GINGERBREAD. 

One  cup  of  dark  cooking  molasses,  one  cup  of  sour  cream,  one  egg, 
one  teaspoonf  ul  of  soda  dissolved  in  a  little  warm  water,  a  teaspoon? ul 
of  salt  and  one  heaping  teaspoonf  ul  of  ginger ;  make  about  as  thick  as 
cup  cake.   To  be  eaten  warm. 

WHITE  GINGER  BISCUIT, 

OisTE  cup  of  butter,  two  cups  of  sugar,  one  cup  of  sour  cream  or 
milk,  three  eggs,  one  teaspoonf  ul  of  soda  dissolved  in  a  tablespoonful  of 
warm  water,  one  tablespoonful  of  ginger,  one  teaspoonful  of  ground 
cinnamon  and  five  cups  of  sifted  flour,  or  enough  to  roll  out  soft.  Cut 
out  rather  thick  like  biscuits ;  brush  over  the  tops,  while  hot,  with  the 
white  of  an  egg,  or  sprinkle  with  sugar  while  hot. 

The  grated  rind  and  the  juice  of  an  orange  add  much  to  the  flavor 
of  ginger  cake. 

GOLD  AND  SILVER  CAKE. 

This  cake  is  baked  in  layers  like  jelly  cake.  Divide  the  silver  cake 
batter  and  color  it  pink  with  a  little  cochineal;  this  gives  you  pink, 
white  and  yellow  layers.   Put  together  with  frosting.   Frost  the  top. 

This  can  be  put  together  like  marble  cake,  first  a  spoonful  of  one 
kind,  then  another,  until  the  dish  is  full. 

BOSTON  CREAM  CAKES. 

Put  into  a  large-sized  saucepan  half  a  cup  of  butter  and  one  cup 
of  hot  water ;  set  it  on  the  fire ;  when  the  mixture  begins  to  boil,  turn 
in  a  pint  of  sifted  fiour  at  once,  beat  and  work  it  well  with  a  vegetable 
masher  until  it  is  very  smooth.  Eemove  from  the  fire,  and  when  cool 
enough  add  five  eggs  that  have  been  well  beaten,  first  the  yolks  and 
then  the  whites,  also  half  a  teaspoonful  of  soda  and  a  teaspoonful  of 
salt.  Drop  on  buttered  tins  in  large  spoonfuls  about  two  inches  apart. 
Bake  in  a  quick  oven  about  fifteen  minutes.  When  done  and  quite 
cold,  open  them  on  the  side  with  a  knife  or  scissors  and  put  in  as  much 
of  the  custard  as  possible. 

Cream  for  Filling.— MiSide  of  two  eggs,  three  tablespoonfuls  of 
sifted  flour  (or  half  cup  of  cornstarch)  and  one  cup  of  sugar.  Put 
two-thirds  of  a  pint  of  milk  over  the  fire  in  a  double  boiler ;  in  a  third 
of  a  pint  of  milk,  stir  the  sugar,  flour  and  beaten  eggs.  As  soon  as 
the  milk  looks  like  boiling,  pour  in  the  mixture  and  stir  briskly  for 


308 


VAXES. 


three  minutes,  nntil  it  thickens ;  then  remove  from  the  fire  and  add  a 
teaspoonf ul  of  butter ;  when  cool,  flavor  with  vanilla  or  lemon  and  fill 
your  cakes. 

CHOCOLATE  ECLAIRS. 

Make  the  mixture  exactly  like  the  recipe  for  ^^Boston  Cream 
Cakes.''  Spread  it  on  buttered  pans  in  oblong  pieces  about  four 
inches  long  and  one  and  a  half  wide,  to  be  laid  about  two  inches  apart ; 
they  must  be  baked  in  a  rather  quick  oven  about  twenty-five  minutes. 
As  soon  as  baked  ice  with  chocolate  icing,  and  when  this  is  cold 
split  them  on  one  side  and  fill  with  the  same  cream  as  Boston  Cream 
Cakes.'' 

HUCKLEBERRY  CAKE. 

Beat  a  cup  of  butter  and  two  cups  of  sugar  together  until  light, 
then  add  a  half  cup  of  milk,  four  eggs  beaten  separately,  the  yolks  to 
a  cream  and  the  whites  to  a  stiff  froth,  one  teaspoonful  of  grated  nut- 
meg, th^  same  of  cinnamon  and  two  teaspoonfuls  of  baking  powder. 
The  baking  powder  to  be  rubbed  into  the  flour.  Eub  one  quart  of 
huckleberries  well  with  some  flour  and  add  them  last,  but  do  not  mash 
them.  Pour  into  buttered  pans,  about  an  inch  thick;  dust  the  tops 
with  sugar  and  bake.   It  is  better  the  day  after  baking. 

SWEET  STRAWBERRY  CAKE. 

Three  eggs,  one  cupful  of  sugar,  two  of  flour,  one  tablespoonf ul  of 
butter,  a  teaspoonful,  heaped,  of  baking  powder.  Beat  the  butter 
and  sugar  together  and  add  the  eggs  well  beaten.  Stir  in  the  flour 
and  baking  powder  well  sifted  together.  Bake  in  deep  tin  plate. 
This  quantity  will  fill  four  plates.  With  three  pints  of  strawberries 
mix  a  cupful  of  sugar  and  mash  them  a  little.  Spread  the  fruit  be- 
tween the  layers  of  cake.  The  top  layer  of  strawberries  may  be 
covered  with  a  meringue  made  with  the  white  of  an  egg  and  a  table- 
spoonful  of  powdered  sugar. 

Save  out  the  largest  berries  and  arrange  them  around  in  circles 
on  the  top  in  the  white  frosting.  Makes  a  very  fancy  dish,  as  well 
as  a  most  delicious  cake. 

MOLASSES  CUP  CAKES. 

One  cup  of  butter,  one  of  sugar,  six  eggs,  five  cupfuls  of  sifted 
flour,  one  tablespoonful  of  cinnamon,  two  tablespoonfuls  of  ginger, 


CAKES. 


309 


three  teacupfuls  of  cooking  molasses  and  one  heaping  teaspoonfui  of 
soda.  Stir  the  butter  and  sugar  to  a  cream;  beat  the  eggs  very  light, 
the  yolks  and  whites  separately,  and  add  to  it ;  after  which  put  in  the 
spices;  then  the  molasses  and  flour  in  rotation,  stirring  the  mixture 
all  the  time ;  beat  the  whole  well  before  adding  the  soda  and  but  little 
afterwards.  Put  into  well-buttered  patty-pan  tins  and  bake  in  a  very 
moderate  oven,   A  baker's  recipe. 

BAKERS'  GINGER  SNAPS. 

Boil  all  together  the  following  ingredients :  Two  cups  of  brown 
sugar,  two  cups  of  cooking  molasses,  one  cup  of  shortening,  which 
should  be  part  butter,  one  large  tablespoonful  of  ginger,  one  table- 
spoonful  of  ground  cinnamon,  one  teaspoonfui  of  cloves ;  remove  from 
the  fire  and  let  it  cool.  In  the  meantime,  sift  four  cups  of  flour  and 
stir  part  of  it  into  the  above  mixture.  Now  dissolve  a  teaspoonfui 
of  soda  in  a  tablespoonful  of  warm  water  and  beat  into  this  mixture, 
stir  in  the  remainder  of  the  flour  and  make  stiff  enough  to  roll  into 
long  rolls  about  an  inch  in  diameter,  and  cut  off  from  the  end  into 
half -inch  pieces.  Place  them  on  well-buttered  tins,  giving  plenty  of 
room  to  spread.  Bake  in  a  moderate  oven.  Let  them  cool  before 
taking  out  of  the  tins. 

GINGER  COOKIES. 

One  cup  sugar,  one  cup  molasses,  one  cup  butter,  one  egg,  one  table- 
spoonful vinegar,  one  tablespoonful  ginger,  one  teaspoonfui  soda  dis- 
solved in  boiling  water,  mix  like  cooky  dough,  rather  soft. 

GINGER  SNAPS.  ^ 

One  cup  brown  sugar,  two  cups  molasses,  one  large  cup  butter, 
two  teaspoonfuls  soda,  two  teaspoonfuls  ginger,  three  pints  flour  to 
commence  with;  rub  shortening  and  sugar  together  into  the  flour; 
add  enough  more  flour  to  roll  very  smooth,  very  thin,  and  bake  in 
a  quick  oven.  The  dough  can  be  kept  for  days  by  putting  it  in  the 
flour  barrel  under  the  flour,  and  bake  a  few  at  a  time.  The  more 
flour  that  can  be  worked  in  and  the  smoother  they  can  be  rolled,  the 
better  and  more  brittle  they  will  be.  Should  be  rolled  out  to  wafer- 
like thinness.  Bake  quickly  without  burning.  They  should  become 
perfectly  cold  before  putting  aside. 


310 


CAKES. 


DOMINOES. 

Have  a  plain  cake  baked  in  rather  thin  sheets  and  cut  into  small 
oblong  pieces  the  size  and  shape  of  a  domino,  a  trifle  larger.  Frost 
the  top  and  sides.  When  the  frosting  is  hard,  draw  the  black  lines 
and  make  the  dots  with  a  isnall  brush  dipped  in  melted  chocolate. 
These  are  very  nice  for  children's  parties. 

FANCY  CAKES. 

These  delicious  little  fancy  cakes  may  be  made  by  making  a  rich 
jumble-paste— rolling  out  in  any  desired  shape;  cut  some  paste  in 
thick,  narrow  strips  and  lay  around  your  cakes,  so  as  to  form  a  deep, 
cup-like  edge ;  place  on  a  well-buttered  tin  and  bake.  When  done, 
fill  with  iced  fruit  prepared  as  follows:  Take  rich,  ripe  peaches 
(canned  ones  will  do  if  fine  and  well  drained  from  all  juice)  cut  in 
halves;  plums,  strawberries,  pineapples  cut  in  squares  or  small  tri- 
angles, or  any  other  available  fruit,  and  dip  in  the  white  of  an  egg 
that  has  been  very  slightly  beaten  and  then  in  pulverized  sugar,  and 
lay  in  the  centre  of  your  cakes. 

WAFERS. 

Dissolve  four  ounces  of  butter  in  half  a  teacup  of  milk;  stir  to- 
gether four  ounces  of  white  sugar,  eight  ounces  of  sifted  flour  and  the 
yolk  of  one  egg,  adding  gradually  the  butter  and  milk,  a  tablespoonful 
of  orange-flour  water  and  a  pinch  of  salt;  mix  it  well.  Heat  the 
wafer-irons,  butter  their  inner  surfaces,  put  in  a  tablespoonful  of  the 
batter  and  close  the  irons  immediately ;  put  the  irons  over  the  fire,  and 
turn  them  occasionally,  until  the  wafer  is  cooked ;  when  the  wafers 
are  all  cooked  roll  them  on  a  small  round  stick,  stand  them  upon  a 
sieve  and  dry  them ;  serve  with  ices. 

PEACH  CAKES. 

Take  the  yolks  and  whites  of  five  eggs  and  beat  them  separately 
(the  whites  to  a  stiff  froth.)  Then  mix  the  beaten  yolks  with  half  a 
pound  of  pulverized  and  sifted  loaf  or  crushed  sugar,  and  beat  the 
two  together  thoroughly.  Fifteen  minutes  will  be  none  too  long  for 
the  latter  operation  if  you  would  have  excellence  with  your  cakes. 

Now  add  half  a  pound  of  fine  flour,  dredging  it  in  a  little  at  a  time, 
and  then  put  in  the  whites  of  the' eggs,  beating  the  whole '  together  for 


CAKES. 


311 


four  or  five  minutes.  Then  with  a  large  spoon,  drop  the  batter  upon 
a  baking  tin,  which  has  been  buttered  and  floured,  being  careful  to 
have  the  cakes  as  nearly  the  same  size  as  possible  and  resembling  in 
shape  the  half  of  a  peach.  Have  a  quick  oven  ready  and  bake  the 
cakes  about  ten  minutes,  watching  them  closely  so  that  they  may  only 
come  to  a  light  brown  color.  Then  take  them  out,  spread  the  flat  side 
of  each  with  peach  jam,  and  stick  them  together  in  pairs,  covering 
the  outside  with  a  thin  coat  of  icing,  which  when  dry  can  be  brushed 
over  on  one  side  of  the  cake,  with  a  little  cochineal  water. 

CUP  CAKES. 

Two  CUPS  of  sugar,  one  cup  of  butter,  one  cup  of  milk,  three  cups 
and  a  half  of  flour  and  four  eggs,  half  a  teaspoonful  of  soda,  large 
spoon  cream  of  tartar;  stir  butter  and  sugar  together  and  add  the 
beaten  yolks  of  the  eggs,  then  the  milk,  then  flavoring  and  the 
whites.  Put  cream  of  tartar  in  flour  and  add  last.  Bake  in  buttered 
gem-pans,  or  drop  the  batter,  a  teaspoonful  at  a  time,  in  rows  on  flat 
buttered  tins. 

To  this  recipe  may  be  added  a  cup  of  English  currants  or  chopped 
raisins ;  and  also  another  variety  of  cake  may  be  made  by  adding  a 
half  cup  citron  sliced  and  floured,  a  half  cupful  of  chopped  almonds 
and  lemon  extract. 

VARIEGATED  CAKES. 

One  cup  powdered  sugar,  one-half  cup  of  butter  creamed  with  the 
sugar,  one-half  cup  of  milk,  four  eggs,  the  whites  only,  whipped  light, 
two  and  one-half  cups  prepared  flour.  Bitter  almond  flavoring, 
spinach  juice  and  cochineal.  Cream  the  butter  and  sugar;  add  the 
milk,  flavoring,  the  whites  and  flour.  Divide  the  batter  into  three 
parts.  Bruise  and  pound  a  few  leaves  of  spinach  in  a  thin  muslin 
bag  until  you  can  express  the  juice.  Put  a  few  drops  of  this  into  one 
portion  of  the  batter,  color  another  with  cochineal,  leaving  the  third 
white.  Put  a  little  of  each  into  small,  round  pans  or  cups,  giving  a 
light  stir  to  each  color  as  you  add  the  next.  This  will  vein  the  cakes 
prettily.  Put  the  white  between  the  pink  and  green,  that  the  tints 
may  show  better.  If  you  can  get  pistachio  nuts  to  pound  up  for 
the  green,  the  cakes  will  be  much  nicer.   Ice  on  sides  and  top. 


812 


'CAKES. 


CORNSTARCH  CAKES. 

0]sns  cupful  eacli  of  butter  and  sweet  milk  and  half  a  cup  of  corn- 
starch, two  cupfuls  each  of  sugar  and  flour,  the  whites  of  five  eggs 
beaten  to  a  stiff  froth,  two  teaspoonfuls  of  cream  of  tartar  and  one  of 
soda ;  flavor  to  taste.   Bake  in  gem-tins  or  patty-pans. 

SPONGE  DROPS. 

Beat  to  a  froth  three  eggs  and  one  teacup  of  sugar ;  stir  into  this 
one  heaping  coffeecup  of  flour,  in  which  one  teaspoonful  of  cream  of 
tartar  and  half  a  teaspoonful  of  saleratus  are  thoroughly  mixed. 
Flavor  with  lemon.  Butter  tin  sheets  with  washed  butter  and  drop 
in  teaspoonfuls  about  three  inches  apart.  Bake  instantly  in  a  very 
quick  oven.  ,Watch  closely  as  they  will  burn  easily.  Serve  with  ice 
cream. 

SAVORY  BISCUITS  OR  LADY  FINGERS. 

Put  nine  tablespoonfuls  of  fine  white  sugar  into  a  bowl  and  put  the 
bowl  into  hot  water  to  heat  the  sugar;  when  the  sugar  is  thoroughly 
heated,  break  nine  eggs  into  the  bowl  and  beat  them  quickly  until 
they  become  a  little  warm  and  rather  thick;  then  take  the  bowl  from 
the  water  and  continue  beating  until  it  is  nearly  or  quite  cold ;  now  stir 
in  lightly  nine  tablespoonfuls  of  sifted  flour ;  then  with  a  paper  fun- 
nel, or  something  of  the  kind,  lay  this  mixture  out  upon  papers,  in  bis- 
cuits three  inches  long  and  half  an  inch  thick,  in  the  form  of  fingers ; 
sift  sugar  over  the  biscuits  and  bake  them  upon  tins  to  a  light  brown ; 
when  they  are  done  and  cold,  remove  them  from  the  papers,  by  wetting 
them  on  the  back;  dry  them  and  they  are  ready  for  use.  They  are 
often  used  in  making  Charlotte  Eusse. 

PASTRY  SANDWICHES. 

PiJFF  paste,  jam  of  any  kind,  the  white  of  an  egg,  sifted  sugar. 

EoU  the  paste  out  thin ;  put  half  of  it  on  a  baking  sheet  or  tin,  and 
spread  equally  over  it  apricot,  greengage,  or  any  preserve  that  may  be 
preferred.  Lay  over  this  preserve  another  thin  paste,  press  the  edges 
together  all  round,  and  mark  the  paste  in  lines  with  a  knife  on  the  sur- 
face, to  show  where  to  cut  it  when  baked.  Bake  from  twenty  minutes 
to  half  an  hour ;  and,  a  short  time  before  being  done,  take  the  pastry 
out  of  the  oven,  brush  it  over  with  the  white  of  an  egg,  sift  over 


CAKES. 


313 


j^v^nded  sugar  and  put  it  back  in  the  oven  to  color.  When  cold,  cut 
it  into  strips ;  pile  these  on  a  dish  pyramidically  and  serve. 

This  may  be  made  of  jelly-cake  dough,  and,  after  baking,  allowed 
to  cool  before  spreading  with  the  preserve ;  either  way  is  good,  as  well 
as  fanciful. 

NEAPOLITAINES. 

One  cup  of  powdered  sugar,  half  a  cup  of  butter,  two  tablespoon- 
fuls  of  lemon  juice,  three  whole  eggs  and  three  yolks,  beaten  sepa- 
rately, three  cups  of  sifted  flour.  Put  this  all  together  with  half  a 
teaspoonful  of  soda  dissolved  in  a  tablespoonful  of  milk.  If  it  is  too 
stiff  to  roll  out,  add  just  enough  more  milk.  Roll  it  a  quarter  of  an' 
inch  thick  and  cut  it  out  with  any  tin  cutter.  Place  the  cakes  in  a  pan 
slightly  greased  and  t?olor  the  tops  with  beaten  egg  and  milk,  with 
some  chopped  almonds  over  them.    Bake  in  a  rather  quick  oven. 

BRUNSWICK  JELLY  CAKES. 

Stir  one  cup  of  powdered  white  sugar  and  one-half  cup  of  butter 
together,  till  perfectly  light ;  beat  the  yolks  of  three  eggs  till  very  thick 
and  smooth;  sift  three  cups  of  flour  and  stir  it  into  the  beaten  eggs 
with  the  butter  and  sugar ;  add  a  teaspoonful  of  mixed  spice  (nutmeg, 
mace  and  cinnamon)  and  half  a  glass  of  rose-water  or  wine ;  stir  the 
whole  well  and  lay  it  on  your  paste-board,  which  must  first  be  sprinkled 
with  flour ;  if  you  find  it  so  moist  as  to  be  unmanageable,  throw  in  a 
little  more  flour;  spread  the  dough  into  a  sheet  about  half  an  inch 
thick  and  cut  it  out  in  roimd  cakes  with  a  biscuit-cutter ;  lay  them  in 
buttered  pans  and  bake  about  five  or  six  minutes ;  when  cold,  spread 
over  the  surface  of  each  cake  a  liquor  of  fruit  jelly  or  marmalade ;  then 
beat  the  whites  of  three  or  four  eggs  till  they  stand  alone ;  beat  into  the 
froth,  by  degrees,  a  sufficiency  of  powdered  loaf  sugar  to  make  it  as 
thick  as  icing ;  flavor  with  a  few  drops  of  strong  essence  of  lemon,  and 
with  a  spoon  heap  it  up  on  each  cake,  making  it  high  in  the  centre ;  put 
the  cakes  into  a  cool  oven,  and  as  soon  as  the  tops  are  colored  a  pale 
brown,  take  them  out, 

LITTLE  PLUM  CAKES. 

One  cup  of  sugar  and  half  a  cup  of  butter  beaten  to  a  smooth 
cream;  add  three  well-beaten  eggs,  a  teaspoonful  of  vanilla  extract, 
four  cups  of  sifted  flour,  one  cup  of  raisins  and  one  of  currants,  half 


314 


CAKES. 


of  a  teaspoonful  of  baking  soda  dissolved  in  a  little  water,  and  milk 
enough  to  make  a  stiff  batter ;  drop  this  batter  in  drops  on  well-but- 
tered tins  and  bake  in  a  quick  oven. 

JUMBLES. 

Cream  together  two  cups  of  sugar  and  one  of  butter,  add  three  well- 
beaten  eggs  and  six  tablespoonfuls  of  sweet  milk,  two  teaspoonfuls  of 
baking  powder,  flavor  to  taste,  flour  enough  to  make  into  a  soft  dough ; 
do  not  roll  it  on  the  paste-board,  but  break  off  pieces  of  dough  the  size 
of  a  walnut  and  make  into  rings  by  rolling  out  rolls  as  large  as  your 
finger,  and  joining  the  ends;  lay  them  on  tins  to  bake,  an  inch  apart, 
as  it  rises  and  spreads ;  bake  in  a  moderate  oven.  These  jumbles  are 
very  delicate  and  will  keep  a  long  time. 

WINE  JUMBLES. 

One  cup  of  butter,  two  of  sugar,  three  eggs,  one  wine-glass  of  wine, 
one  spoonful  of  vanilla  and  flour  enough  to  roll  out.  Roll  as  thin  as 
the  blade  of  a  knife  and  cut  with  an  oval  cutter.  Bake  on  tin-sheets 
in  a  quick  oven  until  a  dark  brown.  These  will  keep  a  year  if  kept  in 
a  tin  box  and  in  a  dry  place. 

COCOANUT  JUMBLES. 

Grate  one  large  cupful  of  cocoanut ;  rub  one  cupful  of  butter  with 
one  and  a  half  cupfuls  of  sugar;  add  three  beaten  eggs,  whites  and 
yolks  separately,  two  tablespoonfuls  of  milk  and  five  cupfuls  of  sifted 
flour ;  then  add  by  degrees  the  grated  nut,  so  as  to  make  a  stiff  dough, 
rolled  thin  and  cut  with  a  round  cutter,  having  a  hole  in  the  middle. 
Bake  in  a  quick  oven  from  five  to  ten  minutes. 

PHILADELPHIA  JUMBLES. 

Two  CUPS  of  sugar,  one  cup  of  butter,  eight  eggs  beaten  light ;  es- 
sence of  bitter  almond  or  rose  to  taste ;  enough  flour  to  enable  you  to 
roll  them  out. 

Stir  the  sugar  and  butter  to  a  light  cream,  then  add  the  well- 
whipped  eggs,  the  flavoring  and  flour;  mix  well  together,  roll  out  in 
powdered  sugar  in  a  sheet  a  quarter  of  an  inch  thick ;  cut  into  rings 
with  a  jagging-iron  and  bake  in  a  quick  oven  on  buttered  tins. 


CAKES. 


315 


ALMOND  JUMBLES. 

Theee  cupfuls  of  soft  sugar,  two  cupfuls  of  flour,  half  a  cupful  of 
butter,  one  teacupful  of  loppered  milk,  five  eggs  well  beaten,  two 
tablespoonfuls  of  rose-water,  three-quarters  of  a  pound  of  almonds, 
blanched  and  chopped  very  fine,  one  teaspoonful  of  soda  dissolved  in 
boiling  water. 

Cream  butter  and  sugar;  stir  in  the  beaten  yolks  the  milk,  flour, 
rose-water,  almonds  and,  lastly,  the  beaten  whites  very  lightly  and 
quickly;  drop  in  rings  on  buttered  paper  and  bake  at  once. 

FRUIT  JUMBLES. 

Two  CTJPS  of  sugar,  one  cup  of  butter,  five  cupfuls  of  flour,  five  eggs, 
one  small  teacupful  of  milk,  in  which  dissolve  half  a  teaspoonful  of 
soda ;  cream  the  butter,  add  the  sugar,  cream  again ;  then  add  yolks  of 
eggs,  the  milk,  beaten  whites  and  flour ;  a  little  cinnamon,  nutmeg,  all- 
spice and  ground  cloves  and  one-quarter  of  a  pound  of  currants,  rolled 
in  flour. 

COOKIES. 

One  cup  of  butter,  two  cups  of  sugar,  a  small  teacupful  of  sweet 
milk,  half  a  grated  nutmeg  and  five  cups  of  sifted  flour,  in  which  there 
has  been  sifted  with  it  two  teaspoonf uls  of  baking  powder ;  mix  into  a 
soft  dough  and  cut  into  round  cakes ;  roll  the  dough  as  thin  as  pie  crust. 
Bake  in  a  quick  oven  a  light  brown.  These  can  be  made  of  sour  milk 
and  a  teaspoonful  of  soda  dissolved  In  it,  or  sour  or  sweet  cream  can  be 
used  in  place  of  butter. 

Water  cookies  made  the  same  as  above,  using  water  in  place  of  milk. 
Water  cookies  keep  longer  than  milk  cookies. 

FAVORITE  COOKIES. 

Ome  cup  of  butter,  one  and  a  half  cups  of  sugar,  one-half  cup  of 
sour  milk,  one  level  teaspoonful  of  soda,  a  teaspoonful  of  grated  nut- 
meg. Flour  enough  to  roll ;  make  quite  soft.  Put  a  tablespoonful  of 
fine  sugar  on  a  plate  and  dip  the  tops  of  each  as  you  cut  them  out. 
Place  on  buttered  tins  and  bake  in  a  quick  oven  a  light  brown. 

FRUIT  COOKIES. 

One  cupful  and  a  half  of  sugar,  one  cupful  of  butter,  one-half  cup 
of  sweet  milk,  one  egg,  two  teaspoonf  uls  of  baking  powder,  a  teaspoon- 


316 


CAKES. 


ful  of  grated  nutmeg,  three  table  spoonfuls  of  Englisli  currants  or 
chopped  raisins.  Mix  soft  and  roll  out,  using  just  enough  flour  to 
stiffen  sufficiently.  Cut  out  with  a  large  cutter,  wet  the  tops  with  milk 
and  sprinkle  sugar  over  them.   Bake  on  buttered  tins  in  a  quick  oven. 

CRISP  COOKIES.    (Very  Nice.) 

One  cup  of  butter,  two  cups  of  sugar,  three  eggs  well  beaten,  a  tea- 
spoonful  of  soda  and  two  of  cream  of  tartar,  spoonful  of  milk,  one  tea- 
spoonful  of  nutmeg  and  one  of  cinnamon.  Flour  enough  to  make  a 
soft  dough  just  stiff  enough  to  roll  out.  Try  a  pint  of  sifted  flour  to 
begin  with,  working  it  in  gradually.  Spread  a  little  sweet  milk  over 
each  and  sprinkle  with  sugar.   Bake  in  a  quick  oven  a  light  brown. 

LEMON  COOKIES. 

Four  cups  of  sifted  flour,  or  enough  for  a  stiff  dough',  one  teacupful 
of  butter,  two  cups  of  sugar,  the  juice  of  one  lemon  and  the  grated  peel 
from  the  outside,  three  eggs  whipped  very  light.  Beat  thoroughly 
each  ingredient,  adding,  after  all  is  in,  a  half  teaspoonful  of  soda  dis- 
solved in  a  tablespoonf ul  of  milk.  EoU  out  as  any  cookies  and  bake  a 
light  brown.   Use  no  other  wetting. 

COCOANUT  COOKIES. 

One  cup  grated  cocoanut,  one  and  one-half  cups  sugar,  three- 
fourths  cup  butter,  one-half  cup  milk,  two  eggs,  one  large  teaspoonful 
baking  powder,  one-half  teaspoonful  extract  of  vanilla  and  flour 
enough  to  roll  out. 

DOUGHNUTS  OR  FRIED  CAKES. 

Success  in  making  good  fried  cakes  depends  as  much  on  the  cook- 
ing as  the  mixing.  In  the  first  place,  there  should  be  boiling  lard 
enough  to  free  them  from  the  bottom  of  the  kettle,  so  that  they  swim 
on  the  top,  and  the  lard  should  never  be  so  hot  as  to  smoke  or  so  cool  as 
not  to  be  at  the  boiling  point ;  if  it  is,  they  soak  grease  and  are  spoiled. 
If  it  is  at  the  right  heat,  the  doughnuts  will  in  about  ten  minutes  be  of 
a  delicate  brown  outside  and  nicely  cooked  inside.  Five  or  six  minutes 
will  cook  a  cruller.  Try  the  fat  by  dropping  a  bit  of  the  dough  in  first ; 
if  it  is  right,  the  fat  will  boil  up  when  it  is  dropped  in.  They  should  be 
turned  over  almost  constantly,  which  causes  them  to  rise  and  brown 


CAKES. 


317 


evenly.  When  they  are  sufficiently  cooked,  raise  them  from  the  hot 
fat  and  drain  them  until  every  drop  ceases  dripping. 

CRULLERS  OR  FRIED  CAKES. 

One  and  a  half  cupfuls  of  sugar,  one  cupful  of  sour  milk,  two  eggs, 
two  scant  tablespoonfuls  of  melted  butter,  half  a  nutmeg  grated,  a 
large  teaspoonf ul  of  cinnamon,  a  teaspoonf ul  of  salt  and  one  of  soda ; 
make  a  little  stiff er  than  biscuit  dough,  roll  out  a  quarter  of  an  inch 
thick,  and  cut  with  a  fried-cake  cutter,  with  a  hole  in  the  centre.  Fry 
in  hot  lard. 

These  can  be  made  with  sweet  milk  and  baking  powder,  using  two 
heaping  teaspoonfuls  of  the  baking  powder  in  place  of  soda. 

RAISED  DOUGHNUTS. 

Old-fashioned  raised  doughnuts"  are  seldom  seen  nowadays,  but 
are  easily  made.  Make  a  sponge  as  for  bread,  using  a  pint  of  warm 
water  or  milk,  and  a  large  half  cupful  of  yeast ;  when  the  sponge  is 
very  light,  add  half  a  cupful  of  butter  or  sweet  lard,  a  coffeecupf ul  of 
sugar,  a  teaspoonful  of  salt  and  one  small  teaspoonful  of  soda  dissolved 
in  a  little  water,  one  tablespoonful  of  cinnamon,  a  little  grated  nut- 
meg; stir  in  now  two  well-beaten  eggs,  add  sifted  flour  until  it  is  the 
consistency  of  biscuit  dough,  knead  it  well,  cover  and  let  rise ;  then  roll 
the  dough  out  into  a  sheet  half  an  inch  thick,  cut  out  with  a  very  small 
biscuit-cutter,  or  in  strips  half  an  inch  wide  and  three  inches  long, 
place  them  on  greased  tins,  cover  them  well  and  let  them  rise  before 
frying  them.  Drop  them  in  very  hot  lard.  Raised  cakes  require 
longer  time  than  cakes  made  with  baking  powder.  Sift  powdered 
sugar  over  them  as  fast  as  they  are  fried,  while  warm.  Our  grand- 
mothers put  allspice  into  these  cakes;  that,  however,  is  a  matter  of 
taste. 

BAKERS'  RAISED  DOUGHNUTS. 

Waem  a  teacupf ul  of  lard  in  a  pint  of  milk ;  when  nearly  cool  add 
enough  flour  to  make  a  thick  batter  and  add  a  small  cupful  of  yeast ; 
beat  it  well  and  set  it  to  rise ;  when  light  work  in  gradually  and  care- 
fully three  cupfuls  of  sugar,  the  whipped  whites  of  six  eggs,  half  a  tea- 
spoonful of  soda  dissolved  in  a  spoonful  of  milk,  one  teaspoonful  of 
salt,  a  teaspoonful  of  ground  cinnamon  and  half  of  a  nutmeg  grated ; 
then  work  in  gradually  enough  flour  to  make  it  stiff  enough  to  roll  out ; 


318 


CAKES. 


let  it  rise  again  and  when  very  light  roll  it  out  in  a  sheet  an  inch  thick ; 
cut  into  rounds;  put  into  the  centre  of  each  round  a  large  Sultana 
raisin,  seeded,  and  mold  into  perfectly  round  balls ;  flatten  a  little ;  let 
them  stand  a  few  minutes  before  boiling  them ;  have  plenty  of  lard  in 
the  pot  and  when  it  boils  drop  in  the  cakes;  when  they  are  a  light 
brown  take  them  out  with  a  perforated  skimmer ;  drain  on  soft  white 
paper  and  roll,  while  warm,  in  fine  powdered  sugar. 

PurcelVs  Bakiry,  Ucw  York  City, 
CRULLERS  OR  WONDERS. 

Thkee  eggs,  three  tablespoonf  uls  of  melted  lard  or  butter,  three 
tablespoonf uls  of  sugar ;  mix  very  hard  with  sifted  flour,  as  hard  as  can 
be  rolled,  and  to  be  rolled  very  thin  like  pie  crust ;  cut  in  squares  three 
inches  long  and  two  wide,  then  cut  several  slits  or  lines  lengthwise  to 
within  a  quarter  of  an  inch  of  the  edges  of  the  ends ;  run  your  two  fore- 
fingers through  every  other  slit ;  lay  them  down  on  the  board  edgewise 
and  dent  them.  These  are  very  dainty  when  fried.  Fry  in  hot  lard  a 
light  brown. 

GERMAN  DOUGHNUTS. 

One  pint  of  milk,  four  eggs,  one  small  tablespoonf ul  of  melted  but- 
ter, flavoring,  salt  to  taste ;  first  boil  the  milk  and  pour  it,  while  hot, 
over  a  pint  of  flour ;  beat  it  very  smooth  and  when  it  is  cool  have  ready 
the  yolks  of  the  eggs  well  beaten ;  add  them  to  the  milk  and  flour, 
beaten  well  into  it,  then  add  the  well-beaten  whites ;  then,  lastly,  add 
the  salt  and  as  much  more  flour  as  will  make  the  whole  into  a  soft 
dough ;  flour  your  board,  turn  your  dough  upon  it,  roll  it  in  pieces  as 
thick  as  your  finger  and  turn  them  in  the  form  of  a  ring;  cook  in 
plenty  of  boiling  lard.   A  nice  breakfast  cake  with  coffee. 

NUT  CAKES.  (Fried.) 

Beat  two  eggs  well,  add  to  them  one  ounce  of  sifted  sugar,  two 
ounces  of  warmed  butter,  two  tablespoonf  uls  of  yeast,  a  teacupful  of 
luke-warm  milk  and  a  little  salt.  Whip  all  well  together,  then  stir  in 
by  degrees  one  pound  of  flour,  and,  if  requisite,  more  milk,  making 
thin  dough.  Beat  it  until  it  falls  from  the  spoon,  then  set  it  to  rise. 
When  it  has  risen  make  butter  or  lard  hot  in  a  frying  pan ;  cut  from 
the  light  dough  little  pieces  the  size  of  a  walnut,  and,  without  molding 
or  kneading,  fry  them  pale  brown.  As  they  are  done  lay  them  on  a 
napkin  to  absorb  any  of  the  fat. 


CUTTING  PUMPKIN  FOR  PIC«. 


CAKES. 


319 


TRIFLES. 

Work  one  egg  and  a  tablespoonful  of  sugar  to  as  mucli  flour  as  will 
make  a  stiff  paste ;  roll  it  as  thin  as  a  dollar  piece  and  cut  it  into  small 
round  or  square  cakes;  drop  two  or  three  at  a  time  into  the  boiling 
lard;  when  they  rise  to  the  surface  and  turn  over  they  are  done;  take 
them  out  with  a  skimmer  and  lay  them  on  an  inverted  sieve  to  drain. 
When  served  for  dessert  or  supper  put  a  spoonful  of  jelly  on  each. 

PUFF-BALL  DOUGHNUTS. 

These  doughnuts,  eaten  fresh  and  warm,  are  a  delicious  breakfast 
dish  and  are  quickly  made.  Three  eggs,  one  cupful  of  sugar,  a  pint  of 
sweet  milk,  salt,  nutmeg  and  flour  enough  to  permit  the  spoon  to  stand 
upright  in  the  mixture ;  add  two  heaping  teaspoonf uls  of  baking  pow- 
der to  the  flour ;  beat  all  until  very  light.  Drop  by  the  dessertspoonful 
into  boiling  lard.  These  will  not  absorb  a  bit  of  fat  and  are  not  at  all 
rich,  and  consequently  are  the  least  injurious  of  this  kind  of  cakes. 


PASTRY,  PIES  AND  TARTS. 

★  ★  ★ 

GENERAL  REMARKS. 

USE  THE  very  best  materials  in  making  pastry;  the  shortening 
should  be  fresh,  sweet  and  hard ;  the  water  cold  (ice-water  is 
best)  J  the  paste  rolled  on  a  cold  board  and  all  handled  as  lit- 
tle as  possible.    When  the  crust  is  made,  it  makes  it  much 
more  flaky  and  puff  much  more  to  put  it  in  a  dish  covered  with  a  cloth 
and  set  in  a  very  cold  place  for  half  an  hour,  or  even  an  hour ;  in  smu- 
mer,  it  could  be  placed  in  the  ice  box. 

A  great  improvement  is  made  in  pie  crust  by  the  addition  of  about 
a  heaping  teaspoonful  of  baking  powder  to  a  quart  of  flour,  also  brush- 
ing the  paste  as  often  as  rolled  out,  and  the  pieces  of  butter  placed 
thereon,  with  the  white  of  an  egg,  assists  it  to  rise  in  leaves  or  flakes. 
As  this  is  the  great  beauty  of  puff  paste,  it  is  as  well  to  try  this  method. 

If  currants  are  to  be  used  in  pies,  they  should  be  carefully  picked 
over  and  washed  in  several  waters,  dried  in  a  towel  and  dredged  with 
flour  before  they  are  suitable  for  use. 

Eaisins,  and  all  dried  fruits  for  pies  and  cakes,  should  be  seeded, 
stoned  and  dredged  with  flour  before  using. 

Almonds  should  be  blanched  by  pouring  boiling  water  upon  them 
and  then  slipping  the  skin  off  with  the  fingers.  In  pounding  them,  al- 
ways add  a  little  rose  or  orange-water,  with  fine  sugar,  to  prevent  their 
becoming  oily. 

Great  care  is  requisite  in  heating  an  oven  for  baking  pastry.  If 
you  can  hold  your  hand  in  the  heated  oven  while  you  count  twenty,  the 
oven  has  just  the  proper  temperature  and  it  should  be  kept  at  this  tem- 
perature as  long  as  the  pastry  is  in ;  this  heat  will  bake  to  a  light  brown 
and  will  give  the  pastry  a  fresh  and  flaky  appearance.  If  you  suffer 
the  heat  to  abate,  the  under  crust  will  become  heavy  and  clammy  and 
the  upper  crust  will  fall  in. 

(320) 


PASTRY,  PIES  AND  TABTS. 


321 


Another  good  way  to  ascertain  when  the  oven  is  heated  to  the 
proper  degree  for  puff  paste :  put  a  small  piece  of  the  paste  in  pre- 
vious to  baking  the  whole,  and  then  the  heat  can  thus  be  judged  of. 

Pie  crust  can  be  kept  a  week,  and  the  last  be  better  than  the  first, 
if  put  in  a  tightly  covered  dish  and  set  in  the  ice  chest  in  summer  and 
in  a  cool  place  in  winter,  and  thus  you  can  make  a  fresh  pie  every 
day  with  little  trouble. 

In  baking  custard,  pumpkin  or  squash  pies,  it  is  well,  in  order  that 
the  mixture  may  not  be  absorbed  by  the  paste,  to  first  partly  bake  the 
paste  before  adding  it,  and  when  stewed  fruit  is  used  the  filling  should 
be  perfectly  cool  when  put  in,  or  it  will  make  the  bottom  crust  sodden. 

HOW  TO  MAKE  A  PIE. 

After  making  the  crust,  take  a  portion  of  it,  roll  it  out  and  fit  it 
to  a  buttered  pie-plate  by  cutting  it  off  evenly  around  the  edge ;  gather 
up  the  scraps  left  from  cutting  and  make  into  another  sheet  for  the 
top  crust ;  roll  it  a  little  thinner  than  the  under  crust ;  lap  one-half  over 
the  other  and  cut  three  or  four  slits  about  a  quarter  of  an  inch  from 
the  folded  edge  (this  prevents  the  steam  from  escaping  through  the 
rim  of  the  pie,  and  causing  the  juices  to  run  out  from  the  edges). 
Now  fill  your  pie-plate  with  your  prepared  filling,  wet  the  top  edge  of 
the  rim,  lay  the  upper  crust  across  the  centre  of  the  pie,  turn  back 
the  half  that  is  lapped  over,  seal  the  two  edges  together  by  slightly 
pressing  down  with  your  thumb,  then  notch  evenly  and  regularly  with 
a  three-tined  fork,  dipping  occasionally  in  flour  to  prevent  sticking. 
Bake  in  a  rather  quick  oven  a  light  brown,  and  until  the  filling  boils 
up  through  the  slits  in  the  upper  crust. 

To  prevent  the  juice  soaking  through  into  the  crust,  making  it 
soggy,  wet  the  under  crust  with  the  white  of  an  egg,  just  before  you 
put  in  the  pie  mixture.  If  the  top  of  the  pie  is  brushed  over  with 
the  egg,  it  gives  it  a  beautiful  glaze. 

FOR  ICING  PASTRY. 

To  ICE  pastry,  which  is  the  usual  method  adopted  for  fruit  tarts 
and  sweet  dishes  of  pastry,  put  the  white  of  an  egg  on  a  plate  and 
with  the  blade  of  a  knife  beat  it  to  a  stiff  froth.  When  the  pastry 
is  nearly  baked,  brush  it  over  with  this  and  sift  over  some  pounded 
augar ;  put  it  back  into  the  oven  to  set  the  glaze  and  in  a  few  minutes 


322 


PASTRY,  PIES  AND  TARTS. 


it  will  be  done.  Great  care  should  be  taken  that  the  paste  does  not 
catch  or  burn  in  the  oven,  which  is  very  liable  to  do  after  the  icing  is 
laid  on. 

Or  make  a  meringue  by  adding  a  tablespoonful  of  white  sugar  to 
the  beaten  white  of  one  egg.  Spread  over  the  top  and  slightly  brown 
in  the  oven. 

FINE  PUFF  PASTE. 

Into  one  quart  of  sifted  flour  mix  two  teaspoonfuls  of  baking  pow- 
der and  a  teaspoonf ul  of  salt ;  the7i  sift  again.  Measure  out  one  tea- 
cupful  of  butter  and  one  of  lard,  hard  and  cold.  Take  the  lard  and  rub 
into  the  flour  until  a  very  fine  smooth  paste.  Then  put  in  just  enough 
ice-water^  say  half  a  cupful,  containing  a  beaten  white  of  egg,  to  mix 
a  very  stiff  dough.  EoU  it  out  into  a  thin  sheet,  spread  with  one- 
fourth  of  the  butter,  sprinkle  over  with  a  little  flour,  then  roll  up 
closely  in  a  long  roll,  like  a  scroll,  double  the  ends  towards  the  centre, 
flatten  and  re-roll,  then  spread  again  with  another  quarter  of  the  but- 
ter. Repeat  this  operation  until  the  butter  is  used  up.  Put  it  on  an 
earthen  dish,  cover  it  with  a  cloth  and  set  it  in  a  cold  place,  in  the  ice 
box  in  summer;  let  it  remain  until  cold;  an  hour  or  more  before  mak- 
ing out  the  crust.  Tarts  made  with  this  paste  cannot  be  cut  with  a 
knife  when  fresh ;  they  go  into  flakes  at  the  touch. 

You  may  roll  this  pastry  in  any  direction,  from  you,  toward  you, 
sideways,  any  way,  it  matters  not,  but  you  must  have  nice  flour,  ice- 
water  and  very  little  of  it,  and  strength  to  roll  it,  if  you  would  succeed. 

This  recipe  I  purchased  from  a  colored  cook  on  one  of  the  Lake 
Michigan  steamers  many  years  ago,  and  it  is,  without  exception,  the 
finest  puff  paste  I  have  ever  seen. 

PUFF  PASTE  FOR  PIES. 

One  quart  of  pastry  flour,  one  pint  of  butter,  one  tablespoonful  of 
salt,  one  of  sugar,  one  and  a  quarter  cupfuls  of  ice-water.  Wash  the 
hands  with  soap  and  water  and  dip  them  first  in  very  hot  and  then  in 
cold  water.  Einse  a  large  bowl  or  pan  with  boiling  water  and  then 
with  cold.  Half  fill  it  with  cold  water.  Wash  the  butter  in  this,  work- 
ing it  with  the  hands  until  it  is  light  and  waxy.  This  frees  it  from 
the  salt  and  butter-milk  and  lightens  it,  so  that  the  pastry  is  more  del- 
icate. Shape  the  butter  into  two  thin  cakes  and  put  in  a  pan  of  ice- 
water  to  harden.   Mix  the  salt  and  sugar  with  the  flour o   With  the 


PASTRY,  PIES  AND  TABTS. 


323 


hands,  rub  one-third  of  the  butter  into  the  flour.  Add  the  water,  stir- 
ring with  a  knife.  Stir  quickly  and  vigorously  until  the  paste  is  a 
smooth  ball.  Sprinkle  the  board  lightly  with  flour.  Turn  the  paste 
on  this  and  pound  quickly  and  lightly  with  the  rolling-pin.  Do  not 
break  the  paste.  Roll  from  ycu  and  to  one  side ;  or  if  easier  to  roll 
from  you  all  the  time,  turn  the  paste  around.  When  it  is  about  one- 
fourth  of  an  inch  thick,  wipe  the  remaining  butter,  break  it  in  bits  and 
spread  these  on  the  |)aste.  Sprinkle  lightly  with  flour.  Fold  the 
paste,  one-third  from  each  side,  so  that  the  edges  meet.  Now  fold 
from  the  ends,  but  do  not  have  these  meet.  Double  the  paste,  pound 
lightly  and  roll  down  to  about  one-third  of  an  inch  in  thickness.  Fold 
as  before  and  roll  down  again.  Eepeat  this  three  times  if  for  pies  and 
six  times  if  for  vol-au-vents,  patties,  tarts,  etc.  Place  on  the  ice  to 
harden,  when  it  has  been  rolled  the  last  time.  It  should  be  in  the  ice 
chest  at  least  an  hour  before  being  used.  In  hot  weather,  if  the  paste 
sticks  when  being  rolled  down,  put  it  on  a  tin  sheet  and  place  on  ice. 
As  soon  as  it  is  chilled,  it  will  roll  easily.  The  less  flour  you  use  in 
rolling  out  the  paste,  the  tenderer  it  will  be.  No  matter  how  care- 
fully every  part  of  the  work  may  be  done,  the  paste  will  not  be  good  if 

much  flour  is  used.  Mana  Parloa. 

SOYER'S  RECIPE  FOR  PUFF  PASTE. 

To  EA^RY  pound  of  flour  allow  the  yolk  of  one  egg,  the  juice  of  one 
lemon,  half  a  saltspoonf ul  of  salt,  cold  water,  one  pound  of  fresh  butter. 

Put  the  flour  onto  the  paste-board;  make  a  hole  in  the  centre,  into 
which  put  the  yolk  of  the  egg,  the  lemon  juice  and  salt ;  mix  the  whole 
with  cold  water  (this  should  be  iced  in  summer  if  convenient)  into  a 
soft,  flexible  paste  with  the  right  hand,  and  handle  it  as  little  as  pos- 
sible ;  then  squeeze  all  the  buttermilk  from  the  butter,  wring  it  in  a 
cloth  and  roll  out  the  paste;  place  the  butter  on  this  and  fold  the 
edges  of  the  paste  over,  so  as  to  hide  it ;  roll  it  out  again  to  the  thick- 
ness of  a  quarter  of  an  inch;  fold  over  one-third,  over  which  again 
pass  the  rolling-pin ;  then  fold  over  the  other  third,  thus  forming  a 
square;  place  it  with  the  ends,  top  and  bottom  before  you,  shaking 
a  little  flour  both  under  and  over,  and  repeat  the  rolls  and  turns  twice 
again  as  before.  Flour  a  baking-sheet,  put  the  paste  on  this  and  let 
it  remain  on  ice  or  in  some  cool  place  for  half  an  hour ;  then  roll  twice 
more,  turning  it  as  before ;  place  it  again  upon  the  ice  for  a  quarter 


324 


PASTRY,  PIES  AND  TARTS. 


of  an  hour,  give  it  two  more  rolls,  making  seven  in  all,  and  it  Is  ready 
for  use  when  required. 

RULE  FOR  UNDER  CRUST. 

A  GOOD  rule  for  pie  crust  for  a  pie  requiring  only  an  under  crust,  as 
a  custard  or  pumpkin  pie,  is:  Three  large  tablespoonfuls  of  flour 
sifted,  rubbing  into  it  a  large  tablespoonful  of  cold  butter,  or  part 
butter  and  part  lard,  and  a  pinch  of  salt,  mixing  with  cold  water 
enough  to  form  a  smooth,  stiff  paste,  and  rolled  quite  thin. 

PLAIN  PIE  CRUST. 

Two  A'ND  a  half  cupfuls  of  sifted  flour,  one  cupful  of  shortening, 
half  butter  and  half  lard  cold,  a  pinch  of  salt,  a  heaping  teaspoonful 
of  baking  powder  sifted  through  the  flour.  Rub  thoroughly  the  short- 
ening into  the  flour.  Mix  together  with  half  a  teacupful  of  cold 
water,  or  enough  to  form  a  rather  stiff  dough ;  mix  as  little  as  pos- 
sible, just  enough  to  get  it  into  shape  to  roll  out ;  it  must  be  handled 
very  lightly.    This  rule  is  for  two  pies. 

"When  you  have  a  little  pie  crust  left  do  not  throw  it  away;  roll  it 
thin,  cut  in  small  squares  and  bake.  Just  before  tea  put  a  spoonful 
of  raspberry  jelly  on  each  square. 

PUFF  PASTE  OF  SUET. 

Two  CUPFULS  of  flour,  one-half  teaspoonful  of  salt,  one  teaspoonful 
of  baking  powder,  one  cup  of  chopped  suet,  freed  of  skin,  and  chopped 
very  fine,  one  cupful  of  water.  Place  the  flour,  sifted  with  the  pow- 
der in  a  bowl,  add  suet  and  water;  mix  into  smooth,  rather  firm 
dough. 

This  paste  is  excellent  for  fruit  puddings  and  dumplings  that  are 
boiled;  if  it  is  well  made,  it  will  be  light  and  flaky  and  the  suet  im- 
preceptible.  It  is  also  excellent  for  meat  pies,  baked  or  boiled.  All 
the  ingredients  should  be  very  cold  when  mixing,  and  the  suet  dredged 
with  flour  after  it  is  chopped,  to  prevent  the  particles  from  adhering 
to  each  other. 

POTATO  CRUST. 

Boil  and  mash  a  dozen  medium-sized  potatoes,  add  one  good  tea- 
spoonful of  salt,  two  tablespoonfuls  of  cold  butter  and  half  a  cupful 
of  milk  or  cream.  Stiffen  with  flour  sufficient  to  roll  out.  Nice  for 
the  tops  of  meat  pies. 


WASTRY,  PIES  AND  TARTS. 


825 


TO  MAKE  PIE  CRUST  FLAKY. 

In  makinq  a  pie,  after  you  have  rolled  out  your  top  crust,  cut  it 
about  the  right  size,  spread  it  over  with  butter,  then  shake  sifted  flour 
over  the  butter,  enough  to  cover  it  well.  Cut  a  slit  in  the  middle, 
place  it  over  the  top  of  your  pie,  and  fasten  the  edges  as  any  pie.  Now 
take  the  pie  on  your  left  hand  and  a  dipper  of  cold  water  in  your 
right  hand;  tip  the  pie  slanting  a  little,  pour  over  the  water  suffi- 
ciently to  rinse  off  the  flour.  Enough  flour  will  stick  to  the  butter  to 
fry  into  the  crust,  to  give  it  a  fine,  blistered,  flaky  look,  which  many 
cooks  think  is  much  better  than  rolling  the  butter  into  the  crust. 

TARTLETS.    No.  1. 

Takts  of  strawberry  or  any  other  kind  of  preserves  are  generally 
made  of  the  trimmings  of  puff  paste  rolled  a  little  thicker  than  the  or- 
dinary pies;  then  cut  out  with  a  round  cutter,  first  dipped  in  hot 
water,  to  make  the  edges  smooth,  and  placed  in  small  tart-pans,  first 
pricking  a  few  holes  at  the  bottom  with  a  fork  before  placing  them 
in  the  oven.  Bake  from  ten  to  fifteen  minutes.  Let  the  paste  cool  a 
little ;  then  fill  it  with  preserve.  By  this  manner,  both  the  flavor  and 
color  of  the  jam  are  preserved,  which  would  be  lost  were  it  baked  in 
the  oven  on  the  paste;  and,  besides,  so  much  jam  is  not  required. 

TARTLETS.   No.  2. 

Tartlets  are  nice  made  in  this  manner:  EoU  some  good  puff 
paste  out  thin,  and  cut  it  into  two  and  a  half  inch  squares ;  brush  each 
square  over  with  the  white  of  an  egg,  then  fold  down  the  corners,  so 
that  they  all  meet  in  the  middle  of  each  piece  of  paste ;  slightly  press 
the  two  pieces  together,  brush  them  over  with  the  egg,  sift  over  sugar 
and  bake  in  a  nice  quick  oven  for  about  a  quarter  of  an  hour.  When 
they  are  done,  make  a  little  hole  in  the  middle  of  the  paste  and  fill  it 
up  with  apricot  jam,  marmalade,  or  red  currant  jelly.  Pile  them  high 
in  the  centre  of  a  dish  on  a  napkin  and  garnish  with  the  same  pre- 
serves the  tartlets  are  filled  with* 

PATTIES,  OR  SHELLS  FOR  TARTS. 

Eoll  out  a  nice  puff  paste  thin ;  cut  out  with  a  glass  or  cookie-cut- 
ter and  with  a  wine-glass  or  smaller  cutter,  cut  out  the  centre  of  two 
out  of  three;  lay  the  rings  thus  made  on  the  third,  and  bake  at  once. 


326 


PASTRY,  PIES  AND  TARTS. 


May  be  used  for  veal  or  oyster  patties,  or  filled  with  jelly,  jam  or  pre- 
serves, as  tarts.  Or  shells  may  be  made  by  lining  patty-pans  with 
paste.  If  the  paste  is  light,  the  shells  will  be  fine.  Filled  with  jelly 
and  covered  with  meringue  (tablespoonf  ul  of  sugar  to  the  white  of  one 
egg)  and  browned  in  oven,  they  are  very  nice  to  serve  for  tea. 

If  the  cutters  are  dipped  in  hot  water,  the  edges  of  the  tartlets  will 
rise  much  higher  and  smoother  when  baking. 

TARTS. 

Larger  pans  are  required  fgr  tarts  proper,  the  size  of  small,  shal- 
low pie-tins ;  then  after  the  paste  is  baked  and  cooled  and  filled  with 
the  jam  or  preserve,  a  few  stars  or  leaves  are  placed  on  the  top,  or 
strips  of  paste,  criss-crossed  on  the  top,  all  of  which  have  been  pre- 
viously baked  on  a  tin  by  themselves. 

Dried  fruit,  stewed  until  thick,  makes  fine  tart  pies,  also  cranber- 
ries stewed  and  well  sweetened. 

GREEN  APPLE  PIE. 

Peel,  core  and  slice  tart  apples  enough  for  a  pie;  sprinkle  over 
about  three  tablespoonfuls  of  sugar,  a  teaspoonful  of  cinnamon,  a  small 
level  tablespoonful  of  sifted  flour,  two  tablespoonfuls  of  water,  a  few 
bits  of  butter,  stir  all  together  with  a  spoon ;  put  it  into  a  pie-tin  lined 
with  pie  paste ;  cover  with  a  top  crust  and  bake  about  forty  minutes. 

The  result  will  be  a  delicious,  juicy  pie. 

APPLE  CUSTARD  PIE.   No.  1. 

Three  cupfuls  of  milk,  four  eggs  and  one  cupful  of  sugar,  two  cup- 
fuls  of  thick  stewed  apples,  strained  through  a  colander.  Beat  the 
whites  and  yolks  of  the  eggs  lightly  and  mix  the  yolks  well  with  the 
apples,  flavoring  with  nutmeg.  Then  beat  into  this  the  milk  and, 
lastly,  the  whites.  Let  the  crust  partly  bake  before  turning  in  this 
filling.   To  be  baked  with  only  the  one  crust,  like  all  custard  pies. 

APPLE  CUSTARD  PIE.   No.  2. 

Select  fair  sweet  apples,  pare  and  grate  them,  and  to  every  tea- 
cupful  of  the  apple  add  two  eggs  well  beaten,  two  tablespoonfuls  of 
fine  sugar,  one  of  melted  butter,  the  grated  rind  and  half  the  juice  of 
one  lemon,  half  a  wine-glass  of  brandy  and  one  teacupful  of  milk; 


PASTRY,  PIES  AND  TABTS. 


327 


mix  all  well  and  pour  into  a  deep  plate  lined  with  paste ;  put  a  strip  of 
the  paste  around  the  edge  of  the  dish  and  bake  thirty  minutes. 

APPLE  CUSTARD  PIE.   No.  3. 

Lay  a  crust  in  your  plates;  slice  apples  thin  and  half  fill  your 
plates ;  pour  over  them  a  custard  made  of  four  eggs  and  one  quart  of 
milk,  sweetened  and  seasoned  to  your  taste. 

APPLE  CUSTARD  PIE.   No.  4. 

Peel  sour  apples  and  stew  until  soft,  and  not  much  water  left  in 
them;  then  rub  through  a  colander;  beat  three  eggs  for  each  pie  to 
be  baked  and  put  in  at  the  rate  of  one  cupful  of  butter  and  one  of  sugar 
for  three  pies ;  season  with  nutmeg. 

IRISH  APPLE  PIE. 

Pare  and  take  out  the  cores  of  the  apples,  cutting  each  apple  into 
four  or  eight  pieces,  according  to  their  size.  Lay  them  neatly  in  a  bak- 
ing dish,  seasoning  them  with  brown  sugar  and  any  spice,  such  as 
pounded  cloves  and  cinnamon,  or  grated  lemon  peel.  A  little  quince 
marmalade  gives  a  fine  flavor  to  the  pie.  Add  a  little  water  and  cover 
with  puff  paste.   Bake  for  an  hour. 

MOCK  APPLE  PIE. 

Crush  finely  with  a  rolling  pin,  one  large  Boston  cracker;  put  it 
into  a  bowl  and  pour  upon  it  one  teacupful  of  cold  water;  add  one 
teacupful  of  fine  white  sugar,  the  juice  and  pulp  of  one  lemon,  half  a 
lemon  rind  grated  and  a  little  nutmeg;  line  the  pie-plate  with  half  puff 
paste,  pour  in  the  mixture,  cover  with  the  paste  and  bake  half  an  hour. 

Tnese  are  proportions  for  one  pie. 

APPLE  AND  PEACH  MERINGUE  PIE. 

Stew  the  apples  or  peaches  and  sweeten  to,  taste.  Mash  smooth 
and  season  with  nutmeg.  Fill  the  crusts  and  bake  until  just  done. 
Put  on  no  top  crust.  Take  the  whites  of  three  eggs  for  each  pie  and 
whip  to  a  stiff*  froth,  and  sweeten  with  three  tablespoonfuls  of  pow- 
dered sugar.  Flavor  with  rose-water  or  vanilla;  beat  until  it  will 
stand  alone ;  then  spread  it  on  the  pie  one-half  to  one  inch  thick ;  set 
it  back  into  the  oven  until  the  meringue  is  well  ^^set.''   Eat  cold. 


828 


TASTBY,  PIES  AND  TAETS. 


COCOANUT  PIE.   No.  1. 

OisTE-HALF  cup  desiccated  cocoanut  soaked  in  one  cupful  of  milk, 
two  eggs,  one  small  cupful  of  sugar,  butter  the  size  of  an  egg.  TMs 
is  for  one  small-sized  pie.   Nice  with  a  meringue  on  top. 

COCOANUT  PIE.   No.  2. 

Cut  off  the  brown  part  of  the  cocoanut,  grate  the  white  part,  mix 
it  with  milk  and  set  it  on  the  fire  and  let  it  boil  slowly  eight  or  ten 
minutes.  To  a  poimd  of  the  grated  cocoanut,  allow  a  quart  of  milk, 
eight  eggs,  four  tablespoonfuls  of  sifted  white  sugar,  a  glass  of  wine, 
a  small  cracker,  pounded  fine,  two  spoonfuls  of  melted  butter  and 
half  a  nutmeg.  The  eggs  and  sugar  should  be  beaten  together  to  a 
froth,  then  the  wine  stirred  in.  Put  them  into  the  milk  and  cocoanut, 
which  should  be  first  allowed  to  get  quite  cool ;  add  the  cracker  and 
nutmeg,  turn  the  whole  into  deep  pie  plates,  with  a  lining  and  rim  of 
puff  paste.   Bake  them  as  soon  as  turned  into  the  plates. 

CHOCOLATE  CUSTARD  PIE.    No.  1. 

One-qtjaeter  cake  of  Baker's  chocolate,  grated;  one  pint  of  boiling 
water,  six  eggs,  -one  quart  of  milk,  one-half  cupful  of  white  sugar,  two 
teaspoonfuls  of  vanilla.  Dissolve  the  chocolate  in  a  very  little  milk, 
stir  into  the  boiling  water  and  boil  three  minutes.  When  nearly  cold 
beat  up  with  this  the  yolks  of  all  the  eggs  and  the  whites  of  three.  Stir 
this  mixture  into  the  milk,  season  and  pour  into  shells  of  good  paste. 
When  the  custard  is  set  "—but  not  more  than  half  done— spread  over 
it  the  whites  whipped  to  a  froth,  with  two  tablespoonfuls  of  sugar. 
You  may  bake  these  custards  without  paste,  in  a  pudding  dish  or  cups 
set  in  boiling  water. 

CHOCOLATE  PIE.    No.  2. 

Put  some  grated  chocolate  into  a  basin  and  place  on  the  back  of  the 
stove  and  let  it  melt  (do  not  add  any  water  to  it)  ;  beat  one  egg  and 
some  sugar  in  it;  when  melted,  spread  this  on  the  top  of  a  custard 
pie.   Lovers  of  chocolate  will  like  this. 

LEMON  PIE.    No.  1.  (Superior.) 

Take  a  deep  dish,  grate  into  it  the  outside  of  the  rind  of  two 
lemons;  add  to  that  a  cup  and  a  half  of  white  sugar,  two  heaping 
tablespoonfuls  of  unsifted  flour,  or  one  of  cornstarch ;  stir  it  well  to- 


WASTRY,  PIES  AND  TABTS. 


829 


eether.  then  add  the  yolks  of  three  well-beaten  eggs,  beat  this  thor- 
oughly, then  add  the  juice  of  the  lemons,  two  cups  of  water  and  a 
^Le  ot  butter  the  si.e  of  a  walnut.  Set  this  on  the  fire  xn  another 
Lh  containing  boilng  water  and  cook  it  until  it  thickens  and  wiU  dip 
up  on  the  spoon  like  cold  honey.  Eemove  it  from  the  fire,  and  when 
cooled,  pour  it  into  a  deep  pie-tin,  lined  with  pastry,  bake  and  when 
done,  have  ready  the  whites,  beaten  stiff,  with  three  small  tablespoon- 
fuls  of  sugar.  Spread  this  over  the  top  and  return  to  the  oven  to  set 
and  brown  slightly.   This  makes  a  deep,  large  sized  pie,  and  very 

^na  uiL/vvxx       ^      J  Ebbttt  House,  IVashmgtoH. 


siocK  mm] 


Waier,  T1IT7JU  Civ^v-v 


NEW  YORK  STOCKS 


the  Post-DlspatcJi. 
YORK.  April  18.- 


Special  to 

XJ7W  YORK,  April  18. — Sales  to  p.  m.  on  the  New  York  Stock  E'xchanee  today 
v.-ere  8'/ 8,900  shares,  compared  with  671,900  yesterday.    Sales  to  noon  were  611,600. 

Following-  are  lod  ly's  high,  low  and  closing  prices  for  stocks  on  the  Stock  E.xchange. 
Net  cha,nKcs  for  the  day  are  also  given: 


hitocks  and 
Dlv.  Rates. 


I  I. 

[High;  I,  IjOw.  I  Close 


'  Net 


INDUSTRIALS. 


Auv  liuniley 
Air  Keuuo  4 
Ajax  Kubber 


and  cook  the  cornstarch,  say  two  or  three  minutes;  add  a  teaspooniui 
of  butter  and  a  cupful  of  sugar;  take  off  the  fire,  and,  when  slightly 
cooled,  add  an  egg  well  beaten  and  the  juice  and  grated  rind  ol  a 
fresh  lemon.   Bake  with  a  crust.   This  makes  one  smaU  pie. 

LEMON  PIE.  No.  4. 
Two  LABGE,  fresh  lemons,  grate  off  the  rind,  if  A)t  bitter  reserve 
it  for  the  filling  of  the  pie,  pare  off  every  bit  of  the  white  skin  of  the 
lemon  (as  it  toughens  while  cooking)  ;  then  cut  the  lemon  into  very 
thin  slices  with  a  sharp  knife  and  take  out  the  seeds ;  two  cupfuls  ot 
sugar,  three  tablespoonfuls  of  water  and  two  of  sifted  flour.  J^ut 
into  the  pie  a  layer  of  lemon,  then  one  of  sugar,  then  one  of  the 
grated  rind,  and,  lastly,  of  flour,  and  so  on  tiU  the  ingredients  are 
used;  sprinkle  the  water  over  aU,  and  cover  with  upper  crust,  lie 


16  i 
70  U'l 
14  Vg  ;] 


16 
70 
14 


16  i 
70  I 
14  Vs  I 


STOCK  MARKET  AVERAGES. 


Selected  I  Close  I  Close  t  Close  I  Day's 
Securities.  I  Today. I  Ye.st.  I  Ago.   i  Ch'^e. 


,^0-IndU8t 
-0  >la;l? 


il04.67|104.2H  1.0.i..ni 
66.581  65.6.")  64.001 


.93 
.66 


828 


TASTBY,  PIES  AND  TARTS. 


COCOANUT  PIE.   No.  1. 

One-half  cup  desiccated  cocoanut  soaked  in  one  cupful  of  milk, 
two  eggs,  one  small  cupful  of  sugar,  butter  the  size  of  an  egg.  This 
is  for  one  small-sized  pie.   Nice  with  a  meringue  on  top. 

COCOANUT  PIE.   No.  2. 

Cut  off  the  brown  part  of  the  cocoanut,  grate  the  white  part,  mix 
it  with  milk  and  set  it  on  the  fire  and  let  it  boil  slowly  eight  or  ten 


Combined  by  Approxfinately  40,(KK). 


ST.  LOUIS  POST-DIBPATCH : 


•0 


LEMON  SPONGE  PIE 


ing  remainder  of  t^e  milk.  Lastly  j  tvvo  tablespoons  of  creamed  butter. 
thf>  beaten  whites  olP  eggs  are  folded  j  half  a  oup  of  sugar,  two  squares  of 

ill  nnd   tbr-  filling  1?   lendy  to   l»a  Ice   unaweetened    f^borolatp   melterl  n-.>r 
Uue   and   one-half  tablespoons   of  jj,,  ^   ,h  ,v   cvus.t.  '  hot  water.    1>hm    ,-,  ..r  w, 


butter,  beaten  to  n  cream,  and  "i 
of  a  cup  of  sugar.  ndUed  slo\vl\-.  ■'  .,  . 
yolks  of  2  eggs  are  next  beaten  .ii,. 
follo^ved  hy  one  tea.spoun  of  grated 
')n  vind  and  .iuiee  o?  one  iPiinrii. 
■>.e  table.^pco ..r  flour  are  nii:.-.! 

^  -    red    into    l  ,l^LU_J^•,   ij-i-adualiv  ad.' 


Chocoiate  Rice  Pudding 


SOAK  four  tab if'Spooiis  of  wii.'r- 
rjce    in    iliree   fur)s    of  uiilk 


.'ispOcli  mI 
' 'Oiler  nn- 
.Mlx  toje'ether 


rrea  i,;,  I  tiree-i(  ' 

.■=;t;-eded  raisir, s   ;j  ,, 

\'anilla  extract.     ^'.j-.  i.  ; 

.•onl-;ed  rU:e.  fold 

:-;m    l.iilu;-ed    baivoi.;  . 
wil  !i  ,1    iueriiigue  a  In- 
a  sl(iv\  ;>\-en. 


Clip 


i.\A.  JKi-K-O" 


this  mixture  into  the  milk,  season  and  pour  into  shells  of  good  paste. 
When  the  custard  is  set  "—but  not  more  than  half  done— spread  over 
it  the  whites  whipped  to  a  froth,  with  two  tablespoonfuls  of  sugar. 
You  may  bake  these  custards  without  paste,  in  a  pudding  dish  or  cups 
set  in  boiling  water. 

CHOCOLATE  PIE.    No.  2. 

Put  some  grated  chocolate  into  a  basin  and  place  on  the  back  of  the 
stove  and  let  it  melt  (do  not  add  any  water  to  it)  ;  beat  one  egg  and 
some  sugar  in  it;  when  melted,  spread  this  on  the  top  of  a  custard 
pie.   Lovers  of  chocolate  will  like  this. 

LEMON  PIE.    No.  1.  (Superior.) 

Take  a  deep  dish,  grate  into  it  the  outside  of  the  rind  of  two 
lemons;  add  to  that  a  cup  and  a  half  of  white  sugar,  two  heaping 
tablespoonfuls  of  imsifted  flour,  or  one  of  cornstarch;  stir  it  well  to- 


TASTRY,  PIUS  'AND  TARTS,  i:  829 

I 

gether,  then  add  the  yolks  of  three  well-beaten  eggs,  beat  this  thor- 
oughly, then  add  the  juice  of  the  lemons,  two  cups  of  water  and  a 
piece  of  butter  the  size  of  a  walnut.  Set  this  on  the  fire  in  another 
dish  containing  boilng  water  and  cook  it  until  it  thickens,  and  will  dip 
up  on  the  spoon  like  cold  honey.  Eemove  it  from  the  fire,  and  when 
cooled,  pour  it  into  a  deep  pie-tin,  lined  with  pastry ;  bake,  and  when 
done,  have  ready  the  whites,  beaten  stiff,  with  three  small  tablespoon- 
fuls  of  sugar.  Spread  this  over  the  top  and  return  to  the  oven  to  set 
and  brown  slightly.   This  makes  a  deep,  large  sized  pie,  and  very 

superior.  EbbUt  House,  IVaskmgion, 

LEMON  PIE.    No.  2. 

One  collee  cupful  of  sugar,  three  eggs,  one  cupful  of  water,  one 
tablespoonf  ul  of  melted  butter,  one  heaping  tablespoonf ul  of  flour,  the 
juice  and  a  little  of  the  rind  of  one  lemon.  Reserve  the  whites  of  the 
eggs,  and  after  the  pie  is  baked,  spread  them  over  the  top,  beaten 
lightly,  with  a  spoonful  of  sugar,  and  return  to  the  oven  until  it  is  a 
light  brown. 

This  may  be  cooked  before  it  is  put  into  the  crust  or  not,  but  it  is 
rather  better  to  cook  it  first  in  a  double  boiler  or  dish.  It  makes  a 
medium-sized  pie.   Bal^e  from  thirty-five  to  forty  minutes. 

LEMON  PIE.   No.  3. 

MOISTEN"  a  heaping  tablespoonf  ul  of  cornstarch  with  a  little  cold 
water,  then  add  a  cupful  of  boiling  water ;  stir  over  the  fire  till  it  boils 
and  cook  the  cornstarch,  say  two  or  three  minutes ;  add  a  teaspoonf ul 
of  butter  and  a  cuxof ul  of  sugar ;  take  off  the  fire,  and,  when  slightly 
cooled,  add  an  egg  well  beaten  and  the  juice  and  grated  rind  of  a 
fresh  lemoUc   Bake  with  a  crust.    This  makes  one  small  pie. 

LEMON  PIE.    No.  4. 

Two  LARGE,  fresh  lemons,  grate  off  the  rind,  if  ibt  bitter  reserve 
it  for  the  filling  of  the  pie,  pare  off  every  bit  of  the  white  skin  of  the 
lemon  (as  it  toughens  while  cooking) ;  then  cut  the  lemon  into  very 
thin  slices  with  a  sharp  knife  and  take  out  the  seeds ;  two  cupfuls  of 
sugar,  three  tablespoonf uls  of  water  and  two  of  sifted  flour.  Put 
into  the  pie  a  layer  of  lemon,  then  one  of  sugar,  then  one  of  the 
grated  rind,  and,  lastly,  of  flour,  and  so  on  till  the  ingredients  are 
used;  sprinkle  the  water  over  all,  and  cover  with  upper  crust.  Be 


330 


PASTRY,  PIES  AND  TARTS. 


sure  to  have  the  under  crust  lap  over  the  upper,  and  pinch  it  well,  as 
the  syrup  will  cook  all  out  if  care  is  not  taken  when  finishing  the  edge 
of  crust.    This  quantity  makes  one  medium-sized  pie. 

ORANGE  PIE. 

Gkate  the  rind  of  one  and  use  the  juice  of  two  large  oranges.  Stir 
together  a  large  cupful  of  sugar  and  a  heaping  tablespoonf ul  of  flour ; 
add  to  this  the  well-beaten  yolks  of  three  eggs,  two  tablespoonfuls  of 
melted  butter.  Eeserve  the  whites  for  frosting.  Turn  this  into  a 
pie-pan  lined  with  pie  paste  and  bake  in  a  quick  oven.  When  done  so 
as  to  resemble  a  finely  baked  custard,  spread  on  the  top  of  it  the  beaten 
whites,  which  must  be  sweetened  with  two  tablespoonfuls  of  sugar; 
spread  evenly  and  return  to  the  oven  and  brown  slightly. 

The  addition  of  the  juice  of  half  a  lemon  improves  it,  if  convenient 
to  have  it. 

BAKERS'  CUSTARD  PIE. 

Beat  up  the  yolks  of  three  eggs  to  a  cream.  Stir  thoroughly  a 
tablespoonf  ul  of  sifted  flour  into  three  tablespoonfuls  of  sugar;  this 
separates  the  particles  of  flour  so  that  there  will  be  no  lumps ;  then 
add  it  to  the  beaten  yolks,  put  in  a  pinch  of  salt,  a  teaspoonful  of  va- 
nilla and  a  little  grated  nutmeg;  next  the  well-beaten  whites  of  the 
eggs ;  and,  lastly,  a  pint  of  scalded  milk  (not  boiled)  which  has  been 
cooled;  mix  this  in  by 'degrees  and  turn  all  into  a  deep  pie-pan  lined 
with  puff  paste,  and  bake  from  twenty-five  to  thirty  minutes. 

I  received  this  recipe  from  a  celebrated  cook  in  one  of  our  best  New 
York  bakeries.  I  inquired  of  him  why  it  was  that  their  custard  pies 
had  that  look  of  solidity  and  smoothness  that  our  home-made  pies  have 
not."  He  replied,  ^'The  secret  is  the  addition  of  this  hit  of  flour— not 
that  it  thickens  the  custard  any  to  speak  of,  but  prevents  the  custard 
from  breaking  or  wheying  and  gives  that  smooth  appearance  when 
cut." 

CREAM  PIE. 

Pour  a  pint  of  cream  upon  one  and  a  half  cupf uls  of  sugar ;  let  it 
stand  until  the  whites  of  three  eggs  have  been  beaten  to  a  stiff  froth ; 
add  this  to  the  cream  and  beat  up  thoroughly;  grate  a  little  nutmeg 
over  the  mixture  and  bake  without  an  upper  crust.  If  a  tablespoon- 
ful  of  sifted  flour  is  added  to  it,  as  the  above  Custard  Pie  recipe,  it 
would  improve  ite 


PASTRY,  PIES  AND  TARTS. 


331 


WHIPPED  CREAM  PIE. 

Line  a  pie  plate  with  a  rich  crust  and  bake  quickly  in  a  hot  oven. 
When  done,  spread  with  a  thin  layer  of  jelly  or  jam,  then  whip  one 
cupful  of  thick  sweet  cream  until  it  is  as  light  as  possible ;  sweeten  with 
powdered  sugar  and  flavor  with  vanilla;  spread  over  the  jelly  or  jam; 
set  the  cream  where  it  will  get  very  cold  before  whipping. 

CUSTARD  PIE. 

Beat  together  until  very  light  the  yolks  of  four  eggs  and  four 
tablespoonfuls  of  sugar,  flavor  with  nutmeg  or  vanilla ;  then  add  the 
four  beaten  whites,  a  pinch  of  salt  and,  lastly,  a  quart  of  sweet  milk ; 
mix  well  and  pour  into  tins  lined  with  paste.   Bake  until  firm. 

BOSTON  CREAM  PIE. 

Cream  Parf.— Put  on  a  pint  of  milk  to  boil.  Break  two  eggs 
into  a  dish  and  add  one  cup  of  sugar  and  half  a  cup  of  flour  pre- 
viously mixed  after  beating  well,  stir  it  into  the  milk  just  as  the  milk 
commences  to  boil;  add  an  ounce  of  butter  and  keep  on  stirring  one 
way  until  it  thickens ;  flavor  with  vanilla  or  lemon. 

Crust  Par^.— Three  eggs  beaten  separately,  one  cup  of  granulated 
sugar,  one  and  a  half  cups  of  sifted  flour,  one  large  teaspoonful  of 
baking  powder  and  two  tablespoonfuls  of  milk  or  water.  Divide  the 
batter  in  half  and  bake  on  two  medium-sized  pie-tins.  Bake  in  a 
rather  quick  oven  to  a  straw  color.  When  done  and  cool,  split  each 
one  in  half  with  a  sharp  broad-bladed  knife,  and  spread  half  the  cream 
between  each.    Serve  cold. 

The  cake  part  should  be  flavored  the  same  as  the  custard. 

MOCK  CREAM  PIE. 

Take  three  eggs,  one  pint  of  milk,  a  cupful  of  sugar,  two  table- 
spoonfuls of  cornstarch  or  three  of  flour;  beat  the  sugar,  cornstarch 
and  yolks  of  the  eggs  together;  after  the  milk  has  come  to  a  boil,  stir 
in  the  mixture  and  add  a  pincb  of  salt  and  about  a  teaspoonful  of  but- 
ter. Make  crust  the  same  as  any  pie ;  bake,  then  fill  with  the  custard, 
grate  over  a  little  nutmeg  and  bake  again.  Take  the  whites  of  the 
eggs  and  beat  to  a  stiff  froth  with  two  tablespoonfuls  of  sugar,  spread 
over  the  top  and  brown  in  a  quick  oven. 


332 


PASTRY,  PIES  AND  TAETS. 


FRUIT  CUSTARD  PIE. 

Ant  fruit  custard,  sucli  as  pineapple,  banana,  can  be  readily  made 
ter  the  recipe  of  Apple  Custaed  Pie. 

CHERRY  PIE. 

LiiSTE  your  pie  plate  with  good  crust,  fill  half  full  with  ripe  cherries ; 
sprinkle  over  them  about  a  cupful  of  sugar,  a  teaspoonful  of  sifted 
flour,  dot  a  few  bits  of  butter  over  that.  Now  fill  the  crust  full  to 
the  top.    Cover  with  the  upper  crust  and  bake. 

This  is  one  of  the  best  of  pies,  if  made  correctly,  and  the  cherries 
in  any  case  should  be  stoned. 

CURRANT  PIE. 

Make  in  just  the  same  way  as  the  Cherry  Pie,"  unless  they  are 
somewhat  green^  then  they  should  be  stewed  a  little. 

RIPE  CURRANT  PIK 

One  cupful  of  mashed  ripe  currants,  one  of  sugar,  two  tablespoon- 
fuls  of  water,  one  of  flour,  beaten  with  the  yolks  of  two  eggs.  Bake ; 
frost  the  top  with  the  beaten  whites  of  the  eggs  and  two  tablespoonf uls 
powdered  sugar  and  brown  in  oven. 

GREEN  TOMATO  PIE. 

Take  medium-sized  tomatoes,  pare  and  cut  out  the  stem  end.  Hav- 
ing your  pie-pan  lined  with  paste  made  as  biscuit  dough,  slice  the  to- 
matoes very  thin,  filling  the  pan  somewhat  heaping,  then  grate  over 
it  a  nutmeg ;  put  in  half  a  cup  of  butter  ani;  a  medium  cup  of  sugar,  if 
the  pan  is  rather  deep.  Sprinkle  a  small  handful  of  flour  over  all, 
pouring  in  half  a  cup  of  vinegar  before  adding  the  top  crust.  Bake 
half  an  hour  in  a  naoderately  hot  oven,  serving  hot.   Is  good ;  try  it. 

APRICOT  MERINGUE  PIE. 

A  CANNED  apricot  meringue  pie  is  made  by  cutting  the  apricots  fine 
and  mixing  them  with  half  a  cup  of  sugar  and  the  beaten  yolk  of  an 
egg ;  fill  the  crust  and  bake.  Take  from  the  oven,  let  it  stand  for  two 
or  three  minutes,  cover  with  a  meringue  made  of  the  beaten  white  of 
an  egg  and  one  tablespoonful  of  sugar.    Set  back  in  a  slow  oven  until 


PASTRY,  PIES  AND  TARTS. 


333 


it  turns  a  golden  brown.  The  above  pie  can  be  made  into  a  tart  with- 
out the  addition  of  the  meringue  by  adding  criss-cross  strips  of  pastry 
when  the  pie  is  first  put  into  the  oven. 

Ail  of  the  above  are  good  if  made  from  the  dried  and  stewed  apri- 
cots instead  of  the  canned  and  are  much  cheaper. 

Stewed  dried  apricots  are  a  delicious  addition  to  mince  meat. 
They  may  be  used  in  connection  with  minced  apples,  or  to  the  exclu- 
sion of  the  latter. 

HUCKLEBERRY  PIE. 

PiJT  a  quart  of  picked  huckleberries  into  a  basin  of  water;  take  off 
whatever  floats;  take  up  the  berries  by  the  handful,  pick  out  all  the 
stems  and  unripe  berries  and  put  them  into  a  dish ;  line  a  buttered  pie 
dish  with  a  pie  paste,  put  in  the  berries  half  an  inch  deep,  and  to  a 
quart  of  berries,  put  half  of  a  teacupf ul  of  brown  sugar ;  dredge  a  tea- 
spoonful  of  flour  over,  strew  a  saltspoonf ul  of  salt  and  a  little  nutmeg 
grated  over;  cover  the  pie,  cut  a  slit  in  the  centre,  or  make  several 
small  incisions  on  either  side  of  it;  press  the  two  crusts  together 
around  the  edge,  trim  it  off  neatly  with  a  sharp  knife  and  bake  in  a 
quick  oven  for  three-quarters  of  an  hour. 

BLACKBERRY  PIE. 

Pick  the  berries  clean,  rinse  them  in  cold  water  and  finish  as  di- 
rected for  huckleberries. 

MOLASSES  PIE. 

Two  TEACUPFULS  of  molasscs ;  one  of  sugar,  three  eggs,  one  table- 
spoonful  of  melted  butter,  one  lemon,  nutmeg ;  beat  and  bake  in  pastry. 

LEMON  RAISIN  PIE. 

One  cup  of  chopped  raisins,  seeded,  and  the  juice  and  grated  rind 
of  one  lemon,  one  cupful  of  cold  water,  one  tablespoonful  of  flour,  one 
cupful  of  sugar,  two  tablespoonfuls  of  butter.  Stir  lightly  together 
and  bake  with  upper  and  under  crust. 

RHUBARB  PIE. 

Cut  the  large  stalks  off  where  the  leaves  commence,  strip  off  the 
outside  skin,  then  cut  the  stalks  in  pieces  half  an  inch  long;  line  a 
pie  dish  with  paste  roUed  rather  thicker  than  a  dollar  piece,  put  a 


834 


PASTRY,  PIES  AND  TARTS. 


layer  of  the  rhubarb  nearly  an  inch  deep ;  to  a  quart  bowl  of  cut  rhu- 
barb put  a  large  teacupf  ul  of  sugar ;  strew  it  over  with  a  saltspoonf  ul 
of  salt  and  a  little  nutmeg  grated ;  shake  over  a  little  flour ;  cover  with  a 
rich  pie  crust,  cut  a  slit  in  the  centre,  trim  off  the  edge  with  a  sharp 
knife  and  bake  in  a  quick  oven  until  the  pie  loosens  from  the  dish.  Ehu- 
barb  pies  made  in  this  way  are  altogether  superior  to  those  made  of 
the  fruit  stewed. 

RHUBARB  PIE.  (Cooked.) 

Skin  the  stalks,  cut  them  into  small  pieces,  wash  and  put  them  in 
a  stewpan  with  no  more  water  than  what  adheres  to  them;  when 
cooked,  mash  them  flne  and  put  in  a  small  piece  of  butter ;  when  cool, 
sweeten  to  taste ;  if  liked,  add  a  little  lemon-peel,  cinnamon  or  nutmeg ; 
line  your  plate  with  thin  crust,  put  in  the  filling,  cover  with  crust  and 
bake  in  a  quick  oven ;  sift  sugar  over  it  when  served. 

PINEAPPLE  PIK 

A  GRATED  pineapple,  its  weight  in  sugar,  half  its  weight  in  butter, 
one  cupful  of  cream,  five  eggs ;  beat  the  batter  to  a  creamy  froth,  add 
the  sugar  and  yolks  of  the  eggs,  continue  beating  till  very  light ;  add 
the  cream,  the  pineapple  grated  and  the  whites  of  the  eggs  beaten  to 
a  stiff  froth.   Bake  with  an  under  crust.   Eat  cold. 

GRAPE  PIE. 

Pop  the  pulps  out  of  the  skins  into  one  dish  and  put  the  skins  into 
another.  Then  simmer  the  pulp  a  little  over  the  fire  to  soften  it ;  re- 
move it  and  rub  it  through  a  colander  to  separate  it  from  the  seeds. 
Then  put  the  skins  and  pulp  together  and  they  are  ready  for  pies  or 
for  canning  or  putting  in  jugs  for  other  use.    Fine  for  pies. 

DAMSON  OR  PLUM  PIE. 

Stew  the  damsons  whole  in  water  only  sufScient  to  prevent  their 
burning;  when  tender  and  while  hot,  sweeten  them  with  sugar  and  let 
them  stand  until  they  become  cold ;  then  pour  them  into  pie  dishes 
lined  with  paste,  dredge  flour  upon  them,  cover  them  with  the  same 
paste,  wet  and  pinch  together  the  edges  of  the  paste,  cut  a  slit  in  the 
centre  of  the  cover  through  which  the  vapor  may  escape  and  bake 
twenty  minutes. 


CHOPPING  THE  MINCEMEAT 


PASTEY,  PIES  AND  TAETS. 


335 


PEACH  PIE. 

Peel^  stone  and  slice  the  peaches.  Line  a  pie  plate  with  crust  and 
lay  in  your  fruit,  sprinkling  sugar  liberally  over  them  in  proportion 
to  their  sweetness.  Allow  three  peach  kernels  chopped  fine  to  each 
pie ;  pour  in  a  very  little  water  and  bake  with  an  upper  crust,  or  with 
cross-bars  of  paste  across  the  top. 

DRIED  FRUIT  PIES. 

Wash  the  fruit  thoroughly,  soak  over  night  in  water  enough  to 
cover.  In  the  morning  stew  slowly  until  nearly  done  in  the  same 
water.  Sweeten  to  taste.  The  crust,  both  upper  and  under,  should 
be  rolled  thin ;  a  thick  crust  to  a  fruit  pie  is  -undesirable. 

RIPE  BERRY  PIES. 

All  made  the  same  as  Cherry  Pie. "  Line  your  pie-tin  with  crust, 
fill  half  full  of  berries,  shake  over  a  tablespoonful  of  sifted  flour  (if 
very  juicy)  and  as  much  sugar  as  is  necessary  to  sweeten  sufficiently. 
Now  fill  up  the  crust  to  the  top,  making  quite  full.  Cover  with  crust 
and  bake  about  forty  minutes. 

Huckleberry  and  blackberry  pies  are  improved  by  putting  into  them 
a  little  ginger  and  cinnamon. 

JELLY  AND  PRESERVED  FRUIT  PIES. 

Preserved  fruit  requires  no  baking;  hence,  always  bake  the  shell 
and  put  in  the  sweetmeats  afterwards ;  you  can  cover  with  whipped 
cream,  or  bake  a  top  crust  shell ;  the  former  is  preferable  for  delicacy. 

CRANBERRY  PIE. 

Take  fine,  sound,  ripe  cranberries  and  with  a  sharp  knife  split 
each  one  until  you  have  a  heaping  coff eecupf ul ;  put  them  in  a  vege- 
table dish  or  basin ;  put  over  them  one  cupful  of  white  sugar,  half  a 
cup  of  water,  a  tablespoon  full  of  sifted  flour ;  stir  it  all  together  and 
put  into  your  crust.  Cover  with  an  upper  crust  and  bake  slowly  in  a 
moderate  oven.  You  will  find  this  the  true  way  of  making  a  cran- 
berry pie.  Newport  S^ie. 

CRANBERRY  TART  PIE. 

After  having  washed  and  picked  over  the  berries,  stew  them  well 
in  a  little  water,  just  enough  to  cover  them;  when  they  burst  open 


336 


PASTRY,  PIES  AND  TARTS. 


and  become  soft,  sweeten  them  with  plenty  of  sugar,  mash  them 
smooth  (some  prefer  them  not  mashed)  ;  line  your  pie-plates  with  thin 
puff  paste,  fill  them  and  lay  strips  of  paste  across  the  top.  Bake  in 
a  moderate  oven.  Or  you  may  rub  them  through  a  colander  to  free 
them  from  the  skins. 

GOOSEBERRY  PIE. 

Can  be  made  the  same  as  Cranberry  Tart  Pie,"  or  an  upper 
crust  can  be  put  on  before  baking.  Serve  with  boiled  custard  or  a 
pitcher  of  good  sweet  cream. 

STEWED  PUMPKIN  OR  SQUASH  FOR  PIES. 

Deep-colored  pumpkins  are  generally  the  best.  Cut  a  pumpkin 
or  squash  in  half,  take  out  the  seeds,  then  cut  it  up  in  thick  slices, 
pare  the  outside  and  cut  again  in  small  pieces.  Put  it  into  a  large  pot 
or  saucepan  with  a  very  little  water;  let  it  cook  slowly  until  tender. 
Now  set  the  pot  on  the  back  of  the  stove,  where  it  will  not  burn,  and 
cook  slowly,  stirring  often  until  the  moisture  is  dried  out  and  the 
pmnpkin  looks  dark  and  red.  It  requires  cooking  a  long  time,  at 
least  half  a  day,  to  have  it  dry  and  rich.  (When  cool  press  through 
a  colander 

BAKED  PUMPKIN  OR  SQUASH  FOR  PIES. 

Cut  up  in  several  pieces,  do  not  pare  it ;  place  them  on  baking  tins 
and  set  them  in  the  oven;  bake  slowly  until  soft,  then  take  them  out, 
scrape  all  the  pumpkin  from  the  shell,  rub  it  through  a  colander.  It 
will  be  fine  and  light  and  free  from  lumps. 

PUMPKIN  PIE.    No.  1. 

For  three  pies :  One  quart  of  milk,  three  cupf uls  of  boiled  and 
strained  pumpkin,  one  and  one-half  cupfuls  of  sugar,  one-half  cupful 
of  molasses,  the  yolks  and  whites  of  four  eggs  beaten  separately,  a  lit- 
tle salt,  one  tablespoonful  each  of  ginger  and  cinnamon.  Beat  all 
together  and  bake  with  an  under  crust. 

Boston  marrow  or  Hubbard  squash  may  be  substituted  for  pump- 
kin and  are  much  preferred  by  many,  as  possessing  a  less  strong  flavor. 

PUMPKIN  PIE.    No.  2. 

One  quart  of  stewed  pumpkin  pressed  through  a  sieve,  nine  eggs, 
whites  and  yolks  beaten  separately,  two  scant  quarts  of  milk,  one  tea- 


PASTBY,  PIES  AND  TARTS. 


337 


spoonful  of  mace,  one  teaspoonful  of  cinnamon  and  the  same  of  nut- 
meg, one  and  one-half  cupfuls  of  white  sugar,  or  very  light  brown. 
Beat  all  well  together  and  bake  in  crust  without  cover. 

A  tablespoonful  of  brandy  is  a  great  improvement  to  pumpkin  or 
squash  pies. 

PUMPKIN  PIE  WITHOUT  EGGS. 

One  quart  of  properly  stewed  pumpkin  pressed  through  a  col- 
ander; to  this  add  enough  good,  rich  milk,  sufficient  to  moisten  it 
enough  to  fill  two  good-sized  earthen  pie-plates,  a  teaspoonful  of  salt, 
half  a  cupful  of  molasses  or  brown  sugar,  a  tablespoonful  of  ginger, 
one  teaspoonful  of  cinnamon  or  nutmeg.  Bake  in  a  moderately  slow 
oven  three-quarters  of  an  hour. 

SQUASH  PIE. 

One  pint  of  boiled  dry  squash,  one  cupful  of  brown  sugar,  three 
eggs,  two  tablespoonfuls  of  molasses,  one  tablespoonful  of  melted  but- 
ter, one  tablespoonful  of  ginger,  one  teaspoonful  of  cinnamon,  a  pinch 
of  salt  and  one  pint  of  milk.  This  makes  two  pies,  or  one  large  deep 
one. 

SWEET  POTATO  PIE. 

One  pound  of  steamed  sweet  potatoes  finely  mashed,  two  cups 
sugar,  one  cup  cream,  one-half  cup  butter,  three  well-beaten  eggs, 
flavor  with  lemon  or  nutmeg  and  bake  in  pastry  shell.  Fine. 

COOKED  MEAT  FOR  MINCE  PIES. 

In  order  to  succeed  in  having  good  mince  pie,  it  is  quite  essential  to 
cook  the  meat  properly,  so  as  to  retain  its  juices  and  strength  of  flavor. 

Select  four  pounds  of  lean  beef,  the  neck  piece  is  as  good  as  any^* 
wash  it  and  put  it  into  a  kettle  with  just  water  enough  to  cover  it; 
take  off  the  scum  as  it  reaches  the  boiling  point,  add  hot  water  from 
time  to  time,  until  it  is  tender,  then  season  with  salt  and  pepper ;  take 
off  the  cover  and  let  it  boil  until  almost  dry,  or  until  the  juice  has 
boiled  back  into  the  meat.  When  it  looks  as  though  it  was  beginning 
to  fry  in  its  own  juice,  it  is  time  to  take  up  and  set  aside  to  get  cold, 
which  should  be  done  the  day  before  needed.  Next  day,  when  making 
the  mince  meat,  the  bones,  gristle  and  stringy  bits  should  be  well 
picked  out  before  chopping. 


338 


PASTRY,  PIES  AND  TARTS. 


MINCE  PIES.    No.  1. 

The  '^Astor  House,"  some  years  ago,  was  famous  for  its  mince 
pies."  The  chief  pastry  cook  at  that  time,  by  request,  published  the 
recipe.  I  find  that  those  who  partake  of  it  never  fail  to  speak  in  laud- 
able terms  of  the  superior  excellence  of  this  recipe  when  strictly  fol- 
lowed. 

Four  pounds  of  lean  boiled  beef  chopped  fine,  twice  as  much  of 
chopped  green  tart  apples,  one  pound  of  chopped  suet,  three  pounds 
of  raisins,  seeded,  two  pounds  of  currants  picked  over,  washed  and 
dried,  half  a  pound  of  citron,  cut  up  fine,  one  pound  of  brown  sugar, 
one  quart  of  cooking  molasses,  two  quarts  of  sweet  cider,  one  pint  of 
boiled  cider,  one  tablespoonful  of  salt,  one  tablespoonful  of  pepper, 
one  tablespoonful  of  mace,  one  tablespoonful  of  allspice  and  four 
tablespoonfuls  of  cinnamon,  two  grated  nutmegs,  one  tablespoonful  of 
cloves ;  mix  thoroughly  and  warm  it  on  the  range  until  heated  through. 
Remove  from  the  fire  and  when  nearly  cool,  stir  in  a  pint  of  good 
brandy  and  one  pint  of  Madeira  wine.  Put  into  a  crock,  cover  it 
tightly  and  set  it  in  a  cold  place  where  it  will  not  freeze,  but  keep  per^ 
f  ectly  cold.   Will  keep  good  all  winter. 

Chef  de  Cuisine,  Astor  House,  Y* 

MINCE  PIES.    No.  2. 

Two  POUNDS  of  lean  fresh  beef,  boiled  and,  when  cold,  chopped  fine. 
One  pound  of  beef  suet,  cleared  of  strings  and  minced  to  powder.  Five 
pounds  of  apples,  pared  and  chopped,  two  pounds  of  raisins,  seeded 
and  chopped,  one  pound  of  Sultana  raisins,  washed  and  picked  over, 
two  pounds  of  currants  washed  and  carefully  picked  over,  three-quar- 
ters of  a  pound  of  citron  cut  up  fine,  two  tablespoonfuls  cinnamon, 
one  of  powdered  nutmeg,  two  of  mace,  one  of  cloves,  one  of  allspice, 
one  of  fine  salt,  two  and  a  quarter  pounds  of  brown  sugar,  one  quart 
brown  sherry,  one  pint  best  brandy. 

Mince-meat  made  by  this  recipe  will  keep  all  winter.  Cover  closely 

in  a  jar  and  set  in  a  cool  place.  Common  sense  in  the  Household, 

For  preserving  mince  meat,  look  for  Canned  Mince  Meat. 

MOCK  MINCE  MEAT  WITHOUT  MEAT. 

One  cupful  of  cold  water,  half  a  cupful  of  molasses,  half  a  cupful 
of  brown  sugar,  half  a  cupful  of  cider  vinegar,  :wo-thirds  of  a  cupful 


PASTRY,  PIES  AND  TARTS. 


339 


of  melted  butter,  one  cupful  of  raisins  seeded  and  chopped,  one  egg 
beaten  light,  half  a  cupful  of  rolled  cracker  crumbs,  a  tablespoonful  of 
cinnamon,  a  teaspoonful  each  of  cloves,  allspice,  nutmeg,  salt  and  black 
pepper. 

Put  the  saucepan  on  the  fire  with  the  water  and  raisins ;  let  them 
cook  a  few  minutes,  then  add  the  sugar  and  molasses,  then  the  vinegar, 
then  the  other  ingredients;  lastly,  add  a  wine-glassful  of  brandy.  Very 
fine. 

FRUIT  TURNOVERS.    (Suitable  for  Picnics.) 

Make  a  nice  puff  paste ;  roll  it  out  the  usual  thickness,  as  for  pies ; 
then  cut  it  out  into  circular  pieces  about  the  size  of  a  small  tea  saucer ; 
pile  the  fruit  on  half  of  the  paste,  sprinkle  over  some  sugar,  wet  tbe 
edges  and  turn  the  paste  over.  Press  the  edges  together,  ornament 
them  and  brush  the  turnovers  over  with  the  white  of  an  egg ;  sprinkle 
over  sifted  sugar  and  bake  on  tins,  in  a  brisk  oven,  for  about  twenty 
minutes.  Instead  of  putting  the  fruit  in  raw,  it  may  be  boiled  down 
with  a  little  sugar  first  and  then  enclosed  in  the  crust;  or  jam  of  any 
kind  may  be  substituted  for  fresh  fruit. 

PLUM  CUSTARD  TARTLETS. 

One  pint  of  greengage  plmns,  after  being  rubbed  through  a  slere, 
one  large  cup  of  sugar,  the  yolks  of  two  eggs  well  beaten.  Whisk  all 
together  until  light  and  foamy,  then  bake  in  small  patty-pans  shells  of 
puff  paste  a  light  brown.  Then  fill  with  the  plum  paste,  beat  the  two 
whites  until  stiff,  add  two  tablespoonfuls  of  powdered  sugar,  spread 
over  the  plum  paste  and  set  the  shells  into  a  moderate  oven  for  a  few 
moments. 

These  are  much  more  easily  handled  than  pieces  of  pie  or  even  pies 
whole,  and  can  be  packed  nicely  for  carrying. 

LEMON  TARTLETS.    No.  JL 

Put  a  quart  of  milk  into  a  saucepan  over  the  fire.  When  it  comes 
to  the  boiling  point  put  into  it  the  following  mixture :  Into  a  bowl  put 
a  heaping  tablespoonful  of  flour,  half  a  cupful  of  sugar  and  a  pinch  of 
salt.  Stir  this  all  together  thoroughly;  then  add  the  beaten  yolks  of 
six  eggs ;  stir  this  one  way  into  the  boiling  milk  until  cooked  to  a  thick 
cream ;  remove  from  the  fire  and  stir  into  it  the  grated  rind  and  juice 
of  one  large  lemon.    Have  ready  baked  and  hot  some  puff  paste  tart 


340 


PASTRY,  PIES  AND  TARTS. 


shells.  Fill  them  with  the  custard  and  cover  each  with  a  meringue 
made  of  the  whites  of  the  eggs,  sweetened  with  four  tablespoonfuls  of 
sugar.    Put  into  the  oven  and  bake  a  light  straw  color. 

LEMON  TARTLETS.   No.  2. 

Mix  well  together  the  juice  and  grated  rind  of  two  lemons,  two  cup- 
fuls  of  sugar,  two  eggs  and  the  crumbs  of  sponge  cake;  beat  it  all  to- 
gether until  smooth ;  put  into  twelve  patty-pans  lined  with  puff  paste 
and  bake  until  the  crust  is  done. 

ORANGE  TARTLETS. 

Take  the  juice  of  two  large  oranges  and  the  grated  peel  of  one, 
three-fourths  of  a  cup  of  sugar,  a  tablespoonful  of  butter;  stir  in  a 
good  teaspoonful  of  cornstarch  into  the  juice  of  half  a  lemon  and  add 
to  the  mixture.  Beat  all  well  together  and  bake  in  tart  shells  without 
cover. 

MERINGUE  CUSTARD  TARTLETS. 

Select  deep  individual  pie-tins ;  fluted  tartlet  pans  are  suitable  for 
custard  tarts,  but  they  should  be  about  six  inches  in  diameter  and 
from  two  to  three  inches  deep.  Butter  the  pan  and  line  it  with  ordi- 
nary puff  paste,  then  fill  it  with  a  custard  made  as  follows:  Stir 
gradually  into  the  beaten  yolks  of  six  eggs  two  tablespoonfuls  of  flour, 
a  saltspoonful  of  salt  and  half  a  pint  of  cream.  Stir  until  free  from 
lumps  and  add  two  tablespoonfuls  of  sugar ;  put  the  saucepan  on  the 
range  and  stir  until  the  custard  coats  the  spoon.  Do  not  let  it  boil  or 
it  will  curdle.  Pour  it  in  a  bowl,  add  a  few  drops  of  vanilla  flavoring 
and  stir  until  the  custard  becomes  cold;  fill  the  lined  mold  with  this 
and  bake  in  a  moderate  oven.  In  the  meantime,  put  the  whites  of  the 
eggs  in  a  bright  copper  vessel  and  beat  thoroughly,  using  a  baker's 
wire  egg-beater  for  this  purpose.  While  beating,  sprinkle  in  lightly 
half  a  pound  of  sugar  and  a  dash  of  salt.  When  the  paste  is  quite 
firm,  spread  a  thin  layer  of  it  over  the  tart  and  decorate  the  top  with 
the  remainder  by  squeezing  it  through  a  paper  funnel.  Strew  a  little 
powdered  sugar  over  the  top,  return  to  the  oven,  and  when  a  delicate 
yellow  tinge  remove  from  the  oven  and  when  cold  serve. 


PASTRY,  PIES  AND  TARTS. 


341 


BERRY  TARTS. 

Line  small  pie-tins  with  pie  crust  and  bake.  Just  before  ready  to 
use,  fill  the  tarts  with  strawberries,  blackberries,  raspberries,  or  what- 
ever berries  are  in  season.  Sprinkle  over  each  tart  a  little  sugar ;  after 
adding  berries  add  also  to  each  tart  a  tablespoonful  of  sweet  cream. 
They  form  a  delicious  addition  to  the  breakfast  table. 

CREAM  STRAWBERRY  TARTS. 

Apter  picking  over  the  berries  carefully,  arrange  them  in  layers  in 
a  deep  pxc-tin  lined  with  puff  paste,  sprinkling  sugar  thickly  between 
each  layer;  fill  the  pie-tin  pretty  full,  pouring  in  a  quantity  of  the 
juice ;  cover  with  a  thick  crust,  with  a  slit  in  the  top  and  bake.  When 
the  pie  is  baked,  pour  into  the  slit  in  the  top  of  the  pie  the  following 
cream  mixture :  Take  a  small  cupful  of  the  cream  from  the  top  of  the 
morning's  milk,  heat  it  until  it  comes  to  a  boil,  then  stir  into  it  the 
whites  of  two  eggs  beaten  light,  also  a  tablespoonful  of  white  sugar 
and  a  teaspoonful  of  cornstarch  wet  in  cold  milk.  Boil  all  together  a 
few  moments  until  quite  smooth ;  set  it  aside  and  when  cool  pour  it  into 
the  pie  through  the  slit  in  the  crust.  Serve  it  cold  with  powdered 
sugar  sifted  over  it. 

Raspberry,  blackberry  and  whortleberry  may  be  made  the  same. 

GREEN  GOOSEBERRY  TART. 

Top  and  tail  the  gooseberries.  Put  into  a  porcelain  kettle  with 
enough  water  to  prevent  burning  and  stew  slowly  until  they  break. 
Take  them  off,  sweeten  well  and  set  aside  to  cool.  When  cold  pour  into 
pastry  shells  and  bake  with  a  top  crust  of  puff  paste.  Brush  ail  over 
with  beaten  egg  while  hot,  set  back  in  the  oven  to  glaze  for  three  min- 
utes.   Eat  cold.  Common  Seme  in  th$  Household. 

COCOANUT  TARTS. 

Take  three  cocoanuts,  the  meats  grated,  the  yolks  of  five  eggs,  half 
a  cupful  of  white  sugar,  season,  a  wine-glass  of  milk ;  put  the  butter  in 
cold  and  bake  in  a  nice  puff  paste. 

CHOCOLATE  TARTS. 

Four  eggs,  whites  and  yolks,  one-half  cake  of  Baker's  chocolate, 
grated,  one  tablespoonful  of  cornstarch,  dissolved  in  water,  three 


342 


PASTRY,  PIES  AND  TARTS. 


tablespoonfuls  of  milk,  four  of  white  sugar,  two  teaspoonfuls  of  va- 
nilla, one  saltspoonful  of  salt,  one-half  teaspoonful  of  cinnamon,  on© 
teaspoonful  of  butter,  melted;  rub  the  chocolate  smooth  in  the  milk 
and  heat  to  boiling  over  the  fire,  then  stir  in  the  cornstarch.  Stir  five 
minutes  until  well  thickened,  remove  from  the  fire  and  pour  into  a 
bowl.  Beat  all  the  yolks  and  the  whites  of  two  eggs  well  with  the 
sugar,  and  when  the  chocolate  mixture  is  almost  cold,  put  all  together 
with  the  flavoring  and  stir  until  light.  Bake  in  open  shells  of  pastry. 
When  done,  cover  with  a  meringue  made  of  the  whites  of  two  eggs  and 
two  tablespoonfuls  of  sugar  flavored  with  a  teaspoonful  of  lemon  juice. 
Eat  cold. 

.These  are  nice  for  tea,  baked  in  patty-pans. 

Common  Sense  in  the  Household, 

MAIDS  OF  HONOR. 

Take  one  cupful  of  sour  milk,  one  of  sweet  milk,  a  tablespoonful  of 
melted  butter,  the  yolks  of  four  eggs,  juice  and  rind  of  one  lemon  and 
a  small  cupful  of  white  pounded  sugar.  Put  both  kinds  of  milk  to- 
gether in  a  vessel,  which  is  set  in  another  and  let  it  become  sufficiently 
heated  to  set  the  curd,  then  strain  off  the  milk,  rub  the  curd  through  a 
strainer,  add  butter  to  the  curd,  the  sugar,  weLl-beaten  eggs  and  lemon. 
Line  the  little  pans  with  the  richest  of  puff  paste  and  fill  with  the  naix- 
ture ;  bake  until  firm  in  the  centre,  from  ten  to  fifteen  minutes. 

GERMAN  FRUIT  PIE. 

Sift  together  a  heaping  teaspoonful  of  baking  powder  and  a  pint 
of  flour ;  add  a  piece  of  butter  as  large  as  a  walnut,  a  pinch  of  salt,  one 
beaten  egg  and  sweet  milk  enough  to  make  a  soft  dough.  Boll  it  out 
half  an  inch  thick;  butter  a  square  biscuit  tin  and  cover  the  bottom 
and  sides  with  the  dough;  fill  the  pan  with  quartered  juicy  apples, 
sprinkle  with  a  little  cinnamon  and  molasses.  Bake  in  rather  quick 
oven  until  the  crust  and  apples  are  cooked  a  light  brown.  Sprinkle 
a  little  sugar  over  the  top  five  minutes  before  removing  from  the  oven. 

Ripe  peaches  are  fine  used  in  the  same  manner, 

APPLE  TARTS. 

Pake^  quarter,  core  and  boil  in  half  a  cupful  of  water,  until  quite 
soft,  ten  large,  tart  apples ;  beat  until  very  smooth  and  add  the  yolks 
of  six  eggs,  or  three  whole  ones,  the  juice  and  grated  outside  rind  ci 


PASTRY,  PIES  AND  TARTS. 


343 


two  lemons,  half  a  cup  of  butter,  one  and  a  half  of  sugar  (or  more,  if 
not  sufficiently  sweet) ;  beat  all  thoroughly,  line  patty-pans  with  a  puff 
paste  and  fill ;  bake  five  minutes  in  a  hot  oven. 

Meringue,— If  desired  very  nice,  cover  them  when  removed  from 
the  oven  with  the  meringue  made  of  the  whites  of  three  eggs  remain- 
ing, mixed  with  three  tablespoonf uls  of  sugar ;  return  to  the  oven  and 
delicately  brown. 

CREAM  TARTS. 

Make  a  rich,  brittle  crust,  with  which  cover  your  patty-pans, 
smoothing  off  the  edges  nicely  and  bake  well.  While  these  shells'' 
are  cooling,  take  one  teacupful  (more  or  less  according  to  the  number 
of  tarts  you  want)  of  perfectly  sweet  and  fresh  cream,  skimmed  free 
of  milk ;  put  this  into  a  large  bowl  or  other  deep  dish,  and  w* th  your 
egg-beater  whip  it  to  a  thick,  stiff  froth ;  add  a  heaping  tablespoon- 
ful  of  fine  white  sugar,  with  a  teaspoonful  (a  small  one)  of  lemon  or 
vanilla.  Fill  the  cold  shells  with  this  and  set  in  a  cool  place  till  tea  is 
ready. 

OPEN  JAM  TARTS. 

TiiME  to  bake  until  paste  loosens  from  the  dish.  Line  shallow  tin 
dish  with  puff  paste,  ]3ut  in  the  jam,  roll  out  some  of  the  paste,  wet  it 
lightly  ^th  the  yolk  of  an  egg  beaten  with  a  little  milk,  and  a  table- 
spoonful  of  powdered  sugar.  Cut  it  in  narrow  strips,  then  lay  them 
across  the  tart,  lay  another  strip  around  the  edge,  trim  off  outside, 
and  bake  in  a  quick  oven. 

CHESS  CAKES. 

Peel  and  grate  one  cocoanut ;  boil  one  pound  of  sugar  fifteen  min- 
utes in  two-thirds  of  a  pint  of  water;  stir  in  the  grated  cocoanut  and 
boil  fifteen  minutes  longer.  While  warm,  stir  in  a  quarter  of  a  pound 
of  butter ;  add  the  yolks  of  seven  eggs  well  beatem  Bake  in  patty- 
pans with  rich  paste.  If  prejpared  cocoanut  is  used,  take  one  and  a 
half  coffeecupfuls.  Fine. 


CUSTARDS,  CREAMS  AND  DESSERTS. 

★  ★  ★ 

THE  usual  rule  for  custards  is,  eight  eggs  to  a  quart  of  milk;  but 
a  very  good  custard  can  be  made  of  six,  or  even  less,  espe- 
cially with  the  addition  of  a  level  tablespoonful  of  sifted 
flour,  thoroughly  blended  in  the  sugar  first,  before  adding 
the  other  ingredients.  They  may  be  baked,  boiled  or  steamed,  either 
in  cups  or  one  large  dish.  It  improves  custard  to  first  boil  the  milk 
and  then  cool  it  before  being  used ;  also  a  little  salt  adds  to  the  flavor. 
A  very  small  lump  of  butter  may  also  be  added,  if  one  wants  some- 
thing especially  rich. 

To  make  custards  look  and  taste  better,  duck's  eggs  should  be  used 
when  obtainable ;  they  add  very  much  to  the  flavor  and  richness,  and 
so  many  are  not  required  as  of  ordinary  eggs,  four  duck's  eggs  to  the 
pint  of  milk  making  a  delicious  custard.  When  desired  extremely 
rich  and  good,  cream  should  be  substituted  for  the  milk,  and  double 
the  quantity  of  eggs  used  to  those  mentioned,  ommitting  the  whites. 

"When  making  boiled  custard,  set  the  dish  containing  the  custard 
into  another  and  larger  dish,  partly  filled  with  boiling  water,  placed 
over  the  fire.  Let  the  cream  or  milk  come  almost  to  a  boil  before  add- 
ing the  eggs  or  thickening,  then  stir  it  briskly  one  way  every  moment 
until  smooth  and  well  cooked ;  it  must  not  boil  or  it  will  curdle. 

To  bake  a  custard,  the  fire  should  be  moderate  and  the  dish  well 
buttered. 

Everything  in  baked  custard  depends  upon  the  regularly  heated 
slow  oven.  If  made  with  nicety  it  is  the  most  delicate  of  all  sweets ; 
if  cooked  till  it  wheys  it  is  hardly  eatable. 

Frozen  eggs  can  be  made  quite  as  good  as  fresh  ones  if  used  as 
soon  as  thawed  soft.  Drop  them  into  boiling  water,  letting  them  re- 
main until  the  water  is  cold.  They  will  be  soft  all  through  and  beat 
up  equal  to  those  that  have  not  been  touched  with  the  frost, 

(344) 


CUSTARDS,  CREAMS  AND  DESSERTS. 


345 


Eggs  should  always  be  thoroughly  well  beaten  separately,  the 
yolks  first,  then  the  sugar  added,  beat  again,  then  add  the  beaten  whites 
with  the  flavoring,  then  the  cooled  scalded  milk.  The  lighter  the  eggs 
are  beaten,  the  thicker  and  richer  the  custard. 

Eggs  should  always  be  broken  into  a  cup,  the  whites  and  yolks  sep- 
arated, and  they  should  always  be  strained.  Breaking  the  eggs  thus, 
the  bad  ones  may  be  easily  rejected  without  spoiling  the  others  and  so 
cause  no  waste. 

A  meringue,  or  frosting  for  the  top,  requires  about  a  tablespoon- 
ful  of  fine  sugar  to  the  beaten  white  of  one  egg ;  to  be  placed  on  the 
top  after  the  custard  or  pudding  is  baked,  smoothed  over  with  a 
broad-bladed  knife  dipped  in  cold  water,  and  replaced  in  the  oven  to 
brown  slightly. 

SOFT  CARAMEL  CUSTARD. 

One  quart  of  milk,  half  a  cupful  of  sugar,  six  eggs,  half  a  tea- 
spoonful  of  salt.  Put  the  milk  on  to  boil,  reserving  a  cupful.  Beat 
the  eggs  and  add  the  cold  milk  to  them.  Stir  the  sugar  in  a  small 
frying  pan  until  it  becomes  liquid  and  just  begins  to  smoke.  Stir  it 
into  the  boiling  milk ;  then  add  the  beaten  eggs  and  cold  milk  and  stir 
constantly  until  the  mixture  begins  to  thicken.  Set  away  to  cool. 
Serve  in  glasses. 

BAKED  CUSTARD. 

Beat  five  fresh  eggs,  the  whites  and  yolks  separately,  the  yolks 
with  half  a  cup  of  sugar,  the  whites  to  a  stiff  froth;  then  stir  them 
gradually  into  a  quart  of  sweet  rich  milk  previously  boiled  and  cooled ; 
flavor  with  extract  of  lemon  or  vanilla  and  half  a  teaspoonful  of  salt. 
Eub  butter  over  the  bottom  and  sides  of  a  baking-dish  or  tin  basin; 
pour  in  the  custard,  grate  a  little  nutmeg  over  and  bake  in  a  quick 
oven.  It  is  better  to  set  the  dish  in  a  shallow  pan  of  hot  water  reach- 
ing nearly  to  the  top,  the  water  to  be  kept  boiling  until  the  custard 
is  baked;  three-quarters  of  an  hour  is  generally  enough.  Run  a 
teaspoon  handle  into  the  middle  of  it ;  if  it  comes  out  clean  it  is  baked 
sufficiently. 

CUP  CUSTARD. 

Six  eggs  half  a  cupful  of  sugar,  one  quart  of  new  milk.  Beat 
the  eggs  and  the  sugar  and  milk,  and  any  extract  or  flavoring  you 
like.  Fill  your  custard  cups,  sift  a  little  nutmeg  or  cinnamon  over 
the  tops,  set  them  in  a  moderate  oven  in  a  shallow  pan  half  filled  with 


346  CUSTARDS,  CEEAMS  AND  DESSERTS. 


hot  water.  In  about  twenty  minutes  try  them  with  the  handle  of  a 
teaspoon  to  see  if  they  are  firm.  Judgment  and  great  care  are 
needed  to  attain  skill  in  baking  custard,  for  if  left  in  the  oven^a  min- 
ute too  long,  or  if  the  fire  is  too  hot,  the  milk  will  certainly  whey. 

Serve  cold  with  fresh  fruit  sugared  and  placed  on  top  of  each. 
Strawberries,  peaches  or  raspberries,  as  preferred. 

BOILED  CUSTARD. 

Beat  seven  eggs  very  light,  omitting  the  whites  of  two ;  mix  them 
gradually  with  a  quart  of  milk  and  half  a  cupful  of  sugar;  boil  in  a 
dish  set  in  another  of  boiling  water;  add  flavoring.  As  soon  as  it 
comes  to  the  boiling  point  remove  it,  or  it  will  be  liable  to  curdle  and 
become  lumpy.  Whip  the  whites  of  the  two  eggs  that  remain,  adding 
two  heaping  tablespoonfuls  of  sugar.  When  the  custard  is  cold  heap 
this  on  top;  if  in  cups,  put  on  a  strawberry  or  a  bit  of  red  jelly  on 
each.    Set  in  a  cold  place  till  wanted. 

Common  Sense  in  the  Household. 

BOILED  CUSTARD,  OR  MOCK  CREAM. 

Take  two  even  tablespoonfuls  of  cornstarch,  one  quart  of  milk, 
three  eggs,  half  a  teaspoonf ul  of  salt  and  a  small  piece  of  butter ;  heat 
the  milk  to  nearly  boiling  and  add  the  starch,  previously  dissolved 
in  a  little  cold  milk ;  then  add  the  eggs  well  beaten  with  four  table- 
spoonfuls of  powdered  sugar;  let  it  boil  up  once  or  twice,  stirring  it 
briskly,  and  it  is  done.  Flavor  with  lemon,  or  vanilla,  or  raspberry, 
or  to  suit  your  taste. 

A  good  substitute  for  ice  cream,  served  very  cold. 

FRENCH  CUSTARD. 

One  quart  of  milk,  eight  eggs,  sugar  and  cinnamon  to  taste ;  sepa- 
rate the  eggs,  beat  the  yolks  until  thick,  to  which  add  the  milk,  a  little 
vanilla,  and  sweeten  to  taste ;  put  it  into  a  ^pan  or  farina  kettle,  place 
it  over  a  slow  fire  and  stir  it  all  the  time  until  it  becomes  custard; 
then  pour  it  into  a  pudding-dish  to  get  cold ;  whisk  the  whites  until 
stiff  and  dry;  have  ready  a  pan  of  boiling  water  on  the  top  of  which 
place  the  whites ;  cover  and  place  them  where  the  water  will  keep  suf- 
ficiently hot  to  cause  a  steam  to  pass  through  and  cook  them;  place 
in  a  dish  (suitable  for  the  table)  a  layer  of  custard  and  white  alter- 


CUSTARDS,  CREAMS  AND  DESSERTS.  Ml^ 


nately ;  on  each  layer  of  custard  grate  a  little  nutmeg  with  a  teaspoon- 
f ul  of  wine ;  reserve  a  layer  of  white  for  the  cover,  over  which  grate 
nutmeg ;  then  send  to  table  and  eat  cold. 

GERMAN  CUSTARD. 

Add  to  a  pint  of  good,  rich,  boiled  custard  an  ounce  of  sweet  al- 
monds, blanched,  roasted  and  pounded  to  a  paste,  and  half  an  ounce 
of  pine-nuts  or  peanuts,  blanched,  roasted  and  pounded ;  also  a  small 
quantity  of  candied  citron  cut  into  the  thinnest  possible  slips;  cook 
the  custard  as.  usual  and  set  it  on  the  ice  for  some  hours  before  using. 

APPLE  CUSTARD. 

Pake^  core  and  quarter  a  dozen  large  juicy  pippins.  Stew  among 
them  the  yellow  peel  of  a  large  lemon  grated  very  fine,  and  stew 
them  till  tender  in  a  very  small  portion  of  water.  When  done,  mash 
them  smooth  with  the  back  of  a  spoon  (you  must  have  a  pint  and  a 
half  of  the  stewed  apple)  ;  mix  a  half  cupful  of  sugar  with  them  and 
set  them  away  till  cold.  Beat  six  eggs  very  light  and  stir  them 
gradually  into  a  quart  of  rich  milk  alternately  with  the  stewed  apple. 
Put  the  mixture  into  cups,  or  into  a  deep  dish  and  bake  it  about 
twenty  minutes.  Send  it  to  table  cold,  with  nutmeg  grated  over  the 
top. 

ALMOND  CUSTARD.    No.  1. 

Scald  and  blanch  half  a  pound  of  shelled  sweet  almonds  and  three 
ounces  of  bitter  almonds,  throwing  them,  as  you  do  them,  into  a  large 
bowl  of  cold  water.  Then  pound  them  one  at  a  time  into  a  paste,  add- 
ing a  few  drops  of  wine  or  rose-water  to  them.  Beat  eight  eggs  very 
light  with  two-thirds  of  a  cup  of  sugar,  then  mix  together  with  a 
quart  of  rich  milk,  or  part  milk  and  part  cream;  put  the  mixture  into 
a  saucepan  and  set  it  over  the  fire.  Stir  it  one  way  until  it  begins  to 
thicken,  but  not  till  it  curdles ;  remove  from  the  fire  and  when  it  is 
cooled  put  in  a  glass  dish.  Having  reserved  part  of  the  whites  of  the 
eggs,  beat  them  to  a  stiff  froth,  season  with  three  tablespoonfuls  of 
sugar  and  a  teaspoonful  of  lemon  extract,  spread  over  the  top  of  the 
custard.    Serve  cold= 


343  CUSTARDS,  CREAMS  AND  DESSERTS. 


ALMOND  CUSTARD.   No.  2. 

Blanch  a  quarter  of  a  pound  of  sweet  almonds,  pound  them,  as  in 
No.  1  on  preceding  page,  with  six  ounces  of  fine  white  sugar  and  mix 
them  well  with  the  yolks  of  four  eggs;  then  dissolve  one  ounce  of 
patent  gelatine  in  one  quart  of  boiling  milk,  strain  it  through  a  sieve 
and  pour  into  it  the  other  mixture ;  stir  the  whole  over  the  fire  until 
it  thickens  and  is  smooth;  then  pour  it  into  your  mold  and  keep  it 
upon  ice,  or  in  a  cool  place,  until  wanted;  when  ready  to  serve  dip  the 
mold  into  warm  water,  rub  it  with  a  cloth  and  turn  out  the  cream 
carefully  upon  your  dish. 

SNOWBALL  CUSTARD. 

Soak  half  a  package  of  Cox's  gelatine  in  a  teacupful  of  cold  water 
one  hour,  to  which  add  a  pint  of  boiling  water,  stir  it  until  the  gela- 
tine is  thoroughly  dissolved.  Then  beat  the  whites  of  four  eggs  to  a 
stiff  froth,  put  two  teacupf uls  of  sugar  in  the  gelatine  water  first,  then 
the  beaten  white  of  egg  and  one  teaspoonful  of  vanilla  extract,  or  the 
grated  rind  and  the  juice  of  a  lemon.  Whip  it  some  time  until  it  is 
all  quite  stiff  and  cold.  Dip  some  teacups  or  - wine-glasses  in  cold 
water  and  fill  them ;  set  in  a  cold  place. 

In  the  meantime,  make  a  boiled  custard  of  the  yolks  of  three  of 
the  eggs,  with  half  a  cupful  of  sugar  and  a  pint  of  milk ;  flavor  with 
vanilla  extract.  Now  after  the  meringue  in  the  cups  has  stood  four 
or  five  hours,  turn  them  out  of  the  molds,  place  them  in  a  glass  dish 
and  pour  this  custard  around  the  base. 

BAKED  COCOANUT  CUSTARD. 

Grate  as  much  cocoanut  as  will  weigh  a  pound.  Mix  half  a  pound 
of  powdered  white  sugar  with  the  milk  of  the  cocoanut,  or  with  a 
pint  of  cream,  adding  two  tablespoonfuls  of  rose-water.  Then  stir  in 
gradually  a  pint  of  rich  milk.  Beat  to  a  stiff  froth  the  whites  of 
eight  eggs  and  stir  them  into  the  milk  and  sugar,  a  little  at  a  time,  al- 
ternately with  the  grated  cocoanut;  add  a  teaspoonful  of  powdered 
nutmeg  and  cinnamon.  Then .  put  the  mixture  into  cups  and  bake 
them  twenty  minutes  in  a  moderate  oven,  set  in  a  pan  half  filled  with 
boiling  water.   When  cold,  grate  loaf  sugar  over  them. 


CUSTARDS,  CBEAMS  AND  DESSERTS.  349 


WHIPPED  CREAM.   No.  L 

To  THE  whites  of  three  eggs,  beaten  to  a  stiff  froth,  add  a  pint  of 
thick  sweet  cream  (previously  set  where  it  is  very  cold)  and  four 
tablespoonfuls  of  sweet  wine,  with  three  of  fine  white  sugar  and  a 
teaspoonful  of  the  extract  of  lemon  or  vanillac  Mix  all  the  ingre- 
dients together  on  a  board  platter  or  pan  and  whip  it  to  a  standing 
froth;  as  the  froth  rises,  take  it  off  lightly  with  a  spoon  and  lay  it 
on  an  inverted  sieve  with  a  dish  under  it  to  catch  what  will  drain 
through;  and  what  drains  through  can  be  beaten  over  again. 

Serve  in  a  glass  dish  with  jelly  or  jam  and  sliced  sponge  cake. 
This  shoiild  be  whipped  in  a  cool  place  and  set  in  the  ice  box. 

WHIPPED  CREAMc   No.  2. 

Theee  coffeecupfuls  of  good  thick  sweet  cream,  half  a  cup  of  pow- 
dered sugar,  three  teaspoonfuls  of  vanilla;  whip  it  to  a  stiff  froth. 
Dissolve  three-fourths  of  an  ounce  of  best  gelatine  in  a  teacup  of  hot 
water  and  when  cool  pour  it  in  the  cream  and  stir  it  gently  from  the 
bottom  upward,  cutting  the  cream  into  it,  until  it  thickens.  The  dish 
which  contains  the  cream  should  be  set  in  another  dish  containing  ice- 
water,  or  cracked  ice.  When  finished  pour  in  molds  and  set  on  ice 
or  in  any  very  cold  place. 

SPANISH  CREAM. 

Take  one  quart  of  milk  and  soak  half  a  box  of  gelatine  in  it  for  an 
hour;  place  it  on  the  fire  and  stir  often.  Beat  the  yolks  of  three  eggs 
very  light  with  a  cupful  of  sugar,  stir  into  the  scalding  milk  and  heat 
until  it  begins  to  thicken  (it  should  not  boil,  or  it  will  curdle)  ;  re- 
move from  the  fire  and  strain  through  thin  muslin  or  tarlatan,  and 
when  nearly  cold  flavor  with  vanilla  or  lemon ;  then  wet  a  dish  or  mold 
in  cold  water  and  set  aside  to  stiffen. 

BAVARIAN  CREAM. 

One  quart  of  sweet  cream,  the  yolks  of  four  eggs  beaten  together 
with  a  cupful  of  sugar.  Dissolve  half  an  ounce  of  gelatine  or  isinglass 
in  half  a  teacupf ul  of  warm  water ;  when  it  is  dissolved  stir  in  a  pint 
of  boiling  hot  cream ;  add  the  beaten  yolks  and  sugar ;  cook  all  together 
until  it  begins  to  thicken,  then  remove  from  the  fire  and  add  the  other 
pint  of  cold  cream  whipped  to  a  stiff  froth,  adding  a  little  at  a  time 


350  CUSTARDS,  CREAMS  AND  DESSERTS. 


and  beating  hard.  Season  with  vanilla  or  lemon«  ^Whip  the  whites 
of  the  eggs  for  the  top.  Dip  the  mold  in  cold  water  before  filling ;  set 
it  in  a  cold  place.  To  this  could  be  added  almonds,  pounded,  grated 
chocolate,  peaches,  pineapples,  strawberries,  raspberries,  or  any  sea- 
sonable f  ruite 

STRAWBERRY  BAVARIAN  CREAM. 

Pick  off  the  hulls  of  a  box  of  strawberries,  bruise  them  in  a  basin 
with  a  cup  of  powered  sugar ;  rub  this  through  a  sieve  and  mix  with  it 
a  pint  of  whipped  cream  and  one  ounce  and  a  half  of  clarified  isinglass 
or  gelatine ;  pour  the  cream  into  a  mold  previously  oiled*  Let  it  in 
rough  ice  and  when  it  has  become  firm  turn  out  on  a  dish. 

Easpberries  or  currants  may  be  substituted  for  strawberries, 

GOLDEN  CREAM. 

Boil  a  quart  of  milk ;  when  boiling  stir  into  it  the  well-beaten  yolks 
of  six  eggs ;  add  six  tablespoonf  uls  of  sugar  and  one  tablespoonf  ul  of 
sifted  flour,  which  have  been  well  beaten  together ;  when  boiled,  turn 
it  into  a  dish,  and  pour  over  it  the  whites  beaten  to  a  stiff  froth,  mix- 
ing with  them  six  tablespoonfuls  of  powdered  sugar*  Set  all  in  the 
oven  and  brown  slightly.  Flavor  the  top  with  vanilla  and  the  bottom 
with  lemon.   Serve  coldo 

CHOCOLATE  CREAM.   No.  %> 

Three  ounces  of  grated  chocolate,  one-quarter  pound  of  sugar,  one 
and  one-half  pints  of  cream,  one  and  one-half  ounces  of  clarified  isin- 
glass, or  gelatine,  the  yolks  of  six  eggs. 

B^at  the  yolks  of  the  eggs  well;  put  them  into  a  basin  with  the 
grated  chocolate,  the  sugar  and  one  pint  of  the  cream;  stir  these  in- 
gredients well  together,  pour  them  into  a  basin  and  set  this  basin  in  a 
saucepan  of  boihng  water ;  stir  it  one  way  until  the  mixture  thickens, 
but  do  not  allow  it  to  hoil,  or  it  will  curdle.  Strain  the  cream  through 
a  sieve  into  a  basin,  stir  in  the  isinglass  and  the  other  one-half  pint  of 
cream,  which  should  be  well  whipped ;  mix  all  well  together,  and  pour 
it  into  a  mold  which  has  been  previously  oiled  with  the  pure^^t  SdluA 
oil,  andc  ii  at  hand,  set  it  in  ice  until  wa^nted  for  tabk^ 


CUSTARDS,  CREAMS  AND  DESSERTS. 


351 


CHOCOLATE  CREAM  OR  CUSTARD.   No.  2. 

Take  one  quart  of  milk,  and  when  nearly  boiling  stir  in  two 
ounces  of  grated  chocolate ;  let  it  warm  on  the  fire  for  a  few  moments, 
and  then  remove  and  cool ;  beat  the  yolks  of  eight  eggs  and  two  whites 
with  eight  tablespoonf uls  of  sugar,  then  pour  the  milk  over  them ;  fla- 
vor and  bake  as  any  custard,  either  in  cups  or  a  large  dish.  Make 
a  meringue  of  the  remaining  whites. 

LEMON  CREAM.   No.  1. 

One  pint  of  cream,  the  yolks  of  two  eggs,  one  quarter  of  a  pound 
of  white  sugar,  one  large  lemon,  one  ounce  isinglass  or  gelatine. 

Put  the  cream  into  a  liyied  saucepan  with  the  sugar,  lemon  peel  and 
isinglass,  and  simmer  these  over  a  gentle  fire  for  about  ten  minutes, 
stirring  them  all  the  time.  Strain  the  cream  into  a  basin,  add  the 
yolks  of  eggs,  which  should  be  well  beaten,  and  put  the  basin  into  a 
saucepan  of  boiling  water;  stir  the  mixture  one  way  until  it  thickens, 
iut  do  not  allow  it  to  'boil;  take  it  off  the  fire  and  keep  stirring  it  until 
nearly  cold.  Strain  the  lemon  juice  into  a  basin,  gradually  pour  on 
it  the  cream,  and  stir  it  well  until  the  juice  is  well  mixed  with  it. 
Have  ready  a  well-oiled  mold,  pour  the  cream  into  it,  and  let  it  remain 
until  perfectly  set.  When  required  for  table,  loosen  the  edges  with  a 
small  blunt  knife,  put  a  dish  on  the  top  of  the  mold,  turn  it  over 
quickly,  and  the  cream  should  easily  slip  away. 

LEMON  CREAM.   No.  2. 

Paee  into  one  quart  of  boiling  water  the  peels  of  four  large 
lemons,  the  yellow  outside  only ;  let  it  stand  for  four  hours ;  then  take 
them  out  and  add  to  the  water  the  juice  of  the  four  lemons  and  one 
cupful  of  fine  white  sugar.  Beat  the  yolks  of  ten  eggs  and  mix  all 
together;  strain  it  through  a  piece  of  la^^Ti  or  lace  into  a  porcelain 
lined  stewpan;  set  it  over  a  slow  fire;  stir  it  one  way  until  it  is  as 
thick  as  good  cream,  hut  do  not  let  it  toil;  then  take  it  from  the  fire, 
and,  when  cool,  serve  in  custard  cups« 

LEMON  CREAM.   No.  3. 

Peel  three  lemons  and  squeeze  out  the  juice  into  one  quart  of 
milk.   Add  the  peel ;  cut  ixi  pieces  and  cover  the  mixture  for  a  few 


352  CUSTARDS,  CREAMS  AND  DESSERTS. 


hours;  tlien  add  six  eggs,  well  beaten,  and  one  pint  of  water,  well 
sweetened.  Strain  and  simmer  over  a  gentle  fire  till  it  thickens ;  d& 
not  let  it  ioil.    Serve  very  cold. 

ORANGE  CREAM. 

Whip  a  pint  of  cream  so  long  that  there  will  be  but  one-half  the 
quantity  left  when  skimmed  off.  Soak  in  half  a  cupful  of  cold  water 
a  half  package  of  gelatine  and  then  grate  over  it  the  rind  of  two  or- 
anges. Strain  the  juice  of  six  oranges  and  add  to  it  a  cupful  of  sugar ; 
now  put  the  half  pint  of  unwhipped  cream  into  a  double  boiler,  pour 
into  it  the  well-beaten  yolks  of  six  eggs,  stirring  until  it  begins  to 
thicken,  then  add  the  gelatine.  Remove  from  the  fire,  let  it  stand  for 
two  minutes  and  add  the  orange  juice  and  sugar;  beat  all  together 
until  about  the  consistency  of  soft  custard  and  add  the  whipped  cream. 
Mix  well  and  turn  into  molds  to  harden.  To  be  served  with  sweet- 
ened cream.  Fine. 

SOLID  CREAM, 

Four  tablespoonfuls  of  pounded  sugar,  one  quart  of  cream,  two 
tablespoonfuls  of  brandy,  the  juice  of  one  large  lemon. 

Strain  the  lemon  juice  over  the  sugar  and  add  the  brandy,  then 
stir  in  the  cream,  put  the  mixture  into  a  pitcher  and  continue  pour- 
ing from  one  pitcher  to  another,  until  it  is  quite  thick ;  or  it  may  be 
whisked  until  the  desired  consistency  is  obtained.  It  should  be  served 
jelly  glasses* 

BANANA  CREAM. 

Apter  peeling  the  bananas,  mash  them  with  an  iron  or  wooden 
spoon;  allow  equal  quantities  of  bananas  and  sweet  cream;  to  one 
quart  of  the  mixture,  allow  one-quarter  of  a  poimd  of  sugar.  Beat 
tiiem  all  together  until  the  cream  is  light. 

TAPIOCA  CREAM  CUSTARD. 

Soak  three  heaping  tablespoonfuls  of  tapioca  in  a  teacupful  of 
water  over  night.  Place  over  the  fire  a  quart  of  milk ;  let  it  come 
to  a  boil,  then  stir  in  the  tapioca,  a  good  pinch  of  salt,  stir  until  it 
thickens;  then  add  a  cupful  of  sugar  and  the  beaten  yolks  of  three 
eggs.  Stir  it  quickly  and  pour  it  into  a  dish  and  stir  gently  into  the 
mixture  the  whites  beaten  stiff,  the  flavoring  and  set  it  on  ice,  or  in  an 


CUSTARDS,  CREAMS  AND  DESSERTS.  353 
PEACH  CREAM.   No.  1. 

Mash  very  smooth  two  cupfuls  of  canned  peaches,  rub  them 
through  a  sieve  and  cook  for  three  minutes  in  a  syrup  made  by  boil- 
ing together  one  cupful  of  sugar  and  stirring  all  the  time.  Place  the 
pan  containing  the  syrup  and  peaches  into  another  of  boiling  water 
and  add  one-half  packet  of  gelatine,  prepared  the  same  as  in  previous 
recipes,  and  stir  for  five  minutes  to  thoroughly  dissolve  the  gelatine, 
then  take  it  from  the  fire,  place  in  a  pan  of  ice-water,  beat  until 
nearly  cool  and  then  add  the  well-frothed  whites  of  six  eggs.  Beat 
this  whole  mixture  until  it  commences  to  harden.  Then  pour  into  a 
mold,  set  away  to  cool  and  serve  with  cream  and  sugar.  It  should  be 
placed  on  the  ice  to  cool  for  two  or  three  hours  before  serving. 

PEACH  CREAM.   No.  2. 

A  QUART  of  fine  peaches,  pare  and  stone  the  fruit  and  cut  in  quar- 
ters. Beat  the  whites  of  three  eggs  with  a  half  cupful  of  powdered 
sugai*  until  it  is  stifiE  enough  to  cut  with  a  knife.  Take  the  yolks  and 
mix  with  half  a  cupful  of  granulated  sugar  and  a  pint  of  milk.  Put 
the  peaches  into  the  mixture,  place  in  a  pudding-dish  and  bake  until 
almost  firm ;  then  put  in  the  whites,  mixing  all  thoroughly  again,  and 
bake  a  light  brown.   Eat  ice  cold. 

ITALIAN  CREAM. 

PtTT  two  pints  of  cream  into  two  bowls;  with  one  bowl  mix  six 
ounces  of  powdered  loaf  sugar,  the  juice  of  two  large  lemons  and  two 
glassfuls  of  white  wine ;  then  add  the  other  pint  of  cream  and  stir  the 
whole  very  hard;  boil  two  ounces  of  isinglass  or  gelatine  with  four 
small  teacupfuls  of  water  till  reduced  to  one-half;  then  stir  the  mix- 
ture luke-warm  into  the  other  ingredients ;  put  them  in  a  glass  dish 
to  congeal. 

SNOW  CREAM. 

Heat  a  quart  of  thick,  sweet  cream ;  when  ready  to  boil,  stir  into 
it  quickly  three  tablespoonfuls  of  cornstarch  flour,  blended  with  some 
cold  cream;  sweeten  to  taste  and  allow  it  to  boil  gently,  stirring  for  two 
or  thiee  minutes;  add  quickly  the  whites  of  six  eggs,  beaten  to  a  stiff 
froth;  do  not  allow  it  to  boil  up  more  than  once  after  adding  the  eggs; 
flavor  with  lemon,  vanilla,  bitter  almond  or  grated  lemon  peel ;  lay  the 


354  CUSTABDS,  CREAMS  AND  DESSERTS. 


snow  thus  formed  quickly  in  rocky  heaps  on  silver  or  glass  dishes,  or 
in  shapes.    Iced,  it  will  turn  out  well. 

If  the  recipe  is  closely  followed,  any  family  may  enjoy  it  at  a  tri- 
fling expense,  and  it  is  really  worthy  the  table  of  an  epicure.  It  can 
be  made  the  day  before  it  is  to  be  eaten;  kept  cold. 

MOCK  ICE. 

Take  about  three  tablespoonfuls  of  some  good  preserve;  rub  it 
through  a  sieve  with  as  much  cream  as  will  fill  a  quart  mold ;  dissolve 
three-quarters  of  an  ounce  of  isinglass  or  gelatine  in  half  a  pint  of 
water ;  when  almost  cold,  mix  it  well  with  the  cream ;  put  it  into  a  mold, 
set  in  a  cool  place  and  turn  out  next  day, 

PEACH  MERINGUE. 

Pare  and  quarter  (removing  stones)  a  quart  of  sound,  ripe 
peaches ;  place  them  all  in  a  dish  that  it  will  not  injure  to  set  in  the 
oven  and  yet  be  suitable  to  place  on  the  table.  Sprinkle  the  peaches 
with  sugar,  and  cover  them  well  with  the  beaten  whites  of  three  eggs. 
Stand  the  dish  in  the  oven  until  the  eggs  have  become  a  delicate 
brown,  then  remove,  and  when  cool  enough,  set  the  dish  on  ice,  or  in  a 
very  cool  place.  Take  the  yolks  of  the  eggs,  add  to  them  a  pint  of 
milk,  sweeten  and  flavor,  and  boil  same  in  a  custard  kettle,  being  care- 
ful to  keep  the  eggs  from  curdling.  When  cool  pour  into  a  glass 
pitcher  and  serve  with  the  meringue  when  ready  to  use.  | 

i 

APPLE  FLOAT.  ^ 

One  dozen  apples,  pared  and  cored,  one  pound  and  a  half  of  sugar,  ^t 
Put  the  apples  on  with  water  enough  to  cover  them  and  let  them  stew 
until  they  look  as  if  they  would  break;  then  take  them  out  and  put 
the  sugar  in  the  same  water;  let  the  syrup  come  to  a  boil,  put  in  the  ' 
apples  and  let  them  stew  until  done  through  and  clear;  then  take^f | 
them  out,  slice  into  the  syrup  one  large  lemon  and  add  an  ounce  oiae  - 
gelatine  dissolved  in  a  pint  of  cold  water.    Let  the  whole  mix  wehit 
and  come  to  a  boil;  then  pour  upon  the  apples.    The  syrup  w^l  con- ee' 
geal.   It  is  to  be  eaten  cold  with  cream.  /  he 

Or  you  may  change  the  dish  by  making  a  soft  custard  w/^  h  thean^ 
yolks  of  four  eggs,  three  tablespoonfuls  of  powdered  suga/  and  a  ' 


VU ST  ABBS,  CREAMS  AND  DESSERTS.  355 


scant  quart  of  milk.  When  cold,  spread  it  over  the  apples.  Whip 
the  whites  of  the  egg,  flavor  with  lemon  and  place  on  the  custard. 
Color  in  the  oven. 

SYLLABUB. 

One  quart  of  rich  milk  or  cream,  a  cupful  of  wine,  half  a  cupful 
of  sugar ;  put  the  sugar  and  wine  into  a  bowl  and  the  milk  lukewarm 
in  a  separate  vessel.  When  the  sugar  is  dissolved  in  the  wine,  pour 
the  milk  in,  holding  it  high ;  pour  it  back  and  forth  imtil  it  is  frothy. 
Grate  nutmeg  over  it. 

CREAM  FOR  FRUIT. 

This  recipe  is  an  excellent  substitute  for  pure  cream,  to  be  eaten 
on  fresh  berries  and  fruit. 

One  cupful  of  sweet  milk ;  heat  it  until  boiling.  Beat  together  the 
whites  of  two  eggs,  a  tablespoonful  of  white  sugar  and  a  piece  of  but- 
ter the  size  of  a  nutmeg.  Now  add  half  a  cupful  of  cold  milk  and  a, 
teaspoonful  of  cornstarch;  stir  well  together  until  very  light  andj 
smooth,  then  add  it  to  the  boiling  milk;  cook  it  until  it  thickens;  it 
must  not  boil.  Set  it  aside  to  cool.  It  should  be  of  the  consistency 
of  real  fresh  cream.    Serve  in  a  creamer. 

STRAWBERRY  SPONGE. 

One  quart  of  strawberries,  half  a  package  of  gelatine,  one  cupful 
and  a  half  of  water,  one  cupful  of  sugar,  the  juice  of  a  lemon,  the 
whites  of  four  eggs.  Soak  the  gelatine  for  two  hours  in  half  a  cup- 
ful of  the  water.  Mash  the  strawberries  and  add  half  the  sugar  to 
them.  Boil  the  remainder  of  the  sugar  and  the  water  gently  twenty 
minutes.  Eub  the  strawberries  through  a  sieve.  Add  the  gelatine 
to  the  boiling  syrup  and  take  from  the  fire  immediately;  then  add 
the  strawberries.  Place  in  a  pan  of  ice-water  and  beat  five  minutes. 
Add  the  whites  of  eggs  and  beat  until  the  mixture  begins  to  thicken. 
Pour  in  the  molds  and  set  away  to  harden.  Serve  with  sugar  and 
cream.  Easpberry  and  blackberry  sponges  are  made  in  the  same  way. 

LEMON  SPONGE. 

Lemo^t  sponge  is  made  from  the  juice  of  four  lemons,  four  eggs,  a 
cupful  of  sugar,  half  a  package  of  gelatine  and  one  pint  of  water. 
Strain  lemon  juice  on  the  sugar;  beat  the  yolks  of  the  eggs  and  mix 


356  CUSTARDS,  CREAMS  AND  DESSERTS. 


with  the  remainder  of  the  water,  having  used  a  half  cupful  of  the  pint 
in  which  to  soak  the  gelatine.  Add  the  sugar  and  lemon  to  this  and 
cock  until  it  begins  to  thicken,  then  add  the  gelatine.  Strain  this 
into  a  basin,  which  place  in  a  pan  of  water  to  cool.  Beat  with  a  whisk 
until  it  has  cooled  but  not  hardened;  now  add  the  whites  of  the  eggs 
until  it  begins  to  thicken,  turn  in  a  mold  and  set  to  harden. 

Eemember  the  sponge  hardens  very  rapidly  when  it  commences 
to  cool,  so  have  your  molds  all  ready.  Serve  with  powdered  sugar 
and  cream. 

APPLE  SNOW. 

Stew  some  fine-flavored  sour  apples  tender,  sweeten  to  taste,  strain 
them  through  a  fine  wire  sieve  and  break  into  one  pint  of  strained 
apples  the  white  of  an  egg ;  whisk  the  apple  and  egg  very  briskly  till 
quite  stiff  and  it  will  be  as  white  as  snow ;  eaten  with  a  nice  boiled 
custard  it  makes  a  very  desirable  dessert.  More  eggs  may  be  used 
if  liked. 

QUINCE  SNOW. 

Quarter  five  fair-looking  quinces  and  boil  them  till  they  are  tender 
in  water,  then  peel  them  and  push  them  through  a  coarse  sieve. 
Sweeten  to  the  taste  and  add  the  whites  of  three  or  four  eggs.  Then 
with  an  egg-whisk  beat  all  to  a  stiff  froth  and  pile  with  a  spoon  upon 
a  glass  dish  and  set  away  in  the  ice  box,  imless  it  is  to  be  served  im- 
mediately. 

ORANGE  TRIFLE. 

Take  the  thin  parings  from  the  outside  of  a  dozen  oranges  and 
put  to  steep  in  a  wide-mouthed  bottle ;  cover  it  with  good  cognac  and 
let  it  stand  twenty-four  hours ;  skin  and  seed  the  oranges  and  reduce 
to  a  pulp ;  press  this  through  a  sieve,  sugar  to  taste,  arrange  in  a  dish 
and  heap  with  whipped  cream  flavored  with  the  orange  brandy,  ice 
two  hours  before  serving. 

LEMON  TRIFLE. 

The  juice  of  two  lemons  and  grated  peel  of  one,  one  pint  of  cream, 
well  sweetened  and  whipped  stiff,  one  cupful  of  sherry,  a  little  nut- 
meg.  Let  sugar,  lemon  juice  and  peel  lie  together  two  hours  before 
you  add  wine  and  nutmeg.  Strain  through  double  tarlatan  and  whip 
gradually  into  the  frothed  cream.  Serve  very  soon  heaped  in  small 
glasses.   Nice  with  cake. 


CUSTARDS,  CREAMS  AND  DESSERTS.  35T 


FRUIT  TRIFLE. 

Whites  of  four  eggs  beaten  to  a  stiff  froth,  two  tablespoonfuls 
each  of  sugar,  currant  jelly  and  raspberry  jam.  Eaten  with  sponge 
cakes,  it  is  a  delicious  dessert. 

GRAPE  TRIFLE. 

Pulp  through  a  sieve  two  pounds  of  ripe  grapes,  enough  to  keep 
back  the  stones,  add  sugar  to  taste.  Put  into  a  trifle  dish  and  cover 
with  whipped  cream,  nicely  flavored.   Serve  very  cold. 

APPLE  TRIFLE. 

Peel,  core  and  quarter  some  good  tart  apples  of  nice  flavor,  and 
stew  them  with  a  strip  of  orange  and  a  strip  of  quince  pfd,  sufficient 
water  to  cover  the  bottom  of  the  stewpan,  and  sugar  in  t!^e  proportion 
of  half  a  pound  to  one  pound  of  fruit ;  when  cooked,  press  the  pulp 
through  a  sieve,  and,  when  cold,  dish  and  cover  with  one  pint  of 
whipped  cream  flavored  with  lemon  peel. 

Quinces  prepared  in  the  same  manner  are  equally  as  good. 

PEACH  TRIFLE. 

Select  perfect,  fresh  peaches,  peel  and  core  and  cut  in  quarters ; 
they  should  be  well  sugared,  arranged  in  a  trifle  dish  with  a  few  of 
their  own  blanched  kernels  among  them,  then  heaped  with  whipped 
cream  as  above ;  the  cream  should  not  be  flavored ;  this  trifle  should  be 
set  on  the  ice  for  at  least  an  hour  before  serving ;  home-made  sponge 
cakes  should  be  served  with  it. 

GOOSEBERRY  TRIFLE. 

One  quart  of  gooseberries,  sugar  to  taste,  one  pint  of  custard,  a 
plateful  of  whipped  cream. 

Put  the  gooseberries  into  a  jar,  with  sufficient  moist  sugar  to 
sweeten  them,  and  boil  them  until  reduced  to  a  pulp.  Put  this  pulp 
at  the  bottom  of  a  trifle  dish ;  pour  over  it  a  pint  of  custard,  and,  when 
cold,  cover  with  whipped  cream.  The  cream  should  be  whipped  the 
day  before  it  is  wanted  for  table,  as  it  will  then  be  so  much  firmer  and 
more  solid.   This  dish  may  be  garnished  as  fancy  dictates. 


358  CUSTARDS,  CREAMS  AND  DESSERTS. 


LEMON  HONEY. 

One  coffeecupful  of  white  sugar,  the  grated  rind  and  juice  of  one 
large  lemon,  the  yolks  of  three  eggs  and  the  white  of  one,  a  tablespoon- 
ful  of  butter.  Put  into  a  basin  the  sugar  and  butter,  set  it  in  a  dish 
of  boiling  water  oyer  the  fire ;  while  this  is  melting,  beat  up  the  eggs, 
and  add  to  them  the  grated  rind  from  the  outside  of  the  lemon ;  then 
add  this  to  the  sugar  and  butter,  cooking  and  stirring  it  until  it  is  thick 
and  clear  like  honey. 

This  will  keep  for  some  days,  put  into  a  tight  preserve  jar,  and  is 
nice  for  flavoring  pies,  etc. 

FLOATING  ISLANDS. 

Beat  the  yolks  of  five  eggs  and  the  whites  of  two  very  light,  sweeten 
with  five  tablespoonfuls  of  sugar  and  flavor  to  taste;  stir  them  into  a 
quart  of  scalded  milk  and  cook  it  until  it  thickens.  When  cool  pour 
it  into  a  glass  dish.  Now  whip  the  whites  of  the  three  remaining  eggs 
to  a  stiff  froth,  adding  three  tablespoonfuls  of  sugar  and  a  little  fla- 
voring. Pour  this  froth  over  a  shallow  dish  of  boiling  water ;  the  steam 
passing  through  it  cooks  it ;  when  sufficiently  cooked,  take  a  tablespoon 
and  drop  spoonfuls  of  this  over  the  top  of  the  custard,  far  enough 
apart  so  that  the  ^ ^little  white  islands"  will  not  touch  each  other.  By 
dropping  a  teaspoonful  of  bright  jelly  on  the  top  or  centre  of  each 
island,  is  produced  a  pleasing  effect;  also  by  filling  wine-glasses  and 
arranging  them  around  a  standard  adds  much  to  the  appearance  of  the 
table 

FLOATING  ISLAND. 

Oke  quart  of  milk,  five  eggs  and  five  tablespoonfuls  of  sugar.  Scald 
the  milk,  then  add  the  beaten  yolks  and  one  of  the  whites  together  with 
the  sugar.  First  stir  into  them  a  little  of  the  scalded  milk  to  prevent 
curdling,  then  all  of  the  milk.  Cook  it  the  proper  thickness;  remove 
from  the  fire,  and,  when  cool,  flavor ;  then  pour  it  into  a  glass  dish  and 
let  it  become  very  cold.  Before  it  is  served  beat  up  the  remaining  four 
whites  of  the  eggs  to  a  stiff  froth  and  beat  into  them  three  tablespoon- 
fuls of  sugar  and  two  tablespoonfuls  of  currant  jelly.  Dip  this  over 
the  top  of  the  custard. 

TAPIOCA  BLANC  MANGE. 

Half  a  pound  of  tapioca  soaked  an  hour  in  one  pint  of  milk  and 
boUed  till  tender;  add  a  pin«h  of  salt,  sweeten  to  taste  and  put  into  a 


CUSTABDS,  CREAMS  AND  DESSERTS.  359 


mold;  when  cold  turn  it  out  and  serve  with  strawberry  or  raspberry 
jam  aroimd  it  and  a  little  cream.    Flavor  with  lemon  or  vanilla. 

BLANC  MANGE.   No.  1. 

In"  one  teacupful  of  water  boil  until  dissolved  one  ounce  of  clarified 
isinglass,  or  of  patent  gelatine  (which  is  better)  ;  stir  it  continually 
while  boiling.  Then  squeeze  the  juice  of  a  lemon  upon  a  cupful  of  fine, 
white  sugar ;  stir  the  sugar  into  a  quart  of  rich  cream  and  half  a  pint 
of  Madeira  or  sherry  wine ;  when  it  is  well  misBd^  add  the  dissolved  is- 
inglass or  gelatine,  stir  all  well  together,  pour  it  into  molds  previously 
wet  with  cold  water ;  set  the  molds  upon  ice,  let  them  stand  until  their 
contents  are  hard  and  cold,  then  serve  with  sugar  and  cream  or  cus- 
tard sauce. 

BLANC  MANGE.   No.  2. 

Dissolve  two  ounces  of  patent  gelatine  in  cold  water ;  when  it  is  dis- 
solved, stir  it  into  two  quarts  of  rich  milk,  with  a  teacupful  of  fine 
white  sugar;  season  it  to  your  taste  with  lemon,  or  vanilla,  or  peach 
water;  place  it  over  the  fire  and  boil  it,  stirring  it  continually;  let  it 
boil  five  minutes ;  then  strain  it  through  a  cloth,  pour  it  into  molds  pre- 
viously wet  with  cold  water  and  salt ;  let  it  stand  on  ice,  or  in  any  cool 
place,  until  it  becomes  hard  and  cold;  turn  it  out  carefully  upon  dishes 
and  serve;  or,  half  fill  your  mold;  when  this  has  set,  cover  with 
cherries,  peaches  in  halves,  strawberries  or  sliced  bananas,  and  add  the 
remainder. 

CHOCOLATE  BLANC  MANGE. 

Half  a  box  of  gelatine  soaked  in  a  cupful  of  water  for  an  hour,  half 
a  cupful  of  grated  chocolate,  rubbed  smooth  in  a  little  milk.  Boil  two 
cupf uls  of  milk,  then  add  the  gelatine  and  chocolate  and  one  cupful  of 
sugar ;  boil  all  together  eight  or  ten  minutes.  Eemove  from  the  fire, 
and  when  nearly  cold  beat  into  this  the  whipped  whites  of  three  eggs, 
flavored  with  vanilla.  Should  be  served  cold  with  custard  made  of  the 
yolks,  or  sugar  and  cream.    Set  the  molds  in  a  cold  place. 

CORNSTARCH  BLANC  MANGE. 

Take  one  quart  of  sweet  milk  and  put  one  pint  upon  the  stove  to 
heat ;  in  the  other  pint  mix  four  heaping  tablespoonfuls  of  cornstarch 
and  half  a  cupful  of  sugar ;  when  the  milk  is  hot,  pour  in  the  cold  milk 
with  the  cornstarch  and  sugar  thoroughly  mixed  in  it  and  stir  alto- 


360  CUSTARDS,  CEEAMS  AND  DESSERTS. 


gether  until  there  are  no  lumps  and  it  is  tMck ;  flavor  with  lemou ; 
take  from  the  stove  and  add  the  whites  of  three  eggs  beaten  to  a  stiff 
froth. 

A  Custard  for  the  above.— One  pint  of  milk  boiled  with  a  little  salt 
in  it ;  beat  the  yolks  of  three  eggs  with  half  a  cupful  of  sugar  and  add 
to  the  boiling  milk  5  stir  well,  but  do  not  let  it  boil  imtil  the  eggs  are 
put  in ;  flavor  to  taste. 

tFRUIT  BLANC  MANGE. 

Stew  nice,  fresh  fruit  (cherries,  raspberries  and  strawberries  being 
the  best) ,  or  canned  ones  will  do ;  strain  off  the  juice  and  sweeten  to 
taste ;  place  it  over  the  fire  in  a  double  kettle  until  it  boils ;  while  boil- 
ing, stir  in  cornstarch  wet  with  a  little  cold  water,  allowing  two  table- 
spoonfuls  of  cornstarch  to  each  pint  of  juice ;  continue  stirring  until 
sufficiently  cooked;  then  pour  into  molds  wet  in  cold  water  and  set 
away  to  cool.   Served  with  cream  and  sugar. 

ORANGE  CHARLOTTE. 

For  two  molds  of  medium  size,  soak  half  a  box  of  gelatine  in  half  a 
cupful  of  water  for  two  hours.  Add  one  and  a  half  cupfuls  of  boiling 
water  and  strain.  Then  add  two  cupfuls  of  sugar,  one  of  orange  juice 
and  pulp  and  the  juice  of  one  lemon.  Stir  until  the  mixture  begins  to 
cool,  or  about  five  minutes ;  then  add  the  whites  of  six  eggs,  beaten  to  a 
stiff  froth.  Beat  the  whole  until  so  stiff  that  it  will  only  just  pour 
into  molds  lined  with  sections  of  orange.    Set  away  to  cool. 

STRAWBERRY  CHARLOTTE. 

Make  a  boiled  custard  of  one  quart  of  milk,  the  yolks  of  six  eggs 
and  three-quarters  of  a  cupful  of  sugar ;  flavor  to  taste.  Line  a  glass 
fruit-dish  with  slices  of  sponge  cake  dipped  in  sweet  cream;  lay  upon 
this  ripe  strawberries  sweetened  to  taste;  then  a  layer  of  cake  and 
strawberries  as  before.  iWhen  the  custard  is  cold  pour  over  the  whole. 
Now  beat  the  whites  of  the  eggs  to  a  stiff  froth,  add  a  tablespoonful 
of  sugar  to  each  egg  and  put  over  the  top.  Decorate  the  top  with  the 
largest  berries  saved  out  at  the  commencement. 

Raspberry  charlotte  may  be  made  the  same  way. 


CU ST  ABBS,  CREAMS  AND  DESSERTS.  361 


CHARLOTTE  RUSSE.  (Fine.) 

Whip  one  quart  of  rich  cream  to  a  stiff  froth  and  drain  well  on  a 
nice  sieve.  To  one  scant  pint  of  milk  add  six  eggs  beaten  very  light ; 
make  very  sweet ;  flavor  high  with  vanilla.  Cook  over  hot  water  till  it 
is  a  thick  custard.  Soak  one  full  ounce  of  Cox's  gelatine  in  a  very  lit- 
tle water  and  warm  over  hot  water.  When  the  custard  is  very  cold 
beat  in  lightly  the  gelatine  and  the  whipped  cream.  Line  the  bottom 
of  your  mold  with  buttered  paper,  the  side  with  sponge  cake  or  lady- 
fingers  fastened  together  with  the  white  of  an  egg.  Fill  with  the  cream, 
put  in  a  cold  place,  or,  in  summer,  on  ice.  To  turn  out,  dip  the  mold 
for  a  moment  in  hot  water.  In  draining  the  whipped  cream,  all  that 
drips  through  can  be  re-whipped. 

CHARLOTTE  RUSSE. 

CiTT  stale  sponge  cake  into  slices  about  half  an  inch  thick  and  line 
three  molds  with  them,  leaving  a  space  of  half  an  inch  between  each 
slice ;  set  the  molds  where  they  will  not  be  disturbed  until  the  filling  is 
ready.  Take  a  deep  tin  pan  and  fill  about  one-third  full  of  either  snow 
or  pounded  ice  and  into  this  set  another  pan  that  will  hold  at  least 
four  quarts.  Into  a  deep  bowl  or  pail  (a  whip  chum  is  better)  put  one 
and  a  half  pints  of  cream  (if  the  cream  is  very  thick  take  one  pint  of 
cream  and  a  half  pint  of  milk)  ;  whip  it  to  a  froth  and  when  the  bowl  is 
full,  skim  the  froth  into  the  pan  which  is  standing  on  the  ice  and  repeat 
this  until  the  cream  is  all  froth;  then  with  a  spoon  draw  the  froth  to 
one  side  and  you  will  find  that  some  of  the  cream  has  gone  back  to 
milk ;  turn  this  into  the  bowl  again  and  whip  as  before ;  when  the  cream 
is  all  whipped,  stir  into  it  two-thirds  of  a  cup  of  powdered  sugar,  one 
teaspoonful  of  vanilla  and  half  of  a  box  of  gelatine,  which  has  been 
soaked  in  cold  water  enough  to  cover  it  for  one  hour  and  then  put  in 
boiling  water  enough  to  dissolve  it  (about  half  a  cup)  ;  stir  from  the 
bottom  of  the  pan  until  it  begins  to  grow  stiff;  fill  the  molds  and  set 
them  on  ice  in  the  pan  for  one  hour,  or  until  they  are  sent  to  the  table. 
When  ready  to  dish  them,  loosen  lightly  at  the  sides  and  turn  out  on  a 
flat  dish.  Have  the  cream  ice  cold  when  you  begin  to  whip  it ;  and  it 
is  a  good  plan  to  put  a  lump  of  ice  into  the  cr^am  while  whipping  it. 


362  CUSTARDS,  CREAMS  AND  DESSERTS. 


ANOTHER  CHARLOTTE  RUSSE. 

Two  TABLESPOONFULS  of  gelatine  soaked  in  a  little  cold  milk  two 
hours,  two  coffeecupfuls  of  ricli  cream,  one  teacupful  of  milk.  Whip 
the  cream  stiff  in  a  large  bowl  or  dish ;  set  on  ice.  Boil  the  milk  and 
pour  gradually  over  the  gelatine  until  dissolved,  then  strain;  when 
nearly  cold,  add  the  whipped  cream,  a  spoonful  at  a  time.  Sweeten 
with  powdered  sugar,  flavor  with  extract  of  vanilla.  Line  a  dish  with 
lady-fingers  or  sponge  cake ;  pour  in  cream  and  set  in  a  cool  place  to 
harden.  This  is  about  the  same  recipe  as  M.  Parloa's,  but  is  not  as 
explicit  in  detail. 

PLAIN  CHARLOTTE  RUSSE.   No.  1. 

Make  a  rule  of  white  sponge  cake ;  bake  in  narrow  shallow  pans. 
Then  make  a  custard  of  the  yolks  after  this  recipe.  Wet  a  saucepan 
with  cold  water  to  prevent  the  milk  that  will  be  scalded  in  it  from 
burning.  Pour  out  the  water  and  put  in  a  quart  of  milk,  boil  and 
partly  cool.  Beat  up  the  yolks  of  six  eggs  and  add  three  ounces  of 
sugar  and  a  saltspoonful  of  salt;  mix  thoroughly  and  add  the  luke- 
warm milk.  Stir  and  pour  the  custard  into  a  porcelain  or  double 
saucepan  and  stir  while  on  the  range  until  of  the  consistency  of  cream; 
do  not  allow  it  to  boil,  as  that  would  curdle  it ;  strain,  and  when  al- 
most cold  add  two  teaspoonfuls  of  vanilla.  Now,  having  arranged 
your  cake  (cut  into  inch  slices)  around  the  sides  and  on  the  bottom  of 
a  glass  dish,  pour  over  the  custard.  If  you  wish  a  meringue  on  the 
top,  beat  up  the  whites  of  four  eggs  with  four  tablespoonf uls  of  sugar ; 
flavor  with  lemon  or  vanilla,  spread  over  the  top  and  brown  slightly  in 
the  oven. 

PLAIN  CHARLOTTE  RUSSE.    No.  2. 

Put  some  thin  slices  of  sponge  cake  in  the  bottom  of  a  glass  sauce 
dish ;  pour  in  wine  enough  to  soak  it ;  beat  up  the  whites  of  three  eggs 
until  very  light;  add  to  it  three  tablespoonf  uls  of  finely  powdered 
sugar,  a  glass  of  sweet  wine  and  one  pint  of  thick  sweet  cream;  beat  it 
well  and  pour  over  the  cake.    Set  it  in  a  cold  place  until  served. 

NAPLE  BISCUITS,  OR  CHARLOTTE  RUSSE. 

Make  a  double  rule  of  sponge  cake;  bake  it  in  round  deep  patty- 
pans ;  when  cold  cut  out  the  inside  about  one-quarter  of  an  inch  f ro]:i 
the  edge  and  bottom,  leaving  the  shell.   Eeplace  the  inside  with  a  cus- 


mSTABDS,  CBEAMS  AND  DESSERTS.  363 

tard  made  of  the  yolks  of  four  eggs  beaten  with  a  pint  of  boiling  milk, 
sweetened  and  flavored;  lay  on  the  top  of  this  some  jelly  or  jam;  beat 
the  whites  of  three  eggs  with  three  heaping  tablespoonfuls  of  pow- 
dered sugar  until  it  will  stand  in  a  heap ;  flavor  it  a  little ;  place  this 
on  the  jelly.   Set  them  aside  in  a  cold  place  until  time  to  serve. 

ECONOMICAL  CHARLOTTE  RUSSE. 

Maxe  a  quart  of  nicely  flavored  mock  custard,  put  it  into  a  large 
glass  fruit  dish,  which  is  partly  filled  with  stale  cake  (of  any  kind) 
cut  up  into  small  pieces  about  an  inch  square,  stir  it  a  little,  then  beat 
the  whites  of  two  or  more  eggs  stiff,  svveetened  with  white  sugar; 
spread  over  the  top,  set  in  a  refrigerator  to  become  cold. 

Or,  to  be  still  more  economical :  To  make  the  cream,  take  a  pint  and 
a  half  of  milk,  set  it  on  the  stove  to  boil;  mix  together  in  a  bowl  the 
following  named  articles:  large  half  cup  of  sugar,  one  moderately 
heaped  teaspoonful  of  cornstarch,  two  tablespoonfuls  of  grated  choco- 
late, one  egg,  a  small  half  cup  of  milk  and  a  pinch  of  salt.  Pour  into 
the  boiling  milk,  remove  to  top  of  the  stove  and  let  simmer  a  minute  or 
two.  When  the  cream  is  cold  pour  over  the  cake  just  before  setting  it 
on  the  table.  Serve  in  saucers.  If  you  do  not  have  plenty  of  eggs 
you  can  use  all  cornstarch,  about  two  heaping  teaspoonf uls ;  but  be 
careful  and  not  get  the  cream  too  thick,  and  have  it  free  from  lumps. 

The  cream  should  be  flavored  either  with  vanilla  or  lemon  extract. 
Nutmeg  might  answer. 

TIPSY  CHARLOTTE. 

Take  a  stale  sponge  cake,  cut  the  bottom  and  sides  of  it,  so  as  to 
make  it  stand  even  in  a  glass  fruit  dish;  make  a  few  deep  gashes 
through  it  with  a  sharp  knife,  pour  over  it  a  pint  of  good  wine,  let  it 
stand  and  soak  into  the  cake.  In  the  meantime,  blanch,  peel  and  slice 
lengthwise  half  a  pound  of  sweet  almonds ;  stick  them  all  over  the  top 
of  the  cake.  Have  ready  a  pint  of  good  boiled  custard,  well  flavored, 
and  pour  over  the  whole.  To  be  dished  with  a  spoon.  This  is  equally 
as  good  as  any  charlotte. 

ORANGE  CHARLOTTE. 

Oi^-THiED  of  a  box  of  gelatine,  one-third  of  a  cupful  of  cold  water, 
one-third  of  a  cupful  of  boiling  water  and  one  cup  of  sugar,  the  juice  of 
one  lemon  and  one  cupful  of  orange  juice  and  pulp,  a  little  grated 


364  OUST  ABBS,  CREAMS  AND  DESSERTS. 


orange  peel  and  the  whites  of  four  eggs.  Soak  the  gelatine  in  the 
cold  water  one  hour.  Ponr  the  boiling  water  over  the  lemon  and 
orange  juice,  cover  it  and  let  stand  half  an  hour;  then  add  the  sugar, 
let  it  come  to  a  boil  on  the  fire,  stir  in  the  gelatine  and  when  it  is  thor- 
oughly dissolved,  take  from  the  fire.  ^Tien  cool  enough,  beat  into  it 
the  four  beaten  whites  of  eggs,  turn  into  the  mold  and  set  in  a  cold 
place  to  stiffen,  first  placing  pieces  of  sponge  cake  all  around  the  mold. 

BURNT  AXMOND  CHARLOTTE. 

One  cupful  of  sweet  almonds,  blanched  and  chopped  fine,  half  a  box 
of  gelatine  soaked  two  hours  in  half  a  cupful  of  cold  water ;  when  the 
gelatine  is  sufficiently  soaked,  put  three  tablespoonfuls  of  sugar  into  a 
saucepan  over  the  fire  and  stir  until  it  becomes  liquid  and  looks  dark; 
then  add  the  chopped  almonds  to  it  and  stir  two  minutes  more ;  turn  it 
out  on  a  platter  and  set  aside  to  get  cool.  After  they  become  cool 
enough  break  them  up  in  a  mortar,  put  them  in  a  cup  and  a  half  of 
milk,  and  cook  again  for  ten  minutes.  Now  beat  together  the  yolks  of 
two  eggs  with  a  cupful  of  sugar,  and  add  to  the  cooking  mixture;  add 
also  the  gelatine ;  stir  until  smooth  and  well  dissolved ;  take  from  the 
fire  and  set  in  a  basin  of  ice- water  and  beat  it  until  it  begins  to  thicken ; 
then  add  to  that  two  quarts  of  whipped  cream,  and  turn  the  whole 
carefully  into  molds,  set  away  on  the  ice  to  become  firm.  Sponge  cake 
can  be  placed  around  the  mold  or  not,  as  desired, 

CHARLOTTE  RUSSE,  WITH  PINEAPPLE. 

Peel  and  cut  a  pineapple  in  slices,  put  the  slices  into  a  stewpan 
with  half  a  pound  of  fine  white  sugar,  half  an  ounce  of  isinglass,  or  of 
patent  gelatine  (which  is  better) ,  and  half  a  teacupf ul  of  water ;  stew 
it  until  it  is  quite  tender,  then  rub  it  through  a  sieve,  place  it  upon  ice, 
and  stir  it  well;  when  it  is  upon  the  point  of  setting,  add  a  pint  of 
cream  well  whipped,  mix  it  well  and  pour  it  into  a  mold  lined  with 
sponge  cake,  or  prepared  in  any  other  way  you  prefer. 

COUNTRY  PLUM  CHARLOTTE. 

Stone  a  quart  of  ripe  plums ;  first  stew  and  then  sweeten  them. 
Cut  slices  of  bread  and  butter  and  lay  them  in  the  bottom  and  around 
the  sides  of  a  large  bowl  or  deep  dish.   Pour  in  the  plums  boiling  hot, 


CUSTARDS,  CREAMS  AND  DESSERTS. 


365 


cover  the  bowl  and  set  it  away  to  cool  gradually.  When  quite  cold, 
send  it  to  table  and  eat  it  with  cream. 

VELVET  CREAM,  WITH  STRAWBERRIES. 

Dissolve  half  an  ounce  of  gelatine  in  a  gill  of  water;  add  to  it  half 
u  pint  of  light  sherry,  grated  lemon  peel  and  the  juice  of  one  lemon 
and  five  ounces  of  sugar.  Stir  over  the  fire  imtil  the  sugar  is 
thoroughly  dissolved.  Then  strain  and  cool.  Before  it  sets  beat  into  it 
a  pint  of  cream ;  pour  into  molds  and  keep  on  ice  until  wanted.  Half 
fill  the  small  molds  with  fine  strawberries,  pour  the  mixture  on  top, 
and  place  on  ice  until  wanted. 

CORNSTARCH  MERINGUE. 

Heat  a  quart  of  milk  until  it  boils,  add  four  heaping  teaspoon- 
fuls  of  cornstarch  which  has  previously  been  dissolved  in  a  little 
cold  milk.  Stir  constantly  while  boiling  for  fifteen  minutes.  Remove 
from  the  fire,  and  gradually  add  while  hot  the  yolks  of  five  eggs,  beaten 
together  with  three-fourths  of  a  cupful  of  sugar,  and  flavored  with 
lemon,  vanilla  or  bitter  almond.  Bake  this  mixture  for  fifteen  min- 
utes in  a  well-buttered  pudding-dish  or  until  it  begins  to  ^^set." 

Make  a  meringue  of  the  whites  of  five  eggs,  whipped  stiff  with  a 
half  cupful  of  jelly,  and  spread  evenly  over  the  custard,  without  re- 
moving the  same  farther  than  the  edge  of  the  oven. 

Use  currant  jelly  if  vanilla  is  used  in  the  custard,  crab  apple  for 
bitter  almond  and  strawberry  for  lemon.  Cover  and  bake  for  five 
minutes,  after  which  take  off  the  lid  and  brown  the  meringue  a  very 
little.  Sift  powdered  sugar  thickly  over  the  top.  To  be  eaten  cold. 

WASHINGTON  PIE. 

This  recipe  is  the  same  as  Boston  Cream  Pie"  (adding  half  an 
ounce  of  butter),  which  may  be  found  under  the  head  of  Pastry^ 
Pies  and  Tarts.  In  sinnmer  time,  it  is  a  good  plan  to  bake  the  pie  the 
day  before  wanted;  then  when  cool,  wrap  around  it  a  paper  and  place 
it  in  the  ice  box  so  to  have  it  get  very  cold;  then  serve  it  with  a  dish  of 
fresh  strawberries  or  raspberries.   A  delicious  dessert. 


366  CUSTARDS,  CREAMS  AND  DESSERTS. 


CREAM  PIE. 

Make  two  cakes  as  for  WasMiigton  pie,  then  take  one  cup  of  sweet 
cream  and  three  tablespoonfuls  of  white  sugar.  Beat  with  egg-beater 
or  fork  till  it  is  stiff  enough  to  put  on  without  rimning  off  and  flavor 
with  vanilla.  If  you  beat  it  after  it  is  stiff  it  will  come  to  butter.  Put 
between  the  cakes  and  on  top. 

PESSERT  PUFFS. 

Puffs  for  dessert  are  delicate  and  nice ;  take  one  pint  of  milk  and 
cream  each,  the  whites  of  four  eggs  beaten  to  a  stiff  froth,  one  heap- 
ing cupful  of  sifted  flour,  one  scant  cupful  of  powdered  sugar,  add  a 
little  grated  lemon  peel  and  a  little  salt;  beat  these  all  together  till 
very  light,  bake  in  gem-pans,  sift  pulverized  sugar  over  them  and  eat 
with  sauce  flavored  with  lemon. 

PEACH  CAKEi  FOR  DESSERT. 

Bake  three  sheets  of  sponge  cake,  as  for  jelly  cake;  cut  nice  ripe 
peaches  in  thin  slices,  or  chop  them;  prepare  cream  by  whipping, 
sweetening  and  adding  flavor  of  vanilla,  if  desired;  put  layers  of 
peaches  between  the  sheets  of  cake ;  pour  cream  over  each  layer  and 
over  the  top.    To  be  eaten  soon  after  it  is  prepared. 

FRUIT  SHORT-CAKES. 

Fob  the  recipes  of  strawberry,  peach  and  other  fruit  short-cakes, 
look  under  the  head  of  Biscinrs^  Rolls  and  Muffins.  They  all  make 
a  very  delicious  dessert  when  served  with  a  pitcher  of  fresh  sweet 
cream,  when  obtainable. 

SALTED  OR  ROASTED  ALMONDS. 

Blanch  half  a  pound  of  almonds.  Put  with  them  a  tablespoonful 
of  melted  butter  and  one  of  salt.  Stir  them  till  well  mixed,  then  spread 
them  over  a  baking-pan  and  bake  fifteen  minutes,  or  till  crisp,  stirring 
often.  They  must  be  bright  yellow-brown  when  done.  They  are  a 
fashionable  appetizer  and  should  be  placed  in  ornamental  dishes  at 
the  beginning  of  dinner,  and  are  used  by  some  in  place  of  olives,  which, 
however,  should  also  be  on  the  table,  or  some  fine  pickles  may  take  their 
place. 


CVSTAUDS,  CREAMS  AND  DESSERTS.  367 


ROAST  CHESTNUTS. 

Peel  the  raw  chestnuts  and  scald  them  to  remove  the  inner  skin ; 
put  them  in  a  frying  pan  with  a  little  butter  and  toss  them  about  a  few 
moments ;  add  a  sprinkle  of  salt  and  a  suspicion  of  cayenne.  Serve 
them  after  the  cheese. 

Peanuts  may  be  blanched  and  roasted  the  same. 

AFTER-DINNER  CROUTONS. 

These  crispy  croutons  answer  as  a  substitute  for  hard-water  crack- 
ers and  are  also  relished  by  most  people. 

Cut  sandwich  bread  into  slices  one-quarter  of  an  inch  thick;  cut 
each  slice  into  four  small  triangles ;  dry  them  in  the  oven  slowly  until 
they  assume  a  delicate  brownish  tint,  then  serve  either  hot  or  cold.  A 
nice  way  to  serve  them  is  to  spread  a  paste  of  part  butter  and  part  rich 
creamy  cheese,  to  which  may  be  added  a  very  little  minced  parsley. 

ORANGE  FLOAT. 

To  MAKE  orange  float,  take  one  quart  of  water,  the  juice  and  pulp 
of  two  lemons,  one  coffeecupful  of  sugar.  When  boiling  hot,  add  four 
tablespoonfuls  of  cornstarch.  Let  it  boil  fifteen  minutes,  stirring  all 
the  time.  When  cold,  pour  it  over  four  or  five  oranges  that  have  been 
sliced  into  a  glass  dish  and  over  the  top  spread  the  beaten  whites  of 
three  eggs,  sweetened  and  flavored  with  vanilla.   A  nice  dessert. 

LEMON  TOAST. 

This  dessert  can  be  made  very  conveniently  without  much  prep- 
aration. 

Take  the  yolks  of  six  eggs,  beat  them  well  and  add  three  cupfuls 
of  sweet  milk ;  take  baker's  bread,  not  too  stale,  and  cut  into  slices ;  dip 
them  into  the  milk  and  eggs  and  lay  the  slices  into  a  spider,  with  suf- 
ficient melted  butter,  hot,  to  fry  a  delicate  brown.  Take  the  whites  of 
the  six  eggs  and  beat  them  to  a  froth,  adding  a  large  cupful  of  white 
sugar;  add  the  juice  of  two  lemons,  heating  well  and  adding  two  cup- 
fuls of  boiling  water.  Serve  over  the  toast  as  a  sauce  and  you  will  find 
it  a  very  delicious  dish. 


368  CUSTARDS,  CBEAMS  AND  DESSERTS. 


SWEET  OMELET.    No.  1. 

Oke  tablespoonful  of  butter,  two  of  sugar,  one  cupful  of  milk,  four 
eggs.  Let  the  milk  come  to  a  boil.  Beat  the  flour  and  butter  together ; 
add  to  them  gradually  the  boiling  milk  and  cook  eight  minutes ;  stir- 
ring often ;  beat  the  sugar  and  the  yolks  of  the  eggs  together ;  add  to 
the  cooked  mixture  and  set  away  to  cool.  When  cool,  beat  the  whites 
of  the  eggs  to  a  stiff  froth  and  add  to  the  mixture.  Bake  in  a  buttered 
pudding-dish  for  twenty  minutes  in  a  moderate  oven.  Serve  immedi- 
ately with  creamy  sauce. 

SWEET  OMELET.    No.  2. 

FoTJE  eggs,  two  tablespoonfuls  of  sugar,  a  pinch  of  salt,  half  a  tea- 
spoonful  of  vanilla  extract,  one  cupful  of  whipped  cream.  Beat  the 
whites  of  the  eggs  to  a  stiff  froth  and  gradually  beat  the  flavoring  and 
sugar  into  them.  When  well  beaten  add  the  yolks  and,  lastly,  the 
whipped  cream.  Have  a  dish  holding  about  one  quart  slightly  but- 
tered. Pour  the  mixture  into  this  and  bake  just  twelve  minutes.  Serve 
the  moment  it  is  taken  from  the  oven. 

SALAD  OF  MIXED  FRUITS. 

PxTT  in  the  centre  of  a  dish  a  pineapple  properly  pared,  cored  and 
sliced,  yet  retaining  as  near  as  practicable  its  original  shape.  Peel, 
quarter  and  remove  the  seeds  from  four  sweet  oranges ;  arrange  them 
in  a  border  around  the  pineapple.  Select  four  fine  bananas,  peel  and 
cut  into  slices  lengthwise ;  arrange  these  zigzag-fence  fashion  around 
the  border  of  the  dish.  In  the  V-shaped  spaces  around  the  dish  put 
tiny  mounds  of  grapes  of  mixed  colors.  When  complete,  the  dish 
should  look  very  appetizing.  To  half  a  pint  of  clear  sugar  syrup  add 
half  an  ounce  of  good  brandy,  pour  over  the  fruit  and  serve. 

ORANGE  COCOANUT  SALAD. 

Peel  and  slice  a  dozen  oranges,  grate  a  cocoanut  and  slice  a  pine- 
apple. Put  alternate  layers  of  each  until  the  dish  is  full.  Then  pour 
over  them  sweetened  wine.    Served  with  small  cakes. 

When  oranges  are  served  whole,  they  should  be  peeled  and  prettily 
arranged  in  a  fruit  dish.  A  small  knife  is  best  for  this  purpose. 
Break  the  skin  from  the  stem  into  six  or  eight  even  parts,  peel  each 
section  down  half  way,  and  tuck  the  point  in  next  to  the  orange. 


CUSTARDS,  CBEAMS  AND  DESSERTS.  369 


CRYSTALLIZED  FRUIT. 

Picx  out  the  finest  of  any  kind  of  f rnit,  leave  on  their  stalks,  beat 
the  whites  of  three  eggs  to  a  stiff  froth,  lay  the  fruit  in  the  beaten  egg 
with  the  stalks  upward,  drain  them  and  beat  the  part  that  drips  off 
again ;  select  them  out,  one  by  one  and  dip  them  into  a  cup  of  finely 
powdered  sugar ;  cover  a  pan  with  a  sheet  of  fine  paper,  place  the  fruit 
inside  of  it,  and  put  it  in  an  oven  that  is  cooling ;  when  the  icing  on  the 
fruit  becomes  firm,  pile  them  on  a  dish  and  set  them  in  a  cool  place. 
For  this  purpose,  oranges  or  lemons  should  be  carefully  pared,  and 
all  the  white  inner  skin  removed  that  is  possible,  to  prevent  bitterness ; 
then  cut  either  in  thin  horizontal  slices  if  lemons,  or  in  quarters  if 
oranges.  For  cherries,  strawberries,  currants,  etc.,  choose  the  largest 
and  finest,  leaving  stems  out.  Peaches  should  be  pared  and  cut  in 
halves  and  sweet  juicy  pears  may  be  treated  in  the  same  way,  or  look 
nicely  when  pared,  leaving  on  the  stems  and  iced.  Pineapples  should 
be  cut  in  thin  slices  and  these  again  divided  into  quarters. 

PEACHES  AND  CREAM. 

Pare  and  slice  the  peaches  just  before  sending  to  table.  Cover  the 
glass  dish  containing  them  to  exclude  the  air  as  much  as  possible,  as 
they  soon  change  color.  Do  not  sugar  them  in  the  dish— they  then  be- 
come preserves,  not  fresh  fruit.  Pass  the  powdered  sugar  and  cream 
with  them. 

SNOW  PYRAMID. 

Beat  to  a  stiff  foam  the  whites  of  half  a  dozen  eggs,  add  a  small 
teacupful  of  currant  jelly  and  whip  all  together  again.  Fill  half  full 
of  cream  as  many  saucers  as  you  have  guests,  dropping  in  the  centre  of 
each  saucer  a  tablespoonful  of  the  beaten  eggs  and  jelly  in  the  shape  of 
a  pyramid. 

JELLY  FRITTERS. 

Maee  a  batter  of  three  eggs,  a  pint  of  milk  and  a  pint  bowl  of  wheat 
flour  or  more,  beat  it  light;  put  a  tablespoonful  of  lard  or  beef  fat  in  a 
frying  or  omelet  pan,  add  a  saltspoonful  of  salt,  making  it  boiling  hot, 
put  in  the  batter  by  the  large  spoonful,  not  too  close ;  when  one  side  is  a 
delicate  brown,  turn  the  other ;  when  done,  take  them  on  to  a  dish  with 
a  d'oyley  over  it;  put  a  dessertspoonful  of  firm  jelly  or  jam  on  each 
and  serve,   A  very  nice  dessert. 


370  CUSTARDS,  CREAMS  AND  DESSERTS. 


STEWED  APPLES.   No.  1. 

Take  a  dozen  green  tart  apples,  core  and  slice  them,  put  into  a 
saucepan  with  just  enough  water  to  cover  them,  cover  the  saucepan 
closely,  and  stew  the  apples  until  they  are  tender  and  clear ;  then  take 
them  out,  put  them  into  a  deep  dish  and  cover  them;  add  to  the  juice 
in  the  saucepan  a  cupful  of  loaf  sugar  for  every  twelve  apples,  and 
boil  it  half  an  hour,  adding  to  the  syrup  a  pinch  of  mace  and  a  dozen 
whole  cloves  just  ten  minutes  before  taking  from  the  fire ;  pour  scald- 
ing hot  over  the  apples  and  set  them  in  a  cold  place ;  eat  ice  cold  with 
cream  or  boiled  custard. 

STEWED  APPLES.   No.  2. 

Apples  cooked  in  the  following  way  look  very  pretty  on  a  tea-table 
and  are  appreciated  by  the  palate.  Select  firm  round  greenings,  pare 
neatly  and  cut  in  halves;  place  in  a  shallow  stewpan  with  sufiicient 
boiling  water  to  cover  them  and  a  cup  of  sugar  to  every  six  apples. 
Each  half  should  cook  on  the  bottom  of  the  pan  and  be  removed  from 
the  others  so  as  not  to  injure  its  shape.  Stew  slowly  until  the  pieces 
are  very  tender ;  remove  to  a  glass  dish  carefully,  boil  the  syrup  a  half 
hour  longer,  pour  it  over  the  apples  and  eat  cold.  A  few  pieces  of 
lemon  boiled  in  the  syrup  add  to  the  flavor. 

BAKED  PEARS. 

Pare  and  core  the  pears  without  dividing ;  place  them  in  a  pan  and 
fill  up  the  orifice  with  brown  sugar;  add  a  little  water  and  let  them 
bake  until  perfectly  tender.    Nice  with  sweet  cream  or  boiled  custard. 

STEWED  PEARS. 

Stewed  pears  with  a  thick  syrup  make  a  fine  dessert  dish  accom- 
panied with  cake. 

Peel  and  cut  them  in  halves,  leaving  the  stems  on  and  scoop  out  the 
cores.  Put  them  into  a  saucepan,  placing  them  close  together,  with  the 
stems  uppermost.  Pour  over  sufficient  water,  a  cup  of  sugar,  a  few 
whole  cloves  and  some  sticks  of  cinnamon,  a  tablespoonful  of  lemon 
juice.  Cover  the  stewpan  closely,  to  stew  gently  till  the  fruit  is  done, 
which  will  depend  on  the  quality  of  the  fruit.  Then  take  out  the  fruit 
carefully  and  arrange  it  on  a  dish  for  serving.    Boil  down  the  syrup 


CUSTARDS,  CREAMS  AND  DESSERTS. 


371 


until  quite  thick;  strain  it  and  allow  it  to  cool  enough  to  set  it;  then 
pour  it  over  the  fruit. 

The  juice  could  be  colored  by  a  few  drops  of  liquid  cochineal,  or  a 
few  slices  of  beets,  while  boiling.    A  teaspoonful  of  brandy  adds  much  ^ 
to  the  flavor.   Serve  with  cream  or  boiled  custard. 

BAKED  QUINCES. 

Take  ripe  quinces,  pare  and  quarter  them,  cut  out  the  seeds;  then 
stew  them  in  clear  water  until  a  straw  wUl  pierce  them ;  put  into  a  bak- 
ing dish  with  half  a  cupful  of  loaf  sugar  to  every  eight  quinces;  pour 
over  them  the  liquor  in  which  they  were  boiled,  cover  closely  and 
bake  in  the  oven  one  hour ;  then  take  out  the  quinces  and  put  them  into 
a  covered  dish ;  return  the  syrup  to  the  saucepan  and  boil  twenty  min- 
utes ;  then  pour  over  the  quinces  and  set  them  away  to  cool. 

GOOSEBERRY  FOOL. 

Stew  a  quart  of  ripe  gooseberries  in  just  enough  water  to  cover 
them ;  when  soft,  rub  them  through  a  colander  to  remove  the  skins  and 
seeds ;  while  hot  stir  into  them  a  tablespoonf ul  of  melted  butter  and  a 
cupful  of  sugar.  Beat  the  yolks  of  three  eggs  and  add  that;  whip  all 
together  until  light.  Fill  a  large  glass  fruit  dish  and  spread  on  the  top 
the  beaten  whites  mixed  with  three  tablespoonfuls  of  sugar.  Apples 
or  any  tart  fruit  is  nice  made  in  this  manner. 

MERINGUES  OR  KISSES. 

A  COFFEECUPFUL  of  fine  white  sugar,  the  whites  of  six  eggs ;  whisk 
the  whites  of  the  eggs  to  a  stiff  froth  and  with  a  wooden  spoon  stir  in 
quickly  the  pounded  sugar;  and  have  some  boards  put  in  the  oven 
thick  enough  to  prevent  the  bottom  of  the  meringues  from  acquir-. 
ing  too  much  color.  Cut  some  strips  of  paper  about  two  inches  wide ; 
place  this  paper  on  the  board  and  drop  a  tablespoonf  ul  at  a  time  of  the 
mixture  on  the  paper,  taking  care  to  let  all  the  meringues  be  the  same 
size.  In  dropping  it  from  the  spoon,  give  the  mixture  the  form  of  an 
egg  and  keep  the  meringues  about  two  inches  apart  from  each  other  on 
the  paper.  Strew  over  them  some  sifted  sugar  and  bake  in  a  mod- 
erate oven  for  half  an  hour.  As  soon  as  they  begin  to  color,  remove 
them  from  the  oven ;  take  each  slip  of  paper  by  the  two  ends  and  turn 
it  gently  on  the  table  and  with  a  small  spoon  take  out  the  soft  part  of 


372  CUSTARDS,  CREAMS  AND  DESSERTS. 


eaeii  meringue,  Spread  some  clean  paper  on  the  board,  turn  the  me- 
ringues upside  down  and  put  them  into  the  oven  to  harden  and  brown 
on  the  other  side.  When  required  for  table,  fill  them  with  whipped 
cr^am,  flavored  with  liquor  or  vanilla  and  sweeten  with  pounded  sugar. 
Join  two  of  the  meringues  together  and  pile  them  high  in  the  dish. 
To  vary  their  appearance,  finely  chopped  almonds  or  currants  may  be 
strewn  over  them  before  the  sugar  is  sprinkled  over ;  and  they  may 
be  garnished  with  any  bright-colored  preserve.  Great  expedition  is 
necessary  in  making  this  sweet  dish,  as,  if  the  meringues  are  not  put 
into  the  oven  as  soon  as  the  sugar  and  eggs  are  mixed,  the  former  melts 
and  the  mixture  would  run  on  the  paper  instead  of  keeping  its  egg- 
shape.  The  sweeter  the  meringues  are  made  the  crisper  will  they  be ; 
but  if  there  is  not  sufficient  sugar  mixed  with  them,  they  will  most 
likely  be  tough.  They  are  sometimes  colored  with  cochineal;  and  if 
kept  well-covered  in  a  dry  place,  will  remain  good  for  a  month  or  six 
weeks. 

JELLY  KISSES. 

Ejsses^  to  be  served  for  dessert  at  a  large  dinner,  with  other  suit- 
able confectionery,  may  be  varied  in  this  way;  Having  made  the 
kisses,  heap  them  in  the  shape  of  half  an  egg,  placed  upon  stiff  letter 
paper  lining  the  bottom  of  a  thick  baking  pan ;  put  them  in  a  moderate 
oven  until  the  outside  is  a  little  hardened ;  then  take  one  off  carefully, 
take  out  the  soft  inside  with  the  handle  of  a  spoon,  and  put  it  back 
with  the  mixture,  to  make  more ;  then  lay  the  shell  down.  Take  an- 
other and  prepare  it  likewise;  fill  the  shells  with  currant  jelly  or  jam; 
join  two  together,  cementing  them  with  some  of  the  mixture ;  so  con- 
tinue until  you  have  enough.  Make  kisses,  cocoanut  drops,  and  such 
like,  the  day  before  they  are  wanted. 

This  recipe  will  make  a  fair-sized  cake  basket  full.  It  adds  much 
to  their  beauty  when  served  up  to  tint  half  of  them  pale  pink,  then 
unite  white  and  pink.   Serve  on  a  high  glass  dish. 

COCOANUT  MACAROONS. 

Make  a  ^^kiss''  mixture,  add  to  it  the  white  meat,  grated,  and  fin- 
ish as  directed  for  Kisses. 

ALMOND  MACAROONS. 

Half  a  pound  of  sweet  almonds,  a  coffeecupful  of  white  sugar,  the 
whites  of  tevo  eggs;  blanch  the  almonds  and  pound  them  to  a  paste; 


CUSTARDS,  CBEAMS  AND  DESSERTS.  373 


add  to  tliem  the  sugar  and  the  beaten  whites  of  eggs ;  work  the  whole 
together  with  the  back  of  a  spoon,  then  roll  the  mixture  in  your  hands 
in  balls  about  the  size  of  a  nutmeg,  dust  sugar  over  the  top,  lay  them  ' 
on  a  sheet  of  paper  at  least  an  inch  apart.   Bake  in  a  cool  oven  a  light 
brown. 

CHOCOLATE  MACAROONS. 

Put  three  ounces  of  plain  chocolate  in  a  pan  and  melt  on  a  slow  fire ; 
then  work  it  to  a  thick  paste  with  one  pound  of  powdered  sugar  and 
the  whites  of  three  eggs;  roll  the  mixture  down  to  the  thickness  of 
about  one-quarter  of  an  inch ;  cut  it  in  small,  round  pieces  with  a  paste- 
cutter,  either  plain  or  scalloped ;  butter  a  pan  slightly,  and  dust  it  with 
flour  and  sugar  in  equal  quantities ;  place  in  it  the  pieces  of  paste  or 
mixture,  and  bake  in  a  hot  but  not  too  quick  oven. 

LEMON  JELLY.   No.  1. 

Wash  and  prepare  four  calf's  feet,  place  them  in  four  quarts  of 
water,  and  let  them  simmer  gently  five  hours.  At  the  expiration  of 
this  time  take  them  out  and  pour  the  liquid  into  a  vessel  to  cool ;  there 
should  be  nearly  a  quart.  When  cold,  remove  every  particle  of  fat,  re- 
place the  jelly  into  the  preserving-kettle,  and  add  one  pound  of  loaf 
sugar,  the  rind  and  juice  of  two  lemons ;  when  the  sugar  has  dissolved, 
beat  two  eggs  with  their  shells  in  one  gill  of  water,  which  pour  into  the 
kettle  and  boil  five  minutes,  or  until  perfectly  clear ;  then  add  one  gill 
of  Madeira  wine  and  strain  through  a  flannel  bag  into  any  form  you 
like.  « 

LEMON  JELLY.   No.  2. 

To  A  package  of  gelatine  add  a  pint  of  cold  water,  the  juice  of  four 
lemons  and  the  rind  of  one ;  let  it  stand  one  hour,  then  add  one  pint  of 
boiling  water,  a  pinch  of  cinnamon,  three  cups  of  sugar ;  let  it  all  come 
to  a  boil ;  strain  through  a  napkin  into  molds,  set  away  to  get  cold. 
Nice  poured  over  sliced  bananas  and  oranges. 

WINE  JELLY. 

One  package  of  gelatine,  one  cupful  of  cold  water  soaked  together 
two  hours ;  add  to  this  three  cupf uls  of  sugar,  the  juice  of  three  lemons 
and  the  grated  rind  of  one.  Now  pour  over  this  a  quart  of  boiling 
water  and  stir  until  dissolved,  then  add  a  pint  of  sherry  wine.  Strain 


374  CUSTARDS,  CREAMS  AND  DESSERTS. 


through  a  napkin,  turn  into  molds  dipped  in  cold  water  and  place  in  the 
ice  box  for  several  hours. 

One  good  way  to  mold  this  jelly  is  to  pour  some  of  it  into  the  mold, 
harden  it  a  little,  put  in  a  layer  of  strawberries  or  raspberries,  or  any 
fresh  fruit  in  season,  pour  in  jelly  to  set  them;  after  they  have  set,  an- 
other layer  of  jelly,  then  another  of  berries,  and  so  fill  each  mold,  al- 
ternating with  jelly  and  berries. 

CIDER  JELLY. 

This  can  be  made  the  same,  by  substituting  clear,  sweet  cider  in 
place  of  the  wine. 

ORANGE  JELLY. 

Orange  jelly  is  a  great  delicacy  and  not  expensive.  To  make  a 
large  dish,  get  six  oranges,  two  lemons,  a  two-ounce  package  of  gelatine. 
Put  the  gelatine  to  soak  in  a  pint  of  water,  squeeze  the  orange  juice 
into  a  bowl,  also  the  lemon  juice,  and  grate  one  of  the  lemon  skins  in 
with  it.  Put  about  two  cupf  uls  of  sugar  with  the  gelatine,  then  stir  in 
the  orange  juice,  and  pour  over  all  three  pints  of  boiling  water,  stirring 
constantly.  When  the  gelatine  is  entirely  dissolved,  strain  through  a 
napkin  into  molds  or  bowls  wet  with  cold  water,  and  set  aside  to 
harden.  In  three  or  four  hours  it  will  be  ready  for  use  and  will  last 
several  days. 

VARIEGATED  JELLY. 

After  dividing  a  box  of  Cox's  gelatine  into  halves,  put  each  half 
into  a  bowl  with  half  a  cupful  of  cold  water.  Put  three-quarters  of  an 
ounce  or  six  sheets  of  pink  gelatine  into  a  third  bowl  containing  three- 
fourths  of  a  cupful  of  cold  water.  Cover  the  bowls  to  keep  out  the 
dust  and  set  them  away  for  two  hours.  At  the  end  of  that  time,  add  a 
pint  of  boiling  water,  a  cupful  of  sugar,  half  a  pint  of  wine,  and  the 
juice  of  lemon  to  the  pink  gelatine,  and,  after  stirring  till  the  gelatine 
is  dissolved,  strain  the  liquid  through  a  napkin.  Treat  one  of  the  other 
portions  of  the  gelatine  in  the  same  way.  Beat  together  the  yolks  of 
four  eggs  and  half  a  cupful  of  sugar,  and,  after  adding  this  mixture  to 
the  third  portion  of  gelatine,  stir  the  new  mixture  into  a  pint  and  a 
third  of  boiling  milk,  contained  in  a  double  boiler.  Stir  on  the  fire  for 
three  minutes,  then  strain  through  a  fine  sieve,  and  flavor  with  a  tea- 
spoonful  of  vanilla  extract.  Place  in  a  deep  pan  two  molds,  each  hold- 
ing about  three  pints,  and  surround  them  with  ice  and  water.  Pour 


CUSTARDS,  CREAMS  AND  DESSERTS.  375 


into  these  molds,  in  equal  parts,  the  wine  jelly  which  was  made  with 
the  clear  gelatine,  and  set  it  away  to  harden.  When  it  has  become  set, 
pour  in  the  pink  gelatine,  which  should  have  been  set  a;Way  in  a  place 
not  cold  enough  to  make  it  harden.  After  it  has  been  transferred  and 
has  become  hard,  pour  into  the  molds  the  mixture  of  eggs,  sugar  and 
gelatine,  which  should  be  in  a  liquid  state.  Set  the  molds  in  an  ice 
chest  for  three  or  four  hours.  At  serving  time,  dip  them  into  tepid 
water  to  loosen  the  contents,  and  gently  turn  the  jelly  out  upon  flat 
dishes. 

The  clear  jelly  may  be  made  first  and  poilred  into  molds,  then  the 
pink  jelly  and  finally  the  egg  jelly. 

STRAWBERRY  JELLY. 

Strawberries,  pounded  sugar ;  to  every  pint  of  juice  allow  half  a 
package  of  Cox's  gelatine. 

Pick  the  strawberries,  put  them  into  a  pan,  squeeze  them  well  with 
a  wooden  spoon,  add  sufficient  pounded  sugar  to  sweeten  them  nicely, 
and  let  them  remain  for  one  hour  that  the  juice  may  be  extracted;  then 
add  half  a  pint  of  water  to  every  pint  of  juice.  Strain  the  strawberry 
juice  and  water  through  a  napkin ;  measure  it  and  to  every  pint  allow 
half  a  package  of  Cox's  gelatine  dissolved  in  a  teacupful  of  water.  Mix 
this  with  the  juice,  put  the  jelly  into  a  mold  and  set  the  mold  on  ice.  A 
little  lemon  juice  added  to  the  strawberry  juice  improves  the  flavor  of 
the  jelly,  if  the  fruit  is  very  ripe ;  but  it  must  be  well  strained  before  it 
is  put  with  the  other  ingredients,  or  it  will  make  the  jelly  muddy.  De- 
licious and  beautiful. 

RECIPE  FOR  CHEESE  CUSTARD. 

For  three  persons,  two  ounces  of  grated  parmesan  cheese;  the 
.whites  of  three  eggs  beaten  to  a  stiff  froth,  a  little  pepper,  salt  and 
cayenne,  a  little  milk  or  cream  to  mix ;  bake  for  a  quarter  of  an  hour. 


ICE-CREAM  AND  ICES. 


★  ★  ★ 

ICE-CREAM. 

ONE  pint  of  milk,  the  yolks  of  two  eggs,  six  ounces  of  sugar  and 
one  tablespoonf  ul  of  cornstarch.  Scald  but  do  not  boil.  Then 
put  the  whites  of  the  two  eggs  into  a  pint  of  cream ;  whip  it. 
Mix  the  milk  and  cream,  flavor  and  freeze.    One  teaspoonful 
of  vanilla  or  lemon  is  generally  sufficient. 

The  quantity,  of  course,  can  be  increased  to  any  amount  desired,  so 
long  as  the  relative  proportions  of  the  different  ingredients  are  ob- 
served. 

PURE  ICE-CREAM. 

Genuine  ice-cream  is  made  of  the  pure  sweet  cream  in  this  propor- 
tion: Two  quarts  of  cream,  one  pound  of  sugar;  beat  up,  flavor  and 
freeze. 

For  family  use,  select  one  of  the  new  patent  freezers,  as  being  more 
rapid  and  less  laborious  for  small  quantities  than  the  old  style  turned 
entirely  by  hand.  All  conditions  being  perfect,  those  with  crank  and 
revolving  dashers  effect  freezing  in  eight  to  fifteen  minutes. 

FRUIT  ICE-CREAM. 

Ingredients.— To  every  pir^t  of  fruit  juice  allow  one  pint  of  cream; 
sugar  to  taste. 

Let  the  fruit  be  well  ripened ;  pick  it  off  the  stalks  and  put  it  into 
a  large  earthen  pan.  Stir  it  about  with  a  wooden  spoon,  breaking  it 
until  it  is  well  mashed ;  then,  with  the  back  of  the  spoon,  rub  it  through 
a  hair-sieve.  Sweeten  it  nicely  with  pounded  sugar;  whip  the  cream 
for  a  few  minutes,  add  it  to  the  fruit,  and  whisk  the  whole  again  for 
another  five  minutes.  Put  the  mixture  into  the  freezer  and  freeze. 
Easpberry,  strawberry,  currant,  and  all  fruit  ice-creams  are  made  in 
the  same  manner.  A  little  powdered  sugar  sprinkled  over  the  fruit  be- 
fore it  is  mashed  assists  to  extraat  the  Juice.   In  winter,  when  f redi 

(376) 


ICE-CREAM  AND  ICES. 


377 


friiit  is  not  obtainable,  a  little  jam  may  be  substituted  for  it ;  it  should 
be  melted  and  worked  through  a  sieve  before  being  added  to  the 
whipped  cream ;  and  if  the  color  should  not  be  good,  a  little  prepared 
cochineal  may  be  put  in  to  improve  its  appearance.  In  making  berry 
iJavoring  for  ice-cream,  the  milk  should  never  be  heated;  the  juice  of 
the  berries  added  to  cold  cream,  or  fresh  rich  milk,  mixed  with  cold 
cream,  the  juice  put  in  just  before  freezing,  or  when  partly  frozen. 

CHOCOLATE  ICE-CREAM.    No.  1.    (Very  fine.) 

Add  four  ounces  of  grated  chocolate  to  a  cupful  of  sweet  milk,  then 
mix  it  thoroughly  to  a  quart  of  thick  sweet  cream ;  no  flavoring  is  re- 
quired but  vanilla.  Sweeten  with  a  cupful  of  sugar ;  beat  again  and 
freeze. 

CHOCOLATE  ICE-CREAM.    No.  2. 

Beat  two  eggs  very  light  and  cream  them  with  two  cupfuls  of 
sugar.  Scald  a  pint  of  milk  and  turn  on  by  degrees,  mixing  well  with 
the  sugar  and  eggs.  Stir  in  this  half  a  cupful  of  grated  chocolate;  re- 
turn to  the  fire  and  heat  until  it  thickens,  stirring  briskly ;  take  off  and 
set  aside  to  cool.   When  thoroughly  cold,  freeze. 

COCOANUT  ICE-CREAM. 

One  quart  of  cream,  one  pint  of  milk,  three  eggs,  one  cupful  and  a 
half  of  sugar  and  one  of  prepared  cocoanut,  the  rind  and  juice  of  a 
lemon.  Beat  together  the  eggs  and  grated  lemon  rind  and  put  with 
the  milk  in  the  double  boiler.  Stir  until  the  mixture  begins  to 
thicken.  Add  the  cocoanut  and  put  away  to  cool.  When  cool  add 
the  sugar,  lemon  juce  and  cream.  Freeze. 

CUSTARD  ICE-CREAM. 

Sweeten  one  quart  of  cream  or  rich  milk  with  half  a  pound  of 
sugar  and  flavor  to  taste ;  put  it  over  the  fire  in  a  farina-kettle ;  as  soon 
as  it  begins  to  boil,  stir  into  it  a  tablespoonful  of  cornstarch  or  rice 
flour  which  has  been  previously  mixed  smooth  with  a  little  milk ;  after 
it  has  boiled  a  few  minutes,  take  it  off  the  fire  and  stir  in  very  grad- 
ually six  eggs  which  have  been  beaten  until  thick;  when  quite  cold, 
tsiQ&m  it  as  ice-cream. 


378 


ICE-CREAM  AND  ICES. 


STRAWBERRY  ICE-CREAM. 

Mix  a  cupful  of  sugar  with  a  quart  of  ripe  strawberries,  let  them 
stand  half  a  day,  then  mash  and  strain  them  through  a  coarse  towel, 
then  add  to  the  juice  a  full  cupful  of  sugar  and  when  dissolved,  beat  in 
a  quart  of  fresh  thick  cream.  Easpberries,  pineapple  and  other  fruits 
made  the  same. 

FRUIT  CREAM. 

Make  a  rich,  boiled  custard ;  flavor  with  wine  and  vanilla ;  pour  it 
into  a  freezer.  When  half  frozen,  add  pounded  almonds,  chopped 
citron  and  brandy,  peaches  or  chopped  raisins.  Have  the  freezer  hajf 
full  of  custard  and  fill  up  with  the  fruit.  Mix  well  and  freeze  again. 
Almost  any  kind  of  fruits  that  are  preferred  may  be  substituted  for 
the  above. 

TUTTI  FRUTTI  ICE-CREAM. 

Take  two  quarts  of  the  richest  cream  and  add  to  it  one  pound  of 
pulverized  sugar  and  four  whole  eggs;  mix  well  together;  place  on 
the  fire,  stirring  constantly,  and  just  bring  to  boiling  point;  now  re- 
move immediately  and  continue  to  stir  until  nearly  cold;  flavor  with 
a  tablespoonf ul  of  extract  of  vanilla ;  place  in  freezer  and,  when  half 
frozen,  mix  thoroughly  into  it  one  pound  of  preserved  fruits,  in  equal 
parts  of  peaches,  apricots,  gages,  cherries,  pineapples,  etc.;  all  of 
these  fruits  are  to  be  cut  up  into  small  pieces  and  mixed  well  with 
frozen  cream.  If  you  desire  to  mold  this  ice  sprinkle  it  with  a  little 
carmine,  dissolved  in  a  teaspoonful  of  water,  with  two  drops  of  spirits 
of  ammonia ;  mix  in  this  color,  so  that  it  will  be  streaky  or  in  veins  like 
marble. 

ICE-CREAM  WITHOUT  A  FREEZER. 

Beat  the  yolks  of  eight  eggs  very  light,  and  add  thereto  four  cup- 
fuls  of  sugar,  and  stir  well.  Add  to  this,  little  by  little,  one  quart  of 
rich  milk  that  has  been  heated  almost  to  boiling,  beating  all  the  while ; 
then  put  in  the  whites  of  eight  eggs  beaten  to  a  stiff  froth.  Then  boil 
the  mixture  in  a  pail  set  inside  another  containing  hot  water.  Boil 
about  fifteen  minutes  or  until  it  is  as  thick  as  a  boiled  custard,  stir- 
ring steadily  meanwhile.  Pour  into  a  bowl  to  cool.  When  quite  cold, 
beat  into  it  three  pints  of  rich  sweet  cream  and  five  teaspoonf uls  of  va- 
nilla, or  such  other  flavoring  as  you  prefer.  Put  it  into  a  pail  having 
a  close-fitting  cover  and  pack  in  pounded  ice  and  salt,— rocfc  salt,  not 


ICE-CREAM  AND  ICES. 


379 


the  common  kind, —about  three-fourths  ice  and  one-fourth  salt.  When 
packed,  before  putting  the  ice  on  top  of  the  cover,  beat  the  custard  as 
you  would  batter,  for  five  minutes  steady ;  then  put  on  the  cover  and  put 
the  ice  and  salt  over  it,  and  cover  the  whole  with  a  thick  mat,  blanket 
or  carpet  and  let  it  stand  for  an  hour.  Then  carefully  uncover  and 
scrape  from  the  bottom  and  sides  of  the  pail  the  thick  coating 
of  frozen  custard,  making  every  particle  clear,  and  beat  again  very 
hard,  until  the  custard  is  a  smooth,  half-congealed  paste.  Do  this 
thoroughly.  Put  on  the  cover,  ice,  salt  and  blanket,  and  leave  it  for 
five  or  six  hours,  replenishing  the  ice  and  salt  if  necessary. 

Common  Senss  in  tbi  Housihotd, 

FROZEN  PEACHES. 

One  can  or  twelve  large  peaches,  two  coffeecupfuls  of  sugar,  one 
pint  of  water  and  the  whites  of  three  eggs  beaten  to  a  stiff  froth; 
break  the  peaches  rather  fine  and  stir  all  the  ingredients  together; 
freeze  the  whole  into  form. 

Frozen  fruit  of  any  kind  can  be  made  the  same  way;  the  fruit 
should  be  mashed  to  a  smooth  pulp,  but  not  thinned  too  much.  In 
freezing,  care  should  be  taken  to  prevent  its  getting  lumpy. 

FROZEN  FRUITS. 

The  above  recipe,  increasing  the  quantity  of  peaches,  raspberries 
or  whatever  fruit  you  may  use,  and  adding  a  small  amount  of  rich 
cream,  make  fine  frozen  fruits.  In  freezing,  you  must  be  especially 
careful  to  prevent  its  getting  lumpc^. 

LEMON  ICE. 

The  juice  of  six  lemons  and  the  grated  rind  of  three,  a  large  sweet 
orange,  juice  and  rind;  squeeze  out  all  the  juice  and  steep  it  in  the 
rind  of  orange  and  lemons  a  couple  of  hours ;  then  squeeze  and  strain 
through  a  towel,  add  a  pint  of  water  and  two  cupfuls  of  sugar.  Stir 
until  dissolved,  turn  into  a  freezer,  then  proceed  as  for  ice-cream,  let- 
ting it  stand  longer,  two  or  three  hours. 

When  fruit  jellies  are  used,  gently  heat  the  water  sufficiently  to 
melt  them ;  then  cool  and  freeze.  Other  flavors  may  be  made  in  this 
manner,  varying  the  flavoring  to  taste. 


380 


ICE-CREAM  AND  ICES. 


PINEAPPLE  SHERBET. 

Grate  two  pineapples  and  mix  with  two  quarts  of  water  and  a  pint 
of  sugar;  add  the  juice  of  two  lemons  and  the  beaten  whites  of  four 
eggs.   Place  in  a  freezer  and  freeze. 

RASPBERRY  SHERBET. 

Two  QUAETS  of  raspberries,  one  cupful  of  sugar,  one  pint  and  a 
half  of  water,  the  juice  of  a  large  lemon,  one  tablespoonful  of  gelatine. 
Mash  the  berries  and  sugar  together  and  let  them  stand  two  hours. 
Soak  the  gelatine  in  cold  water  to  eover.  Add  one  pint  of  the  watei 
to  the  berries  and  strain.  Dissolve  the  gelatine  in  half  a  pint  of  boil* 
ing  water,  add  this  to  the  strained  mixture  and  freeze. 

ORANGE-WATER  ICE. 

Add  a  tablespoonful  of  gelatine  to  one  gill  of  water;  let  it  stand 
twenty  minutes  and  add  half  a  pint  of  boiling  water;  stir  until  dis- 
solved and  add  four  ounces  of  powdered  sugar,  the  strained  juice  of 
six  oranges  and  cold  water  enough  to  make  a  full  quart  in  all.  Stir 
until  the  sugar  is  dissolved;  pour  into  the  freezing  can  and  free«;e. 
(See  Lemon  Ice.) 

ALMOND  ICE. 

Two  PINTS  of  milk,  eight  ounces  of  cream,  two  ounces  of  orange- 
flower  water,  eight  ounces  of  sweet  almonds,  four  ounces  of  bitter  al- 
monds ;  pound  all  in  a  marble  mortar,  pouring  in  from  time  to  time  a 
few  drops  of  water ;  when  thoroughly  pounded  add  the  orange-flower 
water  and  half  of  the  milk;  pass  this,  tightly  squeezed,  through  a 
cloth ;  boil  the  rest  of  the  milk  with  the  cream  and  keep  stirring  it 
with  a  wooden  spoon ;  as  soon  as  it  is  thick  enough,  pour  in  the  almond 
milk ;  give  it  one  boiling,  take  it  off  and  let  it  cool  in  a  bowl  or  pitcher 
before  pouring  it  into  the  mold  for  freezing. 

CURRANT  ICE. 

A  KETRESHiNG  ice  is  made  of  currants  or  raspberries,  or  equal  por- 
tions of  each.  Squeeze  enough  fruit  in  a  jelly-bag  to  make  a  pint  of 
juice ;  add  a  pint  each  of  the  water  and  sugar ;  pour  the  whole,  boil- 
ing hot,  onto  whites  of  three  eggs,  beaten  to  a  stiff  froth,  and  whip  the 
mixture  thoroughly.  When  cool,  freeze  in  the  usual  manner.  Part 
red  raspberry  juice  is  a  much  finer  flavor. 

Any  juicy  fruit  may  be  prepared  in  this  manner. 


DUMPLINGS  AND  PUDDINGS. 


*  ★  ★ 

IT  DEPENDS  as  mucli  upon  the  judgment  of  the  cook  as  on  the  mate- 
rials used  to  make  a  good  pudding.  Everything  should  be  the 
best  in  the  way  of  materials,  and  a  proper  attention  to  the  rules, 
with  some  practice,  will  ensure  success. 
Puddings  are  either  boiled,  baked  or  steamed ;  if  boiled,  the  mate- 
rials should  be  well  worked  together,  put  into  a  thick  cloth  bag,  pre- 
viously dipped  in  hot  water,  wringing  it  slightly  and  dredging  the  in- 
side thickly  with  flour;  tie  it  firmly,  allowing  room  for  it  to  swell; 
drop  it  into  a  kettle  of  boiling  water,  with  a  small  plate  or  saucer  in 
the  bottom  to  keep  it  from  sticking  to  the  kettle.  It  should  not  cease 
boiling  one  moment  from  the  time  it  is  put  in  until  taken  out,  and  the 
pot  must  be  tightly  covered,  and  the  cover  not  removed  except  when 
necessary  to  add  water  from  the  toiling  tea-kettle  when  the  water  is 
getting  low.  When  done,  dip  immediately  in  cold  water  and  turn  out. 
This  should  be  done  just  before  placing  on  the  table. 

Or  butter  a  tin  pudding-mold  or  an  earthen  bowl;  close  it  tight  so 
that  water  cannot  penetrate ;  drop  it  into  boiling  water  and  boil  stead- 
ily the  required  time.  If  a  bowl  is  used  it  should  be  well  buttered  and 
not  quite  filled  with  the  pudding,  allowing  room  for  it  to  swell ;  then  a 
cloth  wet  in  hot  water,  slightly  wringing  it,  then  floured  on  the  inner 
side,  and  tied  over  the  bowl,  meeting  under  the  bottom. 

To  steam  a  pudding,  put  it  into  a  tin  pan  or  earthen  dish;  tie  a 
cloth  over  the  top,  first  dredging  it  in  flour,  and  set  it  in  a  steamer. 
Cover  the  steamer  closely ;  allow  a  little  longer  time  than  you  do  for 
boiling. 

Molds  or  basins  for  baking,  steaming  or  boiling  should  be  well  but- 
tered before  the  mixture  is  put  into  them.  Allow  a  little  longer  time 
for  steaming  than  for  boiling. 

(381) 


382 


DUMPLINGS  AND  PUDDINGS. 


Dumplings  boiled  the  same  way,  put  into  little  separate  cloths. 

Batter  puddings  should  be  smoothly  mixed  and  free  from  lumps. 
To  ensure  this,  first  mix  the  flour  with  a  very  small  portion  of  milk, 
the  yolks  of  the  eggs  and  the  sugar  thoroughly  beaten  together,  and 
added  to  this ;  then  add  the  remainder  of  the  milk  by  degrees,  then  the 
seasoning,  then  the  beaten  whites  of  eggs  last.  Much  success  in  mak- 
ing this  kind  of  pudding  depends  upon  a  strict  observance  of  this  rule; 
for,  although  the  materials  may  be  good,  if  the  eggs  are  put  into  the 
milk  before  they  are  mixed  with  the  flour,  there  will  be  a  custard  at 
the  top  and  a  soft  dough  at  the  bottom  of  your  dish. 

All  sweet  puddings  require  a  little  salt  to  prevent  insipidity  and 
to  draw  out  the  flavor  of  the  several  ingredients,  but  a  grain  too  much 
will  spoil  any  pudding. 

In  puddings  where  wine,  brandy,  cider,  lemon  juice  or  any  acid  is 
used,  it  should  be  stirred  in  last  and  gradually,  or  it  is  apt  to  curdle 
the  milk  or  eggs. 

In  making  custard  puddings  (puddings  made  with  eggs  and  milk), 
the  yolks  of  the  eggs  and  sugar  should  be  thoroughly  beaten  together 
before  any  of  the  milk  or  seasoning  is  added,  and  the  beaten  whites  of 
eggs  last. 

In  making  puddings  of  bread,  rice,  sago,  tapioca,  etc.,  the  eggs 
should  be  beaten  very  light,  and  mixed  with  a  portion  of  the  milk,  be- 
fore adding  them  to  the  other  ingredients.  If  the  eggs  are  mixed  with 
the  milk,  without  having  been  thus  beaten,  the  milk  will  be  absorbed 
by  the  bread,  rice,  sago,  tapioca,  etc.,  without  rendering  them  light. 

The  freshness  of  all  pudding  ingredients  is  of  much  importance, 
as  one  bad  article  will  taint  the  whole  mixture. 

When  the  freshness  of  eggs  is  douMful,  break  each  one  separately 
in  a  cup  before  mixing  them  all  together.  Should  there  be  a  bad  one 
amongst  them,  it  can  be  thrown  away ;  whereas,  if  mixed  with  the  good 
ones,  the  entire  quantity  would  be  spoiled.  The  yolks  and  whites 
beaten  separately  make  the  articles  they  are  put  into  much  lighter, 

Eaisins  and  dried  fruit  for  puddings  should  be  carefully  picked 
and,  in  many  cases,  stoned.  Currants  should  be  well  washed,  pressed 
in  a  cloth  and  placed  on  a  dish  before  the  fire  to  get  thoroughly  dry; 
they  should  be  then  picked  carefully  over,  and  every  piece  of  grit  or 
stone  removed  from  amongst  them.  To  pliunp  them,  some  cooks  pour 
boiling  water  over  them  and  then  dry  them  before  the  fire. 


THE  BLUE  ROOM 


/ 

/ 


DUMPLINGS  AND  TUDDING8. 


383 


Many  baked  pudding  recipes  are  quite  as  good  boiled.  As  a  safe 
rule  boil  the  pudding  hvice  as  long  as  jou  would  bake  it ;  and  remem- 
ber that  a  boiling  pudding  should  never  be  touched  after  it  is  once  put 
on  the  stove;  a  jar  of  the  kettle  destroys  the  lightness  of  the  pudding. 
If  the  water  boils  down  and  more  must  be  added,  it  must  be  done  so 
carefully  that  the  mold  will  not  hit  the  side  of  the  kettle,  and  it  must 
not  be  allowed  to  stop  boiling  for  an  instant. 

Batter  should  never  stick  to  the  knife  when  it  is  sent  to  the  table ; 
it  will  do  this  both  when  less  than  sufficient  number  of  eggs  is  mixed 
with  it  and  when  it  is  not  cooked  enough ;  about  four  eggs  to  the  half 
pound  of  flour  will  make  it  firm  enough  to  cut  smoothly. 

When  baked  or  boiled  puddings  are  sufficiently  solid,  turn  them 
out  of  the  dish  they  were  baked  in,  bottom  uppermost  and  strew  over 
them  finely  sifted  sugar. 

Wben  pastry  or  baked  puddings  are  not  done  through,  and  yet  the 
outside  is  sufficiently  brown,  cover  them  over  with  a  piece  of  white 
paper  until  thoroughly  cooked ;  this  prevents  them  from  getting  burnto 

TO  CLEAN  CURRANTS. 

Put  them  in  a  sieve  or  colander  and  sprinkle  them  thickly  with 
flour ;  rub  them  well  until  they  are  separated,  and  the  flour,  grit  and  fine 
stems  have  passed  through  the  strainer.  Place  the  strainer  and  cur- 
rants in  a  pan  of  water  and  wash  thoroughly;  then  lift  the  strainer 
and  currants  together,  and  change  the  water  until  it  is  clear.  Dy} 
the  currants  between  clean,  towels.  It  hardens  them  to  dry  in  an  oven. 

TO  CHOP  SUET. 

Beeak  or  cut  in  small  pieces,  sprinkle  with  sifted  flour,  and  chop 
in  a  cold  place  to  keep  it  from  becoming  sticky  and  soft. 

TO  STONE  RAISINS. 

PxTT  them  in  a  dish  and  pour  h oiling  water  over  them;  cover  and 
let  them  remain  in  it  ten  minutes ;  it  will  soften  so  that  by  rubbing 
each  raisin  between  the  thumb  and  flnger,  the  seeds  will  come  out 
clean ;  then  they  are  ready  for  cutting  or  chopping  if  required. 


384 


DUMPLINGS  AND  PUDDINGS. 


APPLE  DUMPLINGS. 

Make  a  rich  biscuit  doughy  the  same  as  soda  or  baking-powder 
biscuit,  only  adding  a  little  more  shortening.  Take  a  piece  of  dough 
out  on  the  molding-board,  roll  out  almost  as  thin  as  pie  crust ;  then 
cut  into  square  pieces  large  enough  to  cover  an  apple.  Put  into  the 
middle  of  each  piece  two  apple  halves  that  have  been  pared  and 
cored;  sprinkle  on  a  spoonful  of  sugar  and  a  pinch  of  ground  cinna- 
mon, turn  t^ie  ends  of  the  dough  over  the  apple  and  lap  them  tight.  ^ 
Lay  the  dumplings  in  a  dripping-pan  buttered,  the  smooth  side  up- 
ward. When  the  pans  are  filled,  put  a  small  piece  of  butter  on  top 
of  each,  sprinkle  over  a  large  handful  of  sugar,  turn  in  a  cupful  of 
boiling  water,  then  place  in  a  moderate  oven  for  three-  quarters  of  an 
hour.  Baste  with  the  liquor  once  while  baking.  Serve  with  pud- 
ding-sauce or  cream  and  sugar. 

BOILED  APPLE  DUMPLINGS. 

The  same  recipe  as  the  above,  with  the  exception  that  they  are 
put  into  a  small  coarse  cloth  well  floured  after  being  dipped  in  hot 
water.  Each  cloth  to  be  tied  securely,  but  leaving  room  enough  for 
the  dumpling  to  swell.  Put  them  in  a  pot  of  boiling  water  and  boil 
three-quarters  of  an  hour.  Serve  with  sweet  sauce.  Peaches  and 
other  fruits  used  in  the  same  manner. 

BOILED  RICE  DUMPLINGS,  CUSTARD  SAUCE. 

Boil  half  a  pound  of  rice,  drain  and  mash  it  moderately  fine. 
Add  to  it  two  ounces  of  butter,  three  ounces  of  sugar,  half  a  salt- 
spoonful  of  mixed  ground  spice,  salt  and  the  yolks  of  two  eggs.  Mois- 
ten a  trifle  with  a  tablespoonful  or  two  of  cream.  With  floured 
hands  shape  the  mixture  into  balls,  and  tie  them  in  floured  pudding 
cloths.  Steam  or  boil  forty  minutes  and  send  to  table  with  a  custard 
sauce  made  as  follows  :— 

Mix  together  four  ounces  of  sugar  and  two  ounces  of  butter 
(slightly  warmed).  Beat  together  the  yolks  of  two  eggs  and  a  gill  of 
cream ;  mix  and  pour  the  sauce  in  a  double  saucepan ;  set  this  in  a  pan 
of  hot  water  and  whisk  thoroughly  three  minutes.  Set  the  saucepaii 
in  cold  water  and  whisk  until  the  sauce  is  cooled. 


DUMPLINGS  AND  PUDDINGS. 


385 


SUET  DUMPLINGS.    No.  1. 

One  pint  bowl  of  fine  bread  crumbs,  one-half  cupful  of  beef  suet 
ciiopped  fine,  the  whites  and  yolks  of  four  eggs  beaten  separately  and 
very  light,  one  teaspoonful  of  cream  of  tartar  sifted  into  half  a  cujp- 
ful  of  flour,  half  a  teaspoonful  of  soda  dissolved  in  a  little  water,  and 
a  teaspoonful  of  salt.  Wet  it  all  together  with  milk  enough  to  make 
a  stiff  paste.  Flour  your  hands  and  make  into  balls.  Tie  up  in  sep- 
arate cloths  that  have  been  wrung  out  in  hot  water  and  floured  in- 
side ;  leave  room,  when  tying,  for  them  to  swell.  Drop  them  into  foil- 
ing water  and  boil  about  three-quarters  of  an  hour.  Serve  hot,  with 
wine  sauce,  or  syrup  and  butter. 

SUET  DUMPLINGS.    No.  2. 

Oke  cupful  of  suet  chopped  fine,  one  cupful  of  grated  English 
muffins  or  bread,  one  cupful  of  flour,  half  a  teaspoonful  of  baking 
powder,  half  a  cupful  of  sugar,  two  eggs,  one  pint  of  milk,  a  large 
pinch  of  salt.  Sift  together  powder  and  flour,  add  the  beaten  eggs, 
grated  muffins,  sugar,  suet  and  milk;  form  into  smooth  batter,  which 
drop  by  tablespoonf uls  into  a  pint  of  boiling  milk,  three  or  four  at  a 
time ;  when  done,  dish  and  pour  over  the  milk  they  were  boiled  in.  A 
Danish  dish;  very  good. 

PRESERVE  DUMPLINGS. 

Preserved  peaches,  plums,  quinces,  cherries  or  any  other  sweet- 
meat ;  make  a  light  crust,  and  roll  a  small  piece  of  moderate  thickness 
and  fill  with  the  fruit  in  quantity  to  make  the  size  of  a  peach  dump- 
ling ;  tie  each  one  in  a  dumpling  cloth,  well  floured  inside,  drop  them 
into  hot  water  and  boil  half  an  hour;  when  done,  remove  the  cloth^ 
send  to  table  hot  and  eat  with  cream. 

OXFORD  DUMPLINGS. 

Beat  until  quite  light  one  tablespoonful  of  sugar  and  the  yolks  of 
three  eggs,  add  half  a  cupful  of  finely  chopped  suet,  half  a  cupful  of 
English  currants,  one  cupful  of  sifted  flour,  in  which  there  has  been 
sifted  a  heaping  teaspoonful  of  baking  powder,  a  little  nutmeg,  one 
teaspoonful  of  salt  and,  lastly,  the  beaten  whites  of  the  eggs;  flour 
your  hands  and  make  it  into  balls  the  size  of  an  egg;  boil  in  sepa- 
rate cloth  one  hour  or  more.    Serve  with  wine  sauce* 


386 


DUMPLINGS  AND  PUDDINGS. 


LEMON  DUMPLINGS. 

Mix  together  a  pint  of  grated  bread  crumbs,  half  a  cupful  of 
chopped  suet,  half  a  cupful  of  moist  sugar,  a  little  salt  and  a  small 
tables^DOonful  of  flour,  adding  the  grated  rind  of  a  lemon.  Moisten 
it  all  with  the  whites  and  yolks  of  two  eggs  well  beaten  and  the  juice 
of  the  lemon,  strained.  Stir  it  all  well  together  and  put  the  mixture 
into  small  cups  well  buttered ;  tie  them  down  with  a  cloth  dipped  in 
flour  and  boil  three-quarters  of  an  hour.  Turn  them  out  on  a  dish, 
strew  sifted  sugar  over  them  and  serve  with  wine  sauce. 

BOILED  APPLE  PUFFETS. 

Three  eggs,  one  pint  of  milk,  a  little  salt,  sufficient  flour  to  thicken 
as  waffle  batter,  one  and  one-half  teaspoonfuls  of  baking  powder. 
Fill  teacups  alternately  with  a  layer  of  batter  and  then  of  apples 
chopped  fine.   Steam  one  hour.   Serve  hot  with  flavored  cream  and- 
sugar.   You  can  substitute  any  fresh  fruit  or  jams  your  taste  prefers. 

COMMON  BATTER, 

For  boiled  puddings,  fritters,  etc.,  is  made  with  one  cupful  of  milk, 
a  pinch  of  salt,  two  eggs,  one  tablespoonful  of  melted  butter,  one  cup- 
ful of  flour  and  a  small  teaspoonful  of  baking  powder.  Sift  the  flour, 
powder  and  salt  together,  add  the  melted  butter,  the  eggs  well  beaten 
and  the  milk ;  mix  into  a  very  smooth  batter,  a  little  thicker  than  for 
griddle-cakes. 

ALMOND  PUDDING. 

Turn  boiling  water  on  to  three-fourths  of  a  pound  of  sweet  al- 
monds, let  it  remain  until  the  skin  comes  off  easily ;  rub  with  a  dry 
cloth ;  when  dr}^,  pound  fine  with  one  large  spoonful  of  rose-water ;  beat 
six  eggs  to  a  stiff  froth  with  three  spoonfuls  of  fine  white  sugar ;  mix 
with  one  quart  of  milk,  three  spoonfuls  of  pounded  crackers,  four 
ounces  of  melted  butter,  and  the  same  of  citron  cut  into  bits ;  add  al- 
monds, stir  altogether  and  bake  in  a  small  pudding-dish  with  a  lining 
and  rim  of  pastry.  This  pudding  is  best  when  cold.  It  will  bake  in 
half  an  hour  in  a  quick  oven. 

APPLE  PUDDING,  BAKED. 

Stir  two  tablespoonfuls  of  butter  and  half  a  cupful  of  sugar  to  a 
cream ;  stir  into  this  the  yolks  of  four  eggs,  well  beaten,  the  juice  and 


DUMPLINGS  AND  PUDDINGS. 


387 


grated  rind  of  one  lemon  and  half  a  dozen  sound,  green  tart  apples, 
grated.  Now  stir  in  the  four  beaten  whites  of  the  eggs,  season  with 
cinnamon  or  nutmeg;  bake.   To  be  served  cold  with  cream. 

BOILED  APPLE  PUDDING. 

*  Take  three  eggs,  three  apples,  a  quarter  of  a  pound  of  bread 
crumbs,  one  lemon,  three  ounces  of  sugar,  three  ounces  of  currants, 
half  a  wineglassful  of  wine,  nutmeg,  butter  and  sugar  for  sauce. 
Pare,  core  and  mince  the  apples  and  mix  with  the  bread  crumbs,  nut- 
meg, grated  sugar,  currants,  the  juice  of  the  lemon  and  half  the  rind 
grated.  Beat  the  eggs  well,  moisten  the  mixture  with  these  and  beat 
all  together,  adding  the  wine  last;  put  the  pudding  in  a  buttered 
mold,  tie  it  down  with  a  cloth ;  boil  one  hour  and  a  half  and  serve  with 
sweet  sauce. 

BIRDS*  NEST  PUDDING. 

Core  and  peel  eight  apples,  put  in  a  dish,  fill  the  places  from  which 
the  cores  have  been  taken  with  sugar  and  a  little  grated  nutmeg ;  cover 
and  bake.  Beat  the  yolks  of  four  eggs  light,  add  two  teacupfuls  of 
flour,  with  three  even  teaspoonfuls  of  baking  powder  sifted  with  it, 
one  pint  of  milk  with  a  teaspoonf ul  of  salt ;  then  add  the  whites  of  the 
eggs  well  beaten,  pour  over  the  apples  and  bake  one  hour  in  a  moder- 
ate oven.    Serve  with  sauce. 

BREAD  AND  BUTTER  PUDDING.    No.  L 

Butter  the  sides  and  bottom  of  a  deep  pudding-dish,  then  butter 
thin  slices  of  bread,  sprinkle  thickly  with  sugar,  a  little  cinnamon, 
chopped  apple,  or  any  fruit  you  prefer  between  each  slice,  until  your 
dish  is  full.  Beat  up  two  eggs,  add  a  tablespoonful  of  sifted  flour; 
stir  with  the  three  cupfuls  of  milk  and  a  little  salt;  pour  over  this 
the  bread,  let  it  stand  one  hour  and  then  bake  slowly,  with  a  cover  on, 
three-quarters  of  an  hour ;  then  take  the  cover  off  and  brown.  Serve 
with  wine  and  lemon  sauce. 

Pie-plant,  cut  up  in  small  pieces  with  plenty  of  sugar,  is  fine  made 
in  this  manner. 

BREAD  AND  BUTTER  PUDDING.   No.  2. 

Place  a  layer  of  stale  bread,  rolled  ^ne,  in  the  bottom  of  a  pud- 
ding-dish, then  a  layer  of  any  kind  of  fruit ;  sprinkle  on  a  little  sugar, 


388 


DUMPLINGS  AND  PUDDINGS. 


then  another  layer  of  bread  crumbs  and  of  fruit;  and  so  on  until  the 
dish  is  full,  the  top  layer  being  crumbs.  Make  a  custard  as  for  pies, 
add  a  pint  of  milk  and  mix.  Pour  it  over  the  top  of  the  pudding  and 
bake  until  the  fruit  is  cooked. 

Stale  cake,  crumbed  fine,  in  place  of  bread,  is  an  improvement. 

COLD  BERRY  PUDDING. 

Take  rather  stale  bread— baker's  bread  or  light  home-made— cut 
in  thin  slices  and  spread  with  butter.  Add  a  very  little  water  and  a 
little  sugar  to  one  quart  or  more  of  huckleberries  and  blackberries,  or 
the  former  alone.  Stew  a  few  minutes  until  juicy;  put  a  layer  of  but- 
tered bread  in  your  buttered  pudding-dish,  then  a  layer  of  stewed  ber- 
ries while  hot  and  so  on  until  full ;  lastly,  a  covering  of  stewed  berries. 
It  may  be  improved  with  a  rather  soft  frosting  over  the  top.  To  be 
eaten  cold  with  thick  cream  and  sugar. 

APPLE  TAPIOCA  PUDDING. 

Put  one  teacupful  of  tapioca  and  one  teaspoonful  of  salt  into  one 
pint  and  a  half  of  water,  and  let  it  stand  several  hours  where  it  will  be 
quite  warm,  but  not  cook ;  peel  six  tart  apples,  take  out  the  cores,  fill 
them  with  sugar,  in  which  is  grated  a  little  nutmeg  and  lemon  peel, 
and  put  them  in  a  pudding-dish;  over  these  pour  the  tapioca,  first 
mixing  with  it  one  teaspoonful  of  melted  butter  and  a  cupful  of  cold 
milk,  and  half  a  cupful  of  sugar ;  bake  one  hour ;  eat  with  sauce. 

When  fresh  fruits  are  in  season,  this  pudding  is  exceedingly  nice, 
with  damsons,,  plums,  red  currants,  gooseberries  or  apples ;  when  made 
with  these,  the  pudding  must  be  thickly  sprinkled  over  with  sifted 
sugar. 

Canned  or  fresh  peaches  may  be  used  in  place  of  apples  in  the  same 
manner,  moistening  the  tapioca  with  the  juice  of  the  canned  peaches  in 
place  of  the  cold  milk.  Very  nice  when  quite  cool  to  serve  with  sugar 
and  cream. 

APPLE  AND  BROWN-BREAD  PUDDING. 

Take  a  pint  of  brown  bread  crumbs,  a  pint  bowl  of  chopped  apples, 
mix ;  add  two-thirds  of  a  cupful  of  finely-chopped  suet,  a  cupful  of  rais- 
ins, one  egg,  a  tablespoonful  of  flour,  half  a  teaspoonful  of  salt.  Mix 
with  half  a  pint  of  milk,  and  boil  in  buttered  molds  about  two  hours. 
Serve  with  sauce  flavored  with  lemon. 


DUMPLINGS  AND  PUDDINGS. 


389 


APPLE-PUFF  PUDDING. 

Put  lialf  a  pound  of  flour  into  a  basin,  sprinkle  in  a  little  salt, 
stir  in  gradually  a  pint  of  milk ;  when  quite  smooth  add  three  eggs ; 
butter  a  pie-dish,  pour  in  the  batter ;  take  three-quarters  of  a  pound  of 
apples,  seed  and  cut  in  slices,  and  put  in  the  batter ;  place  bits  of  butter 
over  the  top ;  bake  three-quarters  of  an  hour ;  when  done,  sprinkle  sugar 
over  the  top  and  serve  hot. 

PLAIN  BREAD  PUDDING,  BAKED. 

Break  up  about  a  pint  of  stale  bread  after  cutting  off  the  crust  ^ 
pour  over  it  a  quart  of  boiling  milk ;  add  to  this  a  piece  of  butter  the  size 
of  a  small  egg ;  cover  the  dish  tight  and  let  it  stand  until  cool ;  then  with 
a  spoon  mash  it  imtil  fine,  adding  a  teaspoonful  of  cinnamon  and  one 
of  nutmeg  grated,  half  a  cupful  of  sugar  and  one-quarter  of  a  tea- 
spoonful  of  soda  dissolved  in  a  little  hot  water.  Beat  up  four  eggs  very 
light  and  add  last.  Turn  all  into  a  well-buttered  pudding-dish  and 
bake  three-quarters  of  an  hour.    Serve  it  warm  with  hard  sauce. 

This  recipe  may  be  steamed  or  boiled ;  very  nice  either  way. 

SUPERIOR  BREAD  PUDDINGS. 

One  and  one-half  cupfuls  of  white  sugar,  two  cupfuls  of  fine,  dry 
bread  crumbs,  five  eggs,  one  tablespoonful  of  butter,  vanilla,  rose-water 
or  lemon  flavoring,  one  quart  of  fresh  rich  milk  and  half  a  cupful  of 
jelly  or  jam.  Rub  the  butter  into  a  cupful  of  sugar;  beat  the  yolks 
very  light,  and  stir  these  together  to  a  cream.  The  bread  crumbs 
soaked  in  milk  come  next,  then  the  flavoring.  Bake  in  a  buttered  pud- 
ding-dish—a large  one  and  but  two-thirds  full—until  the  custard  is 
**set."  Draw  to  the  mouth  of  the  oven,  spread  over  with  jam  or  other 
nice  fruit  conserve.  Cover  this  with  a  meringue  made  of  the  whipped 
whites-  and  half  a  cupful  of  sugar.  Shut  the  oven  and  bake  until,  the 
meringue  begins  to  color.  Eat  cold  with  cream.  In  strawberry  sea- 
son, substitute  a  pint  of  fresh  fruit  for  preserves.  It  is  then  delicious. 
Serve  with  any  warm  sauce. 

BOILED  BREAD  PUDDING. 

To  ONE  quart  of  bread  crumbs  soaked  soft  in  a  cup  of  hot  milk,  add 
one  cupful  of  molasses,  one  cupful  of  fruit  or  chopped  raisins,  one  tea- 
spoonful  each  of  spices,  one  tablespoonful  of  butter,  a  teaspoonful  of 


390  DUMPLINGS  AND  PUDDINOS. 


salt,  one  teaspoonf ul  of  soda,  about  a  cupful  of  flour  sifted ;  boil  or 
steam  three  hours.    Serve  with  sweet  sauce. 

ALMOND  PUDDINGo   No.  1. 

Put  two  quarts  of  milk  into  a  double  boiler ;  stir  into  it  two  heap- 
ing tablespoonfuls  of  sifted  flour  that  has  been  stirred  to  a  cream, 
with  a  little  of  the  milk.  When  it  boils,  care  should  be  taken  that  it 
does  not  burn ;  when  cooked,  take  from  the  fire  and  let  it  cool.  Take 
the  skins  off  from  two  pounds  of  sweet  almonds,  pound  them  fine,  stir 
them  into  the  milk ;  add  a  teaspoonf  ul  of  salt,  a  cupful  of  sugar,  flavor- 
ing and  six  well-beaten  eggs,  the  yolks  and  whites  beaten  separately. 
Put  bits  of  butter  over  the  top.  Bake  one  hour.  A  gill  of  brandy  or 
wine  improves  it. 

ALMOND  PUDDING.    No.  2. 

Steep  four  oimces  of  crumbs  of  bread,  sliced,  in  one  and  one-half 
pints  of  cream,  or  grate  the  bread ;  then  beat  half  a  pound  of  blanched 
almonds  very  fine  till  they  become  a  paste,  with  two  teaspoonfuls  of 
orange-flower  water ;  beat  up  the  yolks  of  eight  eggs  and  the  whites  of 
four ;  mix  all  well  together ;  put  in  a  quarter  of  a  pound  of  loaf  sugar 
and  stir  in  three  or  four  ounces  of  melted  butter ;  put  it  over  the  fire, 
stirring  it  until  it  is  thick ;  lay  a  sheet  of  paper  at  the  bottom  of  a  dish 
and  pour  in  the  ingredients ;  bake  half  an  hour.  Use  the  remaining 
four  whites  of  eggs  for  a  meringue  for  the  top. 

BATTER  PUDDING,  BAKED. 

FouK  eggs,  the  yolks  and  whites  beaten  separately,  one  pint  of  milk, 
one  teaspoonf  ul  of  salt,  one  teaspoonf  ul  of  baking  powder,  two  cupfuls 
of  sifted  flour.  Put  the  whites  of  the  eggs  in  last.  Bake  in  an  earthen 
dish  that  can  be  set  on  the  table.  Bake  f  orty-flve  minutes ;  serve  with 
rich  sauce, 

BOILED  BATTER  PUDDING. 

Sift  together  a  pint  of  flour  and  a  teaspoonf  ul  of  baking  powder 
into  a  deep  dish,  sprinkle  in  a  little  salt,  adding  also  a  tablespoonful 
of  melted  butter.  Stir  into  this  gradually  a  pint  of  milk;  when  quite 
smooth,  add  four  eggs,  yolks  and  whites  beaten  separately.  Now  add 
enough  more  flour  to  make  a  very  stiff  batter.  If  liked,  any  kind  of 
fruit  may  be  stirred  into  this ;  a  pint  of  berries  or  sliced  fruit.  Boil 
two  hours.  Serve  with  cream  and  sugar,  wine  sauce,  or  any  sweet 
sauce. 


DUMPLINGS  AND  PUDDINGS. 


391 


CUSTARD  PUDDING.    No.  1. 

Take  five  tablespoonfuls  out  of  a  quart  of  cream  or  ricli  milk  and 
mix  them  with  two  large  spoonfuls  of  fine  flour.  Set  the  rest  of  the 
milk  to  boil,  flavoring  it  with  bitter  almonds  broken  up.  When  it  has 
boiled  hard^  take  it  off,  strain  it  and  stir  it  in  the  cold  milk  and  flour. 
Set  it  away  to  cool  and  beat  well  eight  yolks  and  four  v^^hites  of  eggs ; 
add  them  to  the  milk  and  stir  in,  at  the  last,  a  glass  of  brandy  or  white 
wine,  a  teaspoonful  of  powdered  nutmeg  and  half  a  cupful  of  sugar. 
Butter  a  large  bowl  or  mold ;  pour  in  the  mixture ;  tie  a  cloth  tightly 
over  it ;  put  it  into  a  pot  of  boiling  water  and  boil  it  two  hours,  replen- 
ishing the  pot  with  hot  water  from  a  tea-kettle.  When  the  pudding  is 
done,  let  it  get  cool  before  you  turn  it  out.  Eat  it  with  butter  and 
sugar  stirred  together  to  a  cream  and  flavored  with  lemon  juice  or 
orange. 

CUSTARD  PUDDING.    No.  2. 

Pour  one  quart  of  milk  in  a  deep  pan  and  let  the  pan  stand  in  a 
kettle  of  boiling  water,  while  you  beat  to  a  cream  eight  eggs  and  six 
tablespoonfuls  of  fine  sugar  and  a  teaspoon  of  flour;  then  stir  the  eggs 
and  sugar  into  the  milk  and  continue  stirring  until  it  begins  to  thicken ; 
then  remove  the  pan  from  the  boiling  water,  scrape  down  the  sides, 
stir  to  the  bottom  until  it  begins  to  cool,  add  a  tablespoonful  of  peach- 
water,  or  any  other  flavor  you  may  prefer,  pour  into  little  cups  and, 
when  cold,  serve. 

CUSTARD  PUDDINGS. 

The  recipe  for  Common  Custaed,  with  the  addition  of  chocolate 
grated,  banana,  or  pineapple  or  cocoanut,  makes  successfully  those  dif- 
ferent kinds  of  puddings. 

APPLE  CUSTARD  PUDDINGS. 

Put  a  quart  of  pared  and  quartered  apples  into  a  stewpan,  with 
half  a  cupful  of  water  and  cook  them  until  they  are  soft.  Remove 
from  the  fire  and  add  half  a  cupful  of  sugar,  two  tablespoonfuls  of 
butter  and  the  grated  rind  and  the  juice  of  a  lemon.  Have  ready 
mixed  two  cupfuls  of  grated  bread  crumbs  and  two  tablespoonfuls  of 
flour ;  add  this  also  to  the  apple  mixture,  after  which  stir  in  two  well- 
beaten  eggs.  Turn  all  into  a  well-buttered  pudding-dish  and  bake 
forty-five  minutes  in  a  moderate  oven.  Serve  with  sugar  and  cream  or 
hard  sweet  sauce. 


392 


DUMPLINGS  AND  PUDDINGS. 


CREAM  PUDDING. 

Beat  tlie  yolks  and  whites  of  six  eggs  well  and  stir  tliem  into  one 
pint  of  flour,  one  pint  of  milk,  a  little  salt  and  a  bit  of  soda  dissolved  in 
a  little  water,  the  grated  rind  of  a  lemon  and  three  spoonfuls  of  sugar ; 
just  before  baking  stir  in  one  pint  of  cream  and  bake  in  a  buttered  dish. 
Eat  with  cream. 

CREAM  MERINGUE  PUDDING. 

Stir  to  a  cream  half  a  cupful  of  sugar  with  the  white  of  one  egg 
and  the  yolks  of  four.  Add  one  quart  of  milk  and  mix  thoroughly. 
Put  four  tablespoonfuls  of  flour  and  a  teaspoonful  of  salt  into  another 
dish,  and  pour  half  a  cupful  of  the  milk  and  egg  mixture  upon  them, 
and  beat  very  smooth,  gradually  adding  the  rest  of  the  milk  and  egg 
mixture.  Turn  this  all  into  a  double  boiler  surrounded  by  boiling 
water ;  stir  this  until  smooth  and  thick  like  cream,  or  about  fifteen  min- 
utes ;  then  add  vanilla  or  other  extract.  Eub  all  through  a  strainer 
into  a  well-buttered  pudding-dish.  Now  beat  the  remaining  three 
whites  of  eggs  to  a  stiff  froth,  and  gradually  add  three  tablespoonfuls 
of  powdered  sugar,  and  spread  roughly  over  the  pudding.  Cook  for 
twenty  minutes  in  a  moderate  oven.    Serve  cold. 

CORNSTARCH  PUDDING. 

Reserve  half  a  cupful  of  milk  from  a  quart  and  put  the  remainder 
on  the  stove  in  a  double  boiler.  Mix  four  large  tablespoonfuls  of  corn- 
starch and  a  teaspoonful  of  salt  with  the  half  cupful  of  milk ;  then  stir 
the  mixture  into  the  boiling  milk  and  beat  well  for  two  minutes.  Cover 
the  boiler  and  cook  the  pudding  for  twelve  minutes ;  then  pour  it  into 
a  pudding-dish  and  set  in  a  cool  place  for  half  an  hour.  iWhen  the 
time  for  serving  comes,  make  a  sauce  in  this  manner :  Beat  the  whites 
of  two  eggs  to  a  stiff,  dry  froth,  and  beat  into  this  two  tablespoonfuls 
of  powdered  sugar.  As  soon  as  the  sugar  has  been  well  mixed  with 
the  whites,  add  half  of  a  large  tumbler  of  currant  jelly,  or  any  other 
bright  jelly,  or  any  kind  of  preserved  fruit  may  be  used.  If  you  pre- 
fer, serve  sugar  and  cream  with  the  pudding  instead  of  a  sauce. 

COLD  FRUIT  PUDDING. 

Throw  into  a  pint  of  new  milk  the  thin  rind  of  a  lemon,  heat  it 
slowly  by  the  side  of  the  fire  and  keep  at  the  boiling  point  until 


DUMPLINGS  AND  PUDDINGS. 


393 


strongly  flavored.  Sprinkle  in  a  small  pinch  of  salt  and  three-quar- 
ters of  an  ounce  of  the  finest  isinglass  or  gelatine.  When  dissolved, 
strain  through  muslin  into  a  clean  saucepan  with  five  ounces  of  pow- 
dered sugar  and  half  a  pint  of  rich  cream.  Give  the  whole  one  boil, 
stir  it  briskly  and  add  by  degrees  the  well-beaten  yolks  of  five  eggs. 
Next  thicken  the  mixture  as  a  custard  over  a  slow  fire,  taking  care  not 
to  keep  it  over  the  fire  a  moment  longer  than  necessary ;  pour  it  into  a 
basin  and  flavor  with  orange-flower  water  or  vanilla.  Stir  until  nearly 
cold,  then  add  two  ounces  of  citron  cut  in  thin  strips  and  two  ounces  of 
candied  cherries.  Pour  into  a  buttered  mold.  For  sauce  use  any  kind 
of  fruit  syrup. 

CUBAN  PUDDING. 

Crumble  a  pound  of  sponge  cakes,  an  equal  quantity,  or  less  if  pre- 
ferred, of  cocoanut,  grated  in  a  basin.  Pour  over  two  pints  of  rich 
cream  previously  sweetened  with  a  quarter  of  a  pound  of  loaf  sugar 
and  brought  to  the  boiling  point.  Cover  the  basin  and  when  the  cream 
is  soaked  up  stir  in  it  eight  well-beaten  eggs.  Butter  a  m-old,  arrange 
four  or  five  ounces  of  preserved  ginger  around  it,  pour  in  the  pudding 
carefully  and  tie  it  down  with  a  cloth.  Steam  or  boil  slowly  for  an 
hour  and  a  half ;  serve  with  the  syrup  from  the  ginger,  which  should 
be  warmed  and  poured  over  the  pudding. 

CRACKER  PUDDING, 

Of  raspbereies,  may  be  made  of  one  large  teacupful  of  cracker 
crumbs,  one  quart  of  milk,  one  spoonful  of  flour,  a  pinch  of  salt,  the 
yolks  of  three  eggs,  one  whole  egg  and  half  a  cupful  of  sugar.  Flavor 
with  vanilla,  adding  a  little  pinch  of  salt.  Bake  in  a  moderate  oven. 
When  done,  spread  over  the  top,  while  hot,  a  pint  of  well-sugared  rasp- 
berries. Then  beat  the  whites  of  the  three  eggs  very  stiff,  with  two 
tablespoonfuls  of  sugar,  a  little  lemon  extract,  or  whatever  one  prefers. 
Spread  this  over  the  berries  and  bake  a  light  brown.  Serve  vnth  fruit 
sauce  made  of  raspberries. 

BAKED  CORN  MEAL  PUDDING,  WITHOUT  EGGS. 

Take  a  large  cupful  of  yellow  meal  and  a  teacupful  of  cooking  mo- 
lasses and  beat  them  well  together ;  then  add  to  them  a  quart  of  boiling 
milk,  some  salt  and  a  large  tablespoonful  of  powdered  ginger,  add  a 
cupful  of  finely-chopped  suet  or  a  piece  of  butter  the  size  of  an  egg. 


394 


DUMPLINGS  AND  PUDDINGS. 


[Butter  a  brown  earthen  pan  and  turn  the  pudding  in,  let  it  stand  until 
it  thickens ;  then  as  you  put  it  into  the  oven,  turn  over  it  a  pint  of  cold 
milk,  but  do  not  stir  it,  as  this  makes  the  jelly.  Bake  three  hours. 
.Serve  warm  with  hard  sauce. 

This  recipe  has  been  handed  down  from  mother  to  daughter  for 
many  years  back  in  a  New  England  family. 

BAKED  CORN  MEAL  PUDDING,  WITH  EGGS. 

One  small  cupful  of  Indian  meal,  one-half  cupful  of  wheat  flour 
stirred  together  with  cold  milk.  Scald  one  pint  of  milk  and  stir  the 
Imixture  in  it  and  cook  until  thick ;  then  thin  with  cold  milk  to  the  con- 
'sistency  of  batter,  not  very  thick ;  add  half  a  cupful  of  sugar,  half  a 
cupful  of  molasses,  two  eggs,  two  tablespoonfuls  of  butter,  a  little  salt, 
a  tablespoonful  of  mixed  cinnamon  and  nutmeg,  two-thirds  of  a  tea- 
spoonful  of  soda  added  just  before  putting  it  into  the  oven.  Bake  two 
hours.  After  baking  it  half  an  hour,  stir  it  up  thoroughly,  lien  finish 
baking. 

Serve  it  up  hot,  eat  it  with  wine  sauce,  or  with  butter  and  syrup. 

BOILED  CORN  MEAL  PUDDING. 

Wabm  a  pint  of  molasses  and  a  pint  of  milk,  stir  well  together; 
beat  four  eggs  and  stir  gradually  into  molasses  and  milk ;  add  a  cupful 
of  beef  suet  chopped  fine,  or  half  a  cupful  of  butter,  and  com  meal 
sufficient  to  make  a  thick  batter;  add  a  teaspoonful  of  pulverized  cin- 
namon, the  same  of  nutmeg,  a  teaspoonful  of  soda,  one  of  salt,  and  stir 
all  together  thoroughly ;  dip  a  cloth  into  boiling  water,  shake,  flour  a 
little,  turn  in  the  mixture,  tie  up,  leaving  room  for  the  pudding  to 
swell,  and  boil  three  hours ;  serve  hot  with  sauce  made  of  drawn  butter, 
wine  and  nutmeg. 

BOILED  CORN  MEAL  PUDDING,  WITHOUT  EGGS. 

To  ONE  quart  of  boiling  milk,  stir  in  a  pint  and  a  half  of  Indian 
meal,  well  sifted,  a  teaspoonful  of  salt,  a  cupful  of  molasses,  half  a 
cupful  of  chopped  suet  and  a  teaspoonful  of  dissolved  soda;  tie  it  up 
tight  in  a  cloth,  allowing  room  for  it  to  swell,  and  boil  four  hours. 
Serve  with  sweet  sauce. 


DUMPLINGS  AND  PUDDINGS. 


395 


CORN  MEAL  PUFFS. 

Into  one  quart  of  boiling  milk  stir  eight  tablespoonfuls  of  Indian 
meal,  four  tablespoonfuls  of  powdered  sugar  and  a  teaspoonful  of  nut- 
meg; let  the  whole  boil  five  minutes,  stirring  constantly  to  prevent  its 
adhering  to  the  saucepan ;  then  remove  it  from  the  fire,  and  when  it 
has  become  cool  stir  into  it  six  eggs,  beaten  as  light  as  possible ;  mix 
well,  and  pour  the  mixture  into  buttered  teacups,  nearly  filling  them ; 
bake  in  a  moderate  oven  half  an  hour ;  serve  with  lemon  sauce. 

DELICATE  INDIAN  PUDDING. 

One  quart  milk,  two  heaping  tablespoonfuls  of  Indian  meal,  four 
of  sugar,  one  of  butter,  three  eggs,  one  teaspoonful  of  salt.  Boil  milk 
in  double  boiler,  sprinkle  the  meal  into  it,  stirring  all  the  while ;  cook 
twelve  minutes,  stirring  often.  Beat  together  the  eggs,  salt,  sugar  and 
one-half  teaspoonful  of  ginger.  Stir  the  butter  into  the  meal  and  milk. 
Pour  this  gradually  over  the  egg  mixture.  Bake  slowly  one  hour. 
Serve  with  sauce  of  heated  syrup  and  butter. 

Maria  Parloa. 

COTTAGE  PUDDING. 

One  heaping  pint  of  flour,  half  a  cupful  of  sugar,  one  cupful  of 
milk,  one  teaspoonful  of  soda  dissolved  in  the  milk,  one  tablespoonful 
of  butter,  two  teaspoonf  uls  of  cream  of  tartar  rubbed  dry  in  the  flour ; 
flavor  with  nutmeg;  bake  in  a  moderate  oven;  cut  in  slices  and  serve 
warm  with  wine  or  brandy  sauce,  or  sweet  sugar  sauce. 

FRENCH  COCOANUT  PUDDING.    No.  X, 

One  quart  of  milk,  three  tablespoonfuls  of  cornstarch,  the  yolks 
of  four  eggs,  half  a  cupful  of  sugar  and  a  little  salt ;  put  part  of  the 
milk,  salt  and  sugar  on  the  stove  and  let  it  boil;  dissolve  the  cornstarch 
in  the  rest  of  the  milk;  stir  into  the  milk  and  while  boiling  add  the 
yolks  and  a  cupful  of  grated  coeoanut.    Flavor  with  vanilla. 

Frosting,— ThQ  whites  of  four  eggs  beaten  to  a  stiff  froth,  half  a 
cupful  of  sugar,  flavor  with  lemon ;  spread  it  on  the  pudding  and  put 
it  into  the  oven  to  brown,  saving  a  little  of  the  frosting  to  moisten  the 
top ;  then  put  on  grated  coeoanut  to  give  it  the  appearance  of  snow- 
flake. 


396 


DUMPLINGS  AND  PUDDINGS. 


COCOANUT  PUDDING.    No.  2. 

Half  a  pound  of  grated  cocoanut.  Then  mix  witli  it  half  a  cnpful 
of  stale  sponge  cake,  crumbled  fine.  Stir  together  until  very  light 
half  a  cupful  of  butter  and  one  of  sugar,  add  a  coffeecwptvl  of  rich 
milk  or  cream.  Beat  six  eggs  very  light  and  stir  them  gradually  into 
the  butter  and  sugar  in  turn,  with  the  grated  cocoanut.  Having 
stirred  the  whole  very  hard,  add  two  teaspoonfuls  of  vanilla;  stir 
again,  put  into  a  buttered  dish  and  bake  until  set,  or  about  three-quar- 
ters of  an  hour.  Three  of  the  whites  of  the  eggs  could  be  left  out  for  a 
meringue  on  the  top  of  the  pudding.    Most  excellent. 

COCOANUT  PUDDING.    No.  3. 

A  CUP  of  grated  cocoanut  put  into  the  recipes  of  Cracker  Pudiding 
and  Bread  Pudding,  makes  good  cocoanut  pudding. 

CHERRY  PUDDING,  BOILED  OR  STEAMED. 

Two  EGGS  well  beaten,  one  cupful  of  sweet  milk,  sifted  flour  enough 
to  make  a  stiff  batter,  two  large  teaspoonfuls  of  baking  powder,  a  pinch 
of  salt  and  as  many  cherries  as  can  be  stirred  in.  Boil  one  hour  or 
steam  and  serve  with  liquid  sauce. 

Cranberries,  currants,  peaches,  cherries,  or  any  tart  fruit  is  nice 
used  with  this  recipe.    Serve  with  sweet  sauce. 

CHERRY  PUDDING.    No.  2. 

Make  a  crust  or  paste  of  two  cupfuls  of  flour,  two  teaspoonfuls  of 
baking  powder,  a  teaspoonful  of  salt ;  wet  up  with  milk  or  water ;  roll 
out  a  quarter  of  an  inch  thick,  butter  a  large  common  bowl  and  line  it 
with  this  paste,  leaving  it  large  enough  to  lap  over  the  top ;  fill  it  with 
stoned  cherries  and  half  a  cupful  of  sugar.  Gather  the  paste  closely 
over  the  top,  sprinkle  a  little  with  dry  flour  and  cover  the  whole  with  a 
linen  cloth,  fastening  it  with  a  string.  Put  it  into  a  pot  of  boiling 
water  and  cook  for  an  hour  and  a  half.    Serve  with  sweet  sauce. 

ENGLISH  PLUM  PUDDING.    (The  Genuine.) 

Soak  one  pound  of  stale  bread  in  a  pint  of  hot  milk  and  let  it  stand 
md  cool.  When  cold,  add  to  it  one-half  pound  of  sugar  and  the  yolks 
of  eight  eggs  beaten  to  a  cream,  one  pound  of  raisins,  stoned  and 


DUMPLINGS  AND  PUDDINGS. 


397 


floured,  one  pound  of  Zante  currants,  washed  and  floured,  a  quarter  of 
a  pound  of  citron  cut  in  slips  and  dredged  with  flour,  one  pound  of  beef 
suet,  chopped  fine  and  salted,  one  glass  of  wine,  one  glass  of  brandy, 
one  nutmeg  and  a  tablespoonf ul  of  mace,  cinnamon  and  cloves  mixed ; 
beat  the  whole  well  together  and,  as  the  last  thing,  add  the  whites  of 
the  eight  eggs,  beaten  to  a  stiff  froth;  pour  into  a  cloth,  previously 
scalded  and  dredged  with  flour,  tie  it  firmly,  leaving  room  for  the  pud- 
ding to  swell  and  boil  six  hours.    Serve  with  wine  or  brandy  sauce. 

It  is  best  to  prepare  the  ingredients  the  day  before  and  cover 
closely. 

CHRISTMAS  PLUM  PUDDING.    (By  Measure.) 

One  cupful  of  finely-chopped  beef  suet,  two  cupfuls  of  fine  bread 
crumbs,  one  heaping  cupful  of  sugar,  one  cupful  of  seeded  raisins,  one 
cupful  of  well-washed  currants,  one  cupful  of  chopped  blanched  al- 
monds, half  a  cupful  of  citron,  sliced  thin,  a  teaspoonful  of  salt,  one 
of  cloves,  two  of  cinnamon,  half  a  grated  nutmeg  and  four  well-beaten 
eggs.  Dissolve  a  level  teaspoonful  of  soda  in  a  tablespoonful  of  warm 
water.  Flour  the  fruit  thoroughly  from  a  pint  of  flour;  then  mix  the 
remainder  as  follows :  In  a  large  bowl  put  the  well-beaten  eggs,  sugar, 
spices  and  salt  in  one  cupful  of  milk.  Stir  in  the  fruit,  chopped  nuts, 
bread  crumbs  and  suet,  one  after  the  other,  until  all  are  used,  putting  in 
the  dissolved  soda  last  and  adding  enough  flour  to  make  the  fruit  stick 
together,  which  will  take  all  the  pint.  Boil  or  steam  four  hours.  Serve 
with  wine  or  brandy  or  any  well-flavored  sauce. 

BAKED  PLUM  PUDDING. 

It  will  be  found  best  to  prepare  the  ingredients  the  day  before  and 
cover  closely.  Grate  a  loaf  of  stale  bread,  or  enough  for  a  pint  of 
crumbs;  boil  one  quart  of  milk  and  turn  boiling  hot  over  the  grated 
bread;  cover  and  let  steep  an  hour;  in  the  meantime  pick,  soak  and 
dry  half  a  pound  of  currants,  half  a  pound  of  raisins,  a  quarter  of  a 
pound  of  citron  cut  in  large  slips,  one  nutmeg,  one  tablespoonful  of 
mace  and  cinnamon  mixed,  one  cupful  of  sugar,  with  half  of  a  cupful 
of  butter ;  when  the  bread  is  ready  mix  with  it  the  butter,  sugar,  spice 
and  citron,  adding  a  glassful  of  white  wine ;  beat  eight  eggs  very  light, 
and  when  the  mixture  is  quite  cold,  stir  them  gradually  in ;  then  add  by 
degrees  the  raisins  and  currants  dredged  with  flour;  stir  the  whole 


398 


DUMPLINGS  AND  PUDDINGS. 


very  hard ;  put  it  into  a  buttered  dish ;  bake  two  hours,  send  to  the  table 
warm.   Eat  with  wine  sauce,  or  wine  and  sugar.   Most  excellent. 

PLUM  PUDDING,  WITHOUT  EGGS. 

This  delicious,  light  pudding  is  made  by  stirring  thoroughly  to- 
gether the  following  ingredients :  One  cupful  of  finely-chopped  beef 
suet,  two  cupfuls  of  fine  bread  crumbs,  one  cupful  of  molasses,  one  of 
chopped  raisins,  one  of  well-washed  currants,  one  spoonful  of  salt,  one 
teaspoonful  each  of  cloves,  cinnamon,  allspice  and  carbonate  of  soda, 
one  cupful  of  milk  and  flour  enough  to  make  a  stiff  batter.  Put  into 
a  well-greased  pudding-mold,  or  a  three-quart  pail  and  cover  closely. 
Set  this  pail  into  a  larger  kettle,  close  covered,  and  half  full  of  boiling 
water,  adding  boiling  water  as  it  boils  away.  Steam  not  less  than  four 
hours.  This  pudding  is  sure  to  be  a  success,  and  is  quite  rich  for  one 
containing  neither  eggs  nor  butter.  One-half  of  the  above  amount  is 
more  than  eight  persons  would  be  able  to  eat,  but  it  is  equally  good 
some  days  later,  steamed  again  for  an  hour,  if  kept  closely  covered 
meantime.    Serve  with  wine  sauce  or  common  sweet  sauce. 

CABINET  PUDDING. 

Bi^TTER  well  the  inside  of  a  pudding-mold.  Have  ready  a  cupful 
of  chopped  citron,  raisins  and  currants.  Sprinkle  some  of  this  fruit 
on  the  bottom  of  the  mold,  then  slices  of  stale  sponge  cake ;  shake  over 
this  some  spices,  cinnamon,  cloves  and  nutmeg,  then  fruit  again  and 
cake,  until  the  mold  is  nearly  full.  Make  a  custard  of  a  quart  of  milk, 
four  eggs,  a  pinch  of  salt,  two  tablespoonfuls  of  melted  butter;  pour 
this  over  the  cake  without  cooking  it ;  let  it  stand  and  soak  one  hour ; 
then  steam  one  hour  and  a  half.  Serve  with  wine  sauce  or  a  custard. 
Seasoned  with  wine. 

Manhattan  Beach  Hot*U 

BAKED  CRANBERRY  PUDDING. 

P0I3R  boiling  water  on  a  pint  of  bread  crxmibs ;  melt  a  tablespoonful 
of  butter  and  stir  in.  When  the  bread  is  softened,  add  two  eggs  and 
beat  thoroughly  with  the  bread.  Then  put  in  a  pint  of  the  stewed  fruit 
and  sweeten  to  your  taste.  Fresh  fruit  of  many  kinds  can  be  used  in- 
stead of  cranberries.  Slices  of  peaches  put  in  layers  are  delicious. 
Serve  with  sweet  sugar  sauce. 


DUMPLINGS  AND  PUDDINGS. 


399 


ORANGE  PUDDING.    No.  1. 

One  pint  of  milk,  the  juice  of  six  oranges  and  the  rind  of  three, 
eight  eggs,  half  a  cupful  of  butter,  half  a  cupful  of  granulated  sugar, 
one  tablespoonful  of  ground  rice,  paste  to  line  the  pudding-dish.  Mix 
the  ground  rice  with  a  little  of  the  cold  milk.  Put  the  remainder  of  the 
milk  in  the  double  boiler,  and  when  it  boils  stir  in  the  mixed  rice.  Stir 
for  five  minutes;  then  add  the  butter  and  set  away  to  cool.  Beat  to- 
gether the  sugar,  the  yolks  of  eight  eggs  and  whites  of  four.  Grate  the 
rinds  and  squeeze  the  juice  of  the  oranges  into  this.  Stir  all  into  the 
cooked  mixture.  Have  a  pudding-dish  holding  about  three  quarts  lined 
with  paste.  Pour  the  preparation  into  this  and  bake  in  a  moderate 
oven  for  forty  minutes.  Beat  the  remaining  four  whites  of  the  eggs  to 
a  stiff  froth  and  gradually  beat  in  the  powdered  sugar.  Cover  the  pud- 
ding with  this.  Return  to  the  oven  and  cook  ten  minutes,  leaving  the 
door  open.  Set  away  to  cool.  It  must  be  ice  cold  when  served. 

Maria  Parloa. 

ORANGE  PUDDING.   No.  2. 

Five  sweet  oranges,  one  coffee  cupful  of  white  sugar,  one  pint  of 
milk,  the  yolks  of  three  eggs,  one  tablespoonful  of  cornstarch.  Peel 
and  cut  the  oranges  into  thin  slices,  taking  out  the  seeds;  pour  over 
them  the  sugar  and  let  them  stand  while  you  make  the  rest.  Now  set 
the  milk  in  a  suitable  dish  into  another  of  boiling  water,  let  the  milk 
get  boiling  hot,  add  a  piece  of  butter  as  large  as  a  nutmeg,  the  corn- 
starch made  smooth  wdth  a  little  cold  milk,  and  the  well-beaten  yolks 
of  the  eggs  and  a  little  flavoring.  Stir  it  all  well  together  until  it  is 
smooth  and  cooked.  Set  it  off  and  pour  it  over  the  oranges.  Beat 
the  whites  to  a  stiff  froth,  adding  two  tablespoonfuls  of  sugar,  spread 
over  the  top  for  frosting.  Set  into  the  oven  a  few  minutes  to  brown. 
.Eat  cold.   Berries,  peaches  and  other  fruits  may  be  substituted 

BAKED  LEMON  PUDDING.    (Queen  of  Puddings.) 

Ingredients,— OnQ  quart  of  milk,  two  cupfuls  of  bread  crumbs,  four 
eggs,  whites  and  yolks  beaten  separately,  butter  the  size  of  an  egg,  one 
cupful  of  white  sugar,  one  large  lemon— juice  and  grated  rind.  Heat 
the  milk  and  pour  over  the  bread  crumbs,  add  the  butter,  cover  and  let 
it  get  soft.  When  cool,  beat  the  sugar  and  yolks  and  add  to  the  mix- 
ture, also  the  grated  rind.    Bake  in  a  buttered  dish  until  firm  and 


iOO 


DUMPLINGS  AND  PUDDINGS. 


slightly  brown,  from  a  half  to  three-quarters  of  an  hour.  When  done, 
draw  it  to  the  door  of  the  oven  and  cover  with  a  meringue  made  of  the 
whites  of  the  eggs,  whipped  to  a  froth  with  four  tablespoonfuls  of 
powdered  sugar  and  the  lemon  juice ;  put  it  back  in  the  oven  and  brown 
a  light  straw  color.    Eat  warm,  with  lemon  sauce. 

LEMON  PUDDING. 

A  SMALL  cupful  of  butter,  the  grated  peel  of  two  large  lemons  and 
tte  juice  of  one,  the  yolks  of  ten  eggs  and  whites  of  five,  a  cupful  and 
a  half  of  white  sugar.  Beat  all  together  and,  lining  a  deep  pudding- 
dish  with  puff  paste,  bake  the  lemon  pudding  in  it ;  while  baking,  beat 
the  whites  of  the  remaining  five  eggs  to  a  stiff  froth,  whip  in  fine 
white  sugar  to  taste,  cover  the  top  of  the  pudding  (when  baked)  with 
the  meringue  and  return  to  the  oven  for  a  moment  to  brown eat  cold, 
it  requires  no  sauce. 

BOILED  LEMON  PUDDING. 

Half  a  cupful  of  chopped  suet,  one  pint  of  bread  crumbs,  one 
lemon,  one  cupful  of  sugar,  one  of  flour,  a  teaspoonful  of  salt  and 
two  eggs,  milk.  First  mix  the  suet,  bread  crumbs,  sugar  and  flour 
well  together,  adding  the  lemon  peel,  which  should  be  the  yellow  grated 
from  the  outside,  and  the  juice,  which  should  be  strained.  When  these 
ingredients  are  well  mixed,  moisten  with  the  eggs  and  sufficient  milk 
to  make  the  pudding  of  the  consistency  of  thick  batter;  put  it  into  a 
well-buttered  mold  and  boil  for  three  and  a  half  hours ;  turn  it  out, 
strew  sifted  sugar  over  and  serve  warm  with  the  lemon  sauce,  or  not, 
at  pleasure. 

LEMON  PUDDING,  COLD. 

One  cupful  of  sugar,  four  eggs,  the  whites  and  yolks  beaten  sepa- 
rately, two  tablespoonfuls  of  cornstarch,  one  pint  of  milk,  one  table- 
spoonful  of  butter  and  the  juice  and  rind  of  two  lemons.  Wet  the 
cornstarch  in  some  of  the  milk,  then  stir  it  into  the  remainder  of  the 
milk,  which  should  be  boiling  on  the  stove,  stirring  constantly  and 
briskly  for  five  minutes.  Take  it  from  the  stove,  stir  in  the  butter 
and  let  it  cool.  Beat  the  yolks  and  sugar  together,  then  stir  them 
thoroughly  into  the  milk  and  cornstarch.  Now  stir  in  the  lemon  juice 
and  grated  rind,  doing  it  very  gradually,  making  it  very  smooth. 
Bake  in  a  well-buttered  dish.   To  be  eaten  cold.    Oranges  may  be 


DUMPLINGS  AND  PUDDINGS. 


401 


used  in  place  of  lemons.  This  also  may  be  turned  while  hot  into  sev- 
eral small  cups  or  forms  previously  dipped  in  cold  water,  place  them 
aside;  in  one  hour  they  will  be  lit  to  turn  out.  Serve  with  cream  and 
sugar.    Should  be  boiled  altogether,  not  baked. 

ROYAL  SAGO  PUDDING. 

Three-quaeters  of  a  cupful  of  sago  washed  and  put  into  one  quart 
of  milk;  put  it  into  a  saucepan,  let  it  stand  in  boiling  water  on  the 
stove  or  range  until  the  sago  has  well  swelled.  While  hot,  put  in  two 
tablespoonfuls  of  butter  with  one  cupful  of  white  sugar  and  flavoring. 
When  cool,  add  the  well-beaten  yolks  of  four  eggs,  put  in  a  buttered 
pudding-dish,  and  bake  from  half  to  three-quarters  of  an  hour;  then 
remove  it  from  the  oven  and  place  it  to  cool.  Beat  the  whites  of  the 
eggs  with  three  tablespoonfuls  of  powdered  white  sugar  till  they  are 
a  mass  of  froth ;  spread  the  pudding  with  either  raspberry  or  straw- 
berry jam,  and  then  spread  on  the  frosting;  put  in  the  oven  for  two 
minutes  to  slightly  brown.  If  made  in  summer,  be  sure  and  keep  the 
whites  of  the  eggs  on  ice  until  ready  for  use  and  beat  them  in  the  cool- 
est place  you  can  find,  as  it  will  make  a  much  richer  frosting. 

The  small  white  sago  called  pearl  is  the  best.  The  large  brown 
kind  has  an  earthy  taste.  It  should  always  be  kept  in  a  covered  jar 
or  box. 

This  pudding,  made  with  tapioca,  is  equally  as  good.  Serve  with 
any  sweet  sauce. 

SAGO  APPLE  PUDDING. 

One  cupful  of  sago  in  a  quart  of  tepid  water,  with  a  pinch  of  salt, 
soaked  for  one  hour;  six  or  eight  apples  pared  and  cored,  or  quar- 
tered, and  steamed  tender  and  put  in  the  pudding-dish ;  boil  and  stir 
the  sago  until  clear,  adding  water  to  make  it  thin,  and  pour  it  over  the 
apples ;  bake  one  hour.  This  is  good  hot,  with  butter  and  sugar,  or 
cold  with  cream  and  sugar. 

PLAIN  SAGO  PUDDING. 

Make  the  same  as  Tapioca  Pudding^  substituting  sago  for  tapioca. 

CHOCOLATE  PUDDING.    No.  1. 

Make  cornstarch  pudding  with  a  quart  of  milk,  three  tablespoon- 
fuls of  cornstarch  and  three  tablespoonfuls  of  sugar.    When  done, 


402 


DUMPLINGS  AND  PUDDINGS. 


remove  about  half  and  flavor  to  taste,  and  then  to  that  remaining  in 
the  kettle  add  an  egg  beaten  very  light,  and  four  tablespoonfuls  of 
vanilla  chocolate  grated  and  dissolved  in  a  little  milk.  Put  in  a  mold, 
alternately  the  dark  and  light.  Serve  with  whipped  cream  or  boiled 
custard.   This  is  more  of  a  blanc  mange  than  a  pudding. 

CHOCOLATE  PUDDING.   No.  2. 

One  quart  of  sweet  milk,  three-quarters  of  a  cupful  of  grated  choc- 
olate ;  scald  the  milk  and  chocolate  together ;  when  cool,  add  the  yolks 
of  five  eggs,  one  cupful  of  sugar;  flavor  with  vanilla.  Bake  about 
twenty-five  minutes.  Beat  the  five  whites  of  eggs  to  a  stiff  froth, 
adding  four  tablespoonfuls  of  fine  sugar,  spread  evenly  over  the  top 
and  brown  slightly  in  the  oven. 

CHOCOLATE  PUDDING.   No.  3. 

One  quart  of  milk,  fourteen  even  tablespoonfuls  of  grated  bread 
crinnJ)s,  twelve  tablespoonfuls  grated  chocolate,  six  eggs,  one  table- 
spoonful  vanilla,  sugar  to  make  very  sweet.  Separate  the  yolks  and 
whites  of  four  eggs,  beat  up  the  four  yolks  and  two  whole  eggs  to- 
gether very  light  with  the  sugar.  Put  the  milk  on  the  range,  and 
when  it  come  to  a  perfect  boil  pour  it  over  the  bread  and  chocolate ; 
add  the  beaten  eggs  and  sugar  and  vanilla ;  be  sure  it  is  sweet  enough ; 
pour  into  a  buttered  dish ;  bake  one  hour  in  a  moderate  oven.  When 
cold,  and  just  before  it  is  served,  have  the  four  whites  beaten  with  a 
little  powdered  sugar  and  flavor  with  vanilla  and  use  as  a  meringue. 

CHOCOLATE  PUDDING.   No.  4. 

Half  a  cake  of  chocolate  broken  in  one  quart  of  milk  and  put  on 
the  range  imtil  it  reaches  boiling  point;  remove  the  mixture  from  the 
range ;  add  four  teaspoonfuls  of  cornstarch  mixed  with  the  yolks  of 
three  eggs  and  one  cup  and  a  half  of  sugar ;  stir  constantly  until  thick; 
remove  from  the  fire  and  flavor  with  vanilla ;  pour  the  mixture  in  a 
dish ;  beat  the  whites  of  the  three  eggs  to  a  stiff  froth  and  add  a  little 
sugar ;  cover  the  top  of  the  pudding  with  a  meringue  and  set  in  the 
oven  until  a  light  brown.   Serve  cold. 


DUMPLINGS  PUDDINGS. 


m 


TAPIOCA  PUDDING. 

Five  tablespoonfuls  of  tapioca,  one  quart  of  milk,  two  ounces  of 
butter,  a  cupful  of  sugar,  four  eggs,  flavoring  of  vanilla  or  bitter  al- 
monds. Wash  the  tapioca  and  let  it  stew  gently  in  the  milk  on  the 
back  part  of  the  stove  for  a  quarter  of  an  hour,  occasionally  stirring 
it ;  then  let  it  cool,  mix  with  it  the  butter,  sugar  and  eggs,  which  should 
be  well-beaten,  and  flavor  with  either  of  the  above  ingredients.  But- 
ter a  dish,  put  in  the  pudding  and  bake  in  a  moderate  oven  for  an 
hour.  If  the  pudding  is  boiled,  add  a  little  more  tapioca  and  boil  it 
in  a  buttered  basin  one  and  a  half  hours. 

STRAWBERi^Y  TAPIOCA. 

This  makes  a  most  delightful  dessert.  Soak  over  night  a  large  tea- 
cupful  of  tapioca  in  cold  water;  in  the  morning,  put  half  of  it  in  a 
buttered  yellow-ware  baking-dish,  or  any  suitable  pudding-dish. 
Sprinkle  sugar  over  the  tapioca ;  then  on  this  put  a  quart  of  berries, 
sugar  and  the  rest  of  the  tapioca.  Fill  the  dish  with  water,  which 
should  cover  the  tapioca  about  a  quarter  of  an  inch.  Bake  in  a  mod- 
erately hot  oven  until  it  looks  clear.  Eat  cold  with  cream  or  custard. 
If  not  sweet  enough,  add  more  sugar  at  table ;  and  in  baking,  if  it  seems 
too  dry,  more  water  is  needed. 

A  similar  dish  may  be  made,  using  peaches,  either  fresh  or  canned. 

RASPBERRY  PUDDING. 

One-qtjarter  cup  of  butter,  one-half  cupful  of  sugar,  two  eupfuls 
of  jam,  six  eupfuls  of  soft  bread  crumbs,  four  eggs.  Kub  the  butter 
and  sugar  together,  beat  the  eggs,  yolks  and  whites  separately,  mash 
the  raspberries,  add  the  whites  beaten  to  a  stiff  froth,  stir  all  together 
to  a  smooth  paste ;  butter  a. pudding  dish,  cover  the  bottom  with  a  layer 
of  the  crumbs,  then  a  layer  of  the  mixture;  continue  the  alternate 
layers  until  the  dish  is  full,  making  the  last  layer  of  crumbs ;  bake  one 
hour  in  a  moderate  oven.  Serve  in  the  dish  in  which  it  is  baked  and 
serve  with  fruit  sauce  made  with  raspberries.  This  pudding  may  be 
made  the  same  with  any  other  kind  of  berriee. 

PEAR,  PEACH  AND  APPLE  PUDDING. 

Pare  some  nice  ripe  pears  (to  weigh"  about  thr^-f ourths  of  a 
pound) ;  put  them  in  a  saucepaa  with  a  few  cloves,  some  lemon  or 


DUMPLINGS  AND  PUDDINGS. 


orange  peel,  and  stew  about  a  quarter  of  an  hour  in  two  cupfuls  of 
water ;  put  them  in  your  pudding-dish,  and  having  made  the  following 
custard,  one  pint  of  cream  or  milk,  four  eggs,  sugar  to  taste,  a  pinch 
of  salt  and  a  tablespoonf  ul  of  flour ;  beat  eggs  and  sugar  well,  add  the 
flour,  grate  some  nutmeg,  add  the  cream  by  degrees,  stirring  all  the 
time,— pour  this  over  the  pears  and  bake  in  a  quick  oven.  Apples  or 
peaches  may  be  substituted. 

Serve  cold  with  sweetened  cream. 

FIG  PUDDINGS. 

Half  a  pound  of  good  dried  figs,  washed,  wiped  and  minced,  two 
cupfuls  of  fine,  dry  bread  crumbs,  three  eggs,  half  a  cupful  of  beef 
suet,  powdered,  two  scant  cupfuls  of  sweet  milk,  half  a  cupful  of  white 
sugar,  a  little  salt,  half  a  teaspoonf  ul  of  baking  powder,  stirred  in  half 
a  cupful  of  sifted  flour.  Soak  the  crumbs  in  milk,  add  the  eggs, 
beaten  light,  with  sugar,  salt,  suet,  flour  and  figs.  Beat  three  min- 
utes, put  in  buttered  molds  with  tight  top,  set  in  boiling  water  with 
weight  on  cover  to  prevent  mold  from  upsetting,  and  boil  three  hours. 
Eat  hot  with  hard  sauce  or  butter,  powdered  sugar,  one  teaspoonful 
of  extract  of  nutmeg. 

FRUIT  PUDDING,  CORN  MEAL. 

Take  a  pint  of  hot  milk  and  stir  in  sifted  Indian  meal  till  the  bat- 
ter is  stiff ;  add  a  teaspoonful  of  salt  and  half  a  cup  of  molasses,  add- 
ing a  teaspoonful  of  soda  dissolved ;  then  stir  in  a  pint  of  whortleber- 
ries or  chopped  sweet  apple;  tie  in  a  cloth  that  has  been  wet,  and 
leave  room  for  it  to  'swell,  or  put  in  a  pudding-pan  and  tie  a  cloth 
over ;  boil  three  hours ;  the  water  must  boil  when  it  is  put  in ;  you  can 
use  cranberries  and  sweet  sauce. 

APPLE  CORN  MEAL  PUDDING. 

Pake  and  core  twelve  pippin  apples ;  slice  them  very  thin ;  then  stir 
into  one  quart  of  new  milk  one  quart  of  sifted  corn  meal ;  add  a  little 
salt,  then  the  apples,  four  spoonfuls  of  chopped  suet  and  a  teacupful 
of  good  molasses,  adding  a  teaspoonful  of  soda  dissolved ;  mix  these 
well  together,  pour  into  a  buttered  dish  and  bake  four  hours ;  serve 
hot  with  sugar  and  wine  sauce.  This  is  the  most  simple,  cheap  and 
luxuriant  fruit  pudding  that  can  be  made. 


DUMPLINGS  AND  PUDDINGS. 


405 


RHUBARB  OR  PIE-PLANT  PUDDING. 

Chop  rhubarb  pretty  fine,  put  in  a  pudding  dish  and  sprinkle  sugar 
over  it ;  make  a  batter  of  one  cupful  of  sour  milk,  two  eggs,  a  piece  of 
butter  the  size  of  an  egg,  half  a  teaspoonful  of  soda  and  enough  floui 
to  make  batter  about  as  thick  as  for  cake.  Spread  it  over  the  rhubarb 
and  bake  till  done.  Turn  out  on  a  platter  upside  down,  so  that  the 
rhubarb  will  be  on  top.    Serve  with  sugar  and  cream. 

FRUIT  PUDDINGS. 

Fkuit  puddings,  such  as  green  gooseberry,  are  very  nice  made  in 
a  basin,  the  basin  to  be  buttered  and  lined  with  a  paste,  rolling  it  round 
to  the  thickness  of  half  an  inch ;  then  get  a  pint  of  gooseberries  and 
three  ounces  of  sugar;  after  having  made  your  paste,  take  half  the 
fruit  and  lay  it  at  the  bottom  of  your  basin ;  then  add  half  your  sugar, 
then  put  the  remainder  of  the  gooseberries  in  and  the  remainder  of  the 
sugar;  on  that,  draw  your  paste  to  the  centre,  join  the  edges  well  to- 
gether, put  the  cloth  over  the  whole,  tying  it  at  the  bottom,  and  boil 
in  plenty  of  water.  Fruit  puddings  of  this  kind,  such  as  apples  and 
rhubarb,  should  be  done  in  this  manner. 

Boil  for  an  hour,  take  out  of  the  saucepan,  untie  the  cloth,  turn 
out  on  a  dish,  or  let  it  remain  in  the  basin  and  serve  with  sugar  over, 

A  thin  cover  of  the  paste  may  be  rolled  round  and  put  over  the 
pudding. 

Eipe  cherries,  currants,  raspberries,  greengages,  plums  and  such 
like  fruit,  will  not  require  so  much  sugar,  or  so  long  boiling.  These 
puddings  are  also  very  good  steamed. 

SNOW  PUDDING. 

One-half  a  package  Cox's  gelatine;  pour  over  it  a  cupful  of  cold 
water  and  add  one  and  a  half  cupfuls  of  sugar;  when  soft,  add  one 
cupful  of  boiling  water  and  the  juice  of  one  lemon;  then  the  whites 
of  four  well-beaten  eggs;  beat  all  together  until  it  is  light  and  frothy, 
or  until  the  gelatine  will  not  settle  clear  in  the  bottom  of  the  dish  after 
standing  a  few  minutes ;  put  it  on  a  glass  dish.  Serve  with  a  custard 
made  of  one  pint  of  milk,  the  yolks  of  four  eggs,  four  tablespoonfuls 
ot  sugar  and  the  grated  rind  of  a  lemon;  boil. 


406 


DUMPLINGS  AND  PUDDINGS. 


DELMONICO  PUDDING. 

Three  tablespoonfuls  of  cornstarcli,  tlie  yolks  of  five  eggs,  six 
tablespoonf Ills  of  sugar ;  beat  the  eggs  light,  then  add  the  sugar  and 
beat  again  till  very  light;  mix  the  cornstarch  with  a  little  cold  milk ; 
mix  all  together  and  stir  into  one  quart  of  milk  just  as  it  is  about  to 
boil,  having  added  a  little  salt ;  stir  it  until  it  has  thickened  well ;  pour 
it  into  a  dish  for  the  table  and  place  it  in  the  oven  until  it  will  bear 
icing ;  place  over  the  top  a  layer  of  canned  peaches  or  other  fruit  (and 
it  improves  it  to  mix  the  syrup  of  the  fruit  with  the  custard  part)  ; 
beat  the  whites  to  a  stiff  froth  with  two  tablespoonfuls  of  white  sugar 
to  an  egg ;  then  put  it  into  the  oven  until  it  is  a  light  brown. 

This  is  a  very  delicate  and  delicious  pudding. 

SAUCER  PUDDINGS. 

Two  TABLESPOONFULS  of  flour,  two  tablcspooufuls  of  powdered 
sugar,  three  eggs,  a  teacupful  of  milk,  butter,  preserve  of  any  kind. 
Mix  the  flour  and  sugar,  beat  the  eggs,  add  them  to  the  milk,  and  beat 
up  with  the  flour  and  sugar.  Butter  well  three  saucers,  half  fill  them, 
and  bake  in  a  quick  oven  about  twenty  minutes.  Remove  them  from 
the  saucers  when  cool  enough,  cut  in  half,  and  spread  a  thin  layer  of 
preserves  between  each  half;  close  them  again,  and  serve  with  cream. 

NANTUCKET  PUDDING. 

One  quart  of  berries  or  any  small  fruit,  two  tablespoonfuls  of 
flour,  two  tablespoonfuls  of  sugar;  simmer  together  and  turn  into 
mold^;  cover  with  frosting  as  for  cake,  or  with  whipped  eggs  and 
sugar,  browning  lightly  in  the  oven;  serve  with  cream. 

TOAST  PUDDING. 

Toast  several  thin  slices  of  stale  bread,  removing  the  crust,  butter 
them  well,  and  pour  over  them  hot  stewed  fruit  in  alternate  layers. 
Serve  warm  with  rich  hot  sauce. 

PLAIN  RICE  PUDDING. 

Pick  over,  wash  and  boil,  a  teacupful  of  rice ;  when  soft  drain  off 
the  water;  while  warm,  add  to  it  a  tablespoonful  of  cold  butter. 
When  cool,  mix  with  it  a  cupful  of  sugar,  a  teaspoonful  of  grated 


DUMPLINGS  AND  PUDDINGS.  407 


nutmeg  and  one  of  ground  cinnamon.  Beat  up  four  eggs  very  ligM, 
whites  and  yolks  separately ;  add  them  to  the  rice ;  then  stir  in  a  quart 
of  sweet  milk  gradually.  Butter  a  pudding-dish,  turn  in  the  mixture 
and  bake  one  hour  in  a  moderate  oven.  Serve  warm,  with  sweet  wine 
sauce. 

If  you  have  cold  cooked  rice,  first  soak  it  in  the  milk  and  proceed 
as  above. 

RICE  PUDDING.  (Fine.) 

Wash  a  teacupful  of  rice  and  boil  it  in  two  teacupfuls  of  water; 
then  add,  while  the  rice  is  hot,  three  tablespoonfuls  of  butter,  five 
tablespoonful  of  sugar,  five  eggs  well  beaten,  one  tablespoonful  of 
powdered  nutmeg,  a  little  salt,  one  glass  of  wine,  a  quarter  of  a  pound 
of  raisins,  stoned  and  cut  in  halves,  a  quarter  of  a  pound  of  Zante  cur- 
rants, a  quarter  of  a  pound  of  citron  cut  in  slips,  and  one  quart  of 
cream ;  mix  well,  pour  into  a  buttered  dish  and  bake  an  hour  in  a  mod- 
erate oven. 

/fstor  House,  New  York  City, 

RICE  MERINGUE, 

One  cupful  of  carefully  sorted  rice  boiled  in  water  until  it  is  soft ; 
when  done,  drain  it  so  as  to  remove  all  the  water ;  cool  it,  and  add  one 
quart  of  new  milli:,  the  well-beaten  yolks  of  three  eggs,  three  table- 
spoonfuls  of  white  sugar  and  a  little  nutmeg,  or  flavor  with  lemon  or 
vanilla ;  pour  into  a  baking  dish  and  bake  about  half  an  hour.  Let 
it  get  cold;  beat  the  whites  of  the  eggs,  add  two  tablespoonfuls  of 
sugar,  flavor  with  lemon  or  vanilla ;  drop  or  spread  it  over  the  pud- 
ding and  slightly  brown  it  in  the  oven. 

RICE  LEMON  PUDDING. 

Put  on  to  boil  one  quart  of  milk,  and  when  it  simmers  stir  in  four 
tablespoonfuls  of  rice  flour  that  has  been  moistened  in  a  little  milk ; 
let  it  come  to  a  boil  and  remove  from  the  flre ;  add  one  quarter  of  a 
pound  of  butter,  and,  when  cool,  the  grated  peel  with  the  juice  of  two 
lemons,  and  the  yolks  and  beaten  whites  of  four  eggs;  sweeten  to 
taste ;  one  wine-glassful  of  wine,  put  in  the  last  thing,  is  also  an  im- 
provement. 

RICE  PUDDING  WITHOUT  EGGS. 

Two  QrAKTS  of  milk,  two-thirds  of  a  cupful  of  rice,  a  cupful  of 
sugar,  a  piece  of  butter  as  large  as  a  walnut,  a  teaspoonful  of  cinna- 


408 


DUMPLINGS  AND  PUDDINGS. 


mon,  a  little  nutmeg  and  a  pinch  of  salt.  Put  into  a  deep  pudding- 
dish,  well  buttered,  set  into  a  moderate  oven ;  stir  it  once  or  twice  un- 
til it  begins  to  cook,  let  it  remain  in  the  oven  about  two  hours  (until 
it  is  the  consistency  of  cream).   Eat  cold. 

FRUIT  RICE  PUDDING. 

One  large  teacupf ul  of  rice,  a  little  water  to  cook  it  partially ;  dry, 
line  an  earthen  basin  with  part  of  it ;  fill  nearly  full  with  pared,  cored 
and  quartered  apples,  or  any  fruit  you  choose ;  cover  with  the  balance 
of  your  rice ;  tie  a  cloth  tightly  over  the  top  and  steam  one  hour.  To 
be  eaten  with  sweet  sauce.    Do  not  butter  your  dish. 

BOILED  RICE  PUDDING.    No.  1. 

One  cupful  of  cold  boiled  rice,  one  cupful  of  sugar,  four  eggs,  a 
pinch  of  soda  and  a  pinch  of  salt.  Put  it  all  in  a  bowl  and  beat  it  up 
until  it  is  very  light  and  white.  Beat  four  ounces  of  butter  to  a  cream, 
put  it  into  the  pudding  and  ten  drops  of  essence  of  lemon.  Beat  al- 
together for  five  minutes.  Butter  a  mold,  pour  the  pudding  into  it 
and  boil  for  two  hours.    Serve  with  sweet  fruit  sauce. 

BOILED  RICE  PUDDING.    No.  2. 

Wash  two  teacupf uls  of  rice  and  soak  it  in  water  for  half  an  hour ; 
then  turn  off  the  water  and  mix  the  rice  with  half  a  pound  of  raisins 
stoned  and  cut  in  halves ;  add  a  little  salt,  tie  the  whole  in  a  cloth,  leav- 
ing room  for  the  rice  to  swell  to  twice  its  natural  size,  and  boil  two 
hours  in  plenty  of  water ;  serve  with  wine  sauce. 

RICE  SNOW-BALLS. 

Wash  two  teacupfuls  of  rice  and  boil  it  in  one  teacupful  of  water 
and  one  of  milk,  with  a  little  salt ;  if  the  rice  is  not  tender  when  the 
milk  and  water  are  absorbed,  add  a  little  more  milk  and  water ;  when 
the  rice  is  tender,  flavor  with  vanilla,  form  it  into  balls,  or  mold  it 
into  a  compact  form  with  little  cups ;  place  these  rice  balls  around  the 
inside  of  a  deep  dish,  fill  the  dish  with  a  rich  soft  custard  and  serve 
either  hot  or  cold.  The  custard  and  balls  should  be  flavored  with  the 
same. 


DUMPLINGS  AND  PUDDINGS. 


m 


PRUNE  PUDDING. 

Heat  a  little  more  than  a  pint  of  sweet  milk  to  the  boiling  point, 
then  stir  in  gradually  a  little  cold  milk  in  which  you  have  rubbed 
smooth  a  heaping  tablespoonf ul  of  cornstarch ;  add  sugar  to  suit  your 
taste,  three  well-beaten  eggs,  about  a  teaspoonful  of  butter  and  a  lit- 
tle grated  nutmeg.  Let. this  come  to  a  boil,  then  pour  it  in  a  buttered 
pudding-dish,  first  adding  a  cupful  of  stewed  prunes,  with  the  stones 
taken  out.  Bake  for  from  fifteen  to  twenty  minutes,  according  to 
the  state  of  the  oven.  Serve  with  or  without  sauce.  A  little  cream 
improves  it  if  poured  over  it  when  placed  in  saucers. 

BLACKBERRY  OR  WHORTLEBERRY  PUDDING. 

Theee  cupfuls  of  flour,  one  cupful  of  molasses,  half  a  cupful  of 
milk,  a  teaspoonful  of  salt,  a  little  cloves  and  cinnamon,  a  teaspoonful 
of  soda  dissolved  in  a  little  of  the  milk.  Stir  in  a  quart  of  huckle- 
berries, floured.  Boil  in  a  well-buttered  mold  two  hours.  Serve  with 
brandy  sauce. 

BAKED  HUCKLEBERRY  PUDDING. 

One  quart  of  ripe  fresh  huckleberries  or  blueberries,  half  a  tea- 
spoonful of  mace  or  nutmeg,  three  eggs,  well  beaten,  separately,  two 
cupfuls  of  sugar,  one  tablespoonful  of  cold  butter,  one  cupful  of  sweet 
milk,  one  pint  of  flour,  two  teaspoonfuls  of  baking  powder.  KoU  the 
berries  well  in  the  flour  and  add  them  last  of  all.  Bake  half  an  hour 
and  serve  with  sauce.  There  is  no  more  delicate  and  delicious  pud- 
ding  than  this. 

FRUIT  PUDDING. 

This  pudding  is  made  without  cooking  and  is  nice  prepared  the 
day  before  using. 

Stew  currants  or  any  small  fruits,  either  fresh  or  dried,  sweeten 
with  sugar  to  taste  and  pour  hot  over  thin  slices  of  bread  with  the 
crust  cut  off,  placed  in  a  suitable  dish,  first  a  layer  of  bread,  then  the 
hot  stewed  fruit,  then  bread  and  fruit,  then  bread,  leaving  the  fruit 
last.  Put  a  plate  over  the  top  and,  when  cool,  set  it  on  ice.  Serve 
with  sugar  and  cream. 

This  pudding  is  very  fine  made  with  Boston  crackers  split  open 
and  placed  in  layers  with  stewed  peaches. 


DUMPLINGS  AND  PUDDINGS. 


BOILED  CURRANT  PUDDING. 

Five  cupfuls  of  sifted  flour  in  wMcli  two  teaepoonfuls  of  baking 
powder  have  been  sifted,  one-half  a  cupful  of  chopped  suet,  half  a 
pound  of  currants,  milk,  a  pinch  of  salt.  Wash  the  currants,  dry  them 
thoroughly  and  pick  away  any  stalks  or  grit;  chop  the  suet  finely; 
mix  all  the  ingredients  together  and  moisten  with  sufficient  milk  to 
make  the  pudding  into  a  stiff  batter ;  tie  it  up  in  a  floured  cloth,  put 
it  into  boiling  water  and  boil  for  three  hours  and  a  lialf .  Serve  with 
jelly  sauce  made  very  sweet. 

TRANSPARENT  PUDDING. 

A  SMALL  cupful  of  fresh  butter  warmed,  but  not  melted,  one  cup- 
ful of  sifted  sugar  creamed  with  the  butter,  a  teaspoonf ul  of  nutmeg, 
grated,  eight  eggs,  yolks  and  whites  beaten  separately.  Beat  the  but- 
ter and  sugar  light  and  then  add  the  nutmeg  and  the  beaten  eggs, 
which  should  be  stirred  in  gradually ;  flavor  with  vanilla,  almond, 
peach  or  rose-water;  stir  hard;  butter  a  deep  dish,  line  with  puff  paste 
and  bake  half  an  hour.  Then  make  a  meringue  for  the  top  and  brown. 
Serve  cold. 

SWEET-POTATO  PUDDING. 

To  A  large  sweet  potato,  weighing  two  pounds,  allow  half  a  pound 
of  sugar,  half  a  pound  of  butter,  one  gill  of  sweet  cream,  one  gill  of 
strong  wine  or  brandy,  one  grated  nutmeg,  a  little  lemon  peel  and 
four  eggs.  Boil  the  potato  until  thoroughly  done,  mash  up  fine,  and 
while  hot  add  the  sugar  and  butter.  Set  aside  to  cool  while  you  beat  the 
eggs  light  and  add  the  seasoning  last.  Line  tin  plates  with  puff  paste, 
and  pour  in  the  mixture,  bake  in  a  moderate  but  regularly  heated 
oven.  When  the  puddings  are  drawn  from  the  fire,  cover  the  top  with 
thinly-sliced  bits  of  preserved  citron  or  quince  marmalade.  Strew 
the  top  thickly  with  granulated  white  sugar  and  serve,  with  the  addi- 
tion of  a  glass  of  rich  milk  for  each  person  at  table. 

PINEAPPLE  PUDDING. 

Butter  a  pudding-dish  and  line  the  bottom  and  sides  with  slices 
of  stale  cake  (sponge  cake  is  best)  ;  pare  and  slice  thin  a  large  pine- 
apple, place  in  the  dish  first  a  layer  of  pineapple,  then  strew  with 
sugar,  then  more  pineapple,  and  so  on  until  all  is  used.  Pour  over  a 


DUMPLINGS  AND  PUDDINGS. 


411 


small  teacupful  of  water  and  cover  with  slices  of  cake  which  have 
been  dipped  in  cold  water ;  cover  the  whole  with  a  buttered  plate  and 
bake  slowly  for  two  hours. 

ORANGE  ROLEY  FOLEY. 

Make  a  light  dough  the  same  as  for  apple  dumplings,  roll  it  out 
into  a  long  narrow  sheet,  about  quarter  of  an  inch  thick.  Spread 
thickly  over  it  peeled  and  sliced  oranges,  sprinkle  it  plentifully  with 
white  sugar,  scatter  over  all  a  teaspoonful  or  two  of  grated  orange 
peel,  then  roll  it  up.  Fold  the  edges  well  together  to  keep  the  juices 
from  running  out.  Boil  it  in  a  floured  cloth  one  hour  and  a  half. 
Serve  it  with  lemon  sauce.  Fine. 

ROLEY  FOLEY  FUDDING.  (Apple.) 

Peel,  core  and  slice  sour  apples;  make  a  rich  biscuit  dough,  or 
raised  biscuit  dough  may  be  used  if  rolled  thinner ;  roll  not  quite  half 
an  inch  thick,  lay  the  slices  on  the  paste,  roll  up,  tuck  in  the  ends, 
prick  deeply  with  a  fork,  lay  it  in  a  steamer  and  steam  hard  for  an 
hour  and  three-quarters.  Or  wrap  it  in  a  pudding-cloth  well  floured, 
tie  the  ends,  baste  up  the  sides,  plunge  into  boiling  water  and  boil  con- 
tinually an  hour  and  a  half,  perhaps  more.  Stoned  cherries,  dried 
fruits,  or  any  kind  of  berries,  fresh  or  dried,  may  be  used. 

FRUIT  FUFF  FUDDING. 

Into  one  pint  of  flour  stir  two  teaspoonfuls  baking  powder  and 
a  little  salt ;  then  sift  and  stir  the  mixture  into  milk,  until  very  soft. 
Place  well-greased  cups  in  a  steamer,  put  in  each  a  spoonful  of  tKe 
above  batter,  then  add  one  of  berries  or  steamed  apples,  cover  with 
another  spoonful  of  batter  and  steam  twenty  minutes.  This  pudding 
is.  delicious  made  with  strawberries  and  eaten  with  a  sauce  made  of 
two  eggs,  half  a  cup  butter,  a  cup  of  sugar  beaten  thoroughly  with 
a  cup  of  boiling  milk  and  one  cup  of  strawberries. 

SPONGE  CAKE  FUDDING.   No.  1. 

Bake  a  common  sponge  cake  in  a  flat-bottomed  pudding-dish; 
when  ready  to  use,  cut  in  six  or  eight  pieces,  split  and  spread  with 
butter  and  return  them  to  the  dish.   Make  a  custard  with  four  eggs 


412 


DUMPLINGS  AND  PUDDINGS. 


to  a  quart  of  milk ;  flavor  and  sweeten  to  taste ;  pour  over  the  cake  and 
bake  one-half  hour.  The  cake  will  swell  and  fill  the  custard.  Serve 
with  or  without  sauce. 

SPONGE  CAKE  PUDDING.   No.  2. 

Butter  pudding-mold;  fill  the  mold  with  small  sponge  cakes  or 
slices  of  stale  plain  cake  that  have  been  soaked  in  a  liquid  made  by 
dissolving  one-half  pint  of  jelly  in  a  pint  of  hot  water.  This  will 
be  of  as  fine  a  flavor  and  much  better  for  all  than  if  the  cake  had  been 
soaked  in  wine.  Make  a  sufficient  quantity  of  custard  to  fill  the  mold 
and  leave  as  much  more  to  be  boiled  in  a  dish  by  itself.  Set  the  mold, 
after  being  tightly  covered,  into  a  kettle  and  boil  one  hour.  Turn  out 
of  the  mold  and  serve  with  some  of  the  other  custard  poured  over  it. 

GRAHAM  PUDDING. 

Mix  well  together  one-half  a  coffeecupful  of  molasses,  one-quar- 
ter of  a  cupful  of  butter,  one  egg,  one-half  a  cupful  of  milk,  one-half 
a  teaspoonf ul  of  pure  soda,  one  and  one-half  cupfuls  of  good  Graham 
flour,  one  small  teacupful  of  raisins,  spices  to  taste.  Steam  four 
hours  and  serve  with  brandy  or  wine  sauce,  or  any  sauce  that  may  be 
preferred.  This  makes  a  showy  as  well  as  a  light  and  wholesome  des- 
sert, and  has  the  merit  of  simplicity  and  cheapness. 

BANANA  PUDDING. 

Cut  sponge  cake  in  slices,  and,  in  a  glass  dish,  put  alternately  a 
layer  of  cake  and  a  layer  of  bananas  sliced.  Make  a  soft  custard,  fla- 
vor with  a  little  wine,  and  pour  over  it.  Beat  the  whites  of  the  eggs 
to  a  stiff  froth  and  heap  over  the  whole. 

Peaches  cut  up,  left  a  few  hours  in  sugar  and  then  scalded,  and 
added  when  cold  to  thick  boiled  custard,  made  rather  sweet,  are  a  de- 
licious dessert. 

DRIED  PEACH  PUDDING. 

Boil  one  pint  of  milk  and  while  hot  turn  it  over  a  pint  of  bread- 
crumbs. Stir  into  it  a  tablespoonful  of  butter,  one  pint  of  dried 
peaches  stewed  soft.  ;When  all  is  cool,  add  two  well-beaten  eggs,  half 
a  cupful  of  sugar  and  a  pinch  of  salt ;  flavor  to  taste.  Put  into  a  well- 
buttered  pudding-dish  and  bake  half  an  hour. 


DUMPLINGS  AND  PUDDINGS. 


413 


SUET  PUDDING,  PLAIN. 

One  cupful  of  chopped  suet,  one  cupful  of  milk,  two  eggs  beaten, 
half  a  teaspoonful  of  salt  and  enough  flour  to  make  a  stiff  batter,  but 
thin  enough  to  pour  from  a  spoon.  Put  into  a  bowl,  cover  with  a 
cloth  and  boil  three  hours.  The  same,  made  a  little  thinner,  with  a 
few  raisins  added  and  baked  in  a  well-greased  dish  is  excellent.  Two 
teaspoonf uls  of  baking  powder  in  the  flour  improves  this  pudding.  Or 
if  made  with  sour  milk  and  soda  it  is  equally  as  good. 

SUET  PLUM  PUDDING. 

One  cupful  of  suet  chopped  fine,  one  cupful  of  cooking  molasses, 
one  cupful  of  milk,  one  cupful  of  raisins,  three  and  one-half  cupfuls 
of  flour,  one  egg,  one  tea-spoonful  of  cloves,  two  of  cinnamon  and  one 
of  nutmeg,  a  little  salt,  one  teaspoonful  of  soda;  boil  three  hours  in  a 
pudding-mold  set  into  a  kettle  of  water;  eat  with  common  sweet 
sauce.  If  sour  milk  is  used  in  place  of  sweet,  the  pudding  will  be 
much  lighter. 

PEACH  COBBLER. 

Line  a  deep  dish  with  rich  thick  crust ;  pare  and  cut  into  halves  or 
quarters  some  juicy,  rather  tart  peaches ;  put  in  sugar,  spices  and  fla- 
voring to  taste ;  stew  it  slightly  and  put  it  in  the  lined  dish ;  cover  with 
thick  crust  of  rich  puff  paste  and  bake  a  rich  brown ;  when  done,  break 
up  the  top  crust  into  small  pieces  and  stir  it  into  the  fruit ;  serve  hot 
or  cold;  very  palatable  without  sauce,  but  more  so  with  plain  rich 
cream  or  cream  sauce,  or  with  a  rich  brandy  or  wine.  Other  fruits 
can  be  used  in  place  of  peaches.  Currants  are  best  made  in  this 
manner:— 

Press  the  currants  through  a  sieve  to  free  it  from  pips;  to  each 
pint  of  the  pulp  put  two  ounces  of  crumbed  bread  and  four  ounces 
of  sugar;  bake  with  a  rim  of  puff  paste;  serve  with  cream.  White 
currants  may  be  used  instead  of  red. 

HOMINY  PUDDING. 

Two-THIEDS  of  a  cupful  of  hominy,  one  and  a  half  pints  of  milk, 
two  eggs,  one  tablespoonful  of  butter,  one  teaspoonful  of  extract  of 
lemon  or  vanilla,  one  cupful  of  sugar.  Boil  hominy  in  milk  one  hour; 
then  pour  it  on  the  eggs,  extract  and  sugar  beaten  together ;  add  but- 
ter, pour  in  buttered  pudding-dish,  bake  in  hot  oven  for  twenty 
minutes. 


414 


DUMPLINGS  AND  PUDDINGS. 


BAKED  BERRY  ROLLS. 

EOLL  rich  biscuit  dough  thin,  cut  it  into  little  squares  four  inches 
wide  and  seven  inches  long.  Spread  over  with  berries.  EoU  up  the 
crust,  and  put  the  rolls  in  a  dripping-pan  just  a  little  apart ;  put  a 
piece  of  butter  on  each  roll,  spices  if  you  like.  Strew  over  a  large 
handful  of  sugar,  a  little  hot  water.  Set  in  the  oven  and  bake  like 
dumplings.    Served  with  sweet  sauce. 

GREEN  CORN  PUDDING. 

Take  two  dozen  full  ears  of  sweet  green  corn,  score  the  kernels 
and  cut  them  from  the  cob.  Scrape  off  what  remains  on  the  cob  with 
a  knife.  Add  a  pint  and  a  half  or  one  quart  of  milk,  according  to 
the  youngness  and  juiciness  of  the  corn.  Add  four  eggs  well  beaten, 
a  half  teacupful  of  flour,  a  half  teacupful  butter,  a  tablespoonful  of 
sugar,  and  salt  to  taste.  Bake  in  a  well-greased  earthen  dish,  in  hot 
oven  two  hours.  Place  it  on  the  table  browned  and  smoking  hot,  eat 
it  with  plenty  of  fresh  butter.  This  can  be  used  as  a  dessert  by  serv- 
ing a  sweet  sauce  with  it.  If  eaten  plainly  with  butter,  it  answers  as  a 
side  vegetable. 

GENEVA  WAFERS. 

Two  EGGS^  three  ounces  of  butter,  three  ounces  of  flour,  three 
ounces  of  pounded  sugar.  Well  v/hisk  the  eggs,  put  them  into  a 
basin  and  stir  to  them  the  butter,  which  should  be  beaten  to  a  cream ; 
add  the  flour  and  sifted  sugar  gradually,  and  then  mix  all  well  to- 
gether. Butter  a  baking  sheet,  and  drop  on  it  a  teaspoonful  of  the 
mixture  at  a  time,  leaving  a  space  between  each.  Bake  in  a  cool  oven; 
watch  the  pieces  of  paste,  and,  when  half  done,  roll  them  up  like 
wafers  and  put  in  a  small  wedge  of  bread  or  piece  of  wood,  to  keep 
them  in  shape.  Return  them  to  the  oven  until  crisp.  Before  serv- 
ing, remove  the  bread,  put  a  spoonful  of  preserve  in  the  widest  end, 
and  fill  up  with  whipped  cream.  This  is  a  very  pretty  and  ornamen- 
tal dish  for  the  supper-table,  and  is  very  nice  and  very  easily  made. 

MINUTE  PUDDING.    No.  1. 

Set  saucepan  or  deep  frying  pan  on  the  stove,  the  bottom  and  sides 
well  buttered,  put  into  it  a  quart  of  sweet  milk,  a  pinch  of  salt  and  a 
piece  of  butter  as  large  as  half  an  egg;  when  it  boils  have  re:5y  a 
dish  of  sifted  flour,  stir  it  into  the  boiling  milk,  sifting  it  through 


STIRRING  THE  CRANBERRY  8AUCC. 


DUMPLINGS  AND  PUDDINGS. 


415 


your  fingers,  a  handful  at  a  time,  until  it  becomes  smooth  and  quite 
thick.  Turn  it  into  a  dish  that  has  been  dipped  in  water.  Make  a 
sauce  very  sweet  to  serve  with  it.  Maple  molasses  is  fine  with  it.  This 
pudding  is  much  improved  by  adding  canned  berries  or  fresh  ones 
just  before  taking  from  the  stove. 

MINUTE  PUDDING.    No.  2. 

One  quart  of  milk,  salt,  two  eggs,  about  a  pint  of  flour.  Beat  the 
eggs  well ;  add  the  flour  and  enough  milk  to  make  it  smooth.  Butter 
the  saucepan  and  put  in  the  remainder  of  the  milk  well  salted ;  when 
it  boils,  stir  in  the  flour,  eggs,  etc.,  lightly ;  let  it  cook  well.  It  should 
be  of  the  consistency  of  thick  corn  mush.  Serve  immediately  with 
the  following  simple  sauee,  viz:  Eich  milk  or  cream  sweetened  to  taste 
and  flavored  with  grated  nutmeg. 

SUNDERLAND  PUDDING. 

One  cupful  of  sugar,  half  a  cupful  of  cold  butter,  a  pint  of  milk, 
two  cupf uls  of  sifted  flour  and  five  eggs.  Make  the  milk  hot ;  stir  in 
the  butter  and  let  it  cool  before  the  other  ingredients  are  added  to  it; 
then  stir  in  the  sugar,  flour  and  eggs,  which  should  be  well  whisked 
and  omit  the  whites  of  two;  flavor  with  a  little  grated  lemon  rind 
and  beat  the  mixture  well.  Butter  some  small  cups,  rather  more  than 
half  fill  them ;  bake  from  twenty  minutes  to  half  an  hour,  according  to 
the  size  of  the  puddings,  and  serve  with  fruit,  custard  or  wine  sauce, 
a  little  of  which  may  be  poured  over  them.  They  may  be  dropped  by 
spoonfuls  on  buttered  tins  and  bakedj  if  cups  are  not  convenient. 

JELLY  PUDDINGSo 

Two  CUPFULS  of  very  fine  stale  biscuit  or  bread  crumbs,  one  cupful 
of  rich  milk— half  cream,  if  you  can  get  it;  five  eggs  beaten  very 
light,  half  a  teaspoonful  of  soda  stirred  in  boiling  water,  one  cupful 
of  sweet  jelly,  jam  or  marmalade.  Scald  the  milk  and  pour  over  the 
crumbs.  Beat  until  half  cold  and  stir  in  the  beaten  yolks,  then  whites, 
finally  the  soda.  Fill  large  cups  half  full  with  the  batter,  set  in  a 
quick  oven  and  bake  half  an  hour.  When  done,  turn  out  quickly  and 
dexterously ;  with  a  sharp  knife  make  an  incision  in  the  side  of  each ; 
pull  partly  open,  and  put  a  liberal  spoonful  of  the  conserve  within^ 


VUMPLINGS  AND  PUDDINGS. 


Close  the  slit  by  pinching  the  edges  with  your  fingers.  Eat  warm 
with  sweetened  cream. 

QUICK  PUDDING. 

Soak  and  split  some  crackers;  lay  the  surface  over  with  raisins 
and  citron ;  put  the  halves  together,  tie  them  in  a  bag,  and  boil  fifteen 
minutes  in  milk  and  water ;  delicious  with  rich  sauce. 

READY  PUDDING. 

Make  a  batter  of  one  quart  of  milk  and  about  one  pound  of  flour ; 
add  six  eggs,  the  yolks  and  whites  separately  beaten,  a  teaspoonful  of 
salt  and  four  tablespoonfuls  of  sugar.  It  should  be  as  stiff  as  can 
possibly  be  stirred  with  a  spoon.  Dip  a  spoonful  at  a  time  into  quick 
boiling  water,  boil  from  five  to  ten  minutes,  take  out.  Serve  hot 
with  sauce  or  syrupo 

A  ROYAL  DESSERTo 

Cut  a  stale  cake  into  slices  an  inch  and  a  half  in  thickness ;  pour 
over  them  a  little  good  sweet  cream ;  then  fry  lightly  in  fresh  butter 
in  a  smooth  frying  pan;  when  done,  place  over  each  slice  of  cake  a 
layer  of  preserves  or  you  may  make  a  rich  sauce  to  be  served  with  it. 

Another  dish  equally  as  good,  is  to  dip  thin  slices  of  bread  into 
fresh  milk ;  have  ready  two  eggs  well  beaten ;  dip  the  slices  in  the  egg 
and  fry  them  in  butter  to  a  light  brown ;  when  fried,  pour  over  them 
a  syrup,  any  kind  that  you  choose,  and  serve  hot. 

HUCKLEBERRIES  WITH  CRACKERS  AND  CREAM. 

Pick  over  carefully  one  quart  of  blueberries  and  keep  them  on  ice 
until  wanted.  Put  into  each  bowl,  for  each  guest,  two  soda  crackers, 
broken  in  not  too  small  pieces;  add  a  few  tablespoonfuls  of  berries, 
a  teaspoonful  of  powdered  sugar  and  fill  the  bowl  with  the  richest  of 
cold  sweet  cream.  This  is  an  old-fashioned  New  England  breakfast 
dishe   It  also  answers  for  a  dessert. 


SAUCES  FOR  PUDDINGS. 
★  *  ★ 

BRANDY  SAUCE,  COLD. 

TWO  CUPFULS  of  powdered  sugar,  half  a  cupful  of  butter,  one 
wine-glassful  of  brandy,  cinnamon  and  nutmeg,  a  teaspoon- 
ful  of  each.    Warm  the  butter  slightly  and  work  it  to  a  light 
cream  with  the  sugar,  then  add  the  brandy  and  spices ;  beat 
it  hard  and  set  aside  until  wanted.    Should  be  put  into  a  mold  to  look 
nicely  and  serve  on  a  flat  dish 

BRANDY  OR  WINE  SAUCE.    No.  1. 

Stir  a  heaping  teaspoonful  of  cornstarch  in  a  little  cold  water  to 
a  smooth  paste  (or  instead  use  a  tablespoonful  of  sifted  flour)  ;  add  to 
it  a  cupful  of  boiling  water,  with  one  cupful  of  sugar,  a  piece  of  but- 
ter as  large  as  an  egg,  boil  all  together  ten  minutes.  Remove  from 
the  fire  and  when  cool  stir  into  it  h  alf  of  a  cupful  of  brandy  or  wine. 
It  should  be  about  as  thick  as  thin  syrup. 

BRANDY  OR  WINE  SAUCE.    No.  2. 

TAKE  one  cupful  of  butter,  two  of  powdered  sugar,  the  whites  of 
two  eggs,  five  tablespoonfuls  of  sherry  wine  or  brandy  and  a  quarter 
of  a  cupful  of  boiling  water.  Beat  butter  and  sugar  to  a  cream,  add 
the  whites  of  the  eggs,  one  at  a  time,  unbeaten,  and  then  the  wine  or 
brandy.    Place  the  bowl  in  hot  water  and  stir  till  smooth  and  frothy. 

RICH  WINE  SAUCE. 

One  cupful  of  butter,  two  of  powdered  sugar,  half  a  cupful  of 
wine.  Beat  the  butter  to  a  cream.  Add  the  sugar  gradually  and 
when  very  light  add  the  wine,  which  has  been  made  hot,  a  little  at  a 
time,  a  teaspoonful  of  grated  nutmeg.  Place  the  bowl  in  a  basin  of 
hot  water  and  stir  for  two  minutes.  The  sauce  should  be  smooth  and 
foamy. 

mn 


418 


SAUCES  FOR  PUDDINGS. 


SAUCE  FOR  PLUM  PUDDING.  (Superior.) 

Cream  together  a  cupful  of  sugar  and  half  a  cupful  of  butter; 
when  light  and  creamy,  add  the  well-beaten  yolks  of  four  eggs.  Stir 
into  this  one  wine-glass  of  wine  or  one  of  brandy,  a  pinch  of  salt  and 
one  large  cupful  of  hot  cream  or  rich  milk.  Beat  this  mixture  well; 
place  it  in  a  saucepan  over  the  fire,  stir  it  until  it  cooks  sufficiently  to 
thicken  like  cream.    Be  sure  and  not  let  it  boil.  Delicious. 

LIQUID  BRANDY  SAUCE. 

Brown  over  the  fire  three  tablespoonfuls  of  sugar;  add  a  cupfal  of 
water,  six  whole  cloves  and  a  piece  of  stick  cinnamon,  the  yellow  rind 
of  a  lemon  cut  very  thin ;  let  the  sauce  boil,  strain  while  hot,  then  pour 
it  into  a  sauce  bowl  containing  the  juice  of  the  lemon  and  a  cup  of 
brandy.    Serve  warm. 

GRANDMOTHER'S  SAUCE. 

Cream  together  a  cupful  of  sifted  sugar  and  half  a  cupful  of  but- 
ter, add  a  teaspoonful  of  ground  cinnamon  and  an  egg  well  beaten. 
Boil  a  teacupful  of  milk  and  turn  it,  boiling  hot,  over  the  mixture 
slowly,  stirring  all  the  time ;  this  will  cook  the  egg  smoothly.  It  may 
be  served  cold  or  hot. 

SUGAR  SAUCE. 

One  coffeecupful  of  granulated  sugar,  half  of  a  cupful  of  water,  a 
piece  of  butter  the  size  of  a  walnut.  Boil  all  together  until  it  be- 
comes the  consistency  of  syrup.  Flavor  with  lemon  or  vanilla  ex- 
tract. A  tablespoonful  of  lemon  juice  is  an  improvement.  Nice  with 
cottage  pudding. 

LEMON  SAUCE. 

One  cupful  of  sugar,  half  a  cupful  of  butter,  one  egg  beaten  light, 
one  lemon,  juice  and  grated  rind,  half  a  cupful  of  boiling  water ;  put 
in  a  tin  basin  and  thicken  over  steam. 

LEMON  CREAM  SAUCE,  HOT. 

Put  half  a  pint  of  new  milk  on  the  fire  and  when  it  boils  stir  into 
it  one  teaspoonful  of  wheat  flour,  four  ounces  of  sugar  and  the  well- 
beaten  yolks  of  three  eggs ;  remove  it  from  the  fire  and  add  the  grated 
rind  and  the  juice  of  one  lemon ;  stir  it  well  and  serve  hot  in  a  sauce 
tureeiio 


SAUCES  FOR  PUDDINGS. 


419 


ORANGE  CREAM  SAUCE,  HOT. 

This  is  made  as  Lemon  Cream  Saijce^  substituting  orange  for 
lemon. 

Creams  for  puddings,  pies  and  fritters  may  be  made  in  the  same 
manner  with  any  other  flavoring ;  if  flour  is  used  in  making  them,  it 
should  boil  in  the  milk  three  or  four  minutes. 

COLD  LEMON  SAUCE. 

Beat  to  a  cream  one  teacupful  of  butter  and  two  teacupfuls  of  fine 
white  sugar ;  then  stir  in  the  juice  and  grated  rind  of  one  lemon ;  grate 
nutmeg  upon  the  sauce  and  serve  on  a  flat  dish. 

COLD  ORANGE  SAUCE. 

Beat  to  a  cream  one  teacupful  of  butter  and  two  teacupfuls  of  fine 
white  sugar;  then  stir  in  the  grated  rind  of  one  orange  and  the  juice 
of  two ;  stir  until  all  the  orange  juice  is  absorbed ;  grate  nutmeg  upon 
the  sauce  and  serve  on  a  flat  dish. 

COLD  CREAM  SAUCE. 

Stir  to  a  cream  one  cupful  of  sugar,  half  a  cupful  of  butter,  then 
add  a  cupful  of  sweet,  thick  cold  cream,  flavor  to  taste.  Stir  well  and 
set  it  in  a  cool  place. 

CREAM  SAUCE,  WARM. 

Heat  a  pint  of  cream  slowly  in  a  double  boiler ;  when  nearly  boil- 
ing, set  it  off  from  the  fire,  put  into  it  half  a  cupful  of  sugar,  a  little 
nutmeg  or  vanilla  extract ;  stir  it  thoroughly  and  add,  when  cool,  the 
whites  of  two  w^ell-beaten  eggs.  Set  it  on  the  fire  in  a  dish  containing 
hot  water  to  keep  it  warm  until  needed,  stirring  once  or  more. 

CARAMEL  SAUCE. 

Place  over  the  fire  a  saucepan ;  when  it  begins  to  be  hot,  put  into 
it  four  tablespoonfuls  of  white  sugar  and  one  tablespoonful  of  water. 
Stir  it  continually  for  three  or  four  minutes,  until  all  the  water  evapo- 
rates ;  then  watch  it  carefully  until  it  becomes  a  delicate  brown  color. 
Have  ready  a  pint  of  cold  water  and  cup  of  sugar  mixed  with  some 
flavoring ;  turn  it  into  the  saucepan  with  the  browned  sugar  and  let  it 


420 


SAUCES  FOR  PUDDINGS. 


simmer  for  ten  minutes ;  then  add  half  a  glass  of  brandy  or  a  glass  of 
wine.    The  wine  or  brandy  may  be  omitted  if  preferred. 

A  GOOD  PLAIN  SAUCE. 

A  GOOD  sauce  to  go  with  plain  fruit  puddings  is  made  by  mixing  one 
cupful  of  brown  sugar,  one  cupful  of  best  molasses,  half  a  cupful  of 
butter,  one  large  teaspoonf ul  of  flour ;  add  the  juice  and  grated  rind 
of  one  lemon,  half  a  nutmeg  grated,  half  a  teaspoonful  of  cloves  and 
cinnamon.  "When  these  are  all  stirred  together,  add  a  teacupful  of 
boiling  water;  stir  it  constantly,  put  into  a  saucepan  and  let  it  boil 
until  clear ;  then  strain. 

OLD  STYLE  SAUCE. 

One  pint  of  sour  cream,  the  juice  and  finely  grated  rind  of  a  large 
lemon;  sugar  to  taste.  Beat  hard  and  long  until  the  sauce  is  very 
light.  This  is  delicious  with  cold  '^Brown  Betty''— a  form  of  cold  fa- 
rina—cornstarch,  blanc  mange  and  the  like. 

PLAIN  COLD,  HARD  SAUCE. 

Stir  together  one  cupful  of  white  sugar  and  half  a  cupful  of  but- 
ter until  it  is  creamy  and  light ;  add  flavoring  to  taste.  This  is  very 
nice,  flavored  with  the  juice  of  raspberries  or  strawberries,  or  beat 
into  it  a  cupful  of  ripe  strawberries  or  raspberries  and  the  white  of 
an  egg  beaten  stiff. 

CUSTARD  SAUCE. 

One  cupful  of  sugar,  two  beaten  eggs,  one  pint  of  milk,  flavoring 
to  taste,  brandy  or  wine,  if  preferred. 

Heat  the  milk  to  boiling ;  add  by  degrees  the  beaten  eggs  and  sugar, 
put  in  the  flavoring  and  set  within  a  pan  of  boiling  water;  stir  until 
it  begins  to  thicken;  then  take  it  off  and  stir  in  the  brandy  or  wine 
gradually;  set,  until  wanted,  within  a  pan  of  boiling  water. 

MILK  SAUCE. 

Dissolve  a  tablespoonful  of  flour  in  cold  milk;  see  that  it  is  free 
from  lumps.  Wliisk  an  ounce  of  butter  and  a  cupful  of  sugar  to  a 
cream  and  add  to  it  a  pinch  of  salt.  Mix  together  half  a  pint  of  milk, 
one  egg  and  the  flour ;  stir  this  into  the  butter  and  add  a  dash  of  nut- 
meg, or  any  flavor;  heat  until  near  the  boiling  point  and  serve.  Very 
nice  in  place  of  cold  cream. 


SAUCES  FOR  PUDDINGS. 


421 


MILK  OR  CREAM  SAUCE. 

CiffiAM  or  rich  milk,  simply  sweetened  witli  plenty  of  white  sugar 
and  flavored,  answers  the  purpose  for  some  kinds  of  pudding,  and 
can  be  made  very  quickly. 

FRUIT  SAUCE. 

Two-THIEDS  of  a  cupful  of  sugar,  a  pint  of  raspberries  or  strawber- 
ries,  a  tablespoonful  of  melted  butter  and  a  cupful  of  hot  water.  Boil 
all  together  slowly,  removing  the  scum  as  fast  as  it  rises ;  then  strain 
through  a  sieve.  This  is  very  good  served  with  dumplings  or  apple 
puddings. 

JELLY  SAUCE. 

Melt  two  tablespoonfuls  of  sugar  and  half  a  cupful  of  jelly  over 
the  fire  in  a  cupful  of  boiling  water,  adding  also  two  tablespoonfuls 
of  butter;  then  stir  into  it  a  teaspoonful  of  cornstarch,  dissolved  in 
half  a  cupful  of  water  or  wine;  add  it  to  the  jelly  and  let  it  come  to  a 
boil.  Set  it  in  a  dish  of  hot  water  to  keep  it  warm  until  time  to  serve ; 
stir  occasionally.   Any  fruit  jelly  can  be  used. 

COMMON  SWEET  SAUCE. 

Into  a  pint  of  water  stir  a  paste  made  of  a  tablespoonful  of  corn- 
starch or  flour  (rubbed  smooth  with  a  little  cold  w^ater)  ;  add  a  cup- 
ful of  sugar  and  a  tablespoonful  of  vinegar.  Cook  well  for  three 
minutes.  Take  from  the  fire  and  add  a  piece  of  butter  as  large  as  a 
small  egg;  when  cool,  flavor  with  a  tablespoonful  of  vanilla  or  lemon 
extract. 

SYRUP  FOR  FRUIT  SAUCE. 

An  excellent  syrup  for  fruit  sauce  is  made  of  Morello  cherries 
(red,  sour  cherries).  For  each  pound  of  cherry  juice,  allow  half  a 
pound  of  sugar  and  six  cherry  kernels ;  seed  the  cherries  and  let  them 
stand  in  a  bowl  over  night ;  in  the  morning,  press  them  through  a  fine 
cloth,  which  has  been  dipped  in  boiling  water,  weigh  the  juice,  add  the 
sugar,  boil  fifteen  minutes,  removing  all  the  scum.  Fill  small  bottles 
that  are  perfectly  dry  with  the  syrup ;  when  it  is  cold,  cork  the  bottles 
tightly,  seal  them  and  keep  them  in  a  cool  place,  standing  upright. 

Most  excellent  to  put  into  pudding  sauces. 


422 


SAUCES  FOR  PUDDINGS. 


ROSE  BRANDY.    (For  Cakes  and  Puddings.) 

Gatheb  the  leaves  of  roses  wMle  the  dew  is  on  them,  and  as  soon  as 
they  open  put  them  into  a  wide-mouthed  bottle,  and  when  the  bottle  is 
full  pour  in  the  best  of  fourth  proof  French  brandy. 

It  will  be  fit  for  use  in  three  or  four  weeks  and  may  be  frequently 
replenished.  It  is  sometimes  considered  preferable  to  wine  as  a  fla- 
voring to  pastries  and  pudding  sauces. 

LEMON  BRANDY.    (For  Cakes  and  Puddings.) 

Wheij  you  use  lemons  for  punch  or  lemonade,  do  not  throw  away 
the  peels  but  cut  them  in  small  pieces— the  thin  yellow  outside  (the 
thick  part  is  not  good)— and  put  them  in  a  glass  jar  or  bottle  of 
brandy.    You  mil  find  this  brandy  useful  for  many  purposes. 

In  the  same  way  keep  for  use  the  kernels  of  peach  and  plum  stones, 
pounding  th^m  slightly  before  you  put  them  into  the  brandy. 


PRESERVES,  JELLIES,  ETC 
★  ★  ★ 

FRUIT  for  preserying- should  be  sound  and  free  from  all  defects, 
using  white  sugar,  and  also  that  which  is  dry,  which  produces 
the  nicest  syrup ;  dark  sugar  can  be  used  by  being  clarified, 
which  is  done  by  dissolving  two  pounds  of  sugar  in  a  pint  of 
water ;  add  to  it  the  white  of  an  egg  and  beat  it  well,  put  it  into  a  pre- 
serving kettle  on  the  fire  and  stir  with  a  wooden  spoon.  As  soon  as  it 
begins  to  swell  and  boil  up,  throw  in  a  little  cold  water ;  let  it  boil  up 
again,  take  it  off  and  remove  the  scum;  boil  it  again,  throw  in  more 
cold  water  and  remove  the  scum ;  repeat  imtil  it  is  clear  and  pours  like 
oil  from  the  spoon. 

In  the  old  way  of  preserving,  we  used  pound  for  pound,  when  they 
were  kept  in  stone  jars  or  crocks ;  now,  as  most  preserves  are  put  up  in 
sealed  jars  or  cans,  less  sugar  seems  sufficient;  three-quarters  of  a 
pound  of  sugar  is  generally  all  that  is  required  for  a  pound  of  fruit. 

Fruit  should  be  boiled  in  a  porcelain-lined  or  granite-ware  dish,  if 
possible ;  but  other  utensils,  copper  or  metal,  if  made  bright  and  clean, 
answer  as  well. 

Any  of  the  fruits  that  have  been  preserved  in  syrup  may  be  con- 
verted into  dry  preserves,  by  first  draining  them  from  the  syrup,  and 
then  drying  them  in  a  stove  or  very  moderate  oven,  adding  to  them  a 
quantity  of  powdered  loaf  sugar,  which  will  gradually  penetrate  the 
fruit,  while  the  fluid  parts  of  the  syrup  gently  evaporate.  They 
should  be  dried  in  the  stove  or  oven  on  a  sieve,  and  turned  every  six  or 
eight  hours,  fresh  powdered  sugar  being  sifted  over  them  every  time 
.  they  are  turned.  Afterwards  they  are  to  be  kept  in  a  dry  situation,  in 
drawers  or  boxes.  Currants  and  cherries  preserved  whole  in  this  man- 
ner, in  bunches,  are  extremely  elegant  and  have  a  fine  flavor.  In  this 
way  it  is,  also,  that  orange  and  lemon  chips  are  preserved. 

Mold  can  be  prevented  from  forming  on  fruit  jellies  by  pouring  a 
little  melted  paraffine  over  the  top.    When  cool,  it  will  harden  to  a 

(423) 


424 


PRESERVES,  JELLIES,  ETC. 


Bolid  cake,  wMch  can  be  easily  removed  when  the  jelly  is  used,  and 
saved  to  use  over  again  another  year.  It  is  perfectly  harmless  and 
tasteless. 

Large  glass  tumblers  are  the  best  for  keeping  jellies,  much  better 
than  large  vessels,  for  by  being  opened  frequently  they  soon  spoil;  a 
paper  should  be  cut  to  fit  and  placed  over  the  jelly;  then  put  on  the  lid 
or  cover,  with  thick  paper  rubbed  over  on  the  inside  with  the  white  of 
an  egg. 

There  cannot  be  too  much  care  taken  in  selecting  fruit  for  jellies, 
for  if  the  fruit  is  over  ripe,  any  amount  of  time  in  boiling  will  never 
make  it  jelly— there  is  where  so  many  fail  in  making  good  jelly;  and 
another  important  matter  is  overlooked— that  of  carefully  skimming 
off  the  juice  after  it  begins  to  boil  and  a  scum  rises  from  the  bottom  to 
the  top ;  the  juice  should  not  be  stirred,  but  the  scum  carefully  taken 
off;  if  allowed  to  boil  under,  the  jelly  will  not  be  clear. 

When  either  preserves  or  canned  fruits  show  any  indications  of 
fermentation,  they  should  be  immediately  re-boiled  with  more  sugar, 
to  save  them.  It  is  much  better  to  be  generous  with  the  sugar  at  first 
than  to  have  any  losses  afterwards.  Keep  all  preserves  in  a  cool,  dry 
closet. 

PRESERVED  CHERRIES. 

Take  large,  ripe  Morello  cherries ;  weigh  them  and  to  each  pound 
allow  a  pound  of  loaf  sugar.  Stone  the  cherries  (opening  them  with  a 
sharp  quill)  and  save  the  juice  that  comes  from  them  in  the  process. 
As  you  stone  them,  throw  them  into  a  large  pan  or  tureen  and  strew 
about  half  the  sugar  over  them  and  let  them  lie  in  it  an  hour  or  two 
after  they  are  all  stoned.  Then  puit  them  into  a  preserving  kettle  with 
the  remainder  of  the  sugar  and  boil  and  skim  them  till  the  fruit  is  clear 
and  the  syrup  thick. 

PRESERVED  CRANBERRIES. 

The  cranberries  must  be  large  and  ripe.  Wash  them  and  to  six 
quarts  of  cranberries  allow  nine  pomads  of  the  best  loaf  sugar.  Take 
three  quarts  of  the  cranberries  and  put  them  into  a  stewpan  with  a  pint 
and  a  half  of  water.  Cover  the  pan  and  boil  or  stew  them  till  they  are 
all  to  pieces.  Then  squeeze  the  juice  through  a  jelly  bag.  Put  the 
sugar  into  a  preserving  kettle,  pour  the  cranberry  juice  over  it  and  let 
it  stand  until  it  is  all  melted,  stirring  it  up  frequently.  Then  place 
the  kettle  over  the  fire  and  put  in  the  remaining  three  quarts  of  whole 


PRESERVES,  JELLIES,  ETC. 


425 


cranberries.  Let  them  boil  till  they  are  tender,  clear  and  of  a  bright 
color,  skimming  them  frequently.  When  done,  put  them  warm  into 
jars  with  the  syrup,  which  should  be  like  a  thick  jelly, 

PRESERVED  STRAWBERRIES. 

For  every  pound  of  fruit  weigh  a  pound  of  refined  sugar ;  put  them 
with  the  sugar  over  the  fire  in  a  porcelain  kettle,  bring  to  a  boil  slowly 
about  twenty  minutes.  Take  them  out  carefully  with  a  perforated 
skimmer  and  fill  your  liot  jars  nearly  full ;  boil  the  juice  a  few  minutes 
longer  and  fill  up  the  jars ;  seal  them  hot.  Keep  in  a  cool,  dry  place. 

TO  PRESERVE  BERRIES  WHOLE.  (ExceUent.) 

Buy  the  fruit  when  not  too  ripe,  pick  over  immediately,  wash  if  ab- 
solutely necessary  and  put  in  glass  jars,  filling  each  one  about  two- 
thirds  fulL 

Put  in  the  preserving  kettle  a  pound  of  sugar  and  one  cupful  of  , 
water  for  every  two  pounds  of  fruit,  and  let  it  come  slowly  to  a  boil. 
Pour  this  syrup  into  the  jars  over  the  berries,  filling  them  up  to  the 
brim;  then  set  the  jars  in  a  pot  of  cold  water  on  the  stove,  and  let  the 
water  boil  and  the  fruit  become  scalding  hot.  Now  take  them  out  and 
seal  perfectly  tight.  If  this  process  is  followed  thoroughly,  the  fruit 
will  keep  for  several  years, 

PRESERVED  EGG  PLUMS. 

Use  a  pound  of  sugar  for  a  pound  of  pliuns ;  wash  the  plums  and 
wipe  dry ;  put  the  sugar  on  a  slow  fire  in  the  preserving  kettle,  with  as 
much  water  as  will  melt  the  sugar  and  let  it  simmer  slowly ;  then  prick 
each  plum  thoroughly  with  a  needle,  or  a  fork  with  fijie  prongs,  and 
place  a  layer  of  them  in  the  syrup ;  let  them  cook  until  they  lose  their 
color  a  little  and  the  skins  begin  to  break;  then  lift  them  out  with  a 
perforated  skimmer  and  place  them  singly  in  a  large  dish  to  cool; 
then  put  another  layer  of  plums  in  the  syrup  and  let  them  cook  and 
cool  in  the  same  manner,  imtil  the  whole  are  done ;  as  they  cool,  care- 
fully replace  the  broken  skins  so  as  not  to  spoil  the  appearance  of  the 
plums ;  when  the  last  layer  is  finished,  return  the  first  to  the  kettle, 
and  boil  until  transparent ;  do  the  same  with  each  layer;  while  the  lat- 
est cooked  are  cooling,  place  the  first  in  glass  jars ;  when  all  are  done, 
pour  the  hot  syrup  over  them ;  when  they  are  cold,  close  as  usual ;  the 
jelly  should  be  of  the  color  and  consistency  of  rich  wine  jelly. 


426 


PRESERVES,  JELLIES,  ETC. 


PRESERVED  PEACHES. 

Peachis  for  preserving  may  be  ripe  but  not  soft;  cut  them  in 
halves,  take  out  the  stones  and  parethemneatly;  take  as  many  pounds 
of  white  sugar  as  of  fruit,  put  to  each  pound  of  sugar  a  teacupful  of 
water ;  stir  it  until  it  is  dissolved ;  set  it  over  a  moderate  fire ;  when  it  is 
boiling  hot,  put  in  the  peaches ;  let  them  boil  gently  until  a  pure,  clear, 
uniform  color ;  turn  those  at  the  bottom  to  the  top  carefully  with  a 
skimmer  several  times ;  do  not  hurry  them.  When  they  are  clear,  take 
each  half  up  with  a  spoon  and  spread  them  on  flat  dishes  to  become 
cold.  When  all  are  done,  let  the  syrup  boil  until  it  is  quite  thick ;  pour 
it  into  a  large  pitcher  and  let  it  set  to  cool  and  settle.  When  the 
peaches  are  cold  put  them  carefully  into  jars  and  pour  the  syrup  over 
them,  leaving  any  sediment  which  has  settled  at  the  bottom,  or  strain 
the  syrup.  Some  of  the  kernels  from  the  peach-stones  may  be  put  in 
with  the  peaches  while  boiling.  Let  them  remain  open  one  night,  then 
cover. 

In  like  manner  quince,  plum,  apricot,  apple,  cherry,  greengage  and 
other  fruit  preserves  are  made ;  in  every  case  fine  large  fruit  should  be 
taken,  free  from  imperfections,  and  the  slightest  bruises  or  other  fault 
should  be  removed. 

PRESERVED  GREEN  TOMATOES. 

Take  one  peck  of  green  tomatoes.  Slice  six  fresh  lemons  without 
removing  the  skins,  but  taking  out  the  seeds ;  put  to  this  quantity  six 
pounds  of  sugar,  common  white,  and  boil  until  transparent  and  the 
syrup  thick.    Giup-er  root  may  be  added,  if  liked. 

f 

PRESERVED  APPLES.  (Whole.) 

Peel  and  core  large  firm  apples  (pippins  are  best) .  Throw  them 
into  water  as  you  pare  them.  Boil  the  parings  in  water  for  fifteen 
minutes,  allowing  a  pint  to  one  pound  of  fruit.  Then  strain  and,  add- 
ing three-quarters  of  a  pound  of  sugar  to  each  pint  of  water,  as 
measured  at  first,  with  enough  lemon  peel,  orange  peel  or  mace,  to  im- 
part a  pleasant  flavor,  return  to  the  kettle.  When  the  syrup  has  been 
well  skinmied  and  is  clear,  pour  it  boiling  hot  over  the  apples,  which 
must  b.e  drained  from  the  water  in  w^hich  they  have  hitherto  stood. 
Let  them  remain  in  the  syrup  until  both  are  perfectly  cold.  Then, 
covering  closely,  let  them  simmer  over  a  slow  fire  until  transparent. 


PRESERVES,  JELLIES,  ETC. 


421 


When  all  tlie  minutisD  of  these  directions  are  attended  to,  the  fruit  will 
remain  unbroken  and  present  a  beautiful  and  inviting  appearance. 

PRESERVED  QUINCES. 

Pare,  core  and  quarter  your  fruit,  then  weigh  it  and  allow  an  equal 
quantity  of  white  sugar.  Take  the  parings  and  cores  and  put  in  a  pre- 
serving kettle ;  cover  them  with  water  and  boil  for  half  an  hour ;  then 
strain  through  a  hair-sieve,  and  put  the  juice  back  into  the  kettle  and 
boil  the  quinces  in  it  a  little  at  a  time  until  they  are  tender ;  lift  out 
as  they  are  done  with  a  drainer  and  lay  on  a  dish;  if  the  liquid  seems 
scarce  add  more  water.  '  When  all  are  cooked,  throw  into  this  liquor 
the  sugar,  and  allow  it  to  boil  ten  minutes  before  putting  in  the  quinces; 
let  them  boil  until  they  change  color,  say  one  hour  -and  a  quarter,  on  a 
slow  fire;  while  they  are  boiling  occasionally  slip  a  silver  spoon  under 
them  to  see  that  they  do  not  burn,  but  on  no  account  stir  them.  Have 
two  fresh  lemons  cut  in  thin  slices,  and  when  the  fruit  is  being  put  in 
jars  lay  a  slice  or  two  in  each.    Quinces  may  be  steamed  until  tender. 

PRESERVED  PEARS. 

One  pound  of  fruit,  one  pound  of  sugar ;  pare  off  the  peeling  thin. 
Make  a  nice  syrup  of  nearly  one  cupful  of  water  and  one  pound  of 
sugar,  and  when  clarified  by  boiling  and  skimming  put  in  the  pears 
and  stew  gently  until  clear.  Choose  rather  pears  like  the  Seckle  for 
preserving,  both  on  account  of  the  flavor  and  size.  A  nice  way  is  to 
stick  a  clove  in  the  blossom  end  of  each  pear,  for  this  fruit  seems  to  re- 
quire some  extraneous  flavor  to  bring  out  its  own  piquancy.  Another 
acceptable  addition  to  pear  preserves  may  be  found  instead,  by  adding 
the  juice  and  thinly  pared  rind  of  one  lemon  to  each  five  pounds  of 
fruit.  If  the  pears  are  hard  and  tough,  parboil  them  until  tender  be- 
fore beginning  to  preserve,  and  from  the  same  water  take  what  you 
need  for  making  their  sjrnip. 

If  you  can  procure  only  large  pears  to  preserve,  cut  them  into 
halves,  or  even  slices,  so  that  they  can  get  done  more  quickly,  and  lose 
nothing  in  appearance,  either. 

PINEAPPLE  PRESERVES. 

Twist  off  the  top  and  bottom  and  pare  off  the  rough  outside  of  pine- 
fl*pples;  then  weigh  them  and  cut  them  in  slices,  chips  or  quarters,  or 


428 


PRESERVES,  JELLIES,  ETC. 


cut  them  in  four  ox  six  and  shape  each  piece  like  a  whole  pineapple ;  to 
each  pound  of  fruit,  put  a  teacupf ul  of  water ;  put  it  in  a  preserving 
kettle,  cover  it  and  set  it  over  the  fire  and  let  them  boil  gently  until 
they  are  tender  and  clear ;  then  take  them  from  the  water,  by  sticking 
a  fork  in  the  centre  of  each  slice,  or  with  a  skimmer,  into  a  dish. 

Put  to  the  water  white  sugar,  a  pound  for  each  pound  of  fruit ;  stir 
it  until  it  is  all  dissolved ;  then  put  in  the  pineapple,  cover  the  kettle 
and  boil  them  gently  until  transparent  throughout ;  when  it  is  so,  take 
it  out,  let  it  cool  and  put  it  in  glass  jars;  let  the  syrup  boil  or  simmer 
gently  until  it  is  thick  and  rich  and  when  nearly  cool,  pour  it  over  the 
fruit.    The  next  day  secure  the  jars,  as  before  directed. 

Pineapple  done  in  this  way  is  a  beautiful  and  delicious  preserve. 
The  usual  manner  of  preserving  it  by  putting  it  into  the  syrup  without 
first  boiling  it,  makes  it  little  better  than  sweecened  leather. 

TO  PRESERVE  WATERMELON  RIND  AND  CITRON. 

Pare  off  the  green  skin,  cut  the  watermelon  rind  into  pieces. 
Weigh  the  pieces  and  allow  to  each  pound  a  pound  and  a  half  of  loaf 
sugar.  Line  your  kettle  with  green  vine-leaves,  and  put  in  the  pieces 
without  the  sugar.  A  layer  of  vine-leaves  must  cover  each  layer  of 
melon  rind.  Pour  in  water  to  cover  the  whole  and  place  a  thick  cloth 
over  the  kettle.  Sinmier  the  fruit  for  two  hours,  after  scattering  a 
few  bits  of  alum  amongst  it.  Spread  the  melon  rind  on  a  dish  to  cool. 
Melt  the  sugar,  using  a  pint  of  water  to  a  pound  and  a  half  of  sugar, 
and  mix  with  it  some  beaten  white  of  egg.  Boil  and  skim  the  sugar. 
"When  quite  clear,  put  in  the  rind  and  let  it  boil  two  hours ;  take  out  the 
rind,  boil  the  syrup  again,  pour  it  over  the  rind,  and  let, it  remain  all 
night.  The  next  morning,  boil  the  syrup  with  lemon  juice,  allowing 
one  lemon  to  a  quart  of  syrup.  When  it  is  thick  enough  to  hang  in  a 
drop  from  the  point  of  a  spoon,  it  is  done.  Put  the  rind  in  jars  and 
pour  over  it  the  syrup.    It  is  not  fit  for  use  immediately. 

Citrons  may  be  preserved  in  the  same  manner,  first  paring  off  the 
outer  skin  and  cutting  them  into  quarters.    Also  green  limes. 

TO  PRESERVE  AND  DRY  GREENGAGES. 

To  EVEEY  pound  of  sugar  allow  one  pound  of  fruit,  one  quarter  pint 
of  water. 


PRESERVES,  JELLIES,  ETC. 


429 


For  this  purpose,  the  fruit  must  be  used  before  it  is  quite  ripe  and 
part  of  the  stalk  must  be  left  on.  Weigh  the  fruit,  rejecting  all  that 
is  in  the  least  degree  blemished,  and  put  it  into  a  lined  saucepan  with 
the  sugar  and  water,  which  should  have  been  previously  boiled  to- 
gether to  a  rich  syrup.  Boil  the  fruit  in  this  for  ten  minutes,  remove 
it  from  the  fire,  and  drain  the  greengages.  The  next  day  boil  up  the 
syrup  and  put  in  the  fruit  again,  let  it  simmer  for  three  minutes,  and 
drain  the  syrup  away.  Continue  this  process  for  five  or  six  days,  and 
the  last  time  place  the  greengages,  when  drained,  on  a  hair-sieve,  and 
put  them  in  an  oven  or  warm  spot  to  dry ;  keep  them  in  a  box,  with 
paper  between  each  layer,  in  a  place  free  from  damp. 

PRESERVED  PUMPKINS. 

To  EACH  pound  of  pumpkin  allow  one  pound  of  roughly  pounded 
loaf  sugar,  one  gill  of  lemon  juice. 

Obtain  a  good,  sweet  pumpkin ;  halve  it,  take  out  the  seeds  and  pare 
off  the  rind ;  cut  it  into  neat  slices.  Weigh  the  pumpkin,  put  the  slices 
in  a  pan  or  deep  dish  in  layers,  with  the  sugar  sprinkled  between 
them;  pour  the  lemon  juice  over  the  top,  and  let  the  whole  remain  for 
two  or  three  days.  Boil  all  together,  adding  half  a  pint  of  water  to 
every  three  pounds  of  sugar  used  until  the  pumpkin  becomes  tender ; 
then  turn  the  whole  into  a  pan,  where  let  it  remain  for  a  week;  then 
drain  off  the  syrup,  boil  it  until  it  is  quite  thick,  skim,  and  pour  it  boil- 
ing over  the  pumpkin.  A  little  bruised  ginger  and  lemon  rind,  thinly 
pared,  may  be  boiled  in  the  syrup  to  flavor  the  pumpkin. 

j4  Southern  Recipe. 

PRESERVING  FRUIT.    (New  Mode.) 

HousEKEEPEEs  who  dislike  the  tedious,  old-time  fashion  of  clarify- 
ing sugar  and  boiling  the  fruit,  will  appreciate  the  following  two 
recipes,  no  fire  being  needed  in  their  preparation.  The  first  is  for 
^Hutti  frutti,''  and  has  been  repeatedly  tested  with  imvarying  success^ 

Put  one  quart  of  white,  preserving,  fine  Batavia  brandy  into  a  two- 
gallon  stone  jar  that  has  a  tightly  fitting  top.  Then  for  every  pound 
of  fruit,  in  prime  condition  and  perfectly  dry,  which  you  put  in  the 
brandy,  use  three-quarters  of  a  pound  of  granulated  sugar ;  stir  every 
day  so  that  the  sugar  will  be  dissolved,  using  a  clean,  wooden  spoon 
kept  for  the  purpose.  Every  sort  of  fruit  may  be  used,  beginning  with 
strawberries  and  ending  with  plums.    Be  sure  and  have  at  least  one 


430 


PRESERVES,  JELLIES,  ETC. 


pound  of  black  cherries,  as  they  make  the  color  of  the  preserve  very 
rich.  Strawberries,  raspberries,  blackberries,  apricots,  cherries  (sweet 
and  sour),  peaches,  plums,  are  all  used,  and,  if  you  like,  currants  and 
grapes.  Plums  and  grapes  should  be  peeled  and  seeded,  apricots  and 
peaches  peeled  and  cut  in  quarters  or  eighths  or  dice;  cherries  also 
must  be  seeded;  quinces  may  be  steamed  until  tender.  The  jar  must 
be  kept  in  a  cool,  dry  place,  and  the  daily  stirring  must  never  be  for- 
gotten, for  that  is  the  secret  of  success.  You  may  use  as  much  of  one 
sort  of  fruit  as  you  like,  and  it  may  be  put  in  ^rom  day  to  day,  just  as 
you  happen  to  have  it.  Half  the  quantity  of  spirits  may  be  used.  The 
preserve  will  be  ready  for  use  within  a  week  after  the  last  fruit  is  put 
in,  and  will  keep  for  a  number  of  months.  We  have  found  it  good  eight 
months  after  making. 

The  second  is  as  follows :  Take  some  pure  white  vinegar  and  mix 
with  it  granulated  sugar  until  a  syrup  is  formed  quite  free  from  acid- 
ity. Pour  this  syrup  into  earthen  jars  and  put  in  it  good,  perfectly 
ripe  fruit,  gathered  in  dry  weather.  Cover  the  jars  tight  and  put  them 
in  a  dry  place.  The  contents  will  keep  for  six  or  eight  months,  and  the 
flavor  of  the  fruit  will  be  excellent. 

TO  PRESERVE  FRUIT  WITHOUT  SUGAR. 

CHERRIES;,  strawberries,  sliced  pineapple,  plums,  apricots,  gooseber- 
ries, etc.,  may  be  preserved  in  the  following  manner— to  be  used  the 
same  as  fresh  fruit. 

Gather  the  fruit  before  it  is  very  ripe;  put  it  in  wide-mouthed 
bottles  made  for  the  purpose ;  fill  them  as  full  as  they  will  hold  and 
cork  them  tight;  seal  the  corks;  put  some  hay  in  a  large  saucepan,  set 
in  the  bottles,  with  hay  between  them  to  prevent  their  touching ;  then 
fill  the  saucepan  with  water  to  the  necks  of  the  bottles,  and  set  it  over 
the  fire  until  the  water  is  nearly  boiled,  then  take  it  off ;  let  it  stand 
until  the  bottles  are  cold.  Keep  them  in  a  cool  place  until  wanted, 
when  the  fruit  will  be  found  equal  to  fresh. 

NEW  METHOD  OF  PRESERVING  FRUIT. 

A  NEW  method  of  preserving  fruit  is  practiced  in  England.  Pears, 
apples  and  other  fruits  are  reduced  to  a  paste  by  jannning,  which  is 
then  pressed  into  cakes  and  gently  dried.  When  required  for  use  it 
is  only  necesary  to  pour  four  times  their  weight  of  boiling  water  over 


PRESERVES,  JELLIES,  ETC. 


431 


tHem  and  allow  them  to  soak  for  twenty  minutes  and  then  add  sugar 
to  suit  the  taste.  The  fine  flavor  of  the  fruit  is  said  to  be  retained  to 
perfection.  The  cost  of  the  prepared  product  is  scarcely  greater  than 
that  of  the  original  fruit,  differing  with  the  supply  and  price  of  the 
latter ;  the  keeping  qualities  are  excellent,  so  that  it  may  be  had  at  any 
time  of  the  year  and  bears  long  sea-voyages  with  out  detriment.  No 
peeling  or  coring  is  required,  so  there  is  no  waste. 

FRUIT  JELLIES. 

Take  a  stone  jar  and  put  in  the  fruit,  place  this  in  a  kettle  of  tepid 
water  and  set  on  the  fire ;  let  it  boil,  closely  covered,  until  the  fruit  is 
broken  to  pieces ;  strain,  pressing  the  bag,  a  stout,  coarse  one,  hard,  put- 
ting in  a  few  handfuls  each  time,  and  between  each  squeezing  turning 
it  inside  out  to  scald  off  the  pulp  and  skins ;  to  each  pint  of  juice  allow 
a  pound  of  loaf  sugar ;  set  the  juice  on  alone  to  boil,  and,  while  it  is 
boiling,  put  the  sugar  into  shallow  dishes  or  pans,  and  heat  it  in  the 
oven,  watching  and  stirring  it  to  prevent  burning;  boil  the  juice  just 
twenty  minutes  from  the  time  it  begins  fairly  to  boil ;  by  this  time  the 
sugar  should  be  very  hot ;  throw  it  into  the  boiling  juice,  stirring  rap- 
idly all  the  time;  withdraw  the  spoon  when  all  is  thoroughly  dis- 
solved; let  the  jelly  come  to  a  boil  to  make  all  certain;  withdraw  the 
kettle  instantly  from  the  fire ;  roll  your  glasses  and  cups  in  hot  water, 
and  fill  with  the  scalding  liquid;  the  jelly  will  form  within  an  hour; 
when  cold,  close  and  tie  up  as  you  do  preserves. 

CURRANT  JELLY. 

Currants  for  jelly  should  be  perfectly  ripe  and  gathered  the  first 
week  of  the  season;  they  lose  their  jelly  property  if  they  hang  on  the 
bushes  too  long,  and  become  too  juicy— the  juice  will  not  be  apt  to 
congeal.  Strip  them  from  the  stalks,  put  them  into  a  stone  jar,  and 
set  in  a  vessel  of  hot  water  over  the  fire;  keep  the  water  around  it 
boiling  until  the  currants  are  all  broken,  stirring  them  up  occasion- 
ally. Then  squeeze  them  through  a  coarse  cloth  or  towel.  To  each 
pint  of  juice  allow  a  pound  and  a  quarter  of  refined  sugar.  Put  the 
sugar  into  a  porcelain  kettle,  pour  the  juice  over  it,  stirring  fre- 
quently.   Skim  it  before  it  boils ;  boil  about  twenty  minutes,  or  until 


432 


PRESERVES,  JELLIES,  ETC. 


it  congeals  in  the  spoon  when  held  in  the  air.  Pour  it  into  hot  jelly 
glasses  and  seal  when  cool. 

Wild  frost  grape  jelly  is  nice  made  after  this  recipeo 

CURRANT  JELLY.    (New  Method.) 

This  recipe  for  making  superior  jelly  without  heat  is  given  in  a 
Parisian  journal  of  chemistry,  which  may  be  worth  trying  by  some  of 
our  readers.  The  currants  are  to  be  washed  and  squeezed  in  the  usual 
way,  and  the  juice  placed  in  a  stone  or  earthen  vessel,  and  set  away  in 
a  cool  place  in  the  cellar.  In  about  twenty-four  hours  a  considerable 
amount  of  froth  will  cover  the  surface,  produced  by  fermentation, 
and  this  must  be  removed  and  the  whole  strained  again  through  the 
jelly  bag,  then  weighed,  and  an  equal  weight  of  powdered  white  sugar 
is  to  be  added.  This  is  to  be  stirred  constantly  until  entirely  dis- 
solved, and  then  put  into  jars,  tied  up  tightly  and  set  away.  At  the 
end  of  another  twenty-four  hours  a  perfectly  transparent  jelly  of  the 
most  satisfactory  flavor  will  be  formed,  which  will  keep  as  long  as  if 
it  had  been  cooked. 

QUINCE  JELLY. 

Quinces  for  jelly  should  not  be  quite  ripe,  they  should  be  a  fine 
yellow ;  rub  off  the  down  from  them,  core  and  cut  them  small ;  put 
them  in  a  preserving  kettle  with  a  teacupf ul  of  water  for  each  pound ; 
let  them  stew  gently  until  soft,  without  mashing;  put  them  in  a  thin 
muslin  bag  with  the  liquor ;  press  them  very  lightly ;  to  each  pint  of 
the  liquor  put  a  pound  of  sugar ;  stir  it  until  it  is  all  dissolved,  then 
set  it  over  the  fire  and  let  it  boil  gently,  until  by  cooling  some  on  a 
plate  you  find  it  a  good  jelly;  then  turn  it  into  pots  or  tumblers  and, 
when  cold,  secure  as  directed  for  jellies. 

RASPBERRY  JELLY. 

To  EACH  pint  of  juice  allow  one  pound  of  sugar.  Let  the  raspber- 
ries be  freshly  gathered,  quite  ripe,  pick  from  the  stalks;  put  them 
into  a  large  jar  after  breaking  the  fruit  a  little  with  a  wooden  spoon, 
and  place  this  jar,  covered,  in  a  saucepan  of  boiling  water.  When 
the  juice  is  well  drawn,  which  will  be  in  from  three-quarters  to  one 
hour,  strain  the  fruit  through  a  fine  hair-sieve  or  cloth ;  measure  the 
juice,  and  to  every  pint  allow  the  above  proportion  of  white  sugar. 
Put  the  juice  and  sugar  into  a  preserving  pan,  place  it  over  the  fire, 


PRESERVES,  JELLIES,  BTC. 


483 


and  boil  gently  until  the  jelly  thickens,  when  a  little  is  poured  on  a 
plate;  carefully  remove  all  the  scum  as  it  rises,  pour  the  jelly  into 
small  pots,  cover  down,  and  keep  in  a  dry  place.  This  jelly  answers 
for  making  raspberry  cream  and  for  flavoring  various  sweet  dishes, 
when,  in  winter,  the  fresh  fruit  is  not  obtainable. 

APPLE  JELLY. 

Select  apples  that  are  rather  tart  and  highly  flavored;  slice  them 
without  paring;  place  in  a  porcelain  preserving  kettle,  cover  with 
water,  and  let  them  cook  slowly  until  the  apples  look  red.  Pour  into 
a  colander,  drain  off  the  juice,  and  let  this  run  through  a  jelly-bag; 
return  to  the  kettle,  which  must  be  carefully  washed,  and  boil  half  an 
hour;  measure  it  and  allow  to  every  pint  of  juice  a  poimd  of  sugar 
and  half  the  juice  of  a  lemon ;  boil  quickly  for  ten  minutes. 

The  juice  of  apples  boiled  in  shallow  vessels,  without  a  particle  of 
sugar,  makes  the  most  sparkling,  delicious  jelly  imaginable.  Red 
apples  will  give  jelly  the  color  and  clearness  of  claret,  while  that 
from  light  fruit  is  like  amber.  Take  the  cider  just  as  it  is  made,  not 
allowing  it  to  ferment  at  all,  and,  if  possible,  boil  it  in  a  pan,  flat, 
very  large  and  shallow. 

GRAPE  JELLY. 

Mash  well  the  berries  so  as  to  remove  the  skins ;  pour  all  into  a  pre- 
serving kettle  and  cook  slowly  for  a  few  minutes  to  extract  the  juice ; 
strain  through  a  colander,  and  then  through  a  flannel  jelly-bag,  keep- 
ing as  hot  as  posible,  for  if  not  allowed  to  cool  before  putting  again 
on  the  stove  the  jelly  comes  much  stiff er;  a  few  quince  seeds  boiled 
with  the  berries  the  first  time  tend  to  stiffen  it;  measure  the  juice, 
allowing  a  poimd  of  sugar  to  every  pint  of  juice,  and  boil  fast  for  at 
least  half  an  hour.  Try  a  little,  and  if  it  seems  done,  remove  and  put 
into  glasses. 

FLORIDA  ORANGE  JELLY. 

Grate  the  yellow  rind  of  two  Florida  oranges  and  two  lemons,  and 
squeeze  the  juice  into  a  porcelain-lined  preserving  kettle,  adding  the 
juice  of  two  more  oranges,  and  removing  all  the  seeds;  put  in  the 
grated  rind  a  quarter  of  a  pound  of  sugar,  or  more  if  the  fruit  is 
sour,  and  a  gill  of  water,  and  boil  these  ingredients  together  imtil  a 
rich  syrup  is  formed ;  meantime,  dissolve  two  ounces  of  gelatine  in  a 
quart  of  warm  water,  stirring  it  over  the  fire  until  it  is  entirely  dis- 


434 


PRESERVES,  JELLIES,  ETC. 


solved,  then  add  the  syrup,  strain  the  jelly,  and  cool  it  in  molds  wet  in 
cold  water. 

CRAB-APPLE  JELLY. 

The  apples  should  be  juicy  and  ripe.  The  fruit  is  then  quartered, 
the  black  spots  in  the  cores  removed,  afterward  put  into  a  preserving 
kettle  over  the  fire,  with  a  teacupf  ul  of  water  in  the  bottom  to  prevent 
burning ;  more  water  is  added  as  it  evaporates  while  cooking.  When 
boiled  to  a  pulp,  strain  the  apples  through  a  coarse  flannel,  then  pro- 
ceed as  for  currant  jelly. 

PEACH  JELLY. 

Pare  the  peaches,  take  out  the  stones,  then  slice  them ;  add  to  them 
about  a  quarter  of  the  kernels.  Place  them  in  a  kettle  with  enough 
water  to  cover  them.  Stir  them  often  until  the  fruit  is  well  cooked, 
then  strain,  and  to  every  pint  of  the  juice  add  the  juice  of  a  lemon ; 
measure  again,  allowing  a  pound  of  sugar  to  each  pint  of  juice;  heat 
the  sugar  very  hot,  and  add  Avhen  the  juice  has  boiled  twenty  minutes ; 
let  it  come  to  a  boil  and  take  instantly  from  the  fire. 

ORANGE  SYRUP. 

Pare  the  oranges,  squeeze  and  strain  the  juice  from  the  pulp.  To 
one  pint  of  juice  allow  one  pound  and  three-quarters  of  loaf  sugar. 
Put  the  juice  and  sugar  together,  boil  and  skim  it  until  it  is  cream; 
then  strain  it  through  a  flannel  bag  and  let  it  stand  until  it  becomes 
cool,  then  put  in  bottles  and  cork  tight. 

Lemon  syrup  is  made  in  the  same  way,  except  that  you  scald  the 
lemons  and  squeeze  out  the  juice,  allowing  rather  more  sugar. 

ORANGE  MARMALADE. 

Allow  pound  for  pound.  Pare  half  the  oranges  and  cut  the  rind 
into  shreds.  Boil  in  three  waters  until  tender  and  set  aside.  Grate 
the  rind  of  the  remaining  oranges ;  take  off,  and  throw  away  every 
bit  of  the  thick  white  inner  skin ;  quarter  all  the  oranges  and  take  out 
the  seeds.  Chop  or  cut  them  into  small  pieces;  drain  all  the  juice 
that  will  come  away  without  pressing  them  over  the  sugar ;  heat  this, 
Btirring  until  the  sugar  is  dissolved,  adding  a  very  little  water,  unless 
the  oranges  are  very  juicy.  Boil  and  skim  five  or  six  minutes;  put  in 
the  boiled  shreds  and  cook  ten  minutes ;  then  the  chopped  fruit  and 


PRESERVES,  JELLIES,  ETC. 


435 


grated  peel,  and  boil  twenty  minutes  longer.  When  cold,  put  into 
small  jars,  tied  up  with  bladder  or  paper  next  the  fruit,  cloths  dipped 
in  wax  over  all.  A  nicer  way  still  is  to  put  away  in  tumblers  with 
self-adjusting  metal  tops.  Press  brandied  tissue  paper  down  closely 
to  the  fruit. 

LEMON  MARMALADE 

Is  MADE  as  you  would  prepare  orange— allowing  a  pound  and  a 
quarter  of  sugar  to  a  pound  of  the  fruit,  and  using  but  half  the 
grated  peel. 

RAISINS.    (A  French  Marmalade.) 

This  recipe  is  particularly  valuable  at  seasons  when  fruit  is  scarce. 
Take  six  fine  large  cooking  apples,  peel  them,  put  them  over  a  slow 
fire,  together  with  a  wine-glass  of  Medeira  wine  and  half  a  pound  of 
sugar.  When  well  stewed,  split  and  stone  two  and  a  half  pounds  of 
raisins,  and  put  them  to  stew  with  the  apples  and  enough  water  to  pre- 
vent their  burning.  When  all  appears  well  dissolved,  beat  it  through 
a  strainer  bowl,  and  lastly  through  a  sieve.  JMold,  if  you  like,  or  put 
away  in  small  preserve  jars,  to  cut  in  thin  slices  for  the  ornamenta- 
tion of  pastry,  or  to  dish  up  for  eating  with  cream. 

STRAWBERRY  JAM. 

To  EACH  pound  of  fine  and  not  too  ripe  berries,  allow  three-quar- 
ters of  a  pound  of  sugar.  Put  them  into  a  preserving  pan  and  stir 
gently,  not  to  break  up  the  fruit ;  simmer  for  one-half  hour  and  put 
into  pots  air-tight.  An  excellent  way  to.  seal  jellies  and  jams  is  as 
the  German  women  do :  cut  round  covers  from  writing  paper  a  half - 
inch  too  large  for  the  tops,  smear  the  inside  with  the  unbeaten  white 
of  an  egg,  tie  over  with  a  cord,  and  it  Vv^ill  dry  quickly  and  be  abso- 
lutely preservative.  A  circular  paper  dipped  in  brandy  and  laid  over 
the  toothsome  contents  before  covering,  will  prevent  any  dampness 
from  affecting  the  flavor.  I  have  removed  covers  heavy  with  mold  to 
find  the  preserve  intact. 

GOOSEBERRY  JAM. 

Pick  the  gooseberries  just  as  they  begin  to  turn.  Stem,  wash  and 
weigh.  To  four  pounds  of  fruit  add  half  a  teacupful  of  water;  boil 
until  soft  and  add  four  pounds  of  sugar  and  boil  until  clear.  If 
picked  at  the  right  stage  the  jam  will  be  amber  colored  and  firm,  and 
very  much  nicer  than  if  the  fruit  is  preserved  when  ripe. 


436 


PRESERVES,  JELLIES,  ETC. 


BRANDIED  PEACHES  OR  PEARS. 

Four  pounds  of  fruit,  four  pounds  of  sugar,  one  pint  of  best  white 
brandy.  Make  a  syrup  of  the  sugar  and  enough  water  to  dissolve  it» 
Let  this  come  to  a  boil ;  put  the  fruit  in  ..ad  boil  five  minutes.  Having 
removed  the  fruit  carefully,  let  the  syrup  boil  fifteen  minutes  longer, 
or  until  it  thickens  well;  add  the  brandy  and  take  the  kettle  at  once 
from  the  fire ;  pour  the  hot  syrup  over  the  fruit  and  seal.  If,  after  the 
fruit  is  taken  from  the  fire,  a  reddish  liquor  oozes  from  it,  drain  this  off 
before  adding  the  clear  syrup.  Put  up  in  glass  jars.  Peaches  and 
pears  should  be  peeled  for  brandying.  Plums  should  be  pricked  and 
watched  carefully  for  fear  of  bursting. 

RASPBERRY  JAM. 

To  FIVE  or  six  pounds  of  fine  red  raspberries  (not  too  ripe)  add  an 
equal  quantity  of  the  finest  quality  of  white  sugar.  Mash  the  whole 
well  in  a  preserving  kettle ;  add  about  one  quart  of  currant  juice  (a  lit- 
tle less  will  do)  and  boil  gently  till  it  jellies  upon  a  cold  plate ;  then  put 
into  small  jars ;  cover  with  brandied  paper  and  tie  a  thick  white  paper 
over  them.   Keep  in  a  dark,  dry  and  cool  place. 

Blackberry  or  strawberry  jam  is  made  the  same  way,  leaving  out 
the  currant  juice. 

A  NEW  WAY  OF  KEEPING  FRUIT. 

It  is  stated  that  experiments  have  been  made  in  keeping  fruit  in 
jars  covered  only  with  cotton  batting,  and  at  the  end  of  two  years  the 
fruit  was  sound.  The  following  directions  are  given  for  the  process : 
Use  crocks,  stone  butter-jars  or  any  other  convenient  dishes.  Prepare 
and  cook  the  fruit  precisely  as  for  canning  in  glass  jars ;  fill  your  dishes 
with  fruit  while  hot  and  immediately  cover  with  cotton  batting,  se- 
curely tied  on.  Eemember  that  all  putrefaction  is  caused  by  the  in- 
visible creatures  in  the  air.  Cooking  the  fruit  expels  all  these,  and 
they  cannot  pass  through  the  cotton  batting.  The  fruit  thus  protected 
will  keep  an  indefinite  period.  It  will  be  remembered  that  Tyndall 
has  proved  that  the  atmospheric  germs  cannot  pass  through  a  layer 
of  cotton. 

MACEDOINES. 

Suspend  in  the  centre  of  the  jelly  mold  a  bunch  of  grapes,  cherries, 
iberries,  or  currants  on  their  stems,  sections  of  oranges,  pineapples,  oi3 


PRESERVES,  JELLIES,  ETC. 


437 


brandied  fruits,  and  pour  in  a  little  jelly  when  quite  cold,  but  not  set. 
It  makes  a  very  agreeable  effect.  By  a  little  ingenuity  you  can  imbed 
first  one  fruit  and  then  another,  arranging  in  circles,  and  pour  a  little 
jelly  successively  over  each.  Do  not  re-heat  the  jelly,  but  keep  it  in  a 
warm  place,  while  the  mold  is  on  ice  and  the  first  layers  are  hardening. 


CANNED  FRUITS- 
★  ★  ★ 

BERRIES  and  all  ripe,  mellow  fruit  require  but  little  cooking,  only 
long  enough  for  the  sugar  to  penetrate.     Strew  sugar  over 
them,  allow  them  to  stand  a  few  hours,  then  merely  scald  with 
the  sugar ;  half  to  three-quarters  of  a  pound  is  considered  suf- 
ficient.   Harder  fruits  like  pears,  quinces,  etc.,  require  longer  boiling. 

The  great  secret  of  canning  is  to  make  the  fruit  or  vegetable  per- 
fectly air-tight.  It  must  be  put  up  boiling  hot  and  the  vessel  filled  to 
the  brim. 

Have  your  jars  conveniently  placed  near  your  boiling  fruit,  in  a 
tin  pan  of  hot  water  on  the  stove,  roll  them  in  the  hot  water,  then  fill 
immediately  with  the  hot,  scalding  fruit,  fill  to  the  top,  and  seal  quickly 
with  the  tops,  which  should  also  be  heated;  occasionally  screw  down 
the  tops  tighter,  as  the  fruit  shrinks  as  it  cools,  and  the  glass  contracts 
and  allows  the  air  to  enter  the  cans.  They  must  be  perfectly  air-tight. 
The  jars  to  be  kept  in  a  dark,  cool,  dry  place. 

Use  glass  jars  for  fruit  always,  and  the  fruit  should  be  cooked  in  a 
porcelain  or  granite-iron  kettle.  If  you  are  obliged  to  use  common 
large-mouthed  bottles  with  corks,  steam  the  corks  and  pare  them  to  a 
close  fit,  driving  them  in  with  a  mallet.  Use  the  following  wax  for 
sealing :  One  pound  of  resin,  three  ounces  of  beeswax,  one  and  one- 
half  ounces  of  tallow.  Use  a  brush  in  covering  the  corks  and  as  they 
cool,  dip  the  mouth  into  the  melted  wax.  Place  in  a  basin  of  cold 
water.  Pack  in  a  cool,  dark  and  dry  cellar.  After  one  week,  examine 
for  flaws,  cracks  or  signs  of  ferment. 

The  rubber  rings  used  to  assist  in  keeping  the  air  from  the  fruit 
cans  sometimes  become  so  dry  and  brittle  as  to  be  almost  useless. 
They  can  be  restored  to  normal  condition  usually  by  letting  them  lie  in 
water  in  which  you  have  put  a  little  ammonia.  Mix  in  this  propor- 
tion :  One  part  of  anunonia  and  two  parts  water.  Sometimes  they  do 
not  need  to  lie  in  this  more  than  five  minutes,  but  frequently  a  half 
hour  is  needed  to  restore  their  elasticity* 

(438) 


CANNED  FRUITS.  ^39 

CANNED  PEACHES. 

To  ONE  pound  of  peaches  allow  half  a  pound  of  sugar;  to  six 
pounds  of  sugar  add  half  a  tumbler  of  water ;  put  in  the  kettle  a  layer 
of  sugar  and  one  of  peaches  until  the  whole  of  both  are  in.  .Wash 
about  eight  peach  leaves,  tie  them  up  and  put  into  the  kettle,  remem- 
bering to  take  them  out  when  you  begin  to  fill  up  the  jars.  Let  the 
sugared  fruit  remain  on  the  range,  but  away  from  the  fire,  until  upon 
tipping  the  vessel  to  one  side  you  can  see  some  liquid;  then  fill  the 
jars,  taking  them  out  of  hot  water  into  which  they  were  put  when 
cold,  remaining  until  it  was  made  to  boil  around  them.  In  this  way 
you  will  find  out  if  the  glass  has  been  properly  annealed ;  for  we  con- 
sider glass  jars  with  stoppers  screwing  down  upon  India-rubber 
rings  as  the  best  for  canning  fruit  in  families.  They  should  be  kept 
in  a  dark  closet ;  and  although  somewhat  more  expensive  than  tin  in  the 
first  instance,  are  much  nicer  and  keep  for  years  with  careful  usage. 

Fruit  must  be  of  fine  flavor  and  ripe,  though  not  soft,  to  make 
nice  canned  fruit. 

Peaches  should  be  thrown  into  cold  water  as  they  are  peeled,  to 
prevent  a  yellowish  crust. 

CANNED  GRAPES. 

There  is  no  fruit  so  difficult  to  can  nicely  as  the  grape ;  by  observ- 
ing the  following  instructions  you  will  find  the  grapes  rich  and  tender 
a  year  from  putting  up.  Squeeze  the  pulp  from  the  skin,  as  the  seeds 
are  objectionable;  boil  the  pulp,  until  the  seeds  begin  to  loosen,  in  one 
kettle,  having  the  skins  boiling,  in  a  little  water,  hard  in  another  ket- 
tle, as  they  are  tough.  When  the  pulp  seems  tender,  put  it  through  the 
sieve ;  then  add  the  skins,  if  tender,  with  the  water  they  boil  in,  if  not 
too  much.  We  use  a  large  coff eecupf ul  of  sugar  for  a  quart  can ;  boil 
until  thick  and  can  in  the  usual  way. 

CANNED  STRAWBERRIES. 

After  the  berries  are  picked  over,  let  as  many  as  can  be  put  care- 
fully in  the  preserve  kettle  at  once  be  placed  on  a  platter.  To  each 
pound  of  fruit  add  three-fourths  of  a  pound  of  sugar;  let  them  stand 
two  or  three  hours,  till  the  juice  is  drawn  from  them ;  pour  it  into  the 
kettle  and  let  it  come  to  a  boil  and  remove  the  scum  which  rises ;  then 
put  in  the  berries  very  carefully.  As  soon  as  they  come  thoroughly  to 
a  boil  put  them  in  warm  jars  and  seal  while  boiling  hot. 


440 


CANNED  FRUITS. 


TO  CAN  QUINCES. 

Cut  the  quinces  into  thin  slices  like  apples  for  pies.  To  one  quart 
jarful  of  quince,  take  a  coffeesaucer  and  a  half  of  sugar  and  a  coffee- 
cupful  of  water;  put  the  sugar  and  water  on  the  fire,  and  when  boil- 
ing put  in  the  quinces ;  have  ready  the  jars  with  their  fastenings,  stand 
the  jars  in  a  pan  of  boiling  water  on  the  stove,  and  when  the  quince  is 
clear  and  tender  put  rapidly  into  the  jars,  fruit  and  syrup  together. 
The  jars  must  be  filled  so  that  the  syrup  overflows,  and  fastened  up 
tight  as  quickly  as  possible. 

CANNED  PINEAPPLE. 

For  six  pounds  of  fruit,  when  cut  and  ready  to  can,  make  syrup 
with  two  and  a  half  pounds  of  sugar  and  nearly  three  pints  of  water; 
boil  syrup  five  minutes  and  skim  or  strain  if  necessary;  then  add  the 
fruit  and  let  it  boil  up ;  have  cans  hot,  fill  and  shut  up  as  soon  as  pos- 
sible. Use  the  best  white  sugar.  As  the  cans  cool,  keep  tightening 
them  up.    Cut  the  fruit  half  an  inch  thick. 

CANNED  FRUIT  JUICES. 

Canned  fruit  juices  are  an  excellent  substitute  for  brandy  or  wine 
in  all  puddings  and  sauces,  etc. 

It  is  a  good  plan  to  can  the  pure  juices  of  fruit  in  the  summer 
time,  putting  it  by  for  this  purpose. 

Select  clean  ripe  fruit,  press  out  the  juice  and  strain  it  through  a 
flannel  cloth.  To  each  pint  of  juice  add  one  cupful  of  white  granu- 
lated sugar.  Put  it  in  a  porcelain  kettle,  bring  it  to  the  boiling  point, 
and  bottle  while  hot  in  small  bottles.  It  must  be  sealed  very  tight 
while  it  is  hot.   iWill  keep  a  long  time,  the  same  as  canned  fruit, 

CANNED  TOMATOES. 

Canning  tomatoes  is  quite  a  simple  process.  A  large  or  small 
quantity  may  be  done  at  a  time,  and  they  should  be  put  in  glass  jars  in 
preference  to  those  of  tin,which  are  apt  to  injure  the  flavor.  Very 
ripe  tomatoes  are  the  best  for  the  purpose.  They  are  first  put  into  a 
large  pan  and  covered  with  boiling  water.  This  loosens  the  skin, 
which  is  easily  removed,  and  the  tomatoes  are  then  put  into  the  pre-* 
serving  kettle,  set  over  a  moderate  fire  without  the  addition  of  5vate5 


CANNED  FRUITS. 


441 


or  any  sea'-foning,  and  brought  to  a  boil.  After  boiling  slowly  one-half 
hour,  thej  are  put  into  the  jars  while  boiling  hot  and  sealed  tightly. 
They  will  keep  two  or  three  years  in  this  way.  The  jars  should  be 
filled  to  the  brim  to  prevent  air  from  getting  in,  and  set  in  a  cool,  dark 
closet. 

TO  CAN  CORN. 

Split  the  kernels  lengthwise  with  a  knife,  then  scrape  with  the  back 
of  the  knife,  thus  leaving  the  hulls  upon  the  cob.  Fill  cans  full  of  cut 
com,  pressing  it  in  very  hard.  To  press  the  corn  in  the  can,  use  the 
small  end  of  a  potato  masher,  as  this  will  enter  the  can  easily.  It 
will  take  from  ten  to  a  dozen  large  ears  of  corn  to  fill  a  one-quart  can. 
When  the  cans  are  full,  screw  cover  on  with  thumb  and  first  finger; 
this  will  be  tight  enough,  then  place  a  cloth  in  the  bottom  of  a  wash 
boiler  to  prevent  breakage.  On  this  put  a  layer  of  cans  in  any  posi- 
tion you  prefer,  over  the  cans  put  a  layer  of  cloth,  then  a  layer  of 
cans.  Fill  the  boiler  in  this  manner,  then  cover  the  cans  well  with 
cold  water,  place  the  boiler  on  the  fire  and  l>oil  three  hours  without 
ceasing.  On  steady  boiling  depends  much  of  your  success.  After 
boiling  three  hours,  lift  the  boiler  from  the  fire,  let  the  water  cool,  then 
take  the  cans  from  the  boiler  and  tighten,  let  them  remain  until  cold, 
then  tighten  again.  Wrap  each  can  in  brown  paper  to  exclude  the 
light  and  keep  in  a  cool,  dry  cellar  and  be  very  sure  the  rubber  rings 
are  not  hardened  by  use.  The  rings  should  be  renewed  every  two 
years.  I  would  ac^^nse  the  beginner  to  use  new  rings  entirely,  for  poor 
rings  cause  the  loss  of  canned  fruit  and  vegetables  in  many  cases. 
You  will  observe  that  in  canning  corn  the  cans  are  not  wrapped  in  a 
cloth  nor  heated;  merely  filled  with  the  cut  corn.  The  corn  in  the 
can  will  shrink  considerable  in  boiling,  but  on  no  account  open  them 
after  canning. 

TO  CAN  PEAS. 

Fill  the  can  full  of  peas,  shake  the  can  so  they  can  be  filled  well. 
You  cannot  press  the  peas  in  the  can  as  you  did  the  corn,  but  by  shak- 
ing the  cans  they  may  be  filled  quite  full.  Pour  into  the  cans  enough 
cold  water  to  fill  to  overfiowing,  then  screw  the  cover  tight  as  you  can 
with  your  thumb  and  first  finger  and  proceed  exactly  as  in  canning 
corn. 

String  beans  are  cut  as  for  cooking  and  canned  in  the  same  manner. 
No  seasoning  of  salt,  pepper  or  sugar  should  be  added. 

Mary  Curritr  Parsons* 


442 


CANNED  FRUITS. 


CANNED  PLUMS? 

To  EVERY  pound  of  plums  allow  a  quarter  of  a  pound  of  sugar.  Put 
the  sugar  and  plums  alternately  into  the  preserving  kettle,  first  prick- 
ing the  plums  to  prevent  their  breaking.  Let  them  stand  on  the  back 
of  the  stove  for  an  hour  or  two,  then  put  them  over  a  moderate  fire  and 
allow  to  come  to  a  boil;  skim  and  pour  at  once  into  jars,  running  a  sil- 
ver spoon  handle  around  the  inside  of  the  jar  to  break  the  air-bubbles ; 
cover  and  screw  down  the  tops, 

CANNED  MINCE  MEAT. 

Mince  meat  for  pies  can  be  preserved  for  years  if  canned  the  same 
as  fruit  while  hot^  and  put  into  glass  jars  and  sealed  perfectly  tight, 
and  set  in  a  cool,  dark  place.  One  glass  quart  jar  will  hold  enough  to 
make  two  ordinary-sized  pies,  and  in  this  way  mince  pies''  can  be  had 
in  the  middle  of  summer  as  well  as  in  winter,  and  if  the  cans  are 
sealed  properly,  the  meat  will  be  just  as  fine  when  opened  as  when  first 
canned. 

CANNED  BOILED  CIDER. 

Boiled  cider,  in  our  grandmothers'  time,  was  indispensable  to  the 
making  of  a  good  mince  pie,"  adding  the  proper  fiavor  and  richness, 
which  cannot  be  substituted  by  any  other  ingredient,  and  a  gill  of 
which  being  added  to  a  rule  of  fruit  cake"  makes  it  more  moist, 
keeps  longer,  and  is  far  superior  to  fruit  cake  made  without  it. 
Boiled  cider  is  an  article  rarely  found  in  the  market,  now-a-days,  but 
can  be  made  by  any  one,  with  but  little  trouble  and  expense,  using 
sweet  cider,  shortly  after  it  is  made,  and  before  fermentation  takes 
place.  Place  five  quarts  of  siveet  cider  in  a  porcelain-lined  kettle 
over  the  fire,  boil  it  slowly  until  reduced  to  one  quart,  carefully  watch- 
ing it  that  it  does  not  burn ;  turn  into  glass  jars  while  hot  and  seal 
tightly,  the  same  as  canned  fruit.  It  is  then  ready  to  use  any  time  of 
the  year. 

CANNED  PUMPKIN. 

PuMPKiisrs  or  squash  canned  are  far  more  convenient  for  ready  use 
than  those  dried  in  the  old-fashioned  way. 

Cut  up  pumpkin  or  squash  into  small  pieces,  first  cutting  off  the 
peel;  stew  them  until  tender,  add  no  seasoning;  then  mash  them  very 
fine  with  a  potato  masher.   Have  ready  your  cans,  made  hot,  and  then 


CANNED  FRUITS. 


443 


fill  tliem  with  the  hot  pumpkin  or  squash,  seal  tight;  place  in  a  dark, 
eool  closet. 

PEACH  BUTTER. 

Paee  ripe  peaches  and  put  them  in  a  preserving  kettle,  with  suf- 
ficient water  to  boil  them  soft;  then  sift  through  a  colander,  remov- 
ing the  stones.  To  each  quart  of  peaches  put  one  and  one-half  pounds 
of  sugar,  and  boil  very  slowly  one  hour.  Stir  often  and  do  not  let 
them  bum.   Put  in  stone  or  glass  jars,  and  keep  in  a  cool  place. 

PEACHES  DRIED  WITH  SUGAR. 

Peel  yellow  peaches,  cut  them  from  the  stone  in  one  piece ;  allow 
two  pounds  of  sugar  to  six  pounds  of  fruit ;  make  a  syrup  of  three- 
quarters  of  a  pound  of  sugar  and  a  little  water ;  put  in  the  peaches,  a 
few  at  a  time,  and  let  them  cook  gently  until  quite  clear.  Take  them 
up  carefully  on  a  dish  and  set  them  in  the  sun  to  dry.  Strew  powdered 
sugar  over  them  on  all  sides,  a  little  at  a  time ;  if  any  syrup  is  left,  re- 
move to  fresh  dishes.  When  they  are  quite  dry,  lay  them  lightly  in  a 
jar  with  a  little  sugar  sifted  between  the  layers. 


COLORING  FOR  FRUIT,  ETC. 


★  ★  ★ 

RED  OR  PINK  COLORING. 

TAKE  two  cents'  worth  of  cochineal.    Lay  it  on  a  flat  plate  and 
bruise  it  with  the  blade  of  a  knife.    Put  it  into  half  a  tea- 
cupful  of  alcohol.    Let  it  stand  a  quarter  of  an  hour,  and 
then  filter  it  through  fine  muslin.   Always  ready  for  imme- 
diate use.    Cork  the  bottle  tight. 

Strawberry  or  cranberry  juice  makes  a  fine  coloring  for  frosting, 
sweet  puddings  and  confectionery. 

DEEP  RED  COLORING. 

Take  twenty  grains  of  cochineal  and  fifteen  grains  of  cream  of  tar- 
tar finely  powdered ;  add  to  them  a  piece  of  alum  the  size  of  a  cherry 
stone  and  boil  them  with  a  gill  of  soft  water  in  an  earthen  vessel, 
slowly,  for  half  an  hour.  Then  strain  it  through  muslin,  and  keep  it 
tightly  corked  in  a  phial.  If  a  little  alcohol  is  added  it  will  keep  any 
length  of  time. 

YELLOW  COLORING. 

Take  a  little  saffron,  put  it  into  an  earthen  vessel  with  a  very  small 
quantity  of  cold,  soft  water,  and  let  it  steep  till  the  color  of  the  infu- 
sion is  a  bright  yellow.  Then  strain  it,  add  half  alcohol  to  it.  To 
color  fruit  yellow,  boil  the  fruit  with  fresh  lemon  skins  in  water  to 
cover  them  until  it  is  tender ;  then  take  it  up,  spread  it  on  dishes  to  cool 
and  finish  as  may  be  directed. 

To  color  icing,  put  the  grated  peel  of  a  lemon  or  orange  in  a  thin 
muslin  bag,  squeezing  a  little  juice  through  it,  then  mixing  ^with  the 
sugar. 

GREEN  COLORING. 

Take  fresh  spinach  or  beet  leaves  and  pound  them  in  a  marble 
mortar.   If  you  want  it  for  immediate  use,  take  off  the  green  froth 

(444) 


COLORING  FOR  FRUIT,  ETC.  m 

as  it  rise&,  and  mix  it  with  the  article  you  intend  to  color.  If 
you  wish  to  keep  it  a  few  days,  take  the  juice  when  you  have  pressed 
out  a  teacupful,  and  adding  to  it  a  piece  of  alum  the  size  of  a  pea,  give 
it  a  boil  in  a  saucepan.  Or  make  the  juice  very  strong  and  add  a 
quart  of  alcohol.   Bottle  it  air-tight. 

SUGAR  GRAINS. 

These  are  made  by  pounding  white  lump  sugar  in  a  mortar  and 
shaking  it  through  sieves  of  different  degrees  of  coarseness,  thus  ac- 
cumulating grains  of  different  sizes.  They  are  used  in  ornamenting 
cake. 

SUGAR  GRAINS,  COLORED. 

Stir  a  little  coloring— as  the  essence  of  spinach,  or  prepared  cochi- 
neal, or  liquid  carmine,  or  indigo,  rouge,  saffron,  etc.,— into  the  sugar 
grains  made  as  above,  until  each  grain  is  stained,  then  spread  them  on 
a  baking-sheet  and  dry  them  in  a  warm  place.  They  are  used  in  orna- 
menting cake. 

CARAMEL  OR  BURNT  SUGAR. 

Put  one  cupful  of  sugar  and  two  teaspoonfuls  of  water  in  a  sauce- 
pan on  the  fire;  stir  constantly  until  it  is  quite  a  dark  color,  then  add 
a  half  cupful  of  water  and  a  pinch  of  salt ;  let  it  boil  a  few  minutes 
and  when  cold,  bottle. 

For  coloring  soups,  sauces  or  gravies. 

TO  CLARIFY  JELLY. 

The  white  of  egg  is,  perhaps,  the  best  substance  that  can  be  em- 
ployed in  clarifying  jelly,  as  well  as  some  other  fluids,  for  the  reason 
that  when  albumen  (and  the  white  of  egg  is  nearly  pure  albumen)  is 
put  into  a  liquid  that  is  muddy,  from  substances  suspended  in  it,  on 
boiling  coagulates  in  a  flocculent  manner,  and,  entangling  with  the  im- 
purities, rises  with  them  to  the  surface  as  a  scum,  or  sinks  to  the  bot- 
tom, according  to  their  weight. 


CONFECTIONERY. 
★  ★  ★ 

IN  THE  making  of  confections  the  best  granulated  or  loaf  soigar 
should  be  utsed.    (Beware  of  glucose  mixed  with  sugar.)  Sugar 
is  boiled  more  or  less,  according  to  the  kind  of  candy  to  be  made, 
and  it  is  necessary  to  understand  the  proper  degree  of  sugar 
boiling  to  operate  it  successfully. 

Occasionally  sugar  made  into  candies,  creams"  or  syrups,  will 
need  clarifying.  The  process  is  as  follows:  Beat  up  well  the  white  of 
an  egg  with  a  cupful  of  cold  water  and  pour  it  into  a  very  clean  iron 
or  thick  new  tin  saucepan,  and  put  into  the  pan  four  cupfuls  of  sugar, 
mixed  with  a  cupful  of  warm  water.  Put  on  the  stove  and  heat  mod- 
erately until  the  scum  rises.  Eemove  the  pan,  and  skim  off  the  top, 
then  place  on  the  fire  again  until  the  scum  rises  again.  Then  remove 
as  before,  and  so  continue  until  no  scum  rises. 

This  recipe  is  good  for  brown  or  yellowish  sugar;  for  soft,  white 
sugars,  half  the  white  of  an  egg  will  do,  and  for  refined  or  loaf  sugar 
a  quarter  will  do. 

The  quantities  of  sugar  and  water  are  the  same  in  all  cases.  Loaf 
sugar  will  generally  do  for  all  candy-making  without  further  clarifica- 
tion. Brown  or  yellow  sugars  are  used  for  caramels,  dark-colored  co- 
coanut,  taffy,  and  pulled  molasses  candies  generally. 

Havana  is  the  cheapest  grade  of  white  sugar  and  a  shade  or  two 
lighter  than  the  brown. 

Confectioners'  A  is  superior  in  coloi:  and  grain  to  the  Havana.  It 
is  a  centrifugal  sugar— that  is,  it  is  not  re-boiled  to  procure  its  white 
color,  but  is  moistened  with  water  and  then  put  into  rapidly-revolving 
cylinders.  The  uncrystalized  syrup  or  molasses  is  whirled  out  of 
it,  and  the  sugar  comes  out  with  a  dry,  white  grain. 

Icing  ok  Powdered  Sugaes.— This  is  powdered  loaf  sugar.  Icing 
can  only  be  made  with  powdered  sugar  which  is  produced  by  grinding 
or  crushing  loaf  sugar  nearly  as  fine  as  flour. 

(446) 


CONFECTIONERY. 


M7 


Granulated  Sugar.— This  is  a  coarse-grained  sugar,  generally  very 
clean  and  sparkling,  and  fit  for  use  as  a  colored  sugar  in  crystallized 
goods,  and  other  superior  uses. 

This  same  syrup  answers  for  most  candies  and  should  be  boiled  to 
such  a  degree,  that  when  a  fork  or  splinter  is  dipped  into  it  the  liquid 
will  run  off  and  form  a  thick  drop  on  the  end,  and  long  silk-like  threads 
hang  from  it  when  exposed  to  the  air.  The  syrup  never  to  be  stirred 
while  hot,  or  else  it  will  grain,  but  if  intended  for  soft,  French  candies, 
should  be  removed,  and,  when  nearly  cold,  stirred  to  a  cream.  For 
hard,  brittle  candies,  the  syrup  should  be  boiled  until,  when  a  little  is 
dropped  in  cold  water,  it  will  crack  and  break  when  biting  it. 

The  hands  should  be  buttered  when  handling  it,  or  it  will  stick  to 
them. 

The  top  of  the  inside  of  the  dish  that  the  sugar  or  molasses  is  to  be 
cooked  in  should  be  buttered  a  few  inches  around  the  inside ;  it  prevents 
the  syrup  from  rising  and  swelling  any  higher  than  where  it  reaches 
the  buttered  edge. 

For  common  crack  candies,  the  sugar  can  be  kept  from  graining  by 
adding  a  teaspoonful  of  vinegar  or  cream  of  tartar. 

Colorings  for  candies"  should  be  harmless,  and  those  used  for  fruit 
and  confectionery,  on  page  444,  will  be  most  suitable. 

Essences  and  extracts  should  be  bought  at  the  druggist's,  not  the 
poor  kind  usually  sold  at  the  grocer 's. 


FRENCH  CREAM  CANDY. 

Put  four  cupfuls  of  white  sugar  and  one  cupful  of  water  into  a 
bright  tin  pan  on  the  range  and  let  it  boil  without  stirring  for  ten  min- 
utes. If  it  looks  somewhat  thick,  test  it  by  letting  some  drop  from  the 
spoon,  and  if  it  threads,  remove  the  pan  to  the  table.  Take  out  a  small 
spoonful,  and  rub  it  against  the  side  of  a  cake  bowl;  if  it  becomes 
creamy,  and  will  roll  into  a  ball  between  the  fingers,  pour  the  whole 
into  the  bowl.  When  cool  enough  to  bear  your  finger  in  it,  take  it  in 
your  lap,  stir  or  beat  it  with  a  large  spoon,  or  pudding-stick.  It  will 
soon  begin  to  look  like  cream,  and  then  grow  stilf er  until  you  find  it 
necessary  to  take  your  hands  and  work  it  like  bread  dough.  If  it  is  not 
boiled  enough  to  cream,  set  it  back  upon  the  range  and  let  it  remain 
one  or  two  minutes,  or  as  long  as  is  necessary,  taking  care  not  to  cook 
it  too  much.   Add  the  flavoring  as  soon  as  it  begins  to  cool.    This  is  the 


U8 


CONFECTIONERY. 


f  oundation  of  all  French  creams.  It  can  be  made  into  rolls,  and  sliced 
off,  or  packed  in  plates  and  cut  into  small  cubes,  or  made  into  any 
shape  imitating  French  candies.  A  pretty  form  is  made  by  coloring 
some  of  the  cream  pink,  taking  a  piece  about  as  large  as  a  hazel  nut, 
and  crowding  an  almond  meat  half  way  into  one  side,  till  it  looks  like 
a  bursting  kernel.    In  working,  should  the  cream  get  too  cold,  warm  it. 

To  be  successful  in  making  this  cream,  several  points  are  to  be  re- 
membered; when  the  boiled  sugar  is  cool  enough  to  beat,  if  it  looks 
rough  and  has  turned  to  sugar,  it  is  because  it  has  been  boiled  too  much, 
or  has  been  stirred.  If,  after  it  is  beaten,  it  does  not  look  like  lard 
or  thick  cream,  and  is  sandy  or  sugary  instead,  it  is  because,  you  did 
not  let  it  get  cool  enough  before  beating. 

It  is  not  boiled  enough  if  it  does  not  harden  so  as  to  work  like  dough, 
and  should  not  stick  to  the  hands ;  in  this  case  put  it  back  into  the  pan 
with  an  ounce  of  hot  water,  and  cook  over  just  enough,  by  testing  in 
water  as  above.  After  it  is  turned  into  the  bowl  to  cool,  it  should  look 
clear  as  jelly.   Practice  and  patience  will  make  perfect. 

FRUIT  CREAMS. 

Add  to  French  Cream"  raisins,  currants,  figs,  a  little  citron, 
chopped  and  mixed  thoroughly  through  the  cream  while  quite  warm. 
Make  into  bars  or  flat  cakes. 

WALNUT  CREAMS. 

Take  a  piece  of  French  Gream"  the  size  of  a  walnut.  Having 
cracked  some  English  walnuts,  using  care  not  to  break  the  meats,  place 
one-half  of  each  nut  upon  each  side  of  the  ball,  pressing  them  into  the 
ball. 

Walnut  creams  can  be  made  by  another  method :  First  take  a  piece 
of  French  Cream,"  put  it  into  a  cup  and  setting  the  cup  into  a  vessel 
of  boiling  water,  heating  it  until  it  turns  like  thick  cream;  drop  the 
walnut  meats  into  it,  one  at  a  time,  taking  them  out  on  the  end  of  a 
fork  and  placing  on  buttered  paper  ;  continue  to  dip  them  until  all  are 
used,  then  go  over  again,  giving  them  a  second  coat  of  candy.  They 
look  nice  colored  pink  and  flavored  with  vanilla. 

CHOCOLATE  CREAMS. 

Use  ''French  Cream,"  and  form  it  into  small  cone-shaped  balls  with 
the  fingers.   Lay  them  upon  paper  to  harden  until  all  are  formed. 


CONFECTIONERY. 


U9 


Melt  one  cake  o£  Baker's  chocolate  in  an  earthen  dish  or  small  basin; 
by  setting  it  in  the  oven  it  will  soon  melt ;  do  not  let  it  cook,  but  it  must 
be  kept  hot. 

Take  the  balls  of  cream,  one  at  a  time,  on  the  tines  of  a  fork,  pour 
the  melted  chocolate  over  them  with  a  teaspoon  and  when  well  covered, 
slip  them  from  the  fork  upon  oiled  paper. 

COCOANUT  CREAMS. 

Take  two  tablespoonfuls  of  grated  cocoanut  and  half  as  much 
*^F2*ench  candy;"  work  them  both  together  with  your  hand  till  the  co- 
coanut is  all  well  mixed  in  it.  If  you  choose,  you  can  add  a  drop  of  va- 
nilla. If  too  soft  to  work  into  balls,  add  confectioners'  sugar  to  stiffen ; 
make  into  balls  the  size  of  hazelnuts  and  dip  twice,  as  in  the  foregoing 
recipes,  flavoring  the  melted  ^''French  Cream"  with  vanilla. 

VARIEGATED  CREAMS. 

Make  the  French  Cream"  recipe,  and  divide  into  three  parts,  leav- 
ing one  part  white,  color  one  pink  with  cochineal  syrup,  and  the  third 
part  color  brown  with  chocolate,  which  is  done  by  just  letting  the  cream 
soften  and  stirring  in  a  little  finely  grated  chocolate.  The  pink  is  col- 
ored by  dropping  on  a  few  drops  of  cochineal  syrup  while  the  cream  is 
warm  and  beating  it  in.  Take  the  white  cream,  make  a  flat  ball  of  it, 
and  lay  it  upon  a  buttered  dish,  and  pat  it  out  flat  until  about  half  an 
inch  thick.  If  it  does  not  work  easily,  dip  the  hand  in  alcohol.  Take 
the  pink  cream,  work  in  the  same  way  as  the  white  and  lay  it  upon  the 
white ;  then  the  chocolate  in  the  same  manner,  and  lay  upon  the  pink, 
pressing  all  together.  Trim  the  edges  off  smooth,  leaving  it  in  a  nice, 
square  cake,  then  cut  into  slices  or  small  cubes,  as  you  prefer.  It  is 
necessary  to  work  it  all  up  as  rapidly  as  possible. 

RASPBERRY  CREAMS. 

Stir  enough  confectioners'  sugar  into  a  teaspoonful  of  raspberry 
jam  to  form  a  thick  paste ;  roll  it  into  balls  between  the  palms  of  your 
hands.  Put  a  lump  of  French  Cream"  into  a  teacup  and  set  it  into  a 
basin  of  boiling  water,  stirring  it  until  it  has  melted ;  then  drop  a  few 
drops  of  cochineal  coloring  to  make  it  a  pale  pink,  or  a  few  drops  of 
raspberry  juice,  being  careful  not  to  add  enough  to  prevent  its  harden- 


450 


CONFECTIONERY. 


ing.  Now  dip  these  little  bails  into  the  sugar  cream,  giving  them  two 
coats.    Lay  aside  to  harden. 

Remember  to  keep  stirring  the  melted  cream,  or  if  not  it  will  turn 
hack  to  clear  syrup. 

NUT  CREAMS. 

Chop  almonds,  hickory  nuts,  butternuts  or  English  walnuts  quite 
fine.  Make  the  French  Cream,"  and  before  adding  all  the  sugar, 
while  the  cream  is  quite  soft,  stir  into  it  the  nuts,  and  then  form  into 
balls,  bars  or  squares.    Several  kinds  of  nuts  may  be  mixed  together. 

MAPLE  SUGAR  CREAMS. 

Grate  fine  maple  sugar  and  mix,  in  quantity  to  suit  the  taste,  with 
French  Cream make  any  shape  desired.   [Walnut  creams  are  some- 
times made  with  maple  sugar  and  are  very  fine. 

STICK  CANDY. 

One  pound  of  granulated  sugar,  one  cupful  of  water,  a  quarter  of  a 
cupful  of  vinegar,  or  half  a  teaspoonful  of  cream  of  tartar,  one  small 
tablespoonful  of  glycerine.  Flavor  with  vanilla,  rose  or  lemon.  Boil 
all  except  the  flavoring,  without  stirring,  twenty  minutes  or  half  an 
hour,  or  until  crisp  when  dropped  in  water.  Just  before  pouring  upon 
greased  platters  to  cool,  add  half  a  teaspoonful  of  soda.  After  pouring 
upon  platters  to  cool,  pour  two  teaspoonfuls  of  flavoring  over  the  top. 
When  partly  cool,  pull  it  until  very  white.  Draw  it  into  sticks  the  size 
you  wish,  and  cut  off  with  shears  into  sticks  or  kiss-shaped  drops.  It 
may  be  colored  if  desired.    (See  page  444,  for  coloring.) 

CHOCOLATE  CARAMELS. 

One  cupful  of  grated  chocolate,  two  cupfuls  of  brown  sugar,  one 
cupful  of  West  India  molasses,  one  cupful  of  milk  or  cream,  butter  the 
size  of  an  egg,  boil  until  thick,  almost  brittle,  stirring  constantly.  Turn 
it  out  on  to  buttered  plates,  and  when  it  begins  to  stiffen,  mark  it  in 
small  squares  so  that  it  will  break  easily  when  cold.  Some  like  it  fla- 
vored with  a  tablespoonful  of  vanilla. 

GRILLED  ALMONDS. 

These  are  a  very  delicious  candy  seldom  met  with  out  of  France. 
They  are  rather  more  trouble  to  make  than  other  kinds,  but  well  repay 


VONFECTIONERT. 


it  from  tlieir  novel  flavor.  Blancli  a  cupful  of  almondsi;  dry  thera 
thoroughly.  Boil  a  cupful  of  sugar  and  a  quarter  of  a  cupful  of  water 
till  it  hairs,"  then  throw  in  the  almonds;  let  them  fry,  as  it  were,  in 
this  syrup,  stirring  them  occasionally;  they  will  turn  a  faint  yellow 
brown  before  the  sugar  changes  color ;  do  not  wait  an  instant  once  this 
change  of  color  begins,  or  they  will  lose  flavor ;  remove  them  from  the 
fire,  and  stir  them  until  the  syrup  has  turned  back  to  sugar  and  clings 
irregularly  to  the  nuts. 

These  are  grilled  almonds.  You  will  find  them  delicious,  as  they 
are  to  alternate  at  dinner  with  the  salted  almonds  now  so  fashionable. 

PEPPERMINT  DROPS. 

•  One  cupful  of  sugar  crushed  fine,  and  just  moistened  with  boiling 
water,  then  boiled  five  minutes ;  then  take  from  the  fire  and  add  cream 
of  tartar  the  size  of  a  pea ;  mix  well  and  add  four  or  five  drops  of  oil 
of  peppermint.  Beat  briskly  until  the  mixture  whitens,  then  drop 
quickly  upon  white  paper.  Have  the  cream  of  tartar  and  oil  of  pep- 
permint measured  while  the  sugar  is  boiling.  If  it  sugars  before  it  is 
all  dropped,  add  a  little  water  and  boil  a  minute  or  two. 

CURRANT  DROPS. 

TJsE  currant  juice  instead  of  water,  to  moisten  a  quantity  of  sugar. 
Put  it  in  a  pan  and  heat,  stirring  constantly;  be  sure  not  to  let  it  boil; 
then  mix  a  very  little  more  sugar,  let  it  warm  with  the  rest  a  moment, 
then,  with  a  smooth  stick,  drop  on  paper. 

LEMON  DROPS. 

Upon  a  coffeecupful  of  finely  powdered  sugar  pour  just  enough 
lemon  juice  to  dissolve  it,  and  boil  it  to  the  consistency  of  thick  syrup, 
and  so  that  it  appears  brittle  wheix  dropped  in  cold  water.  Drop  this 
on  buttered  plates  in  drops ;  set  away  to  cool  and  harden. 

NUT  MOLASSES  CANDY. 

Whejt  making  molasses  candy,  add  any  kind  of  nuts  you  fancy; 
put  them  in  after  the  syrup  has  thickened  and  is  ready  to  take  from 
the  fire ;  pour  out  on  buttered  tins.  Mark  it  off  in  squares  before  it 
gets  too  cool.  Peanuts  should  be  fresh  roasted  and 'then  tossed  in  a 
sieve,  to  free  them  of  their  inner  skins. 


452 


CONFEGTIONEEY. 


SUGAR  NUT  CANDY. 

Thkee  pounds  of  white  sugar,  half  a  pint  of  water,  half  a  pint  of 
vinegar,  a  quarter  of  a  pound  of  butter,  one  pound  of  hickory  nut 
kernels.  Put  the  sugar,  butter,  vinegar  and  water  together  into  a  thick 
saucepan.  When  it  begins  to  thicken,  add  the  nuts.  To  test  it,  take 
up  a  very  small  quantity  as  quickly  as  possible  directly  from  the  centre, 
taking  care  not  to  disturb  it  any  more  than  is  necessary.  Drop  it  into 
cold  water,  and  remove  from  the  fire  the  moment  the  little  particles  are 
brittle.    Pour  into  buttered  plates.    Use  any  nuts  with  this  recipe. 

COCOANUT  CANDY. 

Om>  cocoanut,  one  and  one-half  pounds  of  granulated  sugar.  Put 
sugar  and  milk  of  cocoanut  together,  beat  -slowly  until  the  sugar  is 
melted,  then  boil  five  minutes;  add  cocoanut  (finely  grated),  boil  ten 
minutes  longer,  stir  constantly  to  keep  from  burning.  Pour  on  but- 
tered plates ;  cut  in  squares.  Will  take  about  two  days  to  harden.  Use 
prepared  cocoanut  when  other  cannot  be  had. 

BUTTER-SCOTCH. 

Three  cupftds  of  white  sugar,  half  a  cupful  of  water,  half  a  cupful 
of  vinegar,  or  half  a  teaspoonful  of  cream  of 'tartar,  a  tablespoonful  of 
butter  and  eight  drops  of  extract  of  lemon.  Boil  without  stirring  till 
it  will  snap  and  break.  Just  before  taking  from  the  fire,  add  a  quar- 
ter of  a  teaspoonful  of  soda;  pour  into  well-buttered  biscuit  tins,  a 
quarter  of  an  inch  thick.    Mark  off  into  inch  squares  when  partly  cold. 

EVERTON  TAFFY,  OR  BUTTER-SCOTCH. 

Two  CUPFULS  of  sugar,  two  cupf  uls  of  dark  molasses,  one  cupful  of 
cold  butter,  grated  rind  of  half  a  lemon.  Boil  over  a  slow  fire  until  it 
hardens  when  dropped  in  cold  water.  Pour  thinly  into  tins  well  but- 
tered, and  mark  into  inch  squares  before  it  cools. 

MAPLE  WALNUTS. 

Beat  the  white  of  one  egg  to  a  stiff  froth,  stir  in  enough  powdered 
sugar  to  make  it  like  hard  frosting,  dip  the  walnut  meats  (which  you 
have  taken  care  to  remove  from  the  shells  without  breaking)  in  a  syrup 
made  by  boiling  for  two  or  three  minutes  two  tablespoonf uls  of  maple 


CONFECTIONERY. 


453 


sugar  in  one  of  water,  or  in  this  proportion.  Press  some  of  tlie  hard 
frosting  between  the  two  halves  of  the- walnut  and  let  it  harden.  Dates 
may  be  prepared  in  this  way,  and  butternuts  and  English  walnuts  also. 

POP-CORN  CANDY.    No.  1. 

Put  into  an  iron  kettle  one  tablespoonful  of  butter,  three  table- 
spoonfuls  of  water  and  one  cupful  of  white  sugar ;  boil  until  ready  to 
candy,  then  throw  in  three  quarts  nicely  popped  com ;  stir  vigorously 
until  the  sngar  is  evenly  distributed  over  the  corn;  take  the  kettle 
from  the  fire  and  stir  until  it  cools  a  little,  and  in  this  way  you  may 
have  each  kernel  separate  and  all  coated  with  the  sugar.  Of  course  it 
must  have  your  undivided  attention  from  the  first,  to  prevent  scorch* 
ing.  Almonds,  English  walnuts,  or,  in  fact,  any  nuts  are  delicious  pre- 
pared in  this  way. 

POP-CORN  CANDY.    No.  2. 

Having  popped  your  com,  salt  it  and  keep  it  warm,  sprinkle  over 
with  a  whisk  broom  a  mixture  composed  of  an  ounce  of  gum  arable  and 
a  half  pound  of  sugar,  dissolved  in  two  quarts  of  water ;  boil  all  a  few 
minutes.  Stir  the  corn  with  the  hands  or  large  spoon  thoroughly; 
then  mold  into  balls  with  the  hands. 

POP-CORN  BALLS. 

Taee  three  large  ears  of  pop-corn  (rice  is  best).  After  popping, 
shake  it  down  in  pan  so  the  unpopped  corn  will  settle  at  the  bottom; 
put  the  nice  white  popped  in  a  greased  pan.  For  the  candy,  take  one 
cup  of  molasses,  one  cup  of  light  brown  or  white  sugar,  one  tablespoon- 
ful of  vinegar.  Boil  until  it  will  harden  in  water.  Pour  on  the  corn. 
Stir  with  a  spoon  until  thoroughly  mixed ;  then  mold  into  balls  with 
the  hand. 

No  flavor  should  be  added  to  this  mixture,  as  the  excellence  of  this 
commodity  depends  entirely  upon  the  united  flavor  of  the  corn,  salt 
aaid  the  sugar  or  molasses. 

HOARHOUND  CANDY. 

Boil  two  ounces  of  dried  hoarhound  in  a  pint  and  a  half  of  water 
for  about  half  an  hour;  strain  and  add  three  and  a  half  pounds  of 
brown  sugar ;  boil  over  a  hot  fire  until  sufficiently  hard ;  pour  out  in 


454 


CONFECTIONERY. 


flat,  well-greased  tins  and  mark  into  sticks  or  small  squares  with  a 
knife  as  soon  as*  cool  enough  to  retain  its  shape, 

JUJUBE  PASTE. 

Two  crPFiJLS  of  sugar,  one-quarter  of  a  pound  of  gum  arable,  one 
pint  of  water.  Flavor  with  the  essence  of  lemon  and  a  grain  of  cochi- 
neal. Let  the  mixture  stand,  until  the  gum  is  dissolved,  in  a  warm 
place  on  the  back  of  the  stove,  then  draw  forward  and  cook  until  thick ; 
try  in  cold  water ;  it  should  be  limber  and  bend  when  cold.  Pour  in 
buttered  pans,  an  eighth  of  an  inch  thick ;  when  cool,  roll  up  in  a  scroll. 

CANDIED  ORANGES. 

Candied  orange  is-  a  great  delicacy,  which  is  easily  made :  Peel  and 
quarter  the  oranges ;  make  a  syrup  in  the  proportion  of  one  pound  of 
sugar  to  one  pint  of  water ;  let  it  boil  until  it  will  harden  in  water ;  then 
take  it  from  the  fire  and  dip  the  quarters  of  orange  in  the  syrup ;  let 
them  drain  on  a  fine  sieve  placed  over  a  platter  so  that  the  syrup  will 
not  be  wasted ;  let  them  drain  thus  until  cool,  when  the  sugar  will  crys- 
tallize. These  are  nice  served  with  the  last  course  of  dinner.  Any 
fruit  the  same. 

FIG  CANDY. 

One  cup  of  sugar,  one-third  cup  of  water,  one-fourth  teaspoonful 
cream  of  tartar.  Do  not  stir  while  boiling.  Boil  to  amber  color,  stir  in 
the  cream  of  tartar  just  before  taking  from  the  fire.  Wash  the  figs, 
open  and  lay  in  a  tin  pan  and  pour  the  candy  over  them.  Or  you  may 
dip  them  in  the  syrup  the  same  as   Candied  Oranges." 

CANDY  ROLEY  FOLEY. 

Take  half  a  pint  of  citron,  half  a  pint  of  raisins,  half  a  pound  of 
figs,  a  quarter  of  a  pound  of  shelled  almonds,  one  pint  of  peanuts  before 
they  are  hulled;  cut  up  the  citron,  stone  the  raisins,  blanch  the  al- 
monds, and  hull  the  peanuts ;  cut  up  the  figs  into  small  bits.  Take  two 
pounds  of  coffee-sugar  and  moisten  with  vinegar ;  put  in  a  piece  of  but- 
ter as  large  as  a  walnut ;  stew  till  it  hardens,  but  take  off  before  it  gets 
to  the  brittle  stage ;  beat  it  with  a  spoon  six  or  eight  times,  then  stir  in 
the  mixed  fruits  and  nuts.  Pour  into  a  wet  cloth  and  roll  it  up  like  a 
pudding,  twisting  the  ends  of  the  cloth  to  mold  it.  Let  it  get  cold  and 
slice  off  pieces  as  it  may  be  wanted  for  eating. 


CONFECTIONERY. 


MOLASSES  CANDY. 

Put  one  quart  of  West  India  molasses,  one  cnpfnl  of  brown  sugar, 
a  piece  of  butter  the  size  of  balf  an  egg,  into  a  six-quart  kettle.  Let  it 
boil  over  a  slack  fire  until  it  begins  to  look  thick,  stirring  it  often  to 
prevent  burning.  Test  it  by  taking  some  out  and  dropping  a  few  drops 
in  a  cup  of  cold  water.  If  it  hardens  quickly  and  breaks  short  between 
the  teeth  it  is  boiled  enough.  Now  put  in  half  a  teaspoonf ul  of  baking 
soda,  and  stir  it  well;  then  pour  it  out  into  well-buttered  flat  tins. 
When  partly  cooled,  take  up  the  candy  with  your  hands  well  buttered 
then  pull  and  double,  and  so  on,  until  the  candy  is  a  whitish  yellow.  It 
may  be  cut  in  strips  and  rolled  or  twisted. 

If  flavoring  is  desired,  drop  the  flavoring  on  the  top  as-  it  begins  to 
cool,  and  when  it  is  pulled,  the  whole  will  be  flavored. 

STRAWBERRY  CONSERVE. 

Pkepake  the  fruit  as  for  preserving,  allowing  half  a  pound  of  loaf 
sugar  to  one  pound  of  fruit.  Sprinkle  the  sugar  over  the  fruit  at 
night;  in  the  morning,  put  it  on  the  flre  in  a  kettle  and  boil  until  the 
berries  are  clear.  Spread  on  dishes  and  put  in  the  sun  until  dry ;  after 
which  roll  the  fruit  in  sugar  and  pack  in  jars. 

PEACH  CONSERVE. 

Halve  the  peaches  and  take  out  the  stones ;  pare.  Have  ready  some 
powdered  white  sugar  on  a  plate  or  dish.  Roll  the  peaches  in  it  several 
times,  until  they  will  not  take  up  any  more.  Place  them  singly  on  a 
plate,  with  the  cup  or  hollow  side  up,  that  the  juices  may  not  run  out. 
Lay  them  in  the  sun.  The  next  morning  roU  them  again.  As  soon  as 
the  juice  seems  set  in  the  peaches,  turn  the  other  side  to  the  sun.  :When 
they  are  thoroughly  dry,  pack  them  in  glass  jars,  or,  what  is  still  nicer, 
fig-drums.  They  make  an  excellent  sweetmeat  just  as  they  are;  or,  if 
wanted  for  table  use,  put  over  the  fire  in  porcelain,  with  a  very  little 
water,  and  stew  a  few  minutes. 

PEACH  LEATHER. 

Stew  as  many  peaches  as  you  choose,  allowing  a  quarter  of  a 
pound  of  sugar  to  one  of  fruit ;  mash  it  up  smooth  as  it  cooks,  and  when 
it  is  dry  enough  to  spread  in  a  thin  sheet  on  a  board  greased  with  but- 
ter, set  it  out  in  the  sun  to  dry;  when  dry  it  can  be  rolled  up  like 


456 


CONFECTIONERY. 


leather,  wrapped  up  in  a  cloth,  and  will  keep  perfectly  from  season  to 
season.  School-children  regard  it  as  a  delightful  addition  to  their 
lunch  of  biscuit  or  cold  bread.  Apple  and  quince  leather  are  made  in 
the  same  fashion,  only  a  little  flavoring  or  spice  is  added  to  them. 

COCOANUT  CARAMELS. 

Two  CUPFULS  of  grated  cocoanut,  one  cupful  of  sugar,  two  table- 
epoonfuls  of  flour,  the  whites  of  three  eggs,  beaten  stiff.  Soak  the  co- 
coanut, if  desiccated,  in  milk  enough  to  cover  it ;  then  beat  the  whites  of 
the  eggs,  add  gradually  the  sugar,  cocoanut  and  flour ;  with  your  fingers 
make,  by  rolling  the  mixture,  into  cone  shapes.  Place  them  on  buttered 
sheets  of  tin  covered  with  buttered  letter  paper  and  bake  in  a  moderate 
heat  about  fifteen  or  twenty  minutes.  They  should  cool  before  remov- 
ing from  the  tins. 

DRIED  PRESERVES. 

Any  of  the  fruits  that  have  been  preserved  in  syrup  may  be  con- 
verted into  dry  preserves,  by  first  draining  them  from  the  syrup  and 
then  drying  them  slowly  on  the  stove,  strewing  them  thickly  with  pow- 
dered sugar.  They  should  be  turned  every  few  hours,  sifting  over 
them  more  sugar. 

CANDIES  WITHOUT  COOKING. 

Very  many  candies  made  by  confectioners  are  made  without  boil- 
ing, which  makes  them  very  desirable,  and  they  are  equal  to  the  best 
*  Trench  Creams."  The  secret  lies  in  the  sugar  used,  which  is  the 
XXX  powdered  or  confectioners'  sugar.  Ordinary  powdered  sugar, 
when  rubbed  between  the  thumb  and  finger  has  a  decided  grain,  but  the 
confectioners'  sugar  is  fine  as  flour.  The  candies  made  after  this  pro- 
cess are  better  the  day  after. 

FRENCH  VANILLA  CREAM. 

Break  into  a  bowl  the  whites  of  one  or  more  eggs,  as  the  quantity 
you  wish  to  make  will  require;  add  to  it  an  equal  quantity  of  cold 
water,  then  stir  in  XXX  powdered  or  confectioners'  sugar  until  you 
have  it  stiff  enough  to  mold  into  shape  with  the  fingers.  Flavor  with 
vanilla  to  taste.  After  it  is  formed  in  balls,  cubes  or  lozenge  shapes, 
lay  them  upon  plates  or  waxed  paper  and  set  them  aside  to  dry.  This 
cream  can  be  worked  in  candies  s-imilar  to  the  French  cooked  cream. 


CONFECTIONERY. 


457 


CHOCOLATE  CREAM  DROPS. 

These  are  made  or  molded  into  cone-shape  forms  witli  tlie  fingers, 
from  the  uncooked  French  Cream,''  similar  to  that  which  is  cooked. 
After  forming  into  these  little  balls  or  cones,  lay  them  on  oiled  paper 
until  the  next  day,  to  harden,  or  make  them  in  the  morning  and  leave 
them  until  afternoon.  Then  melt  some  chocolate  (the  best  confection- 
ers') in  a  basin  set  in  another  basin  of  boiling  water;  when  melted, 
and  the  creams  are  hard  enough  to  handle,  take  one  at  a  time  on  a  fork 
and  drop  into  the  melted  chocolate,  roll  it  until  well  covered,  then  slip 
from  the  fork  upon  oiled  or  waxed  paper,  and  set  them  aside  to  harden. 

FRUIT  AND  NUT  CREAMS. 

Eaisins  seeded,  currants,  figs  and  citron,  chopped  fine,  and  mixed 
with  the  uncooked  French  Cream,"  while  soft,  before  the  sugar  is  all 
mixed  in,  makes  a  delicious  variety.  Nuts  also  may  be  mixed  with 
this  cream,  stirring  into  it  chopped  almonds,  hickory  nuts,  butternuts, 
or  English  walnuts,  then  forming  them  into  balls,  bars  or  squares. 
Several  kinds  of  nuts  may  be  mixed  together. 

ORANGE  DROPS. 

Gkate  the  rind  of  one  orange  and  squeeze  the  juice,  taking  care  to 
reject  the  seeds;  add  to  this  a  pinch  of  tartaric  acid;  then  stir  in  con- 
fectioners' sugar  until  it  is  stiff  enough  to  form  into  balls  the  size  of  a 
small  marble.    This  is  delicious  candy. 

The  same  process  for  lemon  drops,  using  lemons  in  place  of  orange. 
Color  a  faint  yellow. 

COCOANUT  CREAMS. 

Make  the  uncooked  cream  as  in  the  foregoing  recipe.  Take  the 
cream  while  soft,  add  fresh  grated  cocoanut  to  taste;  add  sufficient 
confectioners'  sugar  to  mold  into  balls  and  then  roll  the  balls  in  the 
fresh  grated  cocoanut.  These  may  be  colored  pink  with  a  few  drops  of 
cochineal  syrup,  also  brown  by  adding  a  few  spoonfuls  of  grated  choco- 
late ;  then  rolling  them  in  grated  cocoanut ;  the  three  colors  are  very 
pjetty  together.  The  cocoanut  cream  may  be  made  into  a  flat  <]ake  and 
6ut  into  squares  or  strips. 

With  this  uncooked  cream,  all  the  recipes  given  for  the  cooked 
'^French  Cream,"  may  be  used:  English  .walnut  creams,  variegated 
creams,  etc. 


COFFEE,  TEA,  BEVERAGES. 

★  ★  ★ 

BOILING  water  is  a  very  important  desideratum  in  the  making  of 
a  cup  of  good  coffee  or  tea,  but  the  average  housewife  is  very 
apt  to  overlook  this  fact.  Do  not  boil  the  water  more  than 
three  or  four  minutes;  longer  boiling  ruins  the  water  for 
coffee  or  tea  making,  as  most  of  its  natural  properties  escape  by 
evaporation,  leaving  a  very  insipid  liquid  composed  mostly  of  lime 
and  iron,  that  would  ruin  the  best  coffee,  and  give  the  tea  a  dark,  dead 
look,  which  ought  to  be  the  reverse. 

Water  left  in  the  tea-kettle  over  night  must  never  he  used  for  pre- 
paring the  ireakfast  coffee;  no  matter  how  excellent  your  coffee  or  tea 
may  be,  it  will  be  ruined  by  the  addition  of  water  that  has  been  boiled 
more  than  once. 

THE  HEALING  PROPERTIES  OF  TEA  AND  COFFEE. 

The  medical  properties  of  these  two  beverages  are  considerable. 
Tea  is  used  advantageously  in  inflammatory  diseases  and  as  a  cure 
for  the  headache.  ^  Coffee  is  supposed  to  act  as  a  preventative  of 
gravel  and  gout,  and  to  its  influence  is  ascribed  the  rarity  of  those 
diseases  in  France  and  Turkey.  Both  tea  and  coffee  powerfully  coun- 
teract the  effects  of  opium  and  intoxicating  liquors;  though,  when 
taken  in  excess,  and  without  nourishing  food,  they  themselves  produce, 
temporarily  at  least,  some  of  the  more  disagreeable  consequences  inci- 
dent to  the  use  of  ardent  spirits.  In  general,  however,  none  but  per- 
sons possessing  great  mobility  of  the  nervous  system,  or  enfeebled  or 
effeminate  constitutions,  are  injuriously  affected  by  the  moderate  use 
of  tea  and  coffee  in  connection  with  food. 

COFFEE. 

One  full  coffeecupful  of  ground  coffee,  stirred  with  one  egg  and 
part  of. the  shell,  adding  a  half  cupful  of  cold  water.   Put  it  into  the 


COFFEE,  TEA,  BEVERAGES. 


459 


coffee  boiler,  and  pour  on  to  it  a  quart  of  boiling  water;  as  it  rises 
and  begins  to  boil,  stir  it  down  with  a  silver  spoon  or  fork.  Boil 
bard  for  ten  or  twelve  minutes.  Remove  from  the  fire  and  pour  out 
a  cupful  of  coffee,  then  pour  back  into  the  coffeepot.  Place  it  on  the 
back  of  the  stove  or  range  where  it  Avill  keep  hot  (and  not  boil)  ;  it 
will  settle  in  about  five  minutes.  Send  to  the  table  hot.  Serve  with 
good  cream  and  lump  sugar.  Three-quarters  of  a  pound  of  Java  and 
a  quarter  of  a  pound  of  Mocha  make  the  best  mixture  of  coffee. 

VIENNA  COFFEE. 

Equal  parts  of  Mocha  and  Java  coffee ;  allow  one  heaping  table- 
spoonful  of  coffee  to  each  person  and  two  extra  to  make  good  strength. 
Mix  one  egg  with  grounds ;  pour  on  coffee  half  as  much  boiling  water 
as  will  be  needed;  let  it  froth,  then  stir  down  grounds,  and  let  boil 
five  minutes;  then  let  it  stand  where  it  will  keep  hot,  but  not  boil,  for 
five  or  ten  minutes,  and  add  rest  of  water.  To  one  pint  of  cream  add 
the  white  of  an  egg,  well  beaten ;  this  is  to  be  put  in  cups  with  sugar, 
and  hot  coffee  added. 

FILTERED  OR  DRIP  COFFEE. 

For  each  person  allow  a  large  tablespoonful  of  finely  ground 
coffee,  and  to  every  tablespoonful  allow  a  cupful  of  boiling  water ;  the 
coffee  to  be  one  part  Mocha  to  two  of  Java. 

Have  a  small  iron  ring  made  to  fit  the  top  of  the  coffeepot  inside, 
and  to  this  ring  sew  a  small  muslin  bag  (the  muslin  for  the  purpose 
must  not  be  too  thin).  Fit  the  bag  into  the  pot,  pour  some  boiling 
water  in  it,  and,  when  the  pot  is  well  warmed,  put  the  ground  coffee 
into  the  bag;  pour  over  as  much  boiling  water  as  is  required,  close  the 
lid,  and,  when  all  the  water  has  filtered  through,  remove  the  bag,  and 
send  the  coffee  to  table.  Making  it  in  this  manner  prevents  the  neces- 
sity of  pouring  the  coffee  from  one  vessel  to  another,  which  cools  and 
spoils  it.  The  water  should  be  poured  on  the  coffee  gradually  so  that 
the  infusion  may  be  stronger;  and  the  bag  must  be  well  made  that 
none  of  the  grounds  may  escape  through  the  seams  and  so  make  the 
coffee  thick  and  muddy. 

Patented  coffeepots  on  this  principle  can  be  purchased  at  most 
housefurnishing  stores. 


460 


COFFEE,  TEA,  BEVERAGES. 


ICED  COFFEE. 

Make  more  coffee  than  usual  at  breakfast  time  and  stronger. 
When  cold  put  on  ice.    Serve  with  cracked  ice  in  each  tumbler. 

SUBSTITUTE  FOR  CREAM  IN  COFFEE. 

Beat  the  white  of  an  egg,  put  to  it  a  small  lump  of  butter  and  pour 
the  coffee  into  it  gradually,  stirring  it  so  that  it  will  not  curdle.  It  is 
difficult  to  distinguish  this  from  fresh  cream. 

Many  drop  a  tiny  piece  of  sweet  butter  into  their  cup  of  hot  cof- 
fee as  a  substitute  for  cream. 

TO  MAKE  TEA. 

AUiOW  two  teaspoonfuls  of  tea  to  one  large  cupful  of  boiling  water. 
Scald  the  teapot,  put  in  the  tea,  pour  on  about  a  cupful  of  'boiling 
water,  set  it  on  the  fire  in  a  warm  place,  where  it  will  not  boil,  but 
keep  very  hot,  to  almost  boiling;  let  it  steep  or  ^^draw"  ten  or  twelve 
minutes.  Now  fill  up  with  as  much  boiling  water  as  is  required. 
Send  hot  to  the  table.  It  is  better  to  use  a  china  or  porcelain  teapot, 
but  if  you  do  use  metal  let  it  be  tin,  new,  bright  and  clean ;  never  use 
it  when  the  tin  is  worn  off  and  the  iron  exposed.  If  you  do  you  are 
drinking  tea-ate  of  iron. 

To  make  tea  to  perfection,  boiling  water  must  be  poured  on  the 
leaves  directly  it  boils.  Water  which  has  been  boiling  more  than  five 
minutes,  or  which  has  previously  boiled,  should  on  no  account  be  used. 
If  the  water  does  not  boil,  or  if  it  be  alloTfed  to  overboil,  the  leaves  of 
the  tea  will  be  only  half -opened  and  the  tea  itself  will  be  quite  spoiled. 
The  water  should  be  allowed  to  remain  on  the  leaves  from  ten  to  fifteen 
minutes. 

A  Chinese  being  interviewed  for  the  Cook  says:  Drink  your  tea 
plain.  Don't  add  milk  or  sugar.  Tea-brokers  and  tea-tasters  never 
do;  epicures  never  do;  the  Chinese  never  do.  Milk  contains  fibrin, 
albumen  or  some  other  stuff,  and  the  tea  a  delicate  amount  of  tannin. 
Mixing  the  two  makes  the  liquid  turbid.  This  turbidity,  if  I  remem- 
ber the  cyclopaedia  aright,  is  tannate  of  fibrin,  or  leather.  People  who 
put  milk  in  tea  are  therefore  drinking  boots  and  shoes  in  mild  disguise. 


COFFEE,  TEA,  BEVERAGES. 


461 


ICED  TEA 

Is  NOW  served  to  a  considerable  extent  during  the  summer  months. 
It  is  of  course  used  without  milk,  and  the  addition  of  sugar  serves  only 
to  destroy  the  finer  tea  flavor.  It  may  be  prepared  some  hours  in  ad- 
vance, and  should  be  made  stronger  than  when  served  hot.  It  is  bot- 
tled and  placed  in  the  ice  chest  till  required.  Use  the  black  or  green 
teas,  or  both,  mixed,  as  fancied. 

CHOCOLATE. 

Allow  half  a  cupful  of  grated  chocolate  to  a  pint  of  water  and  a 
pint  of  milk.  Eub  the  chocolate  smooth  in  a  little  cold  water  and  stir 
into  the  boiling  water.  Boil  twenty  minutes,  add  the  milk  and  boil 
ten  minutes  more,  stirring  it  often.    Sweeten  to  your  taste. 

The  French  put  two  cupfuls  of  boiling  water  to  each  cupful  of 
chocolate.  They  throw  in  the  chocolate  just  as  the  water  connnences 
to  boil.  Stir  it  with  a  spoon  as  soon  as  it  boils  up,  add  two  cupfuls  of 
good  milk,  and  when  it  has  boiled  sufficiently,  serve  a  spoonful  of  thick 
whipped  cream  with  each  cup. 

COCOA. 

Six  tablespoonfuls  of  cocoa  to  each  pint  of  water,  as  much  milk  as 
water,  sugar  to  taste.  Eub  cocoa  smooth  in  a  little  cold  water ;  have 
ready  on  the  fire  a  pint  of  boiling  water ;  stir  in  grated  cocoa  paste. 
Boil  twenty  minutes,  add  milk  and  boil  five  minutes  more,  stirring 
often.    Sweeten  in  cups  so  as  to  suit  different  tastes. 

BUTTERMILK  AS  A  DRINK. 

Buttermilk^  so  generally  regarded  as  a  waste  product,  has  latterly 
been  coming  somewhat  into  vogue,  not  only  as  a  nutrient,  but  as  a 
therapeutic  agent,  and  in  an  editorial  article  'the  Canada  Lancet,  some 
time  ago,  highly  e:xtolled  its  virtues.  Buttermilk  may  be  roughly  de- 
scribed as  milk  which  has  lost  most  of  its  fat  and  a  small  percentage 
of  casein,  and  which  has  become  sour  by  fermentation.  Long  expe- 
rience has  demonstrated  it  to  be  an  agent  of  superior  digestibility.  It 
is,  indeed,  a  true  milk  peptone— that  is,  milk  already  partly  digested, 
the  coagulation  of  the  coagulable  portion  being  loose  and  flaky,  and 
not  of  that  firm  indigestible  nature  which  is  the  result  of  the  action  of 
the  gastric  juice  upon  cow's  sweet  milk.    It  resembles  koumiss  in  its 


i62 


COFFEE,  TEA,  BEVERAGES. 


nature,  and,  with  the  exception  of  that  article,  it  is  the  most  grate- 
ful, refreshing  and  digestible  of  the  products  of  milk.  It  is  a  decided 
laxative  to  the  bowels,  a  fact  which  must  be  borne  in  mind  in  the  treat* 
ment  of  typhoid  fever,  and  which  may  be  turned  to  advantage  in  the 
treatment  of  habitual  constipation.  It  is  a  diuretic,  and  may  be  pre- 
scribed with  advantage  in  some  kidney  troubles.  Owing  to  its  acidity, 
combined  with  its  laxative  properties,  it  is  believed  to  exercise  a  gen- 
eral impression  on  the  liver.  It  is  well  adapted  to  many  cases  where 
it  is  customary  to  recommend  lime  water  and  milk.  It  is  invaluable 
in  the  treatment  of  diabetes,  either  exclusively,  or  alternating  with 
skimmed  milk.  In  some  cases  of  gastric  ulcer  and  cancer  of  the  stom- 
ach, it  is  the  only  food  that  can  be  retained.  M^dM  journal, 

CURRANT  WINE.    No.  1. 

The  currants  should  be  quite  ripe.  Stem,  mash  and  strain  them, 
adding  a  half  pint  of  water  and  less  than  a  pound  of  sugar  to  a  quart 
of  the  mashed  fruit.  Stir  well  up  together  and  pour  into  a  clean  cask, 
leaving  the  bung-hole  open,  or  covered  with  a  piece  of  lace.  It  should 
stand  for  a  month  to  ferment,  when  it  will  be  ready  for  bottling;  just 
before  bottling  you  may  add  a  small  quantity  of  brandy  or  whisky. 


CURRANT  WINE.    No.  2. 

To  EACH  quart  of  currant  juice,  add  two  quarts  of  soft  water  and 
three  poimds  of  brown  sugar.  Put  into  a  jug  or  small  keg,  leaving 
the  top  open  until  fermentation  ceases  and  it  looks  clear.  Draw  off 
and  cork  tightly.  j.^^j 

BLACKBERRY  WINE.    No.  1. 

Cover  your  blackberries  with  cold  water ;  crush  the  berries  well  with 
a  wooden  masher ;  let  them  stand  twenty-four  hours ;  then  strain,  and 
to  one  gallon  of  juice  put  three  pounds  of  common  brown  sugar;  put 
into  wide-mouthed  jars  for  several  days,  carefully  skimming  off  the 
scum  that  will  rise  to  the  top ;  put  in  several  sheets  of  brown  paper  and 
let  them  remain  in  it  three  days ;  then  skim  again  and  pour  through 
a  funnel  into  your  cask.  There  let  it  remain  undisturbed  till  March; 
then  strain  again  and  bottle.  These  directions,  if  carefully  followed 
out,  will  insure  you  excellent  wine.  orange  county  Redpe, 


COFFEE,  TEA,  BEVERAGES. 


463 


BLACKBERRY  WINE.    No.  2. 

Berries  should  be  ripe  and  plump.  Put  into  a  large  wood  or 
stone  vessel  with  a  tap ;  pour  on  sufficient  boiling  water  to  cover  them ; 
when  cool  enough  to  bear  your  hand,  bruise  well  until  all  the  berries 
are  broken;  cover  up,  let  stand  until  berries  begin  to  rise  to  top, 
which  will  occur  in  three  or  four  days.  Then  draw  off  the  clear  juice 
in  another  vessel,  and  add  one  pound  of  sugar  to  every  ten  quarts  of 
the  liquor,  and  stir  thoroughly.  Let  stand  six  to  ten  days  in  first  ves- 
sel with  top;  then  draw  off  through  a  jelly-bag.  Steep  four  ounces  of 
isinglass  in  a  pint  of  wine  for  twelve  hours ;  boil  it  over  a  slow  fire  till 
all  disolved,  then  place  dissolved  isinglass  in  a  gallon  of  blackberry 
juice,  give  them  a  boil  together  and  pour  all  into  the  vessel.  Let 
stand  a  few  days  to  ferment  and  settle;  draw  off  and  keep  in  a  cool 
place.    Other  berry  wines  may  be  made  in  the  same  manner. 

GRAPE  WINE. 

Mash  the  grapes  and  strain  them  through  a  cloth;  put  the  skins  in 
a  tub,  after  squeezing  them,  with  barely  enough  water  to  cover  them ; 
strain  the  juice  thus  obtained  into  the  first  portion ;  put  three  pounds 
of  sugar  to  one  gallon  of  the  mixture ;  let  it  stand  in  an  open  tub  to 
ferment,  covered  with  a  cloth,  for  a  period  of  from  three  to  seven 
days ;  skim  off  what  rises  every  morning.  Put  the  juice  in  a  cask  and 
leave  it  open  for  twenty-four  hours;  then  bung  it  up,  and  put  clay 
over  the  bung  to  keep  the  air  out.  Let  your  wine  remain  in  the  cask 
until  March,  when  it  should  be  drawn  off  and  bottled. 

FLORIDA  ORANGE  WINE. 

Wipe  the  oranges  with  a  wet  cloth,  peel  off  the  yellow  rind  very 
thin,  squeeze  the  oranges,  and  strain  the  juice  through  a  hair-sieve; 
measure  the  juice  after  it  is  strained  and  for  each  gallon  allow  three 
pounds  of  granulated  sugar,  the  white  and  shell  of  one  egg  and  one- 
third  of  a  gallon  of  cold  water;  put  the  sugar,  the  white  and  shell  of 
the  egg  (crushed  small)  and  the  water  over  the  fire  and  stir  them 
every  two  minutes  until  the  eggs  begin  to  harden;  then  boil  the  syrup 
until  it  looks  clear  under  the  froth  of  egg  which  will  form  on  the  sur- 
face ;  strain  the  syrup,  pour  it  upon  the  orange  rind  and  let  it  stand 
over  night;  then  next  add  the  orange  juice  and  again  let  it  stand  over 


464 


COFFEE,  TEA,  BEVERAGES. 


night;  strain  it  the  second  day,  and  put  it  into  a  tight  cask  with  a 
small  cake  of  compressed  yeast  to  about  ten  gallons  of  wine,  and  leave 
the  bung  out  of  the  cask  until  the  wine  ceases  to  ferment ;  the  hissing 
noise  continues  so  long  as  fermentation  is  in  progress ;  when  fermen- 
tation ceases,  close  the  cask  by  driving  in  the  bung,  and  let  the  wine 
stand  about  nine  months  before  bottling  it;  three  months  after  it  is 
bottled,  it  can  be  used.  A  glass  of  brandy  added  to  each  gallon  of 
wine  after  fermentation  ceases  is  generally  considered  an  improve- 
ment. 

There  are  seasons  of  the  year  when  Florida  oranges  by  the  box  are 
very  cheap,  and  this  fine  wine  can  be  made  at  a  small  expense. 

METHELIN,  OR  HONEY  WINE. 

This  is  a  very  ancient  and  popular  drink  in  the  north  of  Europe. 
To  some  new  honey,  strained,  add  spring  w^ater ;  put  a  whole  egg  into 
it;  boil  this  liquor  till  the  egg  swdms  above  the  liquor;  strain,  pour  it 
in  a  cask.  To  every  fifteen  gallons  add  two  ounces  of  w^hite  Jamaica 
ginger,  bruised,  one  ounce  of  cloves  and  mace,  one  and  one-half  ounces 
of  cinnamon,  all  bruised  together  and  tied  up  in  a  muslin  bag;  accel- 
erate the  fermentation  with  yeast;  when  worked  sufficiently,  bung 
up ;  in  six  weeks  draw  off  into  bottles. 

Another  Mead.— Boil  the  combs,  from  which  the  honey  has  been 
drained,  with  sufficient  water  to  make  a  tolerably  sweet  liquor;  fer- 
ment this  with  yeast  and  proceed  as  per  previous  formula. 

Sack  Mead  is  made  by  adding  a  handful  of  hops  and  sufficient 
brandy  to  the  comb  liquor. 

BLACK  CURRANT  WINE. 

FouK  quarts  of  whisky,  four  quarts  of  black  currants,  four  pounds 
of  brown  or  white  sugar,  one  tablespoonful  of  cloves,  one  tablespoon- 
ful  of  cinnamon. 

Crush  the  currants  and  let  them  stand  in  the  whisky  with  the  spices 
for  three  weeks;  then  strain  and  add  the  sugar;  set  away  again  for 
three  weeks  longer;  then  strain  and  bottle. 

RAISIN  WINE. 

Take  two  pounds  of  raisins,  seed  and  chop  them,  a  lemon,  a  pound 
of  white  sugar  and  about  two  gallons  of  boiling  water.   Pour  into  a 


COFFEE,  TEA,  BEVERAGES. 


465 


stone  jar  and  stir  daily  for  six  or  eiglit  days.  Strain,  bottle  and  put 
in  a  cool  place  for  ten  days  or  so,  wlien  the  wine  will  be  ready  for  nse. 

CHERRY  BOUNCE. 

To  ONE  gallon  of  wild  cherries  add  enough  good  whisky  to  cover 
the  frait.  Let  soak  two  or  three  weeks  and  then  drain  off  the  liquor. 
Mash  the  cherries  without  breaking  the  stones  and  strain  through  a 
jelly-bag;  add  this  liquor  to  that  already  drained  off.  Make  a  syrup 
with  a  gill  of  water  and  a  pound  of  white  sugar  to  every  two  quarts 
of  liquor  thus. prepared;  stir  in  well  and  bottle,  and  tightly  cork.  A 
common  way  of  making  cherry  bounce  is  to  put  wild  cherries  and 
whisky  together  in  a  jug  and  use  the  liquor  as  wanted. 

BLACKBERRY  CORDIAL. 

Waem  and  squeeze  the  berries ;  add  to  one  pint  of  juice  one  pound 
of  white  sugar,  one-half  ounce  of  powdered  cinnamon,  one-fourth 
ounce  of  mace,  two  teaspoonfuls  of  cloves.  Boil  all  togteher  for  one- 
fourth  of  an  hour;  strain  the  syrup,  and  to  each  pint  add  a  glass  of 
French  brandy.  Two  or  three  doses  of  a  tablespoonful  or  less  will 
check  any  slight  diarrhoea.  When  the  attack  is  violent,  give  a  table- 
spoonful  after  each  discharge  imtil  the  complaint  is  in  subjection.  It 
will  arrest  dysentery  if  given  in  season,  and  is  a  pleasant  and  safe 
remedy.    Excellent  for  children  when  teething. 

HOP  BEER. 

Take  five  quarts  of  water,  six  ounces  of  hops,  boil  it  three  hours; 
then  strain  the  liquor,  add  to  it  five  quarts  of  water,  four  ounces  of 
bruised  ginger  root;  boil  this  again  twenty  minutes,  strain  and  add 
four  pounds  of  sugar.  When  luke-warm  put  in  a  pint  of  yeast.  Let 
it  ferment ;  in  twenty-four  hours  it  will  be  ready  for  bottling. 

GINGER  BEER. 

Put  into  a  kettle  two  ounces  of  powdered  ginger  root  (or  more  if 
it  is  not  very  strong),  half  an  ounce  of  cream  of  tartar,  tw^o  large 
lemons,  cut  in  slices,  two  pounds  of  broken  loaf  sugar  and  two  gallons 
of  soft  boiling  water.  Simmer  them  over  a  slow  fire  for  half  an  hour. 
When  the  liquor  is  nearly  cold,  stir  into  it  a  large  tablespoonful  of 


466 


COFFEE,  TEA,  BEVERAGES. 


the  best  yeast.  After  it  has  fermented,  which  will  be  in  about 
twenty-four  hours,  bottle  for  use, 

SPRUCE  BEER. 

Allow  an  ounce  of  hops  and  a  spoonful  of  ginger  to  a  gallon  of 
water.  ^^Hien  well  boiled,  strain  it  and  put  in  a  pint  of  molasses,  or 
a  pound  of  brown  sugar,  and  half  an  ounce  or  less  of  the  essence  of 
spruce ;  when  cool,  add  a  teacupful  of  yeast,  and  put  into  a  clean  tight 
cask,  and  let  it  ferment  for  a  day  or  two,  then  bottle  it  for  use.  You 
can  boil  the  sprigs  of  spruce  fir  in  place  of  the  essence. 

ROMAN  PUNCH.    No.  1. 

Geate  the  yellow  rind  of  four  lemons  and  two  oranges  upon  two 
pounds  of  loaf  sugar.  Squeeze  the  juice  of  the  lemons  and  oranges; 
cover  it  and  let  it  stand  until  next  day.  Strain  it  through  a  sieve, 
mix  with  the  sugar;  add  a  bottle  of  champagne  and  the  whites  of 
eight  eggs  beaten  to  a  stiff  froth.  It  may  be  frozen  or  not,  as  desired. 
For  winter  use  snow  instead  of  ice. 

ROMAN  PUNCH.   No.  2. 

Make  two  quarts  of  lemonade,  rich  with  pure  juice  lemon  fruit; 
add  one  tablespoonful  of  extract  of  lemon.  lYork  well  and  freeze; 
just  before  serving,  add  for  each  quart  of  ice  half  a  pint  of  brandy 
and  half  a  pint  of  Jamaica  rum.  Mix  well  and  serve  in  high  glasses, 
as  this  makes  what  is  called  a  semi  or  half  ice.  It  is  usually  served  at 
dinners  as  a  coup  de  milieu. 

DELICIOUS  JUNKET. 

Take  two  quarts  of  new  milk,  warm  it  on  the  stove  to  about  blood 
heat,  pour  it  into  a  glass  or  china  bowl  and  stir  into  it  two  tablespoon- 
fuls  of  prepared  rennet,  two  tablespoonfuls  of  powdered  loaf  sugar, 
and  a  small  wine-glassful  of  pale  brandy.  Let  it  stand  till  cold  and  eat 
with  sugar  and  rich  cream.    Half  the  quantity  can  be  made. 

RASPBERRY  SHRUB. 

One  quart  of  raspberry  juice,  half  a  pound  of  loaf  sugar,  dissolved, 
a  pint  of  Jamaica  rimi,  or  part  rum  and  brandy.  Mix  thoroughly. 
Bottle  for  use. 


COFFEE,  TEA,  BEVERAGES. 


467 


SASSAFRAS  MEAD. 

Mix  gradually  with  two  quarts  of  boiling  water  three  pounds  and 
a  half  of  the  best  brown  sugar,  a  pint  and  a  half  of  good  West  India 
molasses,  and  a  quarter  of  a  pound  of  tataric  acid.  Stir  it  well  and 
when  cool,  strain  it  into  a  large  jug  or  pan,  then' mix  in  a  teaspoonful 
(not  more)  of  essence  of  sassafras.  Transfer  it  to  clean  bottles  (it 
will  fill  about  half  a  dozen),  cork  it  tightly  and  keep  it  in  a  cool 
place.  It  will  be  fit  for  use  next  day.  Put  into  a  box  or  boxes  a  quar- 
ter of  a  pound  of  carbonate  of  soda,  to  use  with  it.  To  prepare  a 
glass  of  sassafras  mead  for  drinking,  put  a  large  tablespoonful  of 
the  mead  into  half  a  tumbler  full  of  ice-water,  stir  into  it  a  half  tea- 
spoonful  of  the  soda  and  it  will  immediately  foam  up  to  the  top. 

Sassafras  mead  will  be  found  a  cheap,  wholesome  and  pleasant 
beverage  for  warm  weather.  The  essence  of  sassafras,  tartaric  acid 
and  carbonate  of  soda,  can,  of  course,  be  obtained  at  the  druggist's. 

CREAM  SODA  WITHOUT  THE  FOUNTAIN. 

CoFFEE-STJGAK,  four  pouuds,  three  pints  of  water,  three  nutmegs, 
grated,  thb  whites  of  ten  eggs,  well  beaten,  gum  arable,  one  ounce, 
twenty  drops  of  oil  of  lemon,  or  extract  equal  to  that  amount.  By 
using  oils  or  other  fruits,  you  can  make  as  many  flavors  from  this  as 
you  desire.  Mix  all  and  place  over  a  gentle  fire,  and  stir  well  about 
thirty  minutes;  remove  from  the  fire  and  strain,  and  divide  into  two 
parts;  into  one-half  put  eight  ounces  of  bi-carbonate  of  soda,  into  the 
other  half  put  six  ounces  of  tartaric  acid.  Shake  well,  and  when  cold 
they  are  ready  for  use  by  pouring  three  or  four  spoonfuls  from  both 
parts  into  separate  glasses,  each  one-third  full  of  water.  Stir  each 
and  pour  together,  and  you  have  a  nice  glass  of  cream  soda  which  you 
can  drink  at  your  leisure,  as  the  gum  and  eggs  hold  the  gas. 

WINE  WHEY. 

Sweeten  one  pint  of  milk  to  taste,  and  when  boiling,  throw  in  two 
wine-glasses  of  sherry ;  when  the  curd  forms,  strain  the  whey  through 
a  muslin  bag  into  tumblers. 

LEMON  SYRUP. 

Take  the  juice  of  twelve  lemons  ;  grate  the  rind  of  six  in  it,  let  it 
stand  over  night;  then  take  six  pounds  of  white  sugar  and  make  a 


468 


COFFEE,  TEA,  BEVERAGES. 


thick  syrup.  When  it  is  quite  cool,  strain  the  juice  into  it,  and 
squeeze  as  much  oil  from  the  grated  rind  as  will  suit  the  taste.  Put 
in  bottles,  securely  corked,  for  future  use.  A  tablespoonful  in  a  gob- 
let of  water  will  make  a  delicious  drink  on  a  hot  day. 

FOR  A  SUMMER  DRAUGHT. 

The  juice  of  one  lemon,  a  tumblerful  of  cold  water,  pounded  sugar 
to  taste,  half  a  small  teaspoonful  of  carbonate  of  soda.  Squeeze  the 
juice  from  the  lemon ;  strain  and  add  it  to  the  water,  with  sufficient 
pounded  sugar  to  sweeten  the  whole  nicely.  When  well  mixed,  put  in 
the  soda,  stir  well  and  drink  while  the  mixture  is  in  an  effervescing 
state. 

NOYEAU  CORDIAL. 

To  ONE  gallon  of  proof  spirit  add  three  pounds  of  loaf  sugar  and  a 
tablespoonful  of  extract  of  almonds.  Mix  well  together  and  allow  to 
stand  forty-eight  hours;  covered  closely;  now  strain  through  thick 
flannel  and  bottle.  This  liquor  will  be  much  improved  by  adding  half 
a  pint  of  apricot  or  peach  juice. 

EGG  NOG. 

Beat  the  yolks  of  twelve  eggs  very  light,  stir  in  as  much  white 
sugar  as  they  will  dissolve,  pour  in  gradually  one  glass  of  brandy  to 
cook  the  egg,  one  glass  of  old  whisky,  one  grated  nutmeg,  and  three 
pints  of  rich  milk.   Beat  the  whites  to  a  froth  and  stir  in  last. 

EGG  FLIP,  OR  MULLED  ALE. 

Boil  one  quart  of  good  ale  with  some  nutmeg;  beat  up  six  eggs 
and  mix  them  with  a  little  cold  ale ;  then  pour  the  hot  ale  to  it,  pour  it 
back  and  forth  several  times  to  prevent  its  curdling ;  warm  and  stir  it 
till  sufficiently  thick ;  add  a  piece  of  butter  or  a  glass  of  brandy  and 
serve  it  with  dry  toast. 

MILK  PUNCH. 

One  pint  of  milk  made  very  sweet;  a  wine-glassful  of  brandy  or 
rinn,  well  stirred  together;  grate  a  little  nutmeg  over  the  top  of  the 
glasses.    Serve  with  a  straw  in  each  glasa 


COFFEE,  TEA,  BEVERAGES. 


469 


FINE  MILK  PUNCH. 

Paee  off  the  yellow  rind  of  four  large  lemons  and  steep  it  for 
twenty-four  hours  in  a  quart  of  brandy  or  rum.  Then  mix  with  it 
the  juice  of  the  lemons,  a  pound  and  a  half  of  loaf  sugar,  two  grated 
nutmegs  and  a  quart  of  water.  Add  a  quart  of  rich  unskimmed  milk, 
made  boiling  hot,  and  strain  the  whole  through  a  jelly-bag.  You  may 
either  use  it  as  soon  as  it  is  cold,  or  make  a  larger  quantity  (in  the 
above  proportions)  and  bottle  it    It  will  keep  several  months. 

TO  MAKE  HOT  PUNCH. 

Half  a  pint  of  rum,  half  a  pint  of  brandy,  quarter  of  a  pound  of 
sugar,  one  large  lemon,  half  a  teaspoonful  of  nutmeg,  one  pint  of  boil- 
ing water. 

Eub  the  sugar  over  the  lemon  until  it  has  absorbed  all  the  yellow 
part  of  the  skin,  then  put  the  sugar  into  a  punch  bowl ;  add  the  lemon 
juice  (free  from  pips)  and  mix  these  two  ingredients,  well  together. 
Pour  over  them  the  boiling  water,  stir  well  together,  add  the  rum, 
brandy  and  nutmeg ;  mix  thoroughly  and  the  punch  will  be  ready  to 
serve.  It  is  very  important  in  making  good  punch  that  all  the  in- 
gredients are  thoroughly  incorporated ;  and  to  insure  success,  the  pro- 
cesses of  mixing  must  be  diligently  attended  to.  (This  is  an  old- 
style  punch.) 

LEMONADE. 

Three  lemons  to  a  pint  of  water  makes  strong  lemonade ;  sweeten 
to  your  taste. 

STRAWBERRY  WATER. 

Take  one  cupful  of  ripe  hulled  berries;  crush  with  a  woodeii 
spoon,  mixing  with  the  mass  a  quarter  of  a  pound  of  pulverized  sugar 
and  half  a  pint  of  cold  water.  Pour  the  mixture  into  a  fine  sieve,  rub 
through  and  filter  till  clear;  add  the  strained  juice  of  one  lemon  and 
one  and  a  half  pints  of  cold  water,  mix  thoroughly  and  set  in  ice 
chest  till  wanted. 

This  makes  a  nice,  cool  drink  on  a  warm  day  and  easily  to  be  mad<e 
in  strawberry  season. 

STRAWBERRY  AND  RASPBERRY  SYRUP. 

Mash  the  fresh  fruit,  express  the  juice  and  to  each  quart  add  three 
and  a  half  pounds  of  granulated  sugar.    Th^  juice,  heated  to  180'' 


470 


COFFEE,  TEA,  BEVERAGES. 


Fahrenheit,  and  strained  or  filtered  previous  to  dissolving  the  sugar, 
will  keep  for  an  indefinite  time,  canned  hot  in  glass  jars. 

The  juice  of  soft  fruits  is  best  when  allowed  to  drop  therefrom 
by  its  own  weight;  lightly  mash  the  fruit  and  then  suspend  in  a  cloth, 
allowing  the  juice  to  drop  in  a  vessel  beneath.  Many  housekeepers, 
after  the  bottles  and  jars  are  thoroughly  washed  and  dried,  smoke 
them  with  sulphur  in  this  way:  Take  a  piece  of  wire  and  bend  it 
around  a  small  piece  of  brimstone  the  size  of  a  bean ;  set  the  brimstone 
on  fire,  put  it  in  the  jar  or  bottle,  bending  the  other  end  over  the 
mouth  of  the  vessel,  and  cover  with  a  cork;  after  the  brimstone  has 
burned  away,  fill  the  vessel  with  the  syrup  or  preserves  and  cover 
tightly.   There  is  no  sulphurous  taste  left  by  the  process. 

KOUMISS. 

Koumiss  is  prepared  by  dissolving  four  ounces  of  white  sugar  in 
one  gallon  of  skimmed  milk,  and  placing  in  bottles  of  the  capacity  of 
one  quart;  add  tv/o  ounces  of  baker's  yeast  or  a  cake  of  compressed 
yeast  to  each  bottle.  Cork  and  tie  securely,  set  in  a  warm  place  until 
fermentation  is  well  under  way,  and  lay  the  bottles  on  their  sides  in 
a  cool  cellar.  In  three  days,  fermentation  will  have  progressed  suffi- 
ciently to  permit  the  koumiss  to  be  in  good  condition. 

PINEAPPLE  VINEGAR. 

Cover  sliced  pineapples  with  pure  cider  vinegar ;  let  them  stand . 
three  or  four  days,  then  mash  and  strain  through  a  cloth  as  long  as  it 
runs  clear;  to  every  three  quarts  of  juice  add  five  pounds  of  sugar. 

Boil  it  altogether  about  ten  minutes,  skim  carefully  until  nothing 
rises  to  the  surface,  take  from  the  fire;  when  cool,  bottle  it.  Black- 
berries and  raspberries,  and,  in  fact,  any  kind  of  highly  flavored  fruit, 
is  fine;  a  tablespoonful  in  a  glass  of  ice-cold  water,  to  drink  in  warm 
weather. 

RASPBERRY  VINEGAR.    No.  1. 

Put  a  quart  of  raspberries  into  a  suitable  dish,  pour  over  them  si 
quart  of  good  vinegar,  let  it  stand  twenty-four  hours,  then  strain 
through  a  flannel  bag  and  pour  this  liquor  on  another  quart  of  ber- 
ries; do  this  for  three  or  four  days  successively  and  strain  it;  make 
It  very  sweet  with  loaf  sugar ;  bottle  and  seal  it. 


COFFEE,  TEA,  BEVERAGES. 


471 


RASPBERRY  VINEGAR.    No.  2. 

TuKN  over  a  quart  or  ripe  raspberries,  mashed,  a  quart  of  good 
cider  vinegar,  add  one  pound  of  white  sugar,  mix  well,  then  let  stand 
in  the  sun  four  hours.  Strain  it,  squeeze  out  the  juice  and  put  in  a  pint 
of  good  brandy.  Seal  it  up  in  bottles,  air-tight,  and  lay  them  on  their 
sides  in  the  cellar ;  cover  them  with  sawdust.  When  used,  pour  two 
tablespoonfuls  to  a  tumblerful  of  ice-water.  Fine. 

HOME-MADE  TABLE  VINEGAR. 

Put  in  an  open  cask  four  gallons  of  warm  rainwater,  one  gallon 
of  common  molasses  and  two  quarts  of  yeast;  cover  the  top  with  thin 
muslin  and  leave  it  in  the  sun,  covering  it  up  at  night  and  when  it 
rains.  In  three  or  four  weeks  it  will  be  good  vinegar.  If  cider  can 
be  used  in  place  of  rainwater  the  vinegar  will  make  much  sooner— 
will  not  take  over  a  week  to  make  a  very  sharp  vinegar.  Excellent  for 
pickling  purposes. 

VERY  STRONG  TABLE  VINEGAR. 

Take  two  gallons  of  good  cider  and  thoroughly  mix  it  with  two 
pounds  of  new  honey,  pour  into  your  cask  or  bottle  and  let  it  stand 
from  four  to  six  months,  when  you  will  have  vinegar  so  strong  that 
it  cannot  be  used  at  table  w^ithout  diluting  with  water.  It  is  the  best 
ever  procured  for  pickling  purposes. 

PINEAPPLE- ADE. 

Pare  and  slice  some  very  ripe  pineapples ;  then  cut  the  slices  into 
small  pieces.  Put  them  with  all  their  juice  into  a  large  pitcher,  and 
sprinkle  among  them  plenty  of  powdered  white  sugar.  Pour  on  boil- 
ing water,  allowing  a  small  half  pint  to  each  pineapple.  Cover  the 
pitcher  and  let  it  stand  till  quite  cool,  occasionally  pressing  down  the 
pineapple  with  a  spoon.  Then  set  the  pitcher  for  a  while  in  ice. 
Lastly,  strain  the  infusion  into  another  vessel  and  transfer  it  to  tum- 
blers, putting  into  each  glass  some  more  sugar  and  a  bit  of  ice.  This 
beverage  will  be  found  delicious. 

SEIDLITZ  POWDERS. 

Fold  in  a  white  paper  a  mixture  of  one  drachm  of  Eochelle  salts 
and  twenty-five  grains  of  carbonate  of  soda,  in  a  blue  paper  twmty 


472 


COFFEE,  TEA,  BEVERAGES. 


grains  of  tartaric  acid.  They  should  all  be  pulverized  very  finely. 
Put  the  contents  of  the  white  paper  into  a  tumbler,  not  quite  half 
full  of  cold  water,  and  stir  it  till  dissolved.  Then  put  the  mixture 
from  blue  paper  into  another  tumbler  with  the  same  quantity  of 
water,  mid  stir  that  also.  When  the  powders  are  dissolved  in  both 
tumblers,  pour  the  first  into  the  other,  and  it  will  effervesce  immedi- 
ately.  Drink  it  quickly,  while  foaming, 

INEXPENSIVE  DRINK. 

A  VEKY  nice,  cheap  drink  which  may  take  the  place  of  lemonade 
and  be  found  fully  as  healthful  is  made  with  one  cupful  of  pure  cider 
vinegar,  half  a  cupful  of  good  molasses,  put  into  one  quart  pitcher  of 
ice-water.  A  tablespoonful  of  ground  ginger  added  makes  a  health- 
ful beverage. 


THE 

Varieties  of  Seasonable  Food 

TO  BE  OBTAINED  IN  OUR  MARKETS  DURING  THE  YEAR. 

★  ★  ★ 

JANUARY. 

MEATS. — Beef,  mutton,  pork,  lamb. 

POULTRY  AND  GAME. — Rabbits,  hares,  partridges,  woodcocks,  grouse  or 
prairie  chickens,  snipes,  antelope,  quails,  swans,  geese,  chickens,  capons,  tame 
pigeons,  wild  ducks,  the  canvas-back  duck  being  the  most  popular  and  highly 
prized;  turkeys. 

FISH. — Haddock,  fresh  codfish,  halibut,  flounders,  bass,  fresh  salmon,  turbot. 
Frozen  fresh  mackerel  is  found  in  our  large  cities  during  this  month ;  also  frozen 
salmon,  red-snapper,  shad,  frozen  bluefish,  pickerel,  smelts,  green  turtle,  diamond- 
back  terrapin,  prawns,  oysters,  scallops,  hard  crabs,  white  bait,  finnan  haddie, 
smoked  halibut,  smoked  salmon. 

VEGETABLESo — Cabbage,  carrots,  turnips,  parsnips,  beets,  pumpkins,  chives, 
celery,  winter  squash,  onions,  white  and  sweet  potatoes,  Jerusalem  artichokes, 
chiccory,  Brussels-sprouts,  kale-sprouts,  oyster  plant,  leeks,  cress,  cauliflower. 
Garden  herbs,  both  dry  and  green,  being  chiefly  used  in  stuffing  and  soups,  and 
for  flavoring  and  garnishing  certain  dishes,  are  always  in  season,  such  as  sage, 
thyme,  sweet  basil,  borage,  dill,  mint,  parsley,  lavender,  summer  savory,  etc.,  may 
b€  procured  green  in  the  summer  and  dried  in  the  winter. 


FEBRUARY. 

MEATS. — Beef,  mutton,  pork,  lamb,  antelope 

POULTRY  AND  GAME. — Partridges,  hares,  rabbits,  snipes,  capons,  pheas- 
ants, fowls,  pullets,  geese,  ducks,  turkeys,  wild  ducks,  swan,  and  pigeons. 

FISH. — Halibut,  haddock,  fresh  codfish,  striped  bass,  eels,  fresh  salmon,  live 
lobsters,  pompano,  sheep's-head,  red-snapper,  white  perch,  a  panfish,  smelts — green 
and  frozen;  shad,  herring,  salmon-trout,  whitefish,  pickerel,  green  turtle,  floun- 
ders, scallops,  prawns,  oysters,  soft-shell  crabs — ^which  are  in  excellent  condition 
this  month;  hard  crabs,  white  bait,  boneless  dried  codfish,  finnan  haddie,  smoked 
halibut,  smoked  salmon. 

VEGETABLES. — White  potatoes,  sweet  potatoes,  cabbage,  onions,  parsnips, 
oyster  plant,  okra,  celery,  chiccory,  carrots,  turnips,  Jerusalem  artichokes,  French 
artichokes,  Brussels-sprouts,  beets,  mushrooms  raised  in  hot  houses,  pumpkins, 
winter  squash,  dry  shallots  and  garden  herbs  for  seasoning  put  up  in  the  dried 


474 


SEASONABLE  FOOD. 


MARCH. 

MEATS. — Beef,  veal,  mutton,  lamb,  pork. 

POULTRY  AND  GAME.— Chickens,  turkeys,  ducks,  rabbits,  snipes,  wild 
pigeons,  capons. 

FISH. — Striped  bass,  halibut,  salmon,  live  codfish,  chicken  halibut,  live  lob- 
ster, Spanish  mackerel,  flounders,  sheep's-head,  pompano,  grouper,  red-snapper. 
Shad  are  plentiful  this  month.  Herring,  salmon-trout,  sturgeon,  whitefish,  pick- 
erel, yellow  perch,  catfish,  green  turtle,- terrapin,  scallops,  soft-shell  clams,  oysters, 
prawns,  smoked  salmon,  smoked  halibut,  smoked  haddock,  salt  codfish. 

VEGETABLES. — Cabbage,  turnips,  carrots,  parsnips,  artichokes,  white  po- 
tatoes, sweet  potatoes,  onions,  leeks,  radishes,  Brussels-sprouts,  celery,  mush- 
rooms, salsify-chives,  cress,  parsley  and  other  garden  herbs,  greens,  rhubarb  and 
cucumbers  raised  in  hot  beds. 


APRIL. 

MEATS. — Beef,  veal,  pork,  mutton,  lamb. 

POULTRY   AND   GAME. — Chickens,  fowls,  green  geese,  young  ducks, 

capons,  golden  plover,  squabs,  wild  ducks. 

FISH. — Haddock,  fresh  cod,  striped  bass,  halibut,  eels,  chicken  halibut,  live 
lobsters,  salmon,  whit©  p#rch,  flounders,  fresh  mackerel,  sheep's-head,  smelts,  red 
-snapper,  blue-fish,  sk^|0  or  iftj^  fish,  shad,  whitefish,  brook  trout,  salmon-trout, 
pickerel,  catfish,  prawns,  crayfish,  green  turtle,  oysters,  scallops,  frogs'  legs, 
clams,  hard  crabs,  white  bait,  smoked  halibut,  smoked  salmon,  smoked  haddock, 
salt  mackerel,  salt  codfish. 

VEGETABLES. — Onions,  white  and  sweet  potatoes,  kale-sprouts,  rhubarb, 
artichokes,  turnips,  radishes,  Brussels-sprouts,  okra,  cabbage,  parsnips,  mush- 
rooms, cress,  carrots,  beets,  dandelion,  egg  plant,  leeks,  lettuce,  cucumbers,  as- 
paragus, string  beans,  peas,  chives. 


MAY. 

MEATS. — Beef,  veal,  mutton.  Iamb,  pork. 

POULTRY  AND  GAME. — Fowls,  pigeons,  spring  chickens,  young  ducks, 
cfiickens,  green  geese,  young  turkeys. 

FISH. — Halibut,  haddock,  striped  bass,  salmon,  flounders,  fresh  mackerel, 
Spanish  mackerel,  blackfish,  pompano,  butterfish,  weakfish,  kingfish,  porgies, 
shad,  bluefish,  clams,  brook-trout,  whitefish,  carp,  crayfish,  prawns,  green  turtle, 
soft  crabs,  frogs'  legs,  smoked  fish. 

VEGETABLES. — New  potatoes,  sweet  potatoes,  cabbage,  young  onions, 
asparagus,  beets,  carrots,  kidney  beans,  string  beans,  lettuce,  tomatoes,  cauliflower, 
peas,  turnips,  squash,  rhubarb,  spinach,  radishes,  artichokes,  sorrel,  egg-plant, 
cucumbers,  salads  generally^ 


SEASONABLE  FOOD. 


JUNE. 

MEATS.— Beef,  veal,  mutton.  Iamb. 

POULTRY  AND  GAME. — Chickens,  geese,  ducks,  young  turkeys,  plovers, 
pigeons. 

FISH. — Fresh  salmon,  striped  bass,  halibut,  fresh  mackerel,  flounders,  king- 
fish^  blackfish,  weakfish,  butterfish,  pompano,  Spanish  mackerel,  porgies,  sheep's- 
head,  sturgeon,  sea  bass,  bluefish,  skate  or  rayfish,  carp,  black  bass,  crayfish,  lob- 
sters, eels,  white  bait,  frogs'  legs,  soft  crabs,  clams. 

VEGETABLES. — Potatoes,  spinach,  cauliflower,  string  beans,  peas,  tomatoes, 
asparagus,  carrots,  artichokes,  parsnips,  onions,  cucumbers,  lettuce,  radishes,  cress, 
oyster  plant,  egg  plant,  rhubarb  and  all  kinds  of  garden  herbs,  sorrel,  horse-radish. 


JULY. 

MEATS. — Beef,  veal,  mutton,  lamb,  pork. 

POULTRY  AND  GAME. — Fowls,  chickens,  pigeons,  plovers,  young  geese, 
tdrkey-plouts,  squabs,  doe-birds,  tame  rabbits. 

FISH.' — Spanish  mackerel,  striped  bass,  fresh  mackerel,  blackfish,  kingfish, 
flounders,  salmon,  cod,  haddock,  halibut,  pompano,  butterfish,  a  sweet  panfish, 
sheep's-head,  porgies,  sea  bass,  weakfish,  swordfish,  tantog,  bluefish,  skate,  brook 
trout,  crayfish,  black  bass,  moonfish — a  fine  baking  or  boiling  fish;  pickerel,  percb- 
eels,  green  turtle,  frogs'  legs,  soft  crabs,  white  bait,  prawns,  lobsters,  clams. 

VEGETABLES. — Potatoes,  asparagus,  peas,  gre6n  string  beans,  butter  beans, 
artichokes,  celery,  lettuce,  carrots,  salsi*fy,  tomatoes,  spinach,  mushrooms,  cab- 
bage, onions,  endive,  radishes,  turnips,  mint,  various  kinds  of  greens  and  salads. 


AUGUST. 

MEATS. — Beef,  veal,  mutton,  lamb,  pork. 

POULTRY  AND  GAME. — Venison,  young  ducks,  green  geese,  snipe,  plover, 
turkeys,  guinea-fowls,  squabs,  wild  pigeons,  woodcock,  fowls. 

FISH. — Striped  bass,  cod,  halibut,  haddock,  salmon,  flounders,  fresh  mackerel, 
ponito,  butterfish,  sea  bass,  kingfish,  sheep's-head,  porgies,  bluefish,  moonfish, 
brook  trout,  eels,  black  bass,  crayfish,  skate  or  rayfish,  catfish,  green  turtle, 
white  bait,  squid,  frogs'  legs,  soft  crabs,  prawns,  clams. 

VEGETABLES. — Carrots,  artichokes,  onions,  string  beans,  lima  beans,  caul- 
iflower, Irish  potatoes,  sweet  potatoes,  green  corn,  tomatoes,  peas,  summer  squash, 
cucumbers,  radishes,  lettuce,  celery,  rhubarb,  beets,  greens,  mushrooms,  chives. 


476 


SEASONABLE  FOOD. 


SEPTEMBER. 

MEAT. — Beef,  veal,  mutton,  lamb,  pork,  venison. 

POULTRY  AND  GAME. — Larks,  woodcock,  snipe,  wild  pigeons,  squabs, 
young  geese,  young  turkeys,  plover,  wild  ducks,  wild  geese,  swans  and  brant  fowls, 
reed-birds,  grouse,  doe-birds,  partridges. 

FISH. — Salmon,  halibut  codfish,  pompano,  striped  bass,  haddock,  cero,  a 
large  fish  similar  to  the  Spanish  mackerel ;  flounders,  fresh  mackerel,  blackfish, 
Spanish  mackerel,  butterfish,  whitefish,  weakfish,  smelts,  porgies,  squids,  pickerel, 
crayfish,  catfish,  bluefish,  wall-eyed  pike,  sea  bass,  skate,  carp,  prawns,  white  bait, 
frogs'  legs,  hard  crabs,  moonfish,  soft  crabs,  herrings,  lobsters,  clams. 

VEGETABLES. — Potatoes,  cabbages,  turnips,  artichokes,  peas,  beans,  car- 
rots, onions,  salsify,  mushrooms,  lettuce,  sorrel,  celery,  cauliflower,  Brussels- 
sprouts,  sweet  potatoes,  squash,  rhubarb,  green-peppers,  parsnips,  beets,  green 
corn,  tomatoes,  cress. 

OCTOBER. 

MEATS. — Beef,  veal,  mutton,  lamb,  pork,  venison,  antelope. 

POULTRY  AND  GAME.— -Turkeys,  geese,  fowls,  pullets,  chickens,  wild 
ducks,  the  canvas-back  duck  being  the  most  highly  prized,  for  its  delicate  flavor; 
woodcock,  grouse,  pheasants,  pigeons,  partridges,  snipes,  reed-birds,  golden 
plover,  gray  plover,  squabs. 

FISH. — Striped  bass,  fresh  cod,  halibut,  haddock,  Spanish  mackerel,  fresh 
mackerel,  cero,  flounders,  pompano,  weakfish,  white  perch,  grouper,  sheep's-head, 
whitefish,  bluefish,  pickerel,  red-snapper,  yellow  perch,  smelts,  sea  bass,  black 
bass,  Cisco,  wall-eyed  pike,  crayfish,  carp,  salmon-trout,  spotted  bass,  terrapin, 
frogs'  legs,  hard  crabs,  soft  crabs,  white  bait,  green  turtle,  scallops,  eels,  lobsters, 
oysters. 

VEGETABLES. — Potatoes,  cabbages,  turnips,  carrots,  cauliflowers,  parsnips, 
string  beans,  peas,  lima  beans,  corn,  tomatoes,  onions,  spinach,  salsify,  egg  plant, 
beets,  pumpkins,  endive,  celery,  parsley,  squash,  cucumbers,  mushrooms,  sweet 
herbs  of  all  kinds,  salads  of  all  kinds,  garlic,  shallots. 


NOVEMBER, 

MEATS. — Beef,  veal,  mutton,  pork,  venison,  antelope. 

POULTRY  AND  GAME.— Rabbits,  hares,  pheasants,  woodcock,  partridges, 
quails,  snipe,  grouse,  wild  ducks,  wild  geese,  fowls,  turkeys,  pigeons. 

FISH. — Striped  bass,  fresh  cod,  halibut,  haddock,  salmon,  fresh  mackerel, 
blackfish,  whitefish,  bluefish,  catfish,  redfish  or  spotted  bass,  black  bass,  yellow 
perch,  skate,  red-snapper,  salmon-trout,  pickerel,  shad,  wall-eyed  pike,  cisco,  cray- 
fish, terrapin,  green  turtle,  scallops,  prawns,  white  bait,  frogs'  legs,  hard  crabs, 
oysters, 

VEGETABLES. — Potatoes,  carrots,  parsnips,  turnips,  onions,  dried  beans, 
artichokes,  cabbages,  beets,  winter  squash,  celery,  parsley,  pumpkins,  shallots, 
mushrooms,  chiccory,  all  sorts  of  salads  and  §weet  herbs. 


SEASONABLE  FOOD. 


477 


DECEMBER. 

I, 

MEATS. — Beef,  veal,  mutton,  pork,  venison.  , 

POULTRY  AND  GAME.— Rabbits,  hares,  grouse,  pheasants,  woodcock, 
snipe,  partridges,  turkey,  fowls,  chickens,  pullets,  geese,  wild  geese,  ducks,  wild 
duck,  tame  duck,  canvas-back  duck,  quails. 

FISH. — Turbot,  sturgeon,  haddock,  halibut,  eels,  striped  bass,  flounders,  sal- 
mon, fresh  cod,  blackfish,  whitefish,  grouper,  cusk,  shad,  mullet,  a  sweet  panfish, 
black  bass,  yellow  perch,  salmon-trout,  pickerel,  cisco,  skate,  wall-eyed  pike,  ter- 
rapin, crayfish,  green  turtle,  prawns,  hard  crabs,  soft  crabs,  scallops,  frogs'  legs, 
oysters. 

VEGETABLES. — Potatoes,  cabbages,  onions,  winter  squash,  beets,  turnips, 
pumpkins,  carrots,  parsnips,  dried  beans,  dried  peas,  mushrooms,  parsley,  shal- 
lots, Brussels-sprouts,  leeks,  horse-radish,  garlic,  mint,  sage  and  small  salads. 
Garden  herbs  which  are  mostly  used  for  stuffings  and  for  flavoring  dishes,  soups, 
etc.,  or  for  garnishing,  may  be  found  either  green  or  dried  the  year  round,  always 
in  season. 

Melons  can  be  had  at  most  of  our  markets  from  July  1st  until  the  15th  of 
October;  they  are  received  from  the  South  in  the  early  part  of  the  season,  and 
are  not  as  fresh  and  good  as  those  ripened  in  our  own  vicinity. 


MENUS 


BREAKFAST,  LUNCH  AND  DINNER  FOR  THE  HOLIDAYS 

And  for  a  ^eek  in  Each  Month  in  the  Yeaf* 
*  *  * 

JANUARY. 


NEW  YEARNS  DAY. 


BREAKFAST. 

Baked  Apples  SIS. 
Hominy  274. 
Boiled  White  Fish  59.       Ham  Omelet  233. 
Potatoes  4  la  CrSme  193.       Parker  House  Rolls  253. 
Cruilers  317.  Toast  276. 

Coffee  4S8. 


DINNER. 


SUPPER. 

Cold  Roast  Turkey  82. 
Oyster  Pie  76,       Celery  Salad  174. 
Baked  Sweet  Potatoes  198. 
Rusks  256.  Fruit  Cake  290. 

Sliced  Oranges.  Tea  460. 


Boston 


Oysters  on  Half  Shell 
iulienne  Soup  33. 
Baked  Pickerel  51. 
Roast  Turkey  82,  Oyster  Stuffing  83. 
Mashed  Potatoes  192.  Boiled  Onions  198. 

Baked  Winter  Squash  212. 
Cranberry  Sauce  163.  Chicken  Pie  89. 

Plain  Celery  175.      Lobster  Salad  171. 
Olives.       Spiced  Currants  189. 
English  Plum  Pudding  396,  Wine  Sauce  417. 
Mince  Pie  338.      Orange-water  Ice  380. 
Fancy  Cakes  310.  Cheese.  Fruits. 

Nuts.  Raisins.  Confectionery. 

Coffee  458. 


SUNDAY* 


BREAKFAST. 


DINNER. 


Oranges.     Oatmeal,  with  Cream  274. 
Broiled  Mutton  Chops  139.  Tomato  Sauce  159. 

Favorite  Warmed  Potatoes  195. 
Eggs  on  Toast  279.         Graham  Gems  259. 
Wheat  Bread  240.     Coffee  458. 


SUPPER. 

Potted  Ham  152. 
Cheese  Cream  Toast  223.         Celery  Salad  174. 
Cold  Raised  Biscuit  251. 
Gooseberry  Jam  435.     Citron  Cake  295. 
Tea  460. 


Oysters  on  Half  Shell. 
Mock  Turtle  Soup  39. 
Boiled  Halibut  57,  Sauce  Maitre  d'Hotel  160. 
Roast  Haunch  of  Venison  104,  Currant  Jelly  43L 
Potato  Croquettes  No.  1  196. 
Creamed  Parsnips  204. 
Celery. 

Pickled  White  Cabbage  182. 

Chicken  Patties  88. 
Baked  Lemon  Pudding  399. 
Jelly  Kisses  372. 
Raisins.  Nuts.  Fruit. 

Coffee  458. 


MONDAY. 

BREAKFAST. 

Baked  Apples  515. 
Boiled  Rice  275.         Pork  Cutlets  147. 
Waffles  260,  with  Maple  Syrup.     Potato  Fillets  196. 
Toast  276.  Coffee  458. 


DINNER. 


LUNCHEON. 

CoM  Roast  Venison  104.      Broiled  Oysters  73. 
Potato  Salad  175.  Rye  Drop-cakes  261. 

Canned  Peaches  439-     Tea  460. 

(478) 


Macaroni  Soup  40. 
Boiled  Leg  of  Mutton  137,  Caper  Sauce  158. 
Potatoes  a  la  Delmonico  197. 
Steamed  Cabbage  201.  Cheese  Fondu  222, 

Cucumber  Pickles  180. 
Boston  Cream  Pie  331.      Sliced  Oranges. 
Crackers.  Cheese. 
Coffee  458. 


MENUS. 


479 


TUESDAY. 


BREAKFAST. 

Raspberry  Jam  436. 
Hominy  274.      Saratoga  Chips  193. 
Porterhouse  Steak  110.       French  Griddle-cakes  265. 
Jirown  Bread  244.      Coffee  458. 


LUNCHEON. 

Scrambled  Mutton  141. 
Welsh  Rarebit  224.    Olives.    Hominy  Croquettes  274. 
Currant  Jelly  431.       Molasses  Cup  Cake  308. 
Chocolate  461. 


DINNER. 

Oyster  Soup  46. 
Roast  Loin  of  Pork  145.  Apple  Sauce  162. 

Boiled  Sweet  Potatoes  198. 
Scalloped  Onions  199.  Stewed  Carrots  213. 

Pickled  Green  Peppers  183. 
Royal  Sago  Pudding  401,  Sweet  Sauce  421. 
Crullers  317. 
Fruit  Cheese. 
Coffee  458. 


WEDNESDAY. 


BREAKFAST. 


Old-fashioned  Apple  Sauce  162.    Fried  Mush  273. 
Pork  Tenderloins  147.         Fried  Sweet  Potatoes  198. 
I'arker  House  Rolls  253.  Omelet  230. 

Wheat  Bread  240.  Coffee  458. 


LUNCHEON. 

Cold  Roast  Pork  145.       Stewed  Codfish  64. 
Green  Tomato  Pickles  181.  Rusks  256. 

Strawberry  Jam  435.     Tea  460. 


DINNER. 


Beef  Soup  31. 
Roast  Fillet  of  Veal  127. 
Tomato  Sauce  159.  Browned  Potatoes  192. 

Macaroni  a  la  Creme  217. 
Parsnip  Fritters  203.  Piccalili  186. 

Lemon  Pie  328. 
Cocoanut  Tarts  341.  Cheese. 
Coffee  458. 


THURSDAY. 


BREAKFAST. 

Stewed  Peaches. 
Corn  Meal  Mush  273.  Stewed  Beef  Kidney  124. 

Egg  Muffins  257.      Crisp  Potatoes  195. 
Ham  Toast  279.       Coffee  458. 


DINNER. 


LUNCHEON. 

Veal  Croquettes  129.  Sardines. 
Cold  Slaw  173.        Cheese  Toast  277. 
Canned  Plums  442.       Soft  Ginger  Cake  306. 
Cocoa  461. 


Chicken  Cream  Soup  34. 
Boiled  Corned  Beef  118. 
Bofled  Potatoes  192.  Boiled  Turnips  214. 

Boiled  Cabbage  200. 

Beets  Boiled  210. 
Charlotte  Russe  361. 
Preserved  Strawberries  425. 
Fruit  Jumbles  315.  Fruit. 
Coffee  458. 


FRIDAY. 


BREAKFAST. 

Orange  Marmalade  434. 
Oat  Flakes  275.       Codfish  Balls  63. 
Baked  Eggs  on  Toast  279.      Lyonnaise  Potatoes  196. 
Sally  Lunn  255. 
Raised  Doughnuts  317.    Coffee  458. 


LUNCHEON. 

Cold  Corned  Beef  118. 
Veeetable  Hash  212.  Deviled  Lobster 

Graham  Bread  243.  Peach  Butter  443. 

Colden  Spice  Cake  303.       Tea  460. 


DINNER. 


Celery  Soup  43. 
Baked  Halibut  58,  Hollandaise  Sauce  161. 
Browned  Potatoes  192. 
Scalloped  Oysters  76. 

Stewed  Tomatoes  204. 
Fried  Salsify  209. 
Suet  Plum  Pudding  413,  Brandy  Sauce  417. 
Sponge  Drops  312. 
Fruit. 
Coffee  458. 


480 


MENUS. 


SATURDAY. 

BREAKFAST.  DINNER. 

Apple  Sauce  162.     Cracked  Wheat  275.  Tomato  Soup  38. 

Beef  Hash  123.                    Fried  Raw  Potatoes  194.  Fricassee  Chicken  87. 

Buckwheat  Cakes  with  Maple  Syrup  265-266.  Mashed  potatoes  192.  Ladies'  Cabbage  201. 

Wheat  Bread  240.     Coffee  458.  Boiled  Rice  202. 

  Cold  Slaw  173. 

LUNCHEON.  Apple  Pie  326. 

Scalloped  Fish  64.       Head  Cheese  154.  354. 

Celery  175.                       Grafton  Milk  Biscuits  254.  Cookies  315. 

Grap€  Jelly  433.     Cream  Cake  300.  Cheese. 

Chocolate  461.  Coffee  458. 


FEBRUARY. 


WASHINGTON'S  BIRTHDAY. 


BREAKFAST. 

Oranges.     Oatmeal  with  Cream  274. 
Country  Sausage  153.  Baked  Omelet  234. 

Lyonnaise  Potatoes  196.     Clam  Fritters  78. 
Egg  Muffins  257.    Wheat  Bread  240. 
Coffee  458. 


SUPPER. 

Cold  Boiled  Turkey  84. 
Potato  Croquettes  196.  Lobster  Salad  171. 

Soda  Biscuit  251. 
English  Pound  Cake  294.    Pineapple  Preserves  427. 
Tea  460. 


DINNER. 

Oysters  on  Half  Shell. 
Mock  Turtle  Soup  39. 
Baked  White  Fish  56,  Bechamel  Sauce  160. 
Boiled  Turkey  84,  Oyster  Sauce  157. 
Boiled  Sweet  Potatoes  198. 
Steamed  Potatoes  194.  Stewed  Tomatoes  204. 

Scalloped  Onions  199. 
Salmi  of  Game  103. 
Olives.         Chicken  Salad  171. 
Washington  Pie  365.  Bavarian  Cream  349. 

Variegated  Jelly  374.      Marble  Cake  297. 
Candied  Fruits.  Raisins  and  Nuts. 

Coffee  458. 


SUNDAY. 


BREAKFAST. 

Old-fashioned  Apple  Sauce  162.     Graham  Mush  273. 
Broiled  Ham  152.       Potato  Croquettes  196. 
Fried  Eggs  228. 
Virginia  Corn  Bread  247.       German  Doughnuts  318. 
Wheat  Bread  240.       Coffee  458. 


SUPPER. 

Boston  Oyster  Pie  76. 
Cold  Boiled  Tongue  124.   Sliced  Cucumber  Pickle  180. 
Orange  Short-cake  270.      Ginger  Snaps  309o 
Tea  460. 


DINNER. 

Ox-tail  Soup  34 
Baked  White  Fish  (Bordeaux  Sauce)  56. 
Braised  Ducks  with  Turnips  97. 
Mashed  Potatoes  192. 
Stewed  Tomatoes  204. 
Timbale  of  Macaroni  217.  Celery  Salad  174. 

Fried  Sweetbreads  135. 
Sago  Apple  Pudding  401. 
Lemon  .Telly  373.  Fruit 
Almond  Macaroons  372. 
Coffee  458. 


MENUS. 


481 


MONDAY. 


BREAKFAST. 

Stewed  Apricots.         Steamed  Oatmeal  276. 
Fried  Chicken  90. 
Potato  Puffs  193.  Flannel  Cakes  262. 

Milk  Toast  277.     Coffee  458. 


LUNCHEON. 

Warmed-up  Duck  98. 
Sliced  Bologna  Sausage  152.  Celery  175. 

Potato  Biscuit  254.      Canned  Grapes  439. 
Chocolate  461. 


DINNER. 

Vermicelli  Soup  42. 
Stewed  Brisket  of  Beei  120, 
Scalloped  Potatoes  194. 

Stewed  Parsnips  203. 

Trench  Cabbage  201. 

Mixed  Pickles  187. 

Cranberry  Pie  335. 

Spanish  Cream  349. 
Fruit.  Cheese. 
Coffee  458. 


TUESDAY. 

BREAKFAST.  DINNER. 

Sliced  Oranges.  Hominy  274.  Scotch  Mutton  Broth  32. 

Hamburger  Steak  123.      Grilled  Pork  149.  Baked  Ham  151. 

Saratoga  Chips  193.  Termessee  Muffins  258.  *  Potato  Snow  194 

.CO  Scalloped  Tomatoes  204. 

Wheat  Bread  240.  Coffee  458.  ^^^^  Croquettes  129.  Stewed  Beets  210. 

Sunderland  Pudding  415. 
LUNCHEON.  Custard  Sauce  420 

Cold  Sliced  Beef  120.     Potato  Puffs  193.  Lemon  Cookies  316. 

Tomato  Catsup  176.  Light  Biscuit  252.  -Pruit. 

Jelly  Fritters  369.     Tea  460.  Coffee  458. 


WEDNESDAY. 


BREAKFAST. 

Fried  Apples  147. 
Corn  Meal  Mush  273.       Fried  Pork  Chops  148. 
Newport  Waffles  260.  Favorite  Warmed  Potatoes  195. 
Brown  Bread  244.         Coffee  458. 


LUNCHEON. 

Sliced  Ham  151.       Scalloped  Oysters  76. 
Fried  Sweet  Potatoes  198.  Sweet  Pickle  188. 

Lemon  Toast  367.     Tea  460. 


DINNER. 

Mullagatawny  Soup  38. 
Boned  Leg  of  Mutton,  Roasted  136. 
Boiled  Potatoes  192. 
Stewed  Onions  199.  Mashed  Turnips  214. 

Hot  Slaw  173. 
Tapioca  Blanc  Mange  358,  with  Raspberry  Jam  415. 
Neapolitaines  313. 
Fruit. 
Coffee  458. 


THURSDAY. 


*  BREAKFAST. 

Bananas.     Samp  275. 
Broiled  Veal  Cutlets  129.  Tomato  Sauce  159. 

Fried  Potatoes  194.      French  Rolls  253. 
Wonders  318.     Wheat  Bread  240.      Coffee  458. 


LUNCHEON. 

Hashed  Mutton  on  Toast  138. 
Potato  Croquettes  196.  Pickled  Oysters  185. 

Preserved  Cherries  424.  Feather  Cake  300. 

Chocolate  461. 


DINNER. 

Tapioca  Cream  Soup  41. 
Curry  Chicken  with  Rice  93. 

Steamed  Sweet  Potatoes  198. 
Stewed  Salsify  209. 
Boiled  Squash  212.  Pickled  Onions  184. 

Delicate  Indian  Pudding  395. 
Orange  Jelly  377. 
Crackers. 
Cheese. 
Coffet  458. 


MENUS. 


FRIDAY. 


BREAKFAST. 

Oranges. 
Oatmeal  with  Cream  274. 
Boiled  Salt  Mackerel  60.     Veal  Hash  on  Toast  280. 
Fried  Sweet  Potatoes  198. 
Corn  Meal  Griddle-cakes  263.       Coffee  458. 


LUNCHEON. 

Lobster  Croquettes  69. 
French  Stew  119.        Cold  Slaw  173.        Rusks  256. 
Sweet  Omelet  368.    Tea  460. 


DINNER. 

Lobster  Soup  46. 
Boiled  Cod  with  Oyster  Sauce  65. 
Potato  Puffs  193.  Fried  Cabbage  201. 

Muttonettes  140. 
Olives. 
Cocoanut  Pudding  395. 
Banana  Cream  352. 
Cup  Cakes  311. 
Coffee  458. 


SATURDAY. 


BREAKFAST. 

Apple  Jelly  433.     Boiled  Rice  275. 
Fried  Pickled  Pigs'  Feet  151.     Baked  Potatoes  197. 
Fish  Omelet  233.     English  Crumpets  272. 
Wheat  Bread  240.     Coffee  458. 


LUNCHEON. 

Dried  Beef  with  Cream  12L 
Cheese  Fondu  222. 
Potato  Salad  174.  Grafton  Milk  Biscuits  254. 

Corn  Meal  Puffs  395. 
Lemon  Sauce  418.         Cocoa  461. 


DINNER. 

Turtle  Bean  Soup  37. 
Beef  a  la  Mode  113. 
Baked  Potatoes  197.  Sourcrout  202. 

Macaroni  a  la  Italienne  216. 
Chowchow  183. 
Chocolate  Custard  Pie  328. 

Little  Plum  Cakes  313. 
Fruit. 
Coffee  458. 


MARCH. 


SUNDAY^ 


BREAKFAST. 

Sliced  Oranges. 
Oat  Flakes  275.  Porterhouse  Steak  110. 

Lyonnaise  Potatoes  196. 
Oyster  Omelet  233.  Raised  Biscuit  251. 

Sour  Milk  Griddle-cakes  263. 
Coffee  458. 


SUPPER. 

vJalf's  Head  Cheese  132. 
Lobster  Patties  70.  Potato  Salad  174. 

Warm  Soda  Biscuits  251. 
Honey.     Lemon  Cookies  316.     Tea  460. 


DINNER. 

Swiss  White  Soup  42.  ^ 
Boiled  Fresh  Mackerel  61,  Egg  Sauce  ISS 
Roast  Beef  109. 
Yorkshire  Pudding  110. 
Browned  Potatoes  192. 
Spinach  with  Eggs  212,  Boiled  Parsnips  203. 

Scalloped  Cheese  212. 
Chicken  Croquettes  90. 
Tapioca  Cream  Custard  352. 
Rhubarb  Pie  333. 
Sponge  Drops  312.  Cheese. 
Coffee  458. 


MENUS. 


MONDAY. 


BREAKFAST. 

Baked  Apples  515.    Hominy  274. 
Fried  Ham  and  Eggs  150.  Crisp  Potatoes  195. 

Plain  Muffins  258.      Brown  Bread  244. 
Coffee  458. 


LUNCHEON. 

Cold  Roast  Beef  109.    Fish  Fritters  65. 
Baked  Potatoes  197. 
Indian  Loaf  Cake  248.  Plum  Preserves  425. 

Chocolate  461. 


DINNER. 

Split  Pea  Soup  35. 
Braised  Veal  132. 
Steamed  Potatoes  194. 

Cabbage  with  Cream  200. 
Stewed  Beets  210. 
Mixed  Pickles  187. 

Superior  Bread  Pudding  389. 

Plain  Sauce  420. 
Orange  Tarts  340.  Fruit. 
Coffee  458. 


TUESDAY. 


BREAKFAST. 

Bananas.     Fried  Mush  273. 
Fried  Veal  Chops  128.     Hasty  Cooked  Potatoes  195. 
Egg  Biscuit  252.     Wheat  Bread  -240. 
Coffee  458. 


LUNCHEON. 

Oyster  Stew  72. 
Spiced  Beef  Relish  119.        Hominy  Croquettes  274. 
Rusks  256.     Canned  Peaches  439. 
Tea  460. 


DINNER. 

Consomme  Soup  33. 
Roast  Chicken  86. 
Mashed  Potatoes  192. 

Stewed  Carrots  213, 

Tomato  Toast  278. 

Spiced  Currants  189. 

Almond  Pudding  390. 

Lemon  Trifle  356. 
Angel  Cake  302.  Fruit. 
Coffee  458. 


WEDNESDAY. 


BREAKFAST. 

Lemon  Marmalade  435.     Cracked  V/heat  275. 
Country  Sausages  153.  Potato  Puffs  193. 

Bread  Griddle-cakts-  264. 
Cream  Toast  277.         Coffee  458. 


LUNCHEON. 

Chicken  Patties  88.     Baked  Omelet  234. 
Potato  Croquettes  196. 
East  India  Pickle  187.  Beaten  Biscuit  254. 

Apple  Pudding         Tea  460. 


DINNER. 

Vegetable  Soup  42. 
Bak?d  Calf's  Head  132. 

Boiled  Potatoes  192. 
Stewed  Onions  199. 
Macaroni  and  Tomato  Sauce  218.        Cold  Slaw  173. 
Apple  Custard  Pie  326. 

Wine  Jelly  373. 
Cocoanut  Cookies  316. 
Cheese. 
Coffee  458. 


THURSDAY. 


BREAKFAST. 

Stewed  Prunes.    Steamed  Oatmeal  276. 
Pork  Cutlets  147.  Baked  Potatoes  197. 

Scrambled  Eggs  ZZ7.     Com  Meal  Fritters  266. 
Wheat  Bread  240.     Coffee  458. 


LUNCHEON. 

Fricasseed  Tripe  126. 
Hashed  Beef  on  Toast  280.    Chicken  Salad  171. 
Cream  Toast  277.  Crullers  318. 

Grape  Jelly  433.       Chocolate  461. 


DINNER. 


Oyster  Soup  46. 
Spiced  Beef  112. 
Potato  Croquettes  196. 

Spinach  with  Eggs  212. 
Scalloped  Tomatoes  204. 
Olives. 

Plain  Charlotte  Russe  362. 

Jam  Tarts  343, 

Fruit. 
Coffee  458. 


MENUS, 


FRIDAY. 


BREAKFAST. 

Peach  Jelly  434.     Boiled  Rice  275. 
Fried  Pan  Fish  51.       Veal  Ilash  on  Toast  280." 
Saratoga  Chips  193.  Feather  Griddle-cakes  262.  *■ 

Coffee  458. 


LUNCHEON. 

Cold  Spiced  Beef  112.      Stewed  Codfish  64. 
Fried  Potatoes  194.  Brown  Bread  244. 

Apple  Fritters  267.        Tea  460. 


DINNER. 

Tomato  Soup  No.  2  38. 
Boiled  White  Fish  59, 

Alaitre  d'Hotel  Sauce  160. 
Potato  Snow  194.  Fried  Parsnips  203. 

Boiled  Cabbage  200,  and  Ham  151. 
Cucumber  Pickle  180. 
Cracker  Pudding  393,  Fruit  Sauce  421. 
Lemon  Jelly  373. 
Delicate  Cake  295.  Fruit. 
Coffee  458. 


SATURDAY. 


BREAKFAST. 

Cider  Apple  Sauce  162.  Hominy  276. 

Calf's  Liver  and  Bacon  134. 
Potatoes  a  la  Creme  193.      Egg  Muffins  257. 
Brown  Bread  244.  Coffee  458. 


LUNCHEON. 

Ham  Omelet  233.        Pan  Oysters  74. 
Rice  Croquettes  274.  Cream  Short-cake  269. 

Strawberry  Preserves  425.       Chocolate  461. 


DINNER. 

Philadelphia  Pepper  Pot  37. 
Baked  Mutton  Cutlets  140. 

Roast  Sweet  Potatoes  198. 
Mashed  Turnips  214.  Stewed  Celery  209. 

Lobster  Salad  171. 
Apple  Dumplings  384, 

Sweet  Sauce  421. 
Baked  Custard  345. 
Raisins.  Nuts. 
Coffee  458. 


APRIL. 


SUNDAY. 

DINNER. 


BREAKFAST. 

Stewed  Apples  370*        Oatmeal  with  Cream  274. 

Veal  Cutlets  Broiled  129.  Shirred  Eggs  227. 
Warmed  Potatoes  195.  French  Rolls  253. 

Wheat  Bread  240.    Coffee  458. 


SUPPER. 

Cold  Roast  Chicken  86.    Mayonnaise  Fish  62. 
Welsh  Rarebit  224.  Baking  Powder  Biscuit  251. 

Layer  Cake  304,  with  Banana  Filling  289. 
Chocolate  461. 


Cream  of  Spinach  Soup  34. 
Broiled  Shad  55,  Sauce  Tartare  156. 
Leg  of  Mutton  a  la  Venison  132. 
Steamed  Potatoes  194. 

Creamed  Parsnips  204. 

Oyster  Patties  75. 

Currant  Jelly  431. 
Lettuce  Salad  174. 
Delmonico  Pudding  406,  Pineapple  Sherbet  380. 
Rolled  Jelly  Cake  304.    Fruit.    Coffee  458. 


MENUS. 


485  ' 


MONDAY. 

BREAKFAST.  DINNER. 

Sliced  Oranges.  Hominy  276. 

Broiled  Halibut  58.          Omelet  of  Herbs  231.  Turtle  Soup  39. 

Saratoga  Chips  193.      Raised  Muffins  257.  Tenderloin  of  Beef  113. 

Brown  Bread  238.         Coffee  458.  Boiled  Potatoes  192. 
  Steamed  Cabbage  201. 

LUNCHEON.  ,.,J:r 

Mutton  Pudding  141.      Oyster  Roast  74.  Snow  Pudding  410. 

Lettuce  with  Cream  Dressing  170.    French  Rolls  253.  Peach  Meringue  Pie  327. 

Cup  Custard  345.          Tea  460.  Crisp  Cookies  316.       Fruit.        CofJee  458. 

TUESDAY. 

BREAKFAST.  DINNER. 

Stewed  Prunes.      Oat  Flakes  275.  Celery  Soup  43. 

Frizz!ed  Beef  118.                    Grilled  Salt  Pork  149.  French  Stew  119. 

Potato  Puffs  193.     Sally  Lunn  255.  Potato  Puffs  193.  Mashed  Tumms  214 

Toa«t276.                              Coffee  458.  Brain  Cutlets  133.  * 


Pickled  Cabbage  182. 

LUNCHEON.  Golden  Cream  Cake  300. 

Roast  Beef  Pie  with  Potato  Crust  116.  Orange  Cocoanut  Salad  368. 

Fried  Tripe  125.                    Hominy  Croquettes  274.  Nuts. 

Olives.      Light  Biscuit  252,  Raisins.  / 

Jelly  Puddings  415.           Chocolate  461.  Coffee  458. 

WEDNESDAY. 

BREAKFAST.  DINNER. 

Baked  Apples  515-    Boiled  Rice  275.  Mullagatawny  Soup  38. 

Mutton  Chops  Fried  139.      Lyonnaise  Potatoes  196.  t>  -i  j  t-  h  ^    t  tt  i 

■r.    ,       TT             1,  Boiled  Fillet  of  Veal  127. 
Parker  House  Rolls  253. 

Wheat  Bread  240.               Coffee  458.  Boiled  Sweet  Potatoes  198. 

  Stewed  Tomatoes  204. 

LUNCHEON  Baked  Sweetbreads  135.         Chowchow  183. 

^,  .  ,      ^     ,  Mock  Cream  Pie  331. 
Chicken  Omelet  233. 

Fried  Eels  56.             Radishes  175.  Lemon  Jelly  373.  Almond  Jumbles  315. 

Steamed  Brown  Bread  245.  Fruit. 

Sponge  Cake  293.    Quince  Preserves  427.    Tea  461.  Coffee  458. 

THURSDAY. 

BREAKFAST.  ,  DINNER. 

Oranges.            Cracked  Wheat  275.  Beef  Soup  31. 

Dried  Beef  with  Cream  121.  Chicken  a  la  Terrapin  95. 

Veal  Collops  128.                       Baked  Potatoes  197.  Browned  Potatoes  192. 

Grafton  Milk  Biscuits  254.  ^^.^^  Parsnips  203. 

Dipped  Toast  276.          Coffee  458.  ^^^^^^ 

Lettuce  176,  with  French  Dressing  170. 

LUNCHEON.  Banana  Pudding  412. 

Pressed  Beef  119.    Stewed  Kidneys  124.  Jam  Tarts  343. 

Baked  Potatoes  197.                  Pickled  Peppers  183.  Nuts. 

Fried  Dinner  Rolls  271.  Raisins. 

Canned  Peaches  439.            Cocoa  461.  Coffee  458, 


» 


'486 


MENUS. 


FRIDAY, 


BREAKFAST, 

Bananas. 

Steamed  Oatmeal  276.  Stewed  Codfish  64. 

Bread  Omelet  234.     Boiled  Potatoes  192. 

Hot  Cross  Buns  255. 
Brown  Bread  244.  Coflfee  458. 


LUNCHEON. 

Rissoles  of  Chicken  88. 
Potted  Fish  62.  Nun's  Toast  277.  Potato  Biscuit  254. 
Lemon  Cake  295.    Peach  Jelly  434.    Tea  460. 


DINNER. 

Vermicelli  Soup  42. 
Baked  Shad  with  Dressing  55. 
Scalloped  Potatoes  194. 

Spinach  with  Eggs  212. 
Veal  Croquettes  129. 
Olives. 

Fig  Pudding  404. 

Chocolate  Eclairs  308. 
Fruit. 
Coffee  458. 


SATURDAY, 


BREAKFAST, 


Stewed  Apricots. 
Broiled  Ham  151. 
Sweet  Potatoes  Fried  198. 

Flannel  Cakes  262 


Samp  275. 
Fried  Eggs  228. 
Newport  Waffles  260. 
Coffee  458. 


DINNER. 


LUNCHEON. 

Veal  Stew  131.         Scalloped  Cheese  222. 
Potato  Croquettes  196.  Radishes  175. 

Boston  Brown  Bread  244.      Ginger  Snaps  309. 
Canned  Grapes  439.    Chocolate  461. 


Onion  Soup  41. 
Pot  Roast  112. 
Mashed  Potatoes  192. 

Boiled  Onions  198. 
Lobster  Patties  70. 
Lettuce  176,  with  Mayonnaise  169. 

Pineapple  Charlotte  Russe  364. 
Lady  Fingers  312. 
Nuts.  Raisins. 
Coffee  458. 


MAY. 


SUNDAY. 


BREAKFAST, 

Sliced  Pineapple,      Oat  Flakes  275. 
Fried  Chicken  90.  Mushroom  Omelet  233. 

Saratoga  Chips  193. 
Sally  Lunn  255.    Wheat  Bread  240.    Coffee  458. 


SUPPER. 

Veal  Loaf  Sliced  13  L 
Scalloped  Clams  79.     Ham  Salad  172.      Rusks  256. 
Preserved  Pears  427>    Almond  Cake  303. 
Tea  460. 


DINNER. 


Cream  of  Asparagus  Soup  36. 
Boiled  Bass  55.  Sauce  Tartare  156. 

Roast  Lamb  142,  with  Mint  Sauce  160. 
Boiled  New  Potatoes  192, 
Green  Peas  211.      Rice  Croquettes  274. 
Lobster  Salad  171. 
Cabinet  Pudding  398. 

Custard  Ice-cream  377. 
Jelly  Kisses  371.  Fruit. 
Coffee  458. 


MENUS. 


MONDAY. 


BREAKFAST. 

Oranges.     Boiled  Rice  275. 
Broiled  Lamb  Chops  139.      Lyonnaise  Potatoes  196. 
Egg  Muffins  257.       Milk  Toast  277. 
CoflFee  45a. 


LUNCHEON. 

Cold  Roast  Lamb  142.    Chicken  Turnovers  95. 
Lettuce  176,  with  Mayonnaise  169. 
French  Bread  246.    Layer  Cake  with  Fig  Filling  289. 
Chocolate  461. 


DINNER. 

Macaroni  Soup  40. 
Beefsteak  Pie  117. 

Mashed  Potatoes  192. 
String  Beans  208. 
Ladies*  Cabbage  201. 

Horse-radish  176. 

Rhubarb  Pie  333. 
Rice  Meringue  407. 
Nuts.     Cheese.  Raisins. 
Coffee  458. 


TUESDAY. 


BREAKFAST. 

Stewed  Rhubarb.      Oatmeal  with  Cream  274. 
Broiled  Shad  55.     Scrambled  Eggs  227. 
Browned  Potatoes  192.  Brown  Bread  244. 

Parker  House  Rolls  253.      Coffee  458. 


LUNCHEON. 

Hamburger  Steak  123. 
Potato  Croquettes  196.         Bean  Salad  175. 
Sour  Milk  Biscuits  251.  Election  Cake  300. 

Peach  Butter  443.        Tea  460. 


DINNER, 

Swiss  White  Soup  42. 
Roast  Loin  of  Veal  126. 

New  Potatoes  a  la  Creme  193. 
Baked  Onions  199. 
Cheese  Fondu  222. 

Spinach  with  Egg  212. 
Transparent  Pudding  410. 

Cold  Cream  Sauce  399. 
Cookies  315.  Fruit. 
Coffee  458. 


WEDNESDAY. 

BREAKFAST.  DINNER. 

Stewed  Peaches.         Fried  Mush  273.  Julienne  Soup  33. 

Frogs'  Legs  Fried  80,  Tomato  Sauce  159.  Boiled  Beef  Tongue  124. 

New  Boiled  Potatoes  192.  P  t  t    S  194 

French  Rolls  253.     Wheat  Bread  240.     Coffee  458.  o  a  o    now      .      ^^.^^^  ^^^^.^^  ^^^^ 

'  Macaroni  a  la  Italienne  216. 

LUNCHEON.  Lettuce  Salad  174. 

Veal  Pie  130.     Broiled  Ham  152.  Chocolate  Pudd'ing  401,  Whipped  Cream  349. 

String  Beans  208.  Com  Bread  247.  Nuts.  Raisins. 

Pineapple  Fritters  267.     Chocolate  461.  Coffee  458. 


THURSDAY. 


BREAKFAST, 

Sliced  Pineapple. 
Hominy  276.  Tripe  Lyonnaise  126.  Plain  Omelet  230. 

New  Potatoes  a  la  Creme  193. 
Plain  Crumpets  272.  Wheat  Griddle-cakes  262. 

Coffee  458. 


LUNCHEON. 

Cold  Tongue  125.  Beefsteak  110.  Walnut  Catsup  177. 
Light  Biscuit  252.    Cheap  Cream  Cake  306. 
Preserved  Apples  426.     Tea  460. 


DINNER, 

Split  Pea  Soup  35. 
Chicken  Pot-pie  94. 

Boiled  Potatoes  192.  • 

Stewed  Tomatoes  204. 

Fried  Sweetbreads  135. 

Bean  Salad  175. 

Burnt  Almond  Charlotte  364. 
Orange  Jelly  374. 
Cornstarch  Cakes  312.  Friiit. 
Coffee  458. 


^488 


MENUS. 


FRIDAY. 


BREAKFAST. 

Oranges.  Steamed  Oatmeal  276. 

Fresh  Salmon  Fried  52.  Boiled  Eggs  226. 

Warmed  Potatoes  193. 
Cream  Waffles  260.    Brown  Bread  244.    Coffee  458. 


LUNCHEON. 

Lamb  Stew  143.     Asparagus  Omelet  232. 
Lettuce  Salad  174. 
German  Bread  234.  Canned  Peaches  439. 

jviolasses  Cup  Cakes  308.     Chocolate  461. 


DINNER. 

Irish  Potato  Soup  43. 
Steamed  Halibut  57, 

Egg  Sauce  156. 

Steamed  Sweet  Potatoes  198. 

Green  Peas  211. 

Veal  Olives  129. 
Dandelion  Greens  213. 

Cold  Lemon  Pudding  ?^00. 
Jelly  Fritters  369. 
Fruit.  Coffee  458. 


SATURDAY. 


BREAKFAST. 

Stewed  Rhubarb.  Cracked  Wheat  275. 

Baked  Mutton  Chops  with  Potatoes  140, 
Eggs  aux  Fines  Herbes  228.         Graham  Gems  259, 
Dipped  Toast  277.      Coffee  458. 


LUNCHEON. 

Fried  Spring  Chicken  90, 
Clam  Fritters  78, 

Wheat  Drop  Cakes  262. 
Crab  Apple  Jelly  434, 


Sliced  Tomatoes. 
Coffee  Cake  299. 
Chocolate  461. 


DINNER. 

Ox-tail  Soup  34. 
Spiced  Beef  112. 

Boiled  New  Potatoes  192. 

String  Beans  208. 

Spinach  with  Eggs  212. 

Radishes  175. 

Pineapple  Pie  334. 
Dessert  Puffs  366. 
Fruit. 
Coffee  458. 


JUNE. 


SUNDAY, 


BREAKFAST. 

Strawberries  and  Cream.    Hominy  276. 
Fried  Brook  Trout  58.  Poached  Eggs  228. 

Potatoes  a  la  Creme  193. 
Corn  Meal  Muffins  258.       Mushroom.s  on  Toast  278. 
Coffee  458. 


SUPPER. 

Scalloped  Crabs  61.  Cold  Pressed  Lamb  143, 

Sliced  Tomatoes  with  Mayonnaise  169. 
Buns  255.    Angel  Cake  302.    Raspberries.    Tea  460. 


DINNER. 

Green  Pea  Soup  36. 
Boiled  Salmon  52,  Bechamel  Sauce  160. 
Stewed  Whole  Spring  Chicken  87. 
Steamed  New  Potatoes  194.  Beet  Greens  213. 

Summer  Squash  211. 
Raw  Cucumbers  175. 
Sweetbread  Croquettes  135. 

Chocolate  Blanc  Mange  359. 
Strawberry  Ice-cream  378. 
Queen's  Cake  302.  Coffee  458. 


MENUS. 


489 


MONDAY. 


B2EAKFAST. 


DINNER. 


Stewed  Apricots.    Graham  Mush  273. 
Fried  Chicken  a  la  Italienne  90. 
Steamed  Potatoes  194.  Continental  Hotel  Waffles  260. 
Wheat  Bread  240.     Coffee  458. 


LUNCHEON. 

Pickled  Salmon  53. 
Scalloped  Chicken  92.  Hominy  Croquettes  274. 

Sliced  Cucumbers. 
Strawberry  Short-cake  270,  with  Cream. 
Chocolate  461. 


Beef  Soup  31,  with  Noodles  43. 
Veal  Pie  130. 
New  Potatoes  192.  Cucumbers  a  la  Creme  206. 

Asparagus  210,  White  Sauce  156. 
Lettuce  176,  French  Dressing  176. 
Green  Currant  Pie  332. 

Boiled  Custard  346. 
Brunswick  Jelly  Cakes  513. 
Cheese. 
Coffee  458. 


TUESDAY. 


BREAKFAST, 

Raspberries  and  Cream.    Oat  Flakes  275. 
Soft  Shell  Crabs  Fried  71.  Ham  Omelet  233. 

Warmed  Potatoes  195. 
Pop-overs  262.      Toast  276.      Coffee  458. 


DINNER. 


LUNCHEON. 

French  Stew  262.    Cold  Sliced  Tongue  125. 
Bean  Salad  175.  Milk  Biscuits  254. 

Cold  Custard  Pie  331.     Iced  Tea  461. 


White  Mushroom  Soup  31. 
Roast  Beef  109. 
Potatoes  a  la  Creme  193.  Fried  Cauliflower  200, 

Spinach  with  Eggs  212. 
Sliced  Tomatoes,  Mayonnaise  169. 
Strawberry  Short-cake  270, 

with  Whipped  Cream  349. 
Wafers  310.  Cheese. 
Coffee  458. 


WEDNESDAY. 

BREAKFAST,  DINNER. 

Cherries.      Cracked  Wheat  275.  Veal  Soup  32,  with  Croutons  45. 

Broiled  Lamb  Chops  139.              Tomato  Sauce  159.  Boiled  Chicken  83,  Caper  Sauce  158. 

Saratoga  Chips  193.         Raised  Muffins  257.  Steamed  New  Potatoes  194. 

Brown  Bread  244.           Coffee  458.  Asparagus  on  Toast  210. 

String  Beans  208.  Young  Onions. 

LUNCHEON.  Green  Gooseberry  Tart  341. 

Roast  Beef  Pie  117.  Golden  Cream  350. 

Fried  Potatoes  with  Eggs  197.  Cocoanut  Macaroons  372. 

Crab  Salad  173.                            Soda  Biscuit  251,  Cheese. 

Pineapple  Fritters  267.       Tea  460.  Coffee  458. 

THURSDAY, 

BREAKFAST.  DINNER, 

Strawberries  and  Cream.      Oatmeal  with  Cream  274.  Clam  Soup,  French  Style  47, 

Chicken  Omelet  233.        Corned  Beef  Hash  123.  Broiled  Fore-quarter  of  Lamb  143, 

Potato  Fillets  196.  Grafton  Milk  Biscuits  254.  Tomato  Sauce  159. 

Cream  Toast  277.     Coffee  458.  Potatoes  a  la  Delmonico  197. 

  String  Beans  208. 

LUNCHEON,  Cauliflower  200.  Tomato  Salad  174. 

.....  ^  Strawberry  Bavarian  Cream  350. 

Smothered  Beefsteak  114.       Potato  Croquettes  196.  , 

T  j.^         -xi-  TIT  •     i^n  Sliced  Pineapple. 

Lettuce  with  Mayonnaise  169.  -o      a  r  \. 

Cream  Short-cake  269.  Cherry  Pudding  396,  Pound.  Cake  294. 

Chocolate  461. 


m 


MENUS. 


FRIDAY. 

BREAKFAST. 

Sliced  Tomatoes.         Boiled  Rice  275. 
Broiled  Spanish  Mackerel  60. 
Scalloped  Eggs  226.    Lyonnaise  Potatoes  196. 
French  Rolls  253.     Wheat  Bread  240.     Coffee  458. 


DINNER. 


LUNCHEON. 
Clam  Chowder  79.     Cold  Pressed  Beejf  119. 
Mixed  Summer  Salad  170, 
Buns  255.  Fancy  Cakes  310. 

Tea  460. 


Currants. 


Cream  of  Asparagus  36. 
Baked  Blue  Fish  56,  Tomato  Sauce  !59. 
New  Potatoes  and  Cream  193. 
Summer  Squash  211. 

Muttonettes  140, 

Sliced  Cucumbers  175. 

Charlotte  Russe  362. 

Strawberries  and  Cream. 

Pastry  Ramakins  223. 
Coffee  458. 


SATURDAY. 


BREAKFAST. 

Stewed  Green  Currants.     Steamed  Oatmeal  276. 
Porterhouse  Steak  Broiled  with  Water-cress  110. 
New  Boiled  Potatoes  192. 
Rusks  256.         American  Toast  277.         Coffee  458. 


DINNER. 


LUNCHEON. 

Fricassee  Chicken  87.     Rice  Croquettes  274. 
Dressed  Cucumbers  175.  French  Bread  246. 

Cup  Cakes  311.       Strawberries  and  Cream. 
Iced  Tea  460. 


Tomato  Soup  38. 
Roast  Loin  of  Mutton  136. 

Scalloped  New  Potatoes  194. 
Cauliflower  200. 
Beet  Greens  213. 

Radishes  175. 

Cherrx  Pie  332. 

Mock  Ice  354. 
Variegated  Cakes  311. 
Cheese.  Coffee  458. 


JULY. 


FOURTH  OF  JULY. 

BREAKFAST. 

Red  Raspberries  and  Cream. 


Fried  Chicken  90.     Scrambled  Tomatoes  206. 
Warmed  Potatoes  195.  Tennessee  Muffins  258. 

Toast  276.        Coffee  458. 


SUPPER. 

Cold  Sliced  Lamb  140. 
Crab  Pie  71.     Water-cress  Salad  176. 
Cheese  Toast  277. 
Graham  Bread  243.  Sponge  Cake  292. 

Blackberries.        Tea  460. 


BREAKFAST. 

Fresh  Cherries.       Hominy  274. 
Broiled  Chicken  89.       Poached  Eggs  227. 
Saratoga  Chips  193.     New  England  Corn  Cake  246. 
Wheat  Bread  240.  Coffee  458. 


SUPPER. 

Spiced  Beef  Tongue  125.       Lobster  Patties  70. 
Sliced  Tomatoes  with  Mayonnaise  169.  Crumpets  272. 
White  Fruit  Cake  291. 
Blackberries.  Tea  460i> 


DINNER. 

Clam  Soup  47. 
Boiled  Cod  65,  with  Lobster  Sauce  157. 
Roast  Lamb  142,  Mint  Sauce  160. 
New  Potatoes  Boiled  192. 
Green  Peas  211.  Spinach  with  Eggs  212. 

Cucumbers  Sliced  175. 
Chicken  Patties  88. 
Naple  Biscuits  362.  Vanilla  Ice-cream  37d 

Chocolate  Macaroons  373.  Strawberries, 
Coffee  458, 

SUNDAY. 

DINNER. 

Cream  of  Spinach  Soup  34, 
Boiled  Blue  Fish  56,  Sauce  Maitre  d'Hotel  160L 
Roast  Lamb  136,  Tomato  Sauce  159. 
New  Potatoes  with  Cream  193. 
Green  Corn  206.  Cauliflower  200. 

White  Sauce  156. 
Crab  Salad  173.  Salmon  Croquettes  66, 

Cottage  Pudding  395. 
Chocolate  Ice-cream  377, 
Raspberries. 
Coffee  458. 


MENUS. 


491 


MONDAY* 


BREAKFAST. 

Stewed  Pears  370.     Oatmeal  with  Cream  274. 
Veal  Chops  Fried  128.  Plain  Omelet  230. 

Warmed  Potatoes  195.      Raised  Muffins  257. 
Dry  Toast  276.      Coffee  458. 


LUNCHEON. 

Cold  Roast  Lamb  142.      Corn  Pudding  207. 
Potato  Salad  175.  French  Bread  246. 

Currant  Fritters  266.     Cocoa  461. 


DINNER. 

Julienne  Soup  33. 
Beef  a  la  Mode  113. 
Boiled  Potatoes  192.  Green  Peas  211. 

Stuffed  Baked  Tomatoes  204. 
Lettuce  Salad  177. 
Blackberry  Pudding  409. 

Floating  Islands  358. 
Sponge  Cake  292. 
Coffee  458. 


TUESDAY. 


BREAKFAST. 

Raspberries.      Cracked  Wheat  275. 
Beefsteak  Broiled  110.       Cream  Toast  277. 
Lyonnaise  Potatoes  196.  Light  Biscuit  252. 

Brown  Bread  244.  Coffee  458. 


LUNCHEON. 

Cold  Sliced  Beef  112.       Cheese  Souffle  222. 
Tomato  Salad  174.  Graham  Bread  243. 

Green  Gooseberry  Tart  341.      Tea  450. 


DINNER. 

Vermicelli  Soup  42. 
Chicken  Stewed,  with  Biscuit  95. 
Steamed  Potatoes  194.  Stewed  Com  207. 

Lobster  Croquettes  69. 
Cucumbers  Sliced  175. 

Ripe  Currant  Pie  332. 
Snow  Cream  353. 
Ribbon  Cake  302. 
Cheese. 
Coffee  458. 


WEDNESDAY^ 

BREAKFAST.  DINNER, 

Blackberries,        Steamed  Oatmeal  276.  Spring  Vegetable  Soup  42, 

Fresh  Salmon  Fried  52.  Beef  Hash  123.  Scalloped  Mutton  and  Tomatoes  142, 

Potato  Fillets  196.  Tennessee  Muffins  258.  Boiled  Potatoes  192. 

Dipped  Toast  276,     Coffee  458.  Spinach  with  Eggs  212. 

.  ■  Clam  Fritters  73, 

LUNCHEON.  Young  Onions, 

Beefsteak  Pie  117.  Cornstarch  Pudding  392, 
Chicken  Turnovers  95.  Lettuce  with  Mayonnaise  169.  Raspberries  with  Cream* 

Buns  255.     Layer  Cake  304.  Silver  Cake  296. 

Banana  Filling  289.    Chocolate  461.  Coffee  458. 


THURSDAY. 


BREAKFAST. 

Red  Raspberries. 
Graham  Mush  with  Maple  Syrup  273. 
Broiled  Lamb  Chops  139.  Fried  Tomatoes  205. 

Potatoes  a  la  Creme  193.       Raised  Biscuit  251. 
Dry  Toast  276.  Coffee  458. 


LUNCHEON. 

Sliced  Veal  Loaf  131.       Brain  Cutlets  133. 
Pried  Potatoes  194.         Dressed  Cucumbers  175. 
French  Bread  246.        Cherrj  Pie  332.       Tea  460t 


DINNER. 

Gumbo  Soup  41. 
Roast  Beef  Pie  with  Potato  Crust  116. 
Potatoes  a  la  Delmonico  197. 
Cauliflower  200. 
Stewed  Green  Peas  211. 

Lettuce  176,  with  Mayonnaise  169, 
Cherry  Rolev  Foley  411. 

Syllabub  355. 
Boston  Cream  Cakes  307. 
Coffee  458. 


492 


MENUS. 


FRIDAY. 


BREAKFAST. 

Fresh  Currants.     Boiled  Rice  275. 
Perch  Fried  51.  Scrambled  Eggs  227. 

Baked  Potatoes  197.      Parker  House  Rolls  253. 
Wheat  Bread  240.         Coffee  458. 


LUNCHEON. 

Broiled  Chicken  on  Toast  93. 
Green  Corn  Fritters  269. 
Stewed  Tomatoes  204.  Blackberries. 
Berry  Tea  Cake  261.     Cocoa  461. 


DINNER. 

Clam  Chowder  79. 
Salmon  52,  and  Caper  Sauce  158. 

New  Potatoes  Scalloped  194. 
Summer  Squash  211. 

Chicken  Turnovers  95. 

New  Beets  Boiled  210. 

Rice  Pudding  407. 

Raspberry  Sherbet  380. 

Philadelphia  Jumbles  314. 
Coffee  458. 


SATURDAY. 


BREAKFAST. 

Stewed  Gooseberries.    Corn  Meal  Mush  273. 
Broiled  Ham  152.  Vegetable  Omelet  231. 

Newport  Breakfast  Cakes  271.       Crisp  Potatoes  195. 
Brown  Bread  238.      Coffee  458. 


LUNCHEON. 

Fricassee  Salmon  53.     Beefsteak  110, 
Bean  Salad  175.  Corn  Bread  247, 

Transparent  Pudding  410. 
Iced  Tea  46a 


DINNERo 

Green  Pea  Soup  43. 
French  Stew  119. 
New  Potatoes  with  Cream  193. 
Mock  Oysters  77. 

Scalloped  Clams  79, 
Tomato  Salad  174. 

Custard  Pie  331. 

Sponge  Drop*  312. 
•   Red  Raspberries  and  Cream. 
Coffee  458. 


AUGUST^ 


SUNDAY. 


BREAKFAST. 

Peaches  and  Cream.         Boiled  Rice  275. 
Broiled  Spanish  Mackerel  60. 
Eggs  aux  Fines  Heroes  228.     Warmed  Potatoes  195. 
Rusks  256.     Wheat  Bread  240.     Coffee  458. 


SUPPER. 

Cold  Boiled  Chicken  87. 
Pickled  Salmon  53.  Potato  Salad  175. 

French  Rolls  253.  Raspberries. 
White  Mountain  Cake  301.  Tea  460. 


DINNER, 

Consomme  Soup  33, 
Baked  Pickerel  51,  Kgg  Sauce  156. 
Stewed  Ducks  97. 
Potatoes  a  la  Delmonico  197. 
Cabbage  with  Cream  200.  Lobster  Salad  171. 

Stuffed  Baked  Tomatoes  204. 
Lamb  Sweetbreads  142. 
Custard  Pudding  391.  Frozen  Peaches  37ft. 

Fruit  Jumbles  314. 
Coffee  45& 


MENUS. 


493 


BREAKFAST. 

Stewed  Plums.    Steamed  Oatmeal  276. 
Mutton  Cutlets  140.  Tomato  Toast  278. 

Potato  Fillets  195. 
Egg  Muffins  257.      Brown  Bread  244.      Coffee  453. 


LUNCHEON. 

Veal  Pot-pie  130.  Vegetable  Omelet  231. 

Lettuce  with  French'  Dressing  170. 
German  Bread  247.  Peach  Fritters  267. 

Chocolate  46L 


MONDAY. 

DINNER. 

Tomato  Soup  38. 
Roast  Beef's  Heart  124. 

Boiled  New  Potatoes  192. 

Cauliflower  200. 

String  Beans  208. 
Cucumbers  Sliced  175. 
Damson  Pie  334. 

Peach  Trifle  357. 
Sponge  Cake  292. 
Cheese.  Coffee  458. 


TUESDAY. 


BREAKFAST. 

Blackberries.    Hominy  276. 
Frizzled  Beef  118.  Boiled  Eggs  226. 

Saratoga  Chips  193. 
Breakfast  Puffs  272.  Dipped  Toast  276. 

Coffee  458. 


LUNCHEON. 

Sliced  Beef  Heart  124.    Fried  Tripe  125. 
Stuffed  Baked  Tomatoes  204. 
Pear  Pickle  189.       Buns  255.       Plum  Cobbler  413. 
Tea  460. 


DINNER. 

Scotch  Mutton  Broth  32. 
Broiled  Fore-quarter  of  Lamb  143. 

New  Potatoes  and  Cream  193. 
Green  Peas  211. 
Lettuce  174,  French  Dressing  170. 
Com  Pudding  207. 

Apricot  Meringue  Pie  332, 
Lemon  Jelly  373. 
Cookies  315. 

Fruit. 

Coffee  458. 


WEDNESDAY, 


BREAKFAST. 

Fresh  Pears.    Cracked  Wheat  276. 
Brain  Cutlets  133.  Meat  Omelet  231. 

Lyonnaise  Potatoes  196. 
Huckleberry  Griddle-cakes  265.       Wheat  Bread  240. 
Coffee  458. 


LUNCHEON. 

Broiled  Salmon  52.  Sliced  Pressed  Lamb  143. 

Tomatoes  with  Mayonnaise  169. 

French  Bread  246.  Sponge  Cake  292. 

Blackberries  and  Cream.  Iced  Tea  460. 


DINNER. 

Cream  of  Spinach  Soup  34. 
Fried  Chicken  a  la  Italienne  90, 

Tomato  Sauce  159. 
Boiled  Sweet  Potatoes  198. 
Stuffed  Egg  Plant  208. 

Green  Cora  Boiled  206. 

Young  Onions. 

Rice  Pudding  408. 

Peaches  and  Cream. 

Walnut  Cake  305. 
Coffee  458. 


THURSDAY. 


BREAKFAST. 

Musk  Melon.     Oatmeal  with  Cream  274. 
Calf's  Liver  and  Bacon  134. 
Broiled  Tomatoes  205.  Crisp  Potatoes  195. 

New  England  Cora  Cake  246. 
Dry  Toast  276.  Coffee  458. 


LUNCHEON. 

Steamed  Chicken  87.  Green  Cora  Fritters  269. 

Fried  Sweet  Potatoes  198. 
Dressed  Cucumbers  175.  Light  Biscuit  252. 

Peaches  and  Cream.    Chocolate  461. 


DINNER, 

Green  Pea  Soup  36. 
Stewed  Brisket  of  Beef  120. 
New  Potatoes  Boiled  192. 

Lima  Beans  209. 
Fried  Egg  Plant  208. 
Lettuce  Salad  174. 
Huckleberry  Pudding  409, 

Rich  Wine  Sauce  417. 
Cream  Tarts  343. 
Fruit. 
Coffee  458. 


494 


MENUS. 


FRIDAY, 


BREAKFAST. 


Whole  Peaches.     Corn  Meal  Mush  273. 
Fried  Blue  Fish  51.       Dried  Beef,  with  Cream  121. 

Sweet  Potatoes  Fried  198. 
Raised  Muffins  257.    Brown  Bread  244.    Coflee  458. 


LUNCHEON. 

Beef  Croquettes  121.    Scalloped  Lobster  69. 
Mixed  Summer  Salad  170.  German  Bread  247, 

Huckleberry  Short-cake  271.     Tea  460. 


DINNER. 

Corn  Soup  35. 
Baked  Salmon  Trout  59, 
Bechamel  Sauce  160. 
Potato  Croquettes  196. 

Spinach  with  Eggs  212. 
Hashed  Mutton  138. 
Tomatoes  with  Mayonnaise  169. 
Grape  Pie  334.  Peach  Cream  353. 

Wafers  310.  Cheese. 
Coffee  458. 


SATURDAY. 


BREAKFAST. 

Fresh  Greengages.  Oat  Flakes  275. 

Broiled  Chicken  93.  Cream  Toast  277. 

Boiled  Potatoes  192.      Graham  Gems  259. 
Wheat  Bread  240.     Coffee  458. 


LUNCHEON. 

Broiled  Ham  152.     Tomato  Omelet  232. 
Dressed  Cucumbers  175.  French  Bread  246, 

Cold  Fruit  Pudding  392.    Chocolate  461, 


DINNER. 

Chicken  Cream  Soup  34. 

Irish  Stew  141.  ^ 
Steamed  Potatoes  194. 

Green  Peas  211. 

Boiled  Corn  206. 
Crab  Salad  173. 
Huckleberry  Pie.  '^3. 

Peaches  and  Cream, 
Cup  Cakes  311.  Cheese. 
Coffee  458. 


SEPTEMBER. 


SUNDAY. 


BREAKFAST. 

Musk  Melon.        Corn  Meal  Mush  273. 
Fried  Smelts  58.  Veal  Hash  on  Toast  280, 

Potatoes  4  la  Creme  193. 
Graham  Gems  259.    Wheat  Bread  240.    Coffee  458. 


SUPPER, 

Potted  Ham  152.    Small  Oyster  Pies  78. 
Rice  Omelet  232.  Cold  Slaw  173. 

French  Bread  246.    Cream  Cake  300. 
Sliced  Peaches.  Tea  460. 


DINNER. 

Beef  Soup  31,  with  Croutons  45. 
Boiled  Fresh  Mackerel  61,  Hollandaise  Sauce  161. 
Roast  Partridges  101. 
Mashed  Potatoes  192.      Stewed  Corn  207. 
btuffed  Egg  Plant  208. 
Tomato  Salad  174. 
Lobster  Croquettes  69.        Peach  Meringue  Pie  327. 
Tutti  Frutti  Ice-cream  378. 
Rochester  Jelly  Cake  303.  Cheese. 
Coffee  458. 


MENUS. 


495 


MONDAY. 


BREAKFAST. 

Peaches  and  Cream. 
Graham  Mush  with  Maple  Syrup  273. 
Broiled  Lamb  Chops  139.  Fried  Tomatoes  205. 

Baked  Potatoes  197.       Raised  Muffins  257. 
Dry  Toast  276.         Coffee  458. 


LUNCHEON. 

Salmi  of  Game  103.    Cold  Beef  Tongue  124. 
Potato  Croquettes  196.         Watermelon  Pickle  188. 
Egg  Biscuit  252. 
Layer  Cake  304,  with  Peach  Cream  Filling  288. 
Chocolate  461. 


DINNER. 

Vegetable  Soup  42. 
Tenderloin  of  Beef  113. 
Potato  Puffs  193. 

Lima  Beans  208. 
Fried  Tomatoes  205. 
Mixed  Summer  Salad  170. 
Peach  Pudding  403,  with  Whipped  Cream  349. 
Cocoanut  Tarts  341, 
Cheese. 
Coffee  458. 


TUESDAY. 


BREAKFAST. 

Huckleberries.    Steamed  Oatmeal  276. 
Veal  Collops  128.  Ham  Toast  279.  Potato  Fillets  196. 
Newport  Breakfast  Cakes  271. 
Brown  Bread  244.  Coffee  458. 


LUNCHEON. 

Cold  Roast  Warmed  122. 
Cheese  Fondu  222.  Fish  Salad  172. 

Potato  Biscuit  254. 
Peach  Cobbler  413.  Tea  460. 


DINNER. 


Vermicelli  Soup  42. 
Baked  Mutton  Cutlets  140. 
Boiled  Potatoes  192. 

Baked  Beets  210. 

Com  Pudding  207. 

Horse-radish  176. 
Plum  Pie  334. 
Floating 'Islands  358.  Lemon  Cake  295. 

Cheese. 
Coffee  458. 


WEDNESDAY. 


BREAKFAST. 

Sliced  Tomatoes.      Oat  Flakes  275. 
Beef  Hash  123.  Boiled  Eggs  226. 

Sweet  Potatoes  Baked  198. 
Parker  House  Rolls  253.  Wheat  Bread  240. 

Coffee  458. 

LUNCHEON. 

Fried  Smelts  58.     Ham  Toast  279. 
Potato  Salad  175.  French  Bread  246. 

Huckleberry  Cake  308.     Chocolate  461. 


DINNER. 

Split  Pea  Soup  35. 
Roast  Tame  Duck  96. 

Browned  Potatoes  192. 

String  Beans  208. 

Baked  Tomatoes  205. 
Lettuce  176,  with  Mayonnaise  169. 

Boil^  Lemon  Pudding  400. 
Peach  Meringue  354. 

Feather  Cake  300. 
Coffee  458. 


THURSDAY. 


BREAKFAST. 

Whole  Pears.      Hominy  276. 


Hamburger  Steak  123. 

Saratoga  Chips  193. 
Dry  Toast  276. 


Bread  Omelet  234. 
Light  Biscuit  252. 
Coffee  458. 


LUNCHEON. 

Duck  Pie  98.       Grilled  Bacon  149. 
Tomato  Salad  174.  Graham  Bread  243. 

Cold  Berry  Pudding  388. 
Tea  460. 

32 


DINNER. 

Corn  Soup  35. 
Steamed  Leg  of  Mutton  138. 

Potatoes  d  la  Delmonico  197. 

Fried  Corn  207. 

Stewed  Salsify  209. 
Currant  Jelly  431. 
Grape  Pie  334. 

Tapioca  Cream  Custard  352. 
Watermelon.  Cheese, 
Coffee  458. 


496 


MENUS. 


FRIDAY. 


BREAKFAST. 

Musk  Melon.      Oatmeal  with  Cream  274. 
Woiled  Spanish  Mackerel  60.       Scalloped  Eggs  226. 
Warmed  Potatoes  195.      Tennessee  Muffins  258. 
Wheat  Bread  240.      Coffee  458. 


LUNCHEON. 

Hashed  Mutton  138. 
Oyster  Fritters  75.       Cold  Greens  213. 
Corn  Bread  247.  Boston  Cream  Cakes  307. 

Grape  Jelly  433.     Chocolate  461, 


DINNER. 

Clam  Soup  47. 
Fresh  Salmon  Fried  52,  Tomato  Sauce  159. 
Mashed  Potatoes  192. 

Cauliflower  200. 

White  Sauce  156. 

Beefsteak  Rolls  115. 

Cucumbers  Sliced  175. 

Country  Plum  Charlotte  364. 
German  Custard  347.        Jumbles  314, 
Fruit.     Coffee  458. 


SATURDAY- 


BREAKFAST. 

Fresh  Apricots.       Cracked  Wheat  275. 
Stewed  Kidneys  124.  Grilled  Salt  Pork  149. 

Lyonnaise  Potatoes  196.      Sally  Lunn  255. 
Dry  Toast  276.      Cofifee  458. 


LUNCHEON, 

Breaded  Chicken  92.    Potato  Croquettes  196. 
Tomatoes  with  Mayonnaise  169. 
Twist  Bread  246.  Sponge  Drops  312. 

Huckleberries  and  Cream.     Tea  460. 


DINNER. 

Gumbo  Soup  41, 
Roast  Loin  of  Veal  126. 

Browned  Potatoes  192, 

Succotash  208. 

Mashed  Squash  212. 
Bean  Salad  175. 
Baked  Custard  345. 

Peaches  and  Cream, 
Almond  Cake  303, 
Coffee  458. 


OCTOBER. 


SUNDAY, 


BREAKFAST. 

Grapes.      Oatmeal  with  Cream  274. 
Broiled  Veal  Cutlets  129.  Minced  Eggs  229. 

Crisp  Potatoes  195.      Buckwheat  Cakes  266. 
Wheat  Bread  240.      Coffee  458. 


SUPPER. 

Oyster  Stew  72.     Cold  Pork  and  Beans  149. 
Cold  Slaw  173.  Boston  Brown  Bread  244, 

Peach  Meringue  Pie  327. 
Tea  460. 


DINNER. 

Ox-tail  Soup  34. 
Broiled  Halibut  58,  Sauce  Tartare  156. 
Roast  beef  109,  Brown  Sauce  161. 
Steamed  Potatoes  194.  Cauliflower  200. 

Boiled  Onions  198.      Chicken  Salad  171. 
Scalloped  Tomatoes  204. 
French  Cocoanut  Pudding  395. 

Grape  Trifle  357. 
Fancy  Cakes  310.  Fruit. 
Coffee  458. 


\ 


MENUS. 


497 


MONDAY. 


BREAKFAST. 

Stewed  Quinces.  Lamb  136. 

Blue  Fish  Fried  56.  Milk  Toast  277. 
Hasty  Cooked  Potatoes  195,  Pop-overs  262. 

Brown  Bread  244.  Coffee  458. 


LUNCHEON. 

Cold  Roast  Beef  109.       Onion  Omelet  234. 
Fried  Potatoes  194. 
French  Bread  246.  Peach  Fritters  267. 

Chocolate  461. 


DINNER. 


Julienne  Soup  33. 
Roast  Pheasants  101. 

Cabbage  with  Cream  OTO. 

Boiled  Potatoes  192. 

Mashed  Turnips  214. 

Tomato  Salad  174. 

Apple  Custard  Pie  32.6. 

Baked  Quinces  371. 

Chocolate  Eclairs  308. 
Coffee  458. 


TUESDAY. 


BREAKFAST. 

Baked  Pears  370.      Cracked  Wheat  375. 
Calf's  Liver  and  Bacon  134.  Fried  Eggs  228. 

Lyonnaise  Potatoes  196.  Dry  Toast  276, 

New  England  Corn  Cake  246.    Coffee  458. 


LUNCHEON. 

Cold  Roast  Pheasant  101. 
Potato  Croquettes  196.  Lobster  Salad  171. 

Graham  Bread  243. 
Country  Plum  Charlotte  364.     Tea  460. 


DINNER. 

Game  Soup  32. 
Braised  Leg  of  Mutton  137. 

Mashed  Potatoes  192, 
Scalloped  Oysters  76. 
Boiled  Sweet  Potatoes  198. 

Cold  Slaw  173. 

Peach  Cobbler  413. 
French  Custard  346. 

Layer  Jelly  Cake  289. 
Coflee  4S« 


WEDNESDAY. 

BREAKFAST.  DINNER. 

Grapes.       Steamed  Oatmeal  276.  llLocis.  Turtle  Soup  39. 

Beefsteak  Broiled  110.    Tomato  Omelet  232.  -BoiU^  Fillet  of  Veal  127. 

Warmed  Potatoes  195.             English  Crumpets  272.  -d  ^  x       »  i        i       •  -.n^ 

T>         u      1                n  a     Aco  Potatoes  a  la  Delmomco  197. 

Brown  Bre.d  244.         Coffee  458.  Fried  Egg  Plant  208. 

LUNCHEON.  OHv'^r"'" 

Scrambled  Mutton  141.      Sardines.  Saucer  Puddings  406. 

Corn  Pudding  207.                         French  Rolls  253.  Apple  Snow  356. 

Ginger  Bread  306.  Crisp  Cookies  315. 

Sliced  Oranges.        Cocoa  461.  Coffee  458. 


THURSDAY. 


BREAKFAST. 

Baked  Quinces  371.  Boiled  Rice  202. 

Broiled  Grouse  101.  Tripe  Lyonnaise  126. 

Potatoes  a  la  Creme  184.  Raised  Muffins  257. 

Dry  Toast  276.  Coffee  458. 


Cheese  Souffle  222. 

Buns  255. 


LUNCHEON. 

Veal  Croquettes  129. 

Potato  Salad  175. 
Grape  Pie  334. 
Tea  460. 


DINNER. 

Swiss  White  Soup  42. 
Pot  Roast  112. 

Steamed  Potatoes  194. 

Lima  Beans  209. 

French  Cabbage  201. 
Lettuce  Salad  174. 
Plum  Puff  Pudding  411. 

Blanc  Mange  359. 
Dominoes  310.  Fruit. 
Coffee  458. 


^98 


MENUS. 


FRIDAY. 

BREAKFAST.  DINNER. 

Stewed  Plums.     Oat  Flakes  275.  Onion  Soup  41. 

Eels  Fried  56.    Beef  Hash  123.    Potato  Fillets  196,  Baked  Smelts  59 

Egg  Muffins  257.     Wheat  Bread  240.  *  ^^^^^^  g^o^  194, 

Coffee  458.  Cauliflower  200. 

  Beef  Croquettes  121. 

LUNCHEON.  Spiced  Plums  189. 

Oyster-pot  Pie  76.     Muttonettes  140.  Charlotte  Russe  362. 

Fried  Egg  Plant  208..                   French  Bread  246.  Quince  Jelly  432. 

Stewed  Crab  Apples.     Silver  Cake  296.  Nuts.  Raisins. 

Chocolate  461.  Coffee  458. 

SATURDAY. 

BREAKFAST.  DINNER. 

Whole  Pears.     Hominy  276.  Veal  Soup  32,  with  Noodles  43. 

Mutton  Cutlets  140.         Tomato  Sauce  159.  Chicken  Pot-pie  94. 

Saratoga  Chips  193,       Corn  Meal  Griddle-cakes  263.  Mashed  Potatoes  192, 

Dry  Toast  276.      Coffee  458.  Fried  Salsify  209. 

Baked  Onions  199. 

LUNCHEON.  Ham  Salad  172. 

Dried  Beef  with  Cream  121.  Chocolate  Pie  328. 

Baked  Omelet  234.                      Tomato  Salad  176.  Sliced  Oranges. 

Rusks  256.     Quince  Trifle  357.  Hickory  Nut  Cake  305. 

Tea  460.  Coffee  458. 


NOVEMBER. 


THANKSGIVING  DAY, 

BREAKFAST.  DINNER. 

Grapes.    Oat  Flakes  275.  Oysters  on  Half  Shell 

Broiled  Porterhouse  Steak  110.  Cream  of  Chicken  Soup  34. 

Codfish  Balls  63.                    Browned  Potatoes  192.  Fried  Smelts  58,  Sauce  Tartare  156. 

Buckwheat  Cakes  266,  Maple  Syrup.  Roast  Turkey  82,  Cranberry  Sauce  163. 

Wheat  Bread  240.  Mashed  Potatoes  192.  Baked  Squash  212. 

Coffee  458.  Boiled  Onions  198.    Parsnip  Fritters  203. 

  Olives.     Chicken  Salad  171. 

<;TTPPFT?  Venison  Pastry  105. 

&Ui:'i:'il.K.  Pumpkin  Pie  336.       Mince  Pie  338. 

Cold  Roast  Turkey  82.  Charlotte  Russe  361.  Almond  Ice-cream  380, 

Scalloped  Oysters  76.                     Potato  Salad  175.  Lemon  Jelly  373.    Hickory  Nut  Cake  305. 

Cream  Short-cake  269.          Eclairs  308.  Cheese.  Fruits. 

Preserved  Egg  Plums  425.     Tea  460.  Coffee  458. 

SUNDAY. 

BREAKFAST.  DINNER. 

Stewed  Crab  Apples.     Cracked  Wheat  275.  Mullagatawny  Soup  38. 

White  Fish  Fried  51.          Jelly  Omelet  234.  B^ilg^  Codfish  63,  Oyster  Sauce  157. 

Hasty  Cooked  Potatoes  195.    Tennessee  Muffins  258.  Roast  Wild  Duck  98 

Crullers  317.    Wheat  Bread  240.    Coffee  458.  Mashed  Potatoes  192. 

Currant  Jelly  Sauce  161. 

SUPPER.  Baked  Squash  212.         Boiled  Beets  210. 

Pickled  Pigs'  Feet  151.  Small  Oyster  Pies  78. 

Scalloped  Potatoes  194.                Chicken  Salad  171.  Baked  Plum  Pudding  397,  Sweet  Sauce  421. 

Light  Biscuit  252.      Golden  Spice  Cake  303.  Jelly  Kisses  371.  Fruit. 

Preserved  Cherries  424.      Tea  460.  Coffee  458. 


MENUS. 


499 


BREAKFAST. 

Grapes.  Hominy  276. 

Fricasseed  Tripe  with  Oysters  126. 
Baked  Potatoes  197.  Breakfast 
Brown  Bread  244.        Coffee  458. 


MONDAY. 


LUNCHEON. 

Cold  Roast  Duck  98.    Welsh  Rarebit  22i^ 
Fried  Sweet  Potatoes  198.     Cold  Pickled  Beets  210. 
French  Bread  246.    Cookies  315. 
Gooseberry  Jam  435.  Cocoa  461. 


DINNER. 


Vermicelli  Soup  42. 
Leg  of  Mutton  a  la  Venison  138. 
Steamed  Potatoes  194. 

Ladies'  Cabbage  201. 

Stewed  Onions  199. 

Mixed  Pickles  187. 

Pumpkin  Pie  236. 

Orange  Jelly  374. 
Nut  Cakes  318. 
Cheese.  Coffee  458. 


TUESDAY. 


BREAKFAST. 


Stewed  Prunes.    Oatmeal  with  Cream  274. 
Snipe  on  Toast  100.      Scrappel  158. 
PoUto  Puffs  193.  Newport  Waffles  260. 

Wheat  Bread  240.     Coffee  458. 


LUNCHEON. 

Scalloped  Mutton  and  Tomatoes  142. 
Hominy  Croquettes  274.  Cold  Slaw  173. 

Beaten  Biscuit  254. 
Chocolate  Custard  Pie  328.      Tea  460, 


DINNER. 


Ox-tail  Soup  34. 
Roast  Leg  of  Pork  145. 

Browned  Potatoes  197. 

Lima  Beans  209. 

Mashed  Turnips  214. 
Celery  Salad  174. 
Apple  Corn  Meal  Pudding  404,  Wine  Sauce  417, 
Lemon  Tartlets  339. 
Fruit. 
Coffee  4S8, 


WEDNESDAY. 


BREAKFAST. 

Oranges.    Graham  Mush  273. 
Country  Sausages  153.  Boiled  Eggs  226, 

Saratoga  Chips  193.     Buckwheat  Cakes  266. 
Dry  Toast  276.     Coffee  458, 


LUNCHEON. 

Cold  Roast  Pork  145.    Lobster  Salad  171. 
Baked  Sweet  Potatoes  198.         German  Bread  247, 
Doughnuts  316.     Apple  Sauce  162. 
Chocolate  461. 


DINNER. 

Turtle  Soup  from  Beans  37. 
Spiced  Beef  112. 

Mashed  Potatoes  192. 
Fried  Parsnips  203. 

Scalloped  Onions  199, 
Pickled  White  Cabbage  182. 

Cranberry  Tart  Pie  335. 
Blanc  Mange  359. 
Crackers.  Cheese. 
Coffee  458. 


THURSDAY. 


BREAKFAST. 


Stewed  Apricots.     Oat  Flakes  276. 
Broiled  Veal  Cutlets  129.  Fried  Oysters  72. 

Warmed  Potatoes  195.         Cream  Waffles  260. 
Brown  Bread  244.     Coffee  458. 


LUNCHEON. 

Beef  Croquettes  121.     Fish  Omelet  233. 
Celery  Salad  174. 
Raised  Biscuit  251.  Feather  Cake  300, 

Canned  Peaches  439.     Tea  460. 


DINNER. 


Squirrel  Soup  37. 
Roast  Loin  of  Mutton  136. 

Boiled  Potatoes  1^2. 

Mashed  Squash  212. 

Fried  Cabbage  201. 
Olives. 

Apple  Puff  Pudding  389,  Grandmother's  Sauce  418. 
Nuts.  Raisins. 
Fruit. 
Coffee  458. 


500, 


MENUS. 


FRIDAY. 


BREAKFAST. 

Bananas.      Steamed  Oatmeal  276. 
Striped  Bass  Fried  51.  Minced  Eggs  229. 

Lyonnaise  Potatoes  196,    Corn  Bread  247. 
Nut  Cakes  318.       Wheat  Bread  240.       Coffee  458. 


LUNCHEON. 

Cold  Roast  Mutton  136. 
Halibut  on  Toast  281.  Potato  Salad  175, 

French  Bread  246.     Grape  Jelly  Pie  335. 
Chocolate  461, 


DINNER. 

Fish  Chowder  63. 
Baked  Pickerel  51. 

Steamed  Potatoes  194. 

Boiled  Turnips  214. 

Rabbit  Pie  103. 
Plain  Celery. 
Apple  Custard  Pudding  391,  Hard  Sauce  420. 
Savory  Biscuits  312. 
Fruit. 
Coffee  458. 


SATURDAY. 


BREAKFAST. 

Baked  Sour  Apples  515.     Boiled  Rice  275. 
Porterhouse  Steak  Broiled  110.    Plain  Omelet  230. 
Potatoes  a  la  Creme  193.    Wheat  Griddle-cakes  266. 
Dry  Toast  276.     Coffee  458. 


LUNCHEON. 

Veal  Stew  131. 
Potato  Puffs  193.     Pickled  Mangoes  184. 
Grafton  Milk  Biscuits  254.       Chocolate  Eclairs  308. 
Lemon  Sponge  31^5.        Tea  460. 


DINNER. 

Celery  Soup  43. 

Boiled  Ham  151. 

Baked  Sweet  Potatoes  198. 

Lima  Beans  209. 

Stewed  Parsnips  203. 
Sourcrout  202. 
Oxford  Dumplings  385,  Sweet  Sauce  421. 
Cream  Tarts  325. 
Fruit. 
.  Coffee  458. 


DECEMBER, 


CHRISTMAS  DAY. 


BREAKFAST, 

Oranges, 

Boiled  Rice  275.  Broiled  Salt  Mackerel  6«. 

Poached  Eggs  a  la  Creme  228. 
Potato  Fillets  196. 

Feather  Griddle-cakes  262. 
Wheat  Bread  240. 
Coffee  458. 


SUPPER. 

Cold  Roast  Goose  86. 
©yster  Patties  75.        Cold  Slaw  173.        Buns  255. 
Charlotte  Kusse  361. 
Peach  Jelly  434.  Tea  460. 


DINNER. 

Oysters  on  Half  Shell. 
Game  Soup  32. 
BoUed  White  Fish  59,  Sauce  Maitre  d'Hotel  160. 
Roast  Goose  86,  Apple  Sauce  162. 
Boiled  Potatoes  192.  Mashed  Turnips  214. 

Creamed  Parsnips  204.      Stewed  Onions  199. 
Boiled  Rice  202.  Lobster  Salad  171. 

Canvas  Back  Duck  99. 
Christmas  Plum  Pudding  397,  Sauce  417. 

Vanilla  Ice-cream  376. 
Mince  Pie  338.  Orange  Jelly  374. 

Delicate  Cake  295.    Salted  Almonds  366. 
Confectionery.  Fruits. 
Coffee  458. 


MENUS. 


501 


SUNDAY. 


BREAKFAST. 

Grapes.    Steamed  Oatmeal  276. 
Pickled  Pigs'  Feet  Fried  151.  Oyster  Toast  278. 

Potato  Puffs  193.         Egg  Muffins  257. 
Wheat  Bread  240.      Coffee  458. 


SUPPER. 

Cold  Potted  Beef  120.      Panned  Oysters  74. 
Celery  Salad  174.  Saratoga  Chips  193. 

Rusks  256.       Little  Plum  Cakes  313. 
Quince  Jelly  432.     Tea  460. 


DINNER. 

Chicken  Cream  Soup  34. 
Boiled  Halibut  57,  Sauce  Hollandaise  161. 
Roast  Goose  86,  Apple  Sauce  162. 
Boiled  Potatoes  192.  Stewed  Celery  209. 

Mashed  Turnips  214. 

Lobster  Salad  171. 
Scalloped  Clams  79. 
Mince  Pie  338.  Orange  Cream  352. 

Citron  Cake  295.  Cheese. 
Coffee  458. 


MONDAY. 


Sliced  Oranges. 
Codfish  Steak  66. 
Hashed  Beef  on  Toast  280. 

Brown  Bread  244. 


BREAKFAST. 

Graham  Mush  273. 
Lyonnaise  Potatoes  196. 


French  Rolls  253. 
Coffee  458. 


LUNCHEON. 

Cold  Roast  Goose  86. 
Scalloped  Cheese  222.  Ham  Salad  172. 

French  Bread  246.  Apple  Meringue  Pie  327. 

Chocolate  461. 


DINNER. 

Onion  Soup  41. 
Roast  Spare  Rib  146, 

Cranberry  Sauce  163. 
Browned  Potatoes  192. 
Stewed  Carrots  213. 

Boiled  Onions  198. 
Plain  Celery. 
Boiled  Rice  Dumplings  with  Custard  Sauce  384. 
Pastry  Sandwiches  312.  Fruit. 
Coffee  458. 


TUESDAY^ 


BREAKFAST. 

Stewed  Prunes.  Boiled  Rice  275. 

Pork  Chops  and  Fried  Apples  147. 
Warmed  Potatoes  195.  Buckwheat  Cakes  266. 

Wheat  Bread  240.      Coffee  458. 


LUNCHEON. 

Sliced  Head  Cheese  154. 
Bread  Omelet  234.  Parsnip  Fritters  203. 

Cold  Slaw  173.  Graham  Bread  243. 

Mince  Pie  338.      Tea  460. 


DINNER. 

Scotch  Mutton  Broth  32. 
Boiled  Turkey  84,  Oyster  Dressing  83. 
Mashed  Potatoes  192. 
Baked  Squash  212. 

Boiled  Parsnips  203. 
Piccalili  186. 
Baked  Corn  Meal  Pudding  393,  Hard  Sauce  420. 
Apple  Tarts  342. 
Cheese. 
Coffee  458. 


WEDNESDAY. 


BREAKFAST. 

Cider  Apple  Sauce  162.    Hominy  276. 
Broiled  Rabbits  103.  Codfish  Balls  63. 

Potato  Fillets  196.      Continental  Hotel  Waffles  260. 
Dry  Toast  276.      Coffee  458. 


LUNCHEON. 

Turkey  Hash  85.      Rice  Croquettes  274. 
Lobster  Salad  171.  Raised  Biscuits  251. 

Almond  Custard  347.     Cocoa  461. 


DINNER. 

Oyster  Soup  46. 
Sliced  Beef  Tongue  124,  Brown  Sauce  161. 
Potato  Puffs  193. 

Steamed  Cabbage  201. 
Lamb  Sweetbreads  142,  with  Tomato  Sauce  159. 
Birds'  Nest  Pudding  387,  Plain  Sauce  420. 
Crackers. 

Cheese. 

Coffee  458. 


502 


MENUS. 


THURSDAY. 


BREAKFAST. 

Stewed  Peaches.      Cracked  Wheat  27& 
Mutton  Chops  Broiled  139,  Tomato  Sauce  159. 
Saratoga  Chips  193.      New  In^ngland  Corn  Cake  346. 
Bakers'  Doughnuts  317.    Wheat  Bread  24«. 
Coffee  458. 


LUNCHEON. 

Cold  Spiced  Tongue  125. 
Cheese  Cream  Toast  223,  Pickled  Onioaw  liW. 

Fried  Sweet  Potatoes  198.    Twist  Bread  24^ 
Layer  Cake  304,  with  Apple  Filling  281^ 
Tea  460. 


DINNER. 

Vegetable  Soup  42. 
Beef  a  la  Mode  113. 

Browned  Potatoes  192. 
Boiled  Turnips  214. 
Fried  Onions  199. 

Oyster  Salad  172. 

Snow  Pudding  405. 

Squash  Pie  337. 
Nuts. 
Raisins. 
Coflfee  458. 


FRIDAY. 


BREAKFAST. 

Apple  Sauce  162. 
Oatmeal  with  Cream  274.  White  Fish  Fried  51. 

Grilled  Bacon  149.      Baked  Potatoes  197. 
Feather  Griddle-cakes  262.  Brown  Bread  244. 

Coffee  458. 


LUNCHEON. 

Cold  Pork  and  Beans  149.        Beef  Croquettes  121. 

Green  Tomato  Pickles  181. 
Milk  Biscuits  251.  Angel  Cake  302. 

Preserved  Pears  427.        Chocolate  461. 


DINNER. 


Pea  Soup  43,  with  Croutong  45. 

Codfish  Steaks  66. 
Potato  Snow  194. 

Baked  Beets  210. 

Chicken  with  Macaroni  96. 

Celery  Salad  174. 
Baked  Apple  Dumplings  384,  Sweet  Sauce  421. 
Bakers'  Custard  Pie  330. 
Cheese. 
Coffee  458. 


SATURDAY. 


BREAKFAST. 

Bananas.       Oat  Flakes  275. 
Pork  Cutlets  147.       Oyster  Fritters  75. 
Hasty  Cooked  Potatoes  195. 
Graham  Griddle-cakes  264.  Wheat  Bread  240. 

Coffee  458. 


DINNER. 


LUNCHEON. 

Boiled  Tripe  125.       Chicken  Omelet  233. 
Potato  Salad  175. 
French  Bread  246.  Ginger  Cookies  309. 

Preserved  Citron  428.  Tea  460. 


Tapioca  Cream  Soup  41. 
Lamb  Stew  143. 
Mashed  Potatoes  192. 

Creamed  Parsnips  204. 
Boston  Pork  and  Beans  149. 

Cold  Slaw  173. 
Apple  Fritters  267,  Sugar  Sauce  418. 
Lemon  Pie  328. 
Nuts. 
Raisins. 
Coffee  458. 


SPECIAL  MENUS. 
★  ★  ★ 

STATE  DINNER  AT  WHITI  HOUSE 


Blue  Points. 

  Haute  Sauterne. 

Amontillado. 


POTAGES. 

Fotage  tortue  i  TAnglaise  Consomm^  Printani^re  Royalc. 


HORS  D'CEUVRES. 

Canap^  &  la  Russe.  Timbales  &  la  Talleyrand. 

Rauenthaler  Berg. 

POISSONS. 

Saumon,  Sauce  Hollandaise.  Grenadines  de  Bass. 

Ponames  de  Terre  Duchesse.  Cucumber  Salade. 

  Ernest  Jeroy. 

RELEVEfs. 

Belle  d'Agneau,  Sauce  Menthe.  Filet  de  Boeuf  a  la  Richelieu. 

  Chateau  Margause. 

ENTREES. 

Ris  de  Veau  4  la  Perigneux.  Cotelettes  d'Agneau  d'or  Maison, 


Terrapin  a  la  Maryland. 


Pimch  CardinaL 

  Clas  de  Vougeot. 

r5ti. 

Canvas  Back  Duck. 


ENTREMETS. 
German  Asparagus.  Petite  Pols. 


Gelle  au  Champagne.  Plombier6  aux  Framboise. 


Padding  Diplomate. 
Caf&  Liqueurs. 
Fruits.  Fromage. 


003) 


SPECIAL  MENUS. 


MRS.  CLEVELAND'S  WEDDING  LUNCH. 

JUNE  4th/S8. 


Tea. 


Consomme  en  tasse. 


Soft  Shell  Crabs. 


Coquilles  de  Ris  de  Vean. 


Snipes  on  Toast. 


Lettuce  and  Tomato  Salade. 


Fancy  Ice-cream. 
Cakes. 


Chateau  Iquem. 


Moet  &  ChandoQ. 


Coffee. 


Fruits. 


Mottos. 


GENERAL  GRANT'S  BIRTHDAY  DINNER. 

Clams. 


POTAGES. 
Consomm6  Imperatrice  Bisque  de  Crabes. 


Haute  Sauterne. 


Amontillado. 


VARIES  HORS  D'CEUVRE  VARIES. 
Bouchees  a  la  Regence. 
POISSON. 


Truites  de  riviere  Hollandaise  vert  pre.  Pommes  de  terre  4  la  Parisienne. 

Coucombres. 


Johannisberger, 


releve'. 

Filet  de  Boeuf  a  la  Bernardi. 

  Ernest  Jeroy. 

ENTREES. 

Ailes  de  Poulets  d  la  Perigord.  Petits  Pois  au  Beune. 

Caisses  de  ris  de  Vean  a  I'ltalienne. 
Haricots  verts.  Asperges,  sauce  Creme. 


Sorbet  Fantaisie. 


r6ti. 

Squabs.  Salade  de  Laitue. 

  Nuits. 

ENTREMETS  SUCRES. 
Crout«  aux  Mille  Fruits.  Cornets  a  la  Chantilly. 

Gelee  a  la  Prunelle. 


Fruits. 


PIECES  MONTEES. 

Glace  Varietees. 
Petits  Fours. 


Caf& 


SPECIAL  MENUS. 


505 


MENU  FOR  4  COVERS. 

Huitres  en  Coquille, 


Potage  Julienne  aux  Quenelles. 


Paupiettes  de  Turbots  a  la  Joinville. 
Cvacumbers.  Pommes  d'Attphine. 


Filets  Mignons  a  la  Provencale. 
Larded  Sweetbread  a  la  Meissoniere. 


Punch  au  Kirsh. 


Quails  Bardes  sur  Cronstade. 
Lettuce  Salad. 


German  Asparagus. 


Plombiere  aux  Praises. 


Fruits.  Cafe.  Fromage. 

★  * 

MENU  FOR  6  COVERS, 

Huitres  en  Coquilles. 


Sauteme. 


Puree  St.  Germain.    Consomme  Pat5  d'ltalie. 

Amontillado, 


Broiled  Blue  Fish,  Maitre  d'Hotel. 
Cucumbers.  Pommes  Duchesse. 

Hochheiraer. 


Small  Tenderloin  Sautes,  Marrow  Sauce. 
Lamb  Chops  a  la  Marechale. 

Moet  &  Chandon. 


Croutes  avix  Champignons  a  la  Parisienne. 


Sorbet  Venetienne. 


Squabs  with  Water-cresses. 

Chateau  Latour. 
Lettuce  and  Tomato  Salad. 


Artichatrts.  Sauce  Hollandaise, 


Creme  Bavaroise  au  Chocolat. 


Fruita.         Cafe.  Fromage. 


MENU  FOR  8  COVERS. 


Huitres  en  Coquille. 


Haute  Sauterne. 


Bisque  of  Lobster.        Lamb  Broth  with  Vegetables. 
Radishes.  Olives. 

Amontillado. 


Timbales  a  TEcossaise.     Bass  4  la  Regence. 

Rauenthaler  Berg. 

Potatoes  Windsor. 


Filet  of  Beef  Larded  a  la  Parisienne. 
Saddle  of  Mutton,  Currant  Jelly. 

Ernest  Jeroyw 

Sweetbreads  a  la  Pompadour. 
Terrapin  a  la  Maryland. 

Chateau  Latour» 


Cauliflower  au  Gratin.        Celery  au  Jus. 


Punch  Maraschino. 
Canvas  Back  Duck. 


Lettuce  Salad. 


Souffle  a  r  Orange. 
Fruits.  Cafe.  Fromage. 

MENU  FOR  JO  COVERS. 


Consomme  de  Volaille. 


Haute  Sauteme. 


Huitres  a  la  Poulette. 


Radishes.  Olives. 
Bouchees  a  la  Bohemienne. 

Johannisberger, 
Truites  Saumone  au  Beurre  de  Montpellier. 
Tartelette  Potatoes.  Cucumbers. 


Filets  Mignon  de  Boeuf  a  la  Trianon. 
Cotelettes  de  Pigeon,  Marechale. 

Moet  &  Chandon. 
Petits  Pois  Garnis  de  Fleurous. 
Artichauts  a  la  Barigoule. 


Punch  Romaine. 


Becassines  au  Cresson. 

Chas.  de  Vougert. 


Lettuce  Salad. 


Pouding  Nesselrode. 

Fromage. 


Fndts.  Cafe. 


506 


SPECIAL  MENUS. 


MENU  FOR  12  COVERS. 


MENU  FOR  24  COVERS. 


Little  Neck  Clams. 

Haute  Sauterne. 


Cream  of  Asparagus. 
Radishes. 


Consomme  Royal. 

Olives. 

Amontillado. 


•  •  • 

Huitres. 
POT  AGES. 

Consomm^  Francatelli.  Bisque  d'Eeaiiawies. 


HORS  D'(EUVRE. 
Timbales  k  la  Reyniire. 


Caviar  sur  Toast. 
Pompano  Maitre  d'Hotel.       Bass  a  la  R6gence. 
Pommes  Parisienne. 

Moselbluemchen, 


POISSON. 

Filet  Turbot  Portu^aise. 
Pommes  de  terre  Parisienne. 
Celery  Mayonnaise. 


Cotelettes  d'Agneau  a  la  Pur^e  de  Celen. 
Filet  of  Boeuf  a  la  Pocahontas. 

Moet  &  Chandon. 


RELEVE. 
Selle  d'Agneau  a  la  Colbert 
Haricots  verts. 


Tarrapin  d  la  Richelieu. 


Sorbet  Dunderberg. 


Canvas  Back  Ducks. 


ENTREES. 
Ailes  de  Poulets  a  la  Hongroise. 
C6pe8  i  la  Bordelaise.        Asperges  Sauce  Creme. 


Nuita. 


Sorbet  i  la  Prunelle. 


Artichauts  Bottoms, 


Celery  Mayonnaise, 

French  Peas. 


ROTI. 

Faisan  rotes  Franqu^  de  Cailles. 


Omelette  Celestine. 


Fruits. 


Cafd. 


Fromage. 


ENTREMETS  DE  DOUCEUR^ 
Croutes  aux  Ananas.  Glaces  Fantaisies. 

Fruits.      Cate.      Petits  Fours. 


★  ★  ★ 

BUFFET  FOR  1,000  PEOPLE. 


COLD  SERVICE. 


Consomme  on  Tasse. 


Sandwiches.  Caviar  on  Toast,  Radishes.  Celery. 

Cold  Salmon  Mayonnaise.  Lobster  and  Shrimp  Salad. 

Westphalia  Ham  a  la  Gelee. 
Boned  Turkey. 


Galantine  of  Faison. 
Cold  Game  in  Season. 
Mayonnaise  of  Chicken.  Cold  Turkey.  Fillet  of  Beet 

Saddle  of  Venison,  Currant  Jelly. 


<3aa«  P]^ 


Russian  Salad. 


Water  Ices. 


Neapolitaine  Ice-cream. 

Nesselrode  Puddings. 
Claret  and  Champagne  Jellies. 

Charlotte  Glac6e. 


Biscuits  Glacee. 

Assorted  Cakes. 


Assorted  Candies. 


T«a. 


Coffee. 


Lemonade. 


MANAGEMENT  AND  DIRECTION 


OF 


Dinners  and  Receptions 


ON 

State  Occasions  at  the  White  House, 

★  *  ★ 

E^TQUETTE  as  observed  in  European  courts  is  not  known  at  the 
White  House. 
The  President's  Secretary  issues  invitations  by  direction 
of  the  President  to  the  distinguished  guests. 
The  Usher  in  charge  of  the  cloak-room  hands  to  the  gentleman 
on  arrival  an  envelope  containing  a  diagram  of  the  table  (as  cut 

S  g  ^  S  S 


St 


Entrance 


shows),  whereon  the  name  and  seat  of  the  respective  guest  and  the 
lady  he  is  to  escort  to  dinner  are  marked. 

A  card  corresponding  with  his  name  is  placed  on  the  napkin  be- 
longing to  the  cover  of  the  seat  he  will  occupy. 

The  President's  seat  is  in  the  middle  of  the  table.  The  most  dis- 
tinguished guests  sit  on  his  right  and  left.  If  their  wives  are  present 
they  will  occupy  these  seats,  and  the  gentlemen  will  be  seated  next  to 
the  President's  wife  whose  seat  is  directly  opposite  the  President. 

(607) 


508 


DINNERS  AND  RECEPTIONS. 


Official  dinners  all  over  the  world  are  always  served  after  the 
French  fashion,  and  are  divided  into  three  distinct  parts.  Two  of 
them  are  served  from  the  kitchen,  and  the  third  from  the  pantry. 

The  first  part  of  the  dinner  served  French  style  includes  from 
oysters  on  the  shell  to  the  sherbets. 

The  second  service  continues  to  the  sweet  dishes. 

The  third  includes  ice,  cakes,  fruits,  cheeses,  which  are  all  under- 
stood as  desserts,  and  are  dresseed  in  the  pantry. 

All  principal  dishes  which  are  artistically  decorated  are  shown  to 
the  President  first,  then  are  carried  around  the  table  before  being 
carved  by  the  Steward  in  the  pantry. 

Fancy  folding  of  the  napkins  is  considered  out  of  fashion;  plain 
square  folded,  so  as  to  show  monogram  in  the  middle,  is  much 
preferred. 

The  following  diagram  will  illustrate  the  arrangement  of  the 
glasses  on  the  table.    (See  diagram.) 


DIAGRAM  ILLUSTRATING  HOW  TO  ARRANGE  GLASSES  ON  TABLE. 

I—Glass  for  Sauterne.  IV— Glass  for  Water. 

A— Plate.         II— Glass  for  Sherry.  V— Glass  for  Champagne. 

Ill — Glass  for  Rhine  Wine.  VI— Glass  for  Burgundy. 

Flower  decorations  on  the  table  are  to  be  in  flat  designs,  so  as  not 
to  obscure  the  view  of  the  guests. 


DINNERS  AND  RECEPTIONS. 


509 


Corsage  boquets  for  ladies  consist  of  not  more  than  eight  large 
roses  tied  together  by  silk  ribbon,  with  the  name  of  the  lady  stamped 
on  in  gold  letters. 

Gentlemen's  bouttonieres  consist  only  of  one  rosebud. 

Boquets  for  ladies  are  to  be  placed  on  the  right  side;  for  gentle- 
men, on  the  napkin  next  to  card  bearing  his  name. 

Printed  menus  are  never  used  on  any  official  occasion. 

The  private  dinners  menus  are  either  printed  or  written  on  a 
plain  card  and  placed  on  each  cover. 

Liquors,  cordials,  cigars  are  served  on  a  separate  table  after  the 
ladies  have  retired  to  the  parlor. 


FOR  THE  SICK. 


★  *★, 

DISHES  for  invalids  should  be  served  in  the  daintiest  and  most 
attractive  way ;  never  send  more  than  a  supply  for  one  meal ; 
the  same  dish  too  frequently  set  before  an  invalid  often 
causes  a  distaste,  when  perhaps  a  change  would  tempt  the 

appetite. 

When  preparing  dishes  where  milk  is  used,  the  condition  of  the 
patient  should  be  considered.  Long  cooking  hardens  the  albumen  and 
makes  the  milk  very  constipating;  then,  if  the  patient  should  be  al- 
ready constipated,  care  should  be  taken  not  to  heat  the  milk  above  the 
boiling  point. 

The  seasoning  of  food  for  the  sick  should  be  varied  according -to 
the  condition  of  the  patient;  one  recovering  from  illness  can  partake 
of  a  little  piece  of  roast  mutton,  chicken,  rabbit,  game,  fish,  simply 
dressed,  and  simple  puddings  are  all  light  food  and  easily  digested.  A 
mutton  chop,  nicely  cut,  trimmed  and  broiled,  is  a  dish  that  is  often  in- 
viting to  an  invalid.  As  a  rule,  an  invalid  will  be  more  likely  to 
enjoy  any  preparation  sent  to  him  if  it  is  served  in  small  delicate 
pieces.  As  there  are  so  many  small,  dainty  dishes  that  can  be  made 
for  this  purpose,  it  seems  useless  to  try  to  give  more  than  a  small  va- 
riety of  them.  Pudding  can  be  made  of  prepared  barley,  or  tapioca, 
well  soaked  before  boiling,  with  an  egg  added,  and  a  change  can  be 
made  of  light  puddings  by  mixing  up  some  stewed  fruit  with  the  pud- 
dings before  baking ;  a  bread  pudding  from  stale  bread  crmnbs,  and  a 
tiny  cup-custard,  boiled  in  a  small  basin  or  cup ;  also  various  drinks, 
such  as  milk  punch,  wine,  whey,  apple-toddy,  and  various  other  nour- 
ishing drinks. 

BEEFSTEAK  AND  MUTTON  CHOPS. 

Select  the  tenderest  cuts  and  broil  over  a  clear,  hot  fire.  Let  the 
&teak  be  rare,  the  chops  well  done.    Salt  and  pepper,  lay  between  two 


ron  THE  SICK. 


§11 


hot  plates  three  minutes  and  serve  to  your  patient.  If  he  is  very  weak 
do  not  let  him  swallow  anything  except  the  juice,  when  he  has  chewed 
the  meat  well.  The  essence  of  rare  beef,  roasted  or  broiled,  thus  ex- 
pressed, is  considered  by  some  physicians  to  be  more  strengthening 
than  beef  tea  prepared  in  the  usual  manner. 

BEEF  TEA. 

One  pound  of  lean  beef,  cut  into  small  pieces.  Put  into  a  glass 
canning  jar,  without  a  drop  of  water,  cover  tightly  and  set  in  a  pot  of 
cold  water.  Heat  gradually  to  a  boil  and  continue  this  steadily  for 
three  or  four  hours,  lantil  the  meat  is  like  white  rags  and  the  juice  all 
drawn  out.    Season  with  salt  to  taste  and,  when  cold,  skim. 

VEAL  OR  MUTTON  BROTH. 

Take  a  scrag-end  of  mutton  (two  pounds),  put  it  in  a  saucepan 
with  two  quarts  of  cold  water  and  an  ounce  of  pearl  barley  or  rice. 
When  it  is  coming  to  a  boil,  skim  it  well,  then  add  half  a  teaspoonf ul  of 
salt ;  let  it  boil  until  half  reduced,  then  strain  it  and  take  off  all  the  fat 
and  it  is  ready  for  use.  This  is  excellent  for  an  invalid.  If  vegetables 
are  liked  in  this  broth,  take  one  turnip,  one  carrot  and  one  onion,  cut 
them  in  shreds  and  boil  them  in  the  broth  half  an  hour.  In  that  case, 
the  barley  may  be  served  with  the  vegetables  in  broth, 

CHICKEN  BROTH. 

Make  the  same  as  mutton  or  beef  broth.  Boil  the  chicken  slowly, 
puttii-  J  on  just  enough  water  to  cover  it  well,  watching  it  closely  that 
it  does  not  boil  down  too  much.  When  the  chicken  is  tender,  season 
with  salt  and  a  very  little  pepper.  The  yolk  of  an  egg  beaten  light 
and  added,  is  very  nourishing. 

OATMEAL  GRUEL. 

Put  four  tablespoonfuls  of  the  best  grits  (oatmeal  coursely 
ground)  into  a  pint  of  boiling  water.    Let  it  boil  gently,  and  stir  it 
often,  till  it  becomes  as  thick  as  you  wish  it.    Then  strain  it,  and  add 
to  it  while  warm,  butter,  wine,  nutmeg,  or  whatever  is  thought  proper 
to  flavor  it.    Salt  to  taste. 

If  you  make  a  gruel  of  fine  oatmeal,  sift  it,  mix  it  first  to  a  thick 
batter  with  a  little  cold  water,  and  then  put  it  into  the  saucepan  of 


512 


FOR  THE  SICK. 


boiling  water.  Stir  it  all  the  time  it  is  boiling,  lifting  tbe  spoon  gently 
up  and  down,  and  letting  the  gruel  fall  slowly  back  again  into  the  pan, 

CORN  MEAL  GRUEL. 

Two  TABLESPOONFULS  of  fine  Indian  meal,  mixed  smooth  with  cold 
watery  and  a  saltspoonf ul  of  salt ;  add  one  quart  of  boiling  water  and 
cook  twenty  minutes.  Stir  it  frequently,  and  if  it.  becomes  too  thick 
use  boiling  water  to  thin  it.  If  the  stomach  is  not  too  weak,  a  table- 
spoonful  of  cream  may  be  used  to  cool  it.  Some  like  it  sweetened  and 
others  like  it  plain.  For  very  sick  persons,  let  it  settle,  pour  off  the 
top,  and  give  without  other  seasoning.  For  convalescents,  toast  a 
piece  of  bread  as  nicely  as  possible,  and  put  it  in  the  gruel  with  a 
tablespoonf  ul  of  nice  sweet  cream  and  a  little  ginger  and  sugar.  This 
should  be  used  only  when  a  laxative  is  allowed. 

EGG  GRUEL. 

Beat  the  yolk  of  an  egg  with  one  tablespoonf  ul  of  sugar;  pour  one 
teacupful  of  boiling  water  on  it,  add  the  white  of  an  egg,  beaten  to  a 
froth,  with  any  seasoning  or  spice  desired.   Take  warm. 

MILK  PORRIDGE. 

The  same  as  arrowroot,  excepting  it  should  be  all  milk,  and  thick- 
ened with  a  scant  tablespoonf  ul  of  sifted  flour ;  let  it  boil  five  minutes, 
stirring  it  constantly,  add  a  little  cold  milk,  give  it  one  boil  up,  and  it 
is  ready  for  use. 

ARROWROOT  MILK  PORRIDGE. 

One  large  cupful  of  fresh  milk,  new  if  you  can  get  it,  one  cupful 
of  boiling  water,  one  teaspoonful  of  arrowroot,  wet  to  a  paste  with 
cold  water,  two  teaspoonfuls  of  white  sugar,  a  pinch  of  salt.  Put  the 
sugar  into  the  milk,  the  salt  into  the  boiling  water,  which  should  be 
poured  into  a  farina  kettle.  Add  the  t  /et  arrowroot  and  boil,  stirring 
constantly  until  it  is  clear;  put  in  the  milk  and  cook  ten  minutes, 
stirring  often.  Give  while  warm,  adding  hot  milk  should  it  be 
thicker  than  gruel. 

ARROWROOT  BLANC  MANGE. 

OiSTE  large  cupful  of  boiling  milk,  one  even  tablespoonful  of  arrow- 
root rubbed  to  a  paste  with  cold  water,  two  teaspoonfuls  of  white 


FOB  TEE  SICK. 


sugar,  a  pincli  of  salt,  flavor  with  rose-water.  Proceed  as  in  the  fore- 
going recipes,  boiling  and  stirring  eight  minutes.  Turn  into  a  wet 
mold,  and,  when  firm,  serve  with  cream  and  powdered  sugar. 

TAPIOCA  JELLY. 

Soak  a  cupful  of  tapioca  in  a  quart  of  cold  water  after  washing 
it  thoroughly  two  or  three  times ;  after  soaking  three  or  four  hours^ 
simmer  it  in  a  stewpan  until  it  becomes  quite  clear,  stirring  often; 
add  the  juice  of  a  lemon,  and  a  little  of  the  grated  peel,  also  a  pinch 
of  salt.  Sweeten  to  taste.  Wine  can  be  substituted  for  lemon,  if 
liked. 

SLIPPERY-ELM  BARK  TEA. 

Break  the  bark  into  bits,  pour  boiling  water  over  it,  cover  and 
let  it  infuse  until  cold.  Sweeten,  ice,  and  take  for  summer  disorderis, 
or  add  lemon  juice  and  drink  for  a  bad  cold. 

FLAX-SEED  TEA. 

.TJpo]sr  an  ounce  of  unbruised  flax-seed  and  a  little  pulverized  liq- 
uorice-root pour  a  pint  of  boiling  (soft  or  rain)  water,  and  place  the 
vessel  containing  these  ingredients  near,  but  not  on,  the  fire  for  four 
hours.  Strain  through  a  linen  cloth.  Make  it  fresh  every  day.  An 
excellent  drink  in  fever  accompanied  by  a  cough. 

FLAX-SEED  LEMONADE. 

To  A  large  tablespoonful  of  flax-seed,  allow  a  tumbler  and  a  half 
of  cold  water.  Boil  them  together  till  the  liquid  becomes  very  sticky. 
Then  strain  it  hot  over  a  quarter  of  a  pound  of  pulverized  sugar,  and 
an  ounce  of  pulverized  gum  arable.  Stir  it  till  quite  dissolved,  and 
squeeze  into  it  the  juice  of  a  lemon. 

This  mixture  has  frequently  been  found  an  efficacious  remedy  for 
a  cold,  taking  a  wine-glass  of  it  as  often  as  the  cough  is  troublesome, 

TAMARIND  WATER. 

Put  tamarinds  into  a  pitcher  or  tumbler  till  it  is  one-third  full, 
then  fill  up  with  cold  watei,  cover  it,  and  let  it  infuse  for  a  quarter  of 
an  hour  or  more. 

Currant  jelly  or  cranberry  juice  mixed  with  water  makes  a  pleas- 
ant drink  for  an  invalid. 


FOE  THE  SICK. 


SAGO  JELLY. 

Made  tlie  same  as  tapiocao  If  seasoning  is  not  advisable  the  sago 
may  be  boiled  in  milk,  instead  of  water,  and  eaten  plain. 

Eice  jelly  made  the  same,  using  only  half  as  much  rice  as  sago. 

ARROWROOT  WINE  JELLY. 

One  cupful  of  boiling  water,  one  scant  tablespoonf ul  of  arrowroot, 
mixed  with  a  little  cold  water,  one  tablespoonful  of  sugar,  a  pinch  of 
salt,  one  tablespoonful  of  brandy,  or  three  tablespoonfuls  of  wine. 
Excellent  for  a  sick  person  without  fever. 

HOMINY. 

Put  to  soak  one  pint  of  hominy  in  two  and  one-half  pints  of  boil- 
ing water  over  night,  in  a  tin  vessel  with  a  tight  cover ;  in  the  morning 
add  one-half  pint  of  sweet  milk  and  a  little  salt.  Place  on  a  brisk  fire, 
in  a  kettle  of  boiling  water,  the  tin  vessel  containing  the  hominy ;  let 
boil  one-half  hour. 

Cracked  wheat,  oatmeal,  mush,  are  all  good  food  for  the  sick. 

CHICKEN  JELLY. 

Cook  a  chicken  in  enough  water  to  little  more  than  cover  it ;  let  it 
stew  gently  until  the  meat  drops  from  the  bones,  and  the  broth  is  re- 
duced to  about  a  pint ;  season  it  to  taste,  with  a  little  salt  and  pepper. 
Strain  and  press,  first  through  a  colander,  then  through  a  coarse 
clothe  Set  it  over  the  fire  again  and  cook  a  few  minutes  longer.  Turn 
it  into  an  earthen  vegetable  dish  to  harden ;  set  it  on  the  ice  in  the  re- 
frigerator. Eat  cold  in  slices.  Nice  made  into  sandwiches,  with  thin 
slices  of  bread,  lightly  spread  with  butter. 

BOILED  RICK 

Bon.  half  a  cupful  of  rice  in  just  enough  water  to  eover  it,  with  half 
a  teaspoonful  of  salt ;  when  the  water  has  boiled  nearly  out  and  the 
rice  begins  to  look  soft  and  dry,  turn  over  it  a  cupful  of  milk  and  let 
it  simmer  until  the  rice  is  done  and  nearly  dry;  take  from  the  fije 
and  beat  in  a  well-beaten  egg.  Eat  it  v/arm  with  cream  and  sugar. 
Flavor  to  taste. 


TOE  THE  SICK. 


515 


CUP  PUDDING. 

Take  one  tablespoonful  of  flour,  one  egg,  mix  with  cold  milk  and 
a  pinch  of  salt  to  a  batter.  Boil  fifteen  minutes  in  a  buttered  cup. 
Eat  with  sauce,  fruit  or  plain  sugar. 

TAPIOCA  CUP  PUDDING. 

This  is  very  light  and  delicate  for  invalids.  An  even  tablespoonful 
of  tapioca,  soaked  for  two  hours  in  nearly  a  cup  of  new  milk;  stir 
into  this  the  yolk  of  a  fresh  egg ;  a  little  sugar,  a  grain  of  salt,  and 
bake  it  in  a  cup  for  fifteen  minutes.  A  little  jelly  may  be  eaten  with  ito 

BAKED  APPLES. 

Get  nice  fruit,  a  little  tart  and  juicy,  but  not  sour;  clean  them 
nicely,  and  bake  in  a  moderate  oven— -regulated  so  as  to  have  them 
done  in  about  an  hour;  when  the  skin  cracks  and  the  pulp  breaks 
through  in  every  direction  they  are  done  and  ready  to  take  out.  Serve 
with  white  sugar  sprinkled  over  them. 

SOFT  TOAST. 

Toast  well,  but  not  too  brown,  two  thin  slices  of  stale  bread ;  put 
them  on  a  warm  plate,  sprinkle  with  a  pinch  of  salt,  and  pour  upon 
them  some  boiling  water;  quickly  cover  with  another  dish  of  the 
same  size,  and  drain  off  the  water.  Put  a  very  small  bit  of  butter  on 
the  toast  and  serve  at  once  while  hot. 

IRISH  MOSS  BLANC  MANGE. 

A  SMALL  handful  of  moss  (to  be  purchased  at  any  drug  store)'^ 
wash  it  very  carefully,  and  put  it  in  one  quart  of  milk  on  the  fire. 
Let  the  milk  simmer  for  about  twenty  minutes,  or  until  the  moss 
begins  to  dissolve.  Then  remove  from  the  fire  and  strain  through  a 
fine  sieve.  Add  two  tablespoonfuls  of  sugar  and  half  a  teaspoonful 
of  vanilla  flavoring.  Put  away  to  harden  in  cups  or  molds,  and  serve 
with  sugar  and  cream. 

A  delicate  dish  for  an  invalid. 

EGG  TOAST. 

Brown  a  slice  of  bread  nicely  over  the  coals,  dip  it  in  hot  water 
slightly  salted,  butter  it,  and  lay  on  the  top  an  egg  that  has  been 


516 


FOB  THE  SICK. 


broken  into  boiling  water,  and  cooked  until  the  white  has  hardened; 
season  the  egg  with  a  bit  of  butter  and  a  crumb  of  salt. 

The  best  vv^ay  to  cook  eggs  for  an  invalid  is  to  drop  them,  or  else 
pour  boiling  water  over  the  egg  in  the  shell  and  let  it  stand  for  a  few 
minutes  on  the  back  of  the  stove, 

OYSTER  TOAST. 

Make  a  nice  slice  of  dry  toast,  butter  it  and  lay  it  on  a  hot  dish. 
Put  six  oysters,  half  a  teacupf ul  of  their  own  liquor,  and  half  a  cupful 
of  milk,  into  a  tin  cup  or  basin,  and  boil  one  minute.  Season  with  a 
little  butter,  pepper  and  salt,  then  pour  over  the  toast  and  serve. 

MULLED  JELLY. 

Take  one  tablesponful  of  currant  or  grape  jelly,  beat  with  it  the 
white  of  one  egg  and  a  teaspoonful  of  sugar;  pour  on  it  a  teacupf  ul 
of  boiling  water,  and  break  in  a  slice  of  dry  toast  or  two  crackers. 

CUP  CUSTARD. 

Break  into  a  coffeecup  an  egg,  put  in  two  teaspoonfuls  of  sugar, 
beat  it  up  thoroughly,  a  pinch  of  salt  and  a  pinch  of  grated  nutmeg ; 
fill  up  the  cup  with  good  sweet  milk,  turn  it  into  another  cup,  well 
buttered,  and  set  it  in  a  pan  of  boiling  water,  reaching  nearly  to  the 
top  of  the  cup.  Set  in  the  oven,  and  when  the  custard  is  set,  it  is  done. 
Eat  cold. 

CLAM  BROTH. 

Select  twelve  small,  hardshell  clams,  drain  them  and  chop  them 
fine ;  add  half  a  pint  of  clam  juice  or  hot  water,  a  pinch  of  cayenne, 
and  a  walnut  of  butter;  simmer  thirty  minutes,  add  a  gill  of  boiled 
milk,  strain,  and  serve.   This  is  an  excellent  broth  for  weak  stomachs. 

MILK  OR  CREAM  CODFISH. 

This  dish  will  often  relish  when  a  person  is  recovering  from 
sickness,  when  nothing  else  would.  Pick  up  a  large  tablespoonful  of 
salt  codfish  very  fine,  freshen  it  considerably  by  placing  it  over  the 
fire  in  a  basin,  covering  it  with  cold  water  as  it  comes  to  a  boil ;  turn 
off  the  water  and  freshen  again  if  very  salt,  then  turn  off  the  water 
until  dry,  and  pour  over  half  a  cupful  of  milk  or  thin  cream,  add  a 

j 


FOB  THE  SICK. 


§17 


bit  of  butter,  a  sprinkle  of  pepper,  and  a  thickening  made  of  one  tea- 
spoonful  of  flour  or  cornstarch,  wet  up  with  a  little  milk;  when  this 
boils  up,  turn  over  a  slice  of  dipped  toast. 

CRACKER  PANADA. 

Break  in  pieces  three  or  four  hard  crackers  that  are  baked  quite 
brown,  and  let  them  boil  fifteen  minutes  in  one  quart  of  water;  then 
remove  from  the  fire,  let  them  stand  three  or  four  minutes,  strain  off 
the  liquor  through  a  fine  wire  sieve,  and  season  it  with  sugar. 

This  is  a  nourishing  beverage  for  infants  that  are  teething,  and 
with  the  addition  of  a  little  wine  and  nutmegs  is  often  prescribed  for 
invalids  recovering  from  a  fever. 

BREAD  PANADA. 

Prx  three  gills  of  water  and  one  tablespoonful  of  white  sugar  on 
the  fire,  and  just  before  it  boils  add  two  tablespoonfuls  of  the  crumbs 
of  stale  white  bread,  stir  it  well,  and  let  it  boil  three  or  four  minutes, 
then  add  one  glass  of  white  wine,  a  grated  lemon  and  a  little  nutmeg ; 
let  it  boil  up  once,  then  remove  it  from  the  fire,  and  keep  it  closely 
covered  imtil  it  is  wanted  for  use. 

SLIPPERY-ELM  TEAo 

Put  a  teaspoonful  of  powdered  slippery-elm  into  a  tumbler^  pour 
cold  water  upon  it,  and  season  with  lemon  and  sugar. 

TOAST  WATER,  OR  CRUST  COFFEK 

Take  stale  pieces  of  crusts  of  bread,  the  end  pieces  of  the  loaf, 
toast  them  a  nice,  dark  brown,  care  to  be  taken  that  they  do  not  burn 
in  the  least,  as  that  affects  the  flavor.  Put  the  browned  crusts  into  a 
large  milk  pitcher,  and  pour  enough  boiling  water  over  to  cover  them ; 
cover  the  pitcher  closely,  and  let  steep  until  cold.  Strain,  and  sweeten 
to  taste ;  put  a  piece  of  ice  in  each  glass. 

This  is  also  good,  drank  warm  with  cream  and  sugar,  similar  to 
coffee. 

PLAIN  MILK  TOAST. 

Cut  a  thin  slice  from  a  loaf  of  stale  bread,  toast  it  very  quickly, 
sprinkle  a  little  salt  over  it,  and  pour  upon  it  three  tablespoonfuls  of 
boiling  milk  or  cream.  Crackers  split  and  toasted  in  this  maimer,  are 
often  very  grateful  to  an  invalido 


518 


FOR  TEE  SICK. 


LINSEED  TEA. 

Put  one  tablespoonfnl  of  linseed  into  a  stewpan  with  half  ^  oint  of 
cold  water ;  place  the  stewpan  over  a  moderate  fire,  and  when  the  water 
is  quite  warm,  pour  it  off,  and  add  to  the  linseed  half  a  pint  of  fresh 
cold  water,  then  let  the  whole  boil  three  or  four  minutes;  season  it 
with  lemon  and  sugar, 

POWDERS  FOR  CHILDREN. 

A  VEKY  excellent  carminative  powder  for  flatulent  infants  may  be 
kept  in  the  house,  and  employed  with  advantage  whenever  the  child  is 
in  pain  or  griped,  dropping  five  grains  of  oil  of  anise-seed  and  two  of 
peppermint  on  half  an  ounce  of  lump  sugar,  and  rubbing  it  in  a  mor- 
tar, with  a  drachm  of  magnesia,  into  a  fine  powder.  A  small  quantity 
of  this  may  be  given  in  a  little  water  at  any  time,  and  always  with 
benefit. 

FOR  CHILDREN  TEETHING. 

Tie  a  quarter  of  a  pound  of  wheat  flour  in  a  thick  cloth  and  boil  it 
in  one  quart  of  water  for  three  hours ;  then  remove  the  cloth  and  ex- 
pose the  flour  to  the  air  or  heat  until  it  is  hard  and  dry ;  grate  from 
it,  when  wanted,  one  tablespoonfnl,  which  put  into  half  a  pint  of  new 
milk,  and  stir  over  the  fire  until  it  comes  to  a  boil,  when  add  a  pinch  of 
salt  and  a  tablespoonfnl  of  cold  water  and  serve.  This  gruel  is  ex- 
cellent for  children  afflicted  with  summer  coi  iplaint. 

Or  brown  a  tablespoonfnl  of  flour  in  the  oven  or  on  top  of  the  stove 
on  a  baking  tin;  feed  a  few  pinches  at  a  time  to  a  child  and  it  will 
often  check  a  diarrhoea.  The  tincture  of  kino ''—of  which  from  ten 
to  thirty  drops,  mixed  with  a  little  sugar  and  water  in  a  spoon,  and 
given  every  two  or  three  hours,  is  very  efficacious  and  harmless— can 
be  procured  at  almost  any  druggist 's.  Tablespoon  doses  of  pure  cider 
vinegar  and  a  pinch  of  salt,  has  cured  when  all  else  failed. 

BLACKBERRY  CORDIAL. 

This  recipe  may  be  found  under  the  head  of  Coffee^  Tea^  Bever- 
ages. It  will  be  found  an  excellent  medicine  for  children  teething, 
and  summer  diseases. 


FOB  THE  SICK. 


519 


ACID  DRINKS. 

1.  Peel  thirty  large  Malaga  grapes,  and  pour  half  a  pint  of  boil- 
ing water  upon  them ;  cover  them  closely  and  let  them  steep  until  the 
water  is  cold. 

2.  Pour  half  a  pint  of  boiling  water  upon  one  tablespoonful  of  cur- 
rant jelly,  and  stir  until  the  jelly  is  dissolved. 

3.  Cranberries  and  barberries  may  be  used  in  the  same  way  to 
make  very  refreshing  acid  drinks  for  persons  recovering  from  fevers. 

DRAUGHTS  FOR  THE  FEET. 

Take  a  large  leaf  from  the  horse-radish  plant,  and  cut  out  the  hard 
fibres  that  run  through  the  leaf ;  place  it  on  a  hot  shovel  for  a  moment 
to  soften  it,  fold  it,  and  fasten  it  closely  in  the  hollow  of  the  foot  by  a 
cloth  bandage. 

Burdock  leaves,  cabbage  leaves,  and  mullein  leaves,  are  used  in  the 
same  manner,  to  alleviate  pain  and  promote  perspiration. 

Garlics  are  also  made  for  draughts  by  pounding  them,  placing 
them  on  a  hot  tin  plate  for  a  moment  to  sweat  them,  and  binding  them 
closely  to  the  hollow  of  the  foot  by  a  cloth  bandage. 

Draughts  of  onions,  for  infants,  are  made  by  roasting  onions  in  hot 
ashes,  and,  when  they  are  quite  soft,  peeling  off  the  outside,  mashing 
them,  and  applying  them  on  a  cloth  as  usual. 

POULTICES. 

A  Bread  and  Milk  Poultice,— 'Put  a  tablespoonful  of  the  crumbs  of 
stale  bread  into  a  gill  of  milk,  and  give  the  whole  one  boil  up.  Or,  take 
stale  bread  crumbs,  pour  over  them  boiling  water  and  boil  till  soft, 
stirring  well ;  take  from  the  fire  and  gradually  stir  in  a  little  glycerine 
or  sweet  oil,  so  as  to  render  the  poultice  pliable  when  applied. 

A  Hop  Poultice.— Boil  one  handful  of  dried  hops  in  half  a  pint  of 
water,  until  the  half  pint  is  reduced  to  a  gill,  then  stir  into  it  enough 
Indian  meal  to  thicken  it. 

A  Mustard  Poultice.— Into  one  gill  of  boiling  water  stir  one  table- 
spoonful of  Indian  meal ;  spread  the  paste  thus  made  upon  a  cloth  and 
spread  over  the  paste  one  teaspoonful  of  mustard  flour.  If  you  wish 
a  mild  poultice,  use  a  teaspoonful  of  mustard  as  it  is  prepared  for  the 
table,  instead  of  the  mustard  flour. 


520 


FOB  TEE  SICK. 


Equal  parts  of  ground  mustard  and  flour  made  into  a  paste  witli 
warm  water,  and  spread  between  two  pieces  of  muslin,  form  the  in- 
dispensable mustard  plaster. 

A  Ginger  Poultice,— Thi^  is  made  like  a  mustard  poultice,  using 
ground  ginger  instead  of  mustard.  A  little  vinegar  is  sometimes  added 
to  each  of  these  poultices. 

A  Stramonium  Poultice.— ^irr  one  tablespoonful  of  Indian  meal 
into  a  gill  of  boiling  water  and  add  one  tablespoonful  of  bruised  stra- 
monium seeds. 

Wormwood  and  Arnica  are  sometimes  applied  in  poultices.  Steep 
the  herbs  in  half  a  pint  of  cold  water  and  when  all  their  virtue  is  ex- 
tracted stir  in  a  little  bran  or  rye  meal  to  thicken  the  liquid ;  the  herbs 
must  not  be  removed  from  the  liquid. 

This  is  a  useful  application  for  sprains  and  bruises. 

Linseed  Poultice,— Tsike  four  ounces  of  powdered  linseed  and 
gradually  sprinkle  it  into  a  half  pint  of  hot  water. 

A  REMEDY  FOR  BOILS. 

An  excellent  remedy  for  boils  is  water  of  a  temperature  agreeable 
to  the  feelings  of  the  patient.  Apply  wet  linen  to  the  part  affected  and 
frequently  renew  or  moisten  it.  It  is  said  to  be  the  most  effectual 
remedy  known.   Take  inwardly  some  good  blood  purifier. 

CURE  FOR  RINGWORMS. 

Yellow  dock^  root  or  leaves,  steeped  in  vinegar,  will  cure  the  worst 
case  of  ringworm. 


HEALTH-SUGGESTIONS. 


★  ★  * 

HOW  COLDS  ARE  CAUGHT. 

\ GREAT  many  cannot  see  why  it  is  they  do  not  take  a  cold  when 
exposed  to  cold  winds  and  rain.  The  fact  is,  and  ought  to 
be  more  generally  understood,  that  nearly  every  cold  is  con- 
tracted indoors,  and  is  not  directly  due  to  the  cold  outside,  but 
to  the  heat  inside.  A  man  will  go  to  bed  at  night  feeling  as  well  as 
usual  and  get  up  in  the  morning  with  a  royal  cold.  He  goes  peeking 
around  in  search  of  cracks  and  keyholes  and  tiny  drafts.  Weather- 
strips are  procured,  and  the  house  made  as  tight  as  a  fruit  can.  In  a 
few  days  more  the  whole  family  have  colds. 

Let  a  man  go  home,  tired  or  exhausted,  eat  a  full  supper  of  starchy 
and  vegetable  food,  occupy  his  mind  intently  for  a  while,  go  to  bed  in  a 
warm,  close  room,  and  if  he  doesn't  have  a  cold  in  the  morning  it  will 
be  a  wonder.  A  drink  of  whisky  or  a  glass  or  two  of  beer  before  sup- 
per will  facilitate  matters  very  much. 

People  swallow  more  colds  down  their  throats  than  they  inhale  or 
receive  from  contact  with  the  air,  no  matter  how  cold  or  chilly  it  may 
be.  Plain,  light  suppers  are  good  to  go  to  bed  on,  and  are  far  more 
conducive  to  refreshing  sleep  than  a  glass  of  beer  or  a  dose  of  chloral. 
In  the  estimation  of  a  great  many  this  statement  is  rank  heresy,  but  in 
the  light  of  science,  common  sense  and  experience  it  is  gospel  truth. 

Pure  air  is  strictly  essential  to  maintain  perfect  health.  If  a  per- 
son is  accustomed  to  sleeping  with  the  windows  open  there  is  but  little 
danger  of  taking  cold  winter  or  summer.  Persons  that  shut  up  the 
windows  to  keep  out  the  night  air''  make  a  mistake,  for  at  night  the 
only  air  we  breathe  is  night  air,"  and  we  need  good  air  while  asleep 
as  much  or  even  more  than  at  any  other  time  of  day.  Ventilation  can 
be  accomplished  by  simply  opening  the  window  an  inch  at  the  bottom 
and  also  at  the  top,  thus  letting  the  pure  air  in,  the  bad  air  going  out- 

(5211 


522 


HEALTH-SUGGESTIONS. 


ward  at  tlie  top.  Close,  foul  air  poisons  the  blood,  brings  on  disease 
which  often  results  in  death ;  this  poisoning  of  the  blood  is  only  pre- 
vented by  pure  air,  which  enters  the  lungs,  becomes  charged  with  waste 
particles,  then  thrown  out,  and  which  are  poisoning  if  taken  back 
again.  It  is  estimated  that  a  grown  person  corrupts  one  gallon^of  pure 
air  every  minute,  or  twenty-five  barrels  full  in  a  single  night,  in  breath- 
ing alone. 

Clothes  that  have  been  worn  through  the  day  should  be  changed  for 
fresh  or  dry  ones  to  sleep  in.  Three  pints  of  moisture,  filled  with  the 
waste  of  the  body,  are  given  off  every  twenty-four  hours,  and  this  is 
mostly  absorbed  by  the  clothing.  Sunlight  and  exposure  to  the  air 
purifies  the  clothing  of  the  poisons  which  nature  is  trying  to  dispose  of, 
and  which  would  otherwise  be  brought  again  into  contact  with  the 
body. 

Colds  are  often  taken  by  extreme  cold  and  heat,  and  a  sudden  ex- 
posure to  cold  by  passing  from  a  heated  room  to  the  cold  outside  air. 
Old  and  weak  persons,  especially,  should  avoid  such  extreme  change. 
In  passing  from  warm  crowded  rooms  to  the  cold  air,  the  mouth  should 
be  kept  closed,  and  all  the  breathing  done  through  the  nostrils  only, 
that  the  cold  air  may  be  warmed  before  it  reaches  the  lungs,  or  else  the 
sudden  change  will  drive  the  blood  from  the  surface  of  the  internal  or- 
gans, often  producing  congestions. 

Dr.  B.  I.  Kendall  writes  that  ^^the  temperature  of  the  lody  should 
be  evenly  and  properly  maintained  to  secure  perfect  health ;  aiid  to  ac- 
complish this  purpose  requires  great  care  and  caution  at  times.  The 
human  body  is,  so  to  speak,  the  most  delicate  and  intricate  piece  of  ma- 
chinery that  could  possibly  be  conceived  of,  and  to  keep  this  in  perfect 
order  requires  constant  care.  It  is  a  fixed  law  of  nature  that  every 
violation  thereof  shall  be  punished ;  and  so  we  find  that  he  who  neglects 
to  care  for  his  body  by  protecting  it  from  sudden  changes  of  weather, 
or  draughts  of  cold  air  upon  unprotected  parts  of  the  body,  suft'ers  the 
penalty  by  sickness,  which  may  vary  according  to  the  exposure  and  the 
habits  of  the  person,  which  affect  the  result  materially ;  for  what  would 
be  an  easy  day's  work  for  a  man  who  is  accustomed  to  hard  labor, 
would  be  sufficient  to  excite  the  circulation  to  such  an  extent  in  a  per- 
son unaccustomed  to  work,  that  only  slight  exposure  might  cause  the 
death  of  the  latter  when  over-heated  in  this  way;  while  the  same  exer- 
cise and  exposure  to  the  man  accustomed  to  hard  labor  might  not  af- 


EEALTH'SUGGESTIONS. 


523 


feet  him.  So,  we  say,  be  careful  of  your  bodies,  for  it  is  a  duty  you 
owe  to  yourselves,  your  friends,  and  particularly  to  Him  who  created 
you.  Wlien  your  body  is  over-heated  and  you  are  perspiring,  be  very 
careful  about  sitting  down  to  ^cool  off,'  as  the  custom  of  some  is,  by  re- 
moving a  part  of  the  clothing  and  sitting  in  a  cool  place,  and  perhaps 
where  there  is  a  draught  of  air  passing  over  your  body.  The  proper 
way  to  'cool  off'  when  over-heated  is  to  put  on  more  clothing,  especially 
if  you  are  in  a  cool  place ;  but  never  remove  a  part  of  the  clothing  you 
have  already  on.  If  possible  get  near  a  fire  where  there  is  no  wind 
blowing,  and  dry  off  gradually,  instead  of  cooling  off  suddenly,  which 
is  always  dangerous." 

Many  colds  are  taken  from  the  feet  being  damp  or  wet.  To  keep 
these  extremities  warm  and  dry  is  a  great  preventative  against  the  al- 
most endless  list  of  disorders  which  come  from  a  slight  cold."  Many 
imagine  if  their  feet  are  not  thoroughly  wet,  there  will  be  no  harm 
arising  from  mere  dampness,  not  knowing  that  the  least  dampness 
is  absorbed  into  the  sole,  and  is  attracted  nearer  the  foot  itself  by  its 
heat,  and  thus  perspiration  is  dangerously  checked. 

WATER. 

All  beings  need  drink  as  much  as  they  need  food,  and  it  is  just  as 
necessary  to  health  as  pure  air;  therefore  the  water  should  be  boiled  or 
filtered  before  being  drank.  Rain-water  filtered  is  probably  the  best 
attainable.  Boiling  the  water  destroys  the  vegetable  and  animal  mat- 
ter, and  leaves  the  mineral  matter  deposited  on  the  bottom  of  the  ves- 
sel containing  it ;  therefore  it  leaves  it  clear  from  poisonous  substances. 

REGULATION  IN  DIET. 

The  food  we  eat  is  a  very  important  item,  and  one  which  it  would 
be  difficult  to  arrange  any  rule  for  which  would  apply  to  all  persons 
"under  different  circumstances.  In  health,  it  is  safer  to  eat  by  instinct 
rather  than  to  follow  any  definite  rules.  While  there  are  many  who 
have  a  scanty  living,  with  a  small  variety  of  food,  there  is  a  large 
number  who  have  an  abundance  and  a  large  variety.  The  former 
class,  in  many  cases,  live  miserable  lives,  either  to  hoard  up  for  miserly 
purposes  the  money  which  might  make  them  happy,  or  in  some 
cases  through  poverty;  while  the  latter  class,  as  a  rule,  have  better 
health  and  have  much  more  enjoyment  in  this  life,  unless  it  be  some 


524 


HEALTH-SUGGESTIONS. 


who  are  gluttonous,  and  make  themselves  miserable  by  abusing  the 
blessings  they  should  enjoy.  Avoid  extremes  in  living  too  free  or 
scanty;  have  a  good  nourishing  diet  and  a  sufficient  quantity,  and  it 
should  always  be  properly  cooked ;  for  if  the  cooking  is  poorly  done,  it 
affects  not  only  the  nutritious  qualities,  but  is  not  so  easily  digested, 
thus  making  food,  which  is  originally  the  best  kind,  of  very  little  value 
to  us,  and  with  very  poor  cooking  it  is  sometimes  a  positive  injury. 

It  is  very  important  that  the  food  be  taken  with  regularity  at  the 
accustomed  time.  Be  careful  not  to  take  too  much  drink  during  any 
meal,  but,  if  thirsty,  drink  water  before  meal  time  so  that  you  will  not 
care  for  it  until  some  time  after  eating,  as  it  is  a  bad  plan  to  drink 
much  either  during  or  for  a  little  time  after  the  meal  is  taken.  It  is  a 
very  bad  plan  to  hurry  in  eating,  because  by  so  doing  the  food  is  not 
properly  masticated;  it  is  better  to  be  a  long  time  in  eating  and  chew 
the  food  weU. 

Dr.  B.  I,  Ktndall,  Enosiurg  Falls^  yu 

HOW  TO  USE  HOT  WATER. 

One  of  the  simplest  and  most  effectual  means  of  relieving  pain  is 
by  the  use  of  hot  water,  externally  and  internally,  the  temperature 
varying  according  to  the  feelings  of  the  patient.  For  bruises,  sprains, 
and  similar  accidental  hurts,  it  should  be  applied  immediately,  as  hot 
as  can  be  borne,  by  means  of  a  cloth  dipped  in  the  water  and  laid  on 
the  wounded  part,  or  by  immersion,  if  convenient,  and  the  treatment 
kept  up  until  relief  is  obtained.  If  applied  at  once,  the  use  of  hot 
water  will  generally  prevent,  nearly,  if  not  entirely,  the  bruised  flesh 
from  turning  black.  For  pains  resulting  from  indigestion,  and  known 
as  wind  colic,  etc.,  a  cupful  of  hot  water,  taken  in  sips,  will  often  re- 
lieve at  once.  When  that  is  insufficient,  a  flannel  folded  in  several 
thicknesses,  large  enough  to  fully  cover  the  painful  place  should  be 
wrung  out  of  hot  water  and  laid  over  the  seat  of  the  pain.  It  should 
be  as  hot  as  the  skin  can  bear  without  injury,  and  be  renewed  every 
ten  minutes  or  oftener,  if  it  feels  cool,  until  the  pain  is  gone.  The 
remedy  is  simple,  efficient,  harmless,  and  within  the  reach  of  every 
one ;  and  should  be  more  generally  used  than  it  is.  If  used  along  with 
common  sense,  it  might  save  many  a  doctor's  bill,  and  many  a  course 
of  drug  treatment  as  well. 


HEALTH'SUGGESTIONS. 


525 


GROWING  PAINS  CURED. 

Following  in  our  mother's  footsteps,  we  have  been  routed  night 
after  night  from  our  warm  quarters,  in  the  dead  of  winter,  to  kindle 
fires  and  fill  frosty  kettles  from  water-pails  thickly  crusted  with  ice, 
that  we  might  get  the  writhing  pedal  extremities  of  our  little  heir  into 
a  tub  of  water  as  quickly  as  possible.  But  lately  we  have  learned  that 
all  this  work  and  exposure  is  needless.  We  simply  wring  a  towel  from 
salted  water— a  bowl  of  it  standing  in  our  sleeping  room,  ready  for 
such  an  emergency— wrap  the  limb  in  it  from  the  ankle  to  knee,  with- 
out taking  the  child  from  his  bed,  and  then  swathe  with  dry  flannels, 
thick  and  warm,  tucking  the  blankets  about  him  a  little  closer,  and  re- 
lief is  sure. 

Good  Houstkeeping, 

HOW  TO  KEEP  WELL, 

Don't  sleep  in  a  draught. 

Don't  go  to  bed  with  cold  feet. 

Don't  stand  over  hot-air  registers. 

Don't  eat  what  you  do  not  need,  just  to  save  it. 

Don't  try  to  get  cool  too  quickly  after  exercising. 

Don't  sleep  in  a  room  without  ventilation  of  some  kind. 

Don't  stuff  a  cold  lest  you  should  be  next  obliged  to  starve  a  fever. 

Don't  sit  in  a  damp  or  chilly  room  without  a  fire. 

Don't  try  to  get  along  without  flannel  underclothing  in  winter. 

DIPHTHERIA 

A  GARGLE  of  sulphur  and  water  has  been  used  with  much  success  in 
cases  of  diphtheria.  Let  the  patient  swallow  a  little  of  the  mixture. 
Or,  when  you  discover  that  your  throat  is  a  little  sore,  bind  a  strip  of 
flannel  around  the  throat,  wet  in  camphor,  and  gargle  salt  and  vinegar 
occasionally. 

COLDS  AND  HOARSENESS. 

Borax  has  proved  a  most  effective  remedy  in  certain  forms  of 
colds.  In  sudden  hoarseness  or  loss  of  voice  in  public  speakers  or 
singers,  from  colds,  relief  for  an  hour  or  so  may  be  obtained  by  slowly 
dissolving,  and  partially  swallowing,  a  lump  of  borax  the  size  of  a 
garden  pea,  or  about  three  or  four  grains  held  in  the  mouth  for  ten 
or  fifteen  minutes  before  speaking  or  singing.   This  produces  a  pro- 


526 


BEALTH-^SUGGESTIONS. 


fuse  secretion  of  saliva  or  watering of  the  mouth  and  throat,  just 
as  wetting  brings  back  the  missing  notes  to  a  flute  when  it  is  too  dry. 

A  flannel  dipped  in  boiling  water  and  sprinkled  with  turpentine, 
laid  on  chest  as  quickly  as  possible,  will  relieve  the  most  severe  cold 
or  hoarseness. 

Another  simple,  pleasant  remedy  is  furnished  by  beating  up  the 
white  of  one  egg,  adding  to  it  the  juice  of  one  lemon,  and  sweetening 
with  white  sugar  to  taste.  Take  a  teaspoonful  from  time  to  time. 
It  has  been  known  to  effectually  cure  the  ailment. 

Or  bake  a  lemon  or  sour  orange  twenty  minutes  in  a  moderate 
oven.  When  done,  open  at  one  end  and  take  out  the  inside.  Sweeten 
with  sugar  or  molasses.   This  is  an  excellent  remedy  for  hoarseness. 

An  old  time  and  good  way  to  relieve  a  cold  is  to  go  to  bed  and  stay 
there,  drinking  nothing,  not  even  water,  for  twenty-four  hours,  and 
eating  as  little  as  possibleo  Or  go  to  bed,  put  your  feet  in  hot  mus- 
tard and  water,  put  a  bran  or  oatmeal  poultice  on  the  chest,  take  ten 
grains  of  Dover's  powder,  and  an  hour  afterwards  a  pint  of  hot  gru-el; 
in  the  morning,  rub  the  body  all  over  with  a  coarse  towel,  and  take  a 
dose  of  aperient  medicine. 

Violet,  pennyroyal  or  boneset  tea,  is  excellent  to  promote  perspi- 
ration in  case  of  sudden  chill.  Care  should  be  taken  next  day  not  to 
get  chilled  by  exposure  to  fresh  out-door  aire 

MOLASSES  POSSETe 

This  old-fashioned  remedy  for  a  cold  is  as  effectual  now  as  it  was 
in  old  times.  Put  into  a  saucepan  a  pint  of  the  best  West  India  molas- 
ses, a  teaspoonful  of  powdered  white  ginger  and  a  quarter  of  a  pound 
of  fresh  butter.  Set  it  over  the  fire  and  simmer  it  slowly  for  half  an 
hour,  stirring  it  frequently.  Do  not  let  it  come  to  a  boU.  Then  stir 
in  the  juice  of  two  lemons,  or  two  tablespoonf uls  of  vinegar ;  cover  the 
pan  and  let  it  stand  by  the  fire  five  minutes  longer.  This  is  good  for 
a  cold.  Some  of  it  may  be  taken  warm  at  once,  and  the  remainder 
kept  at  hand  for  occasional  use. 

It  is  the  preparation  absurdly  called  by  the  common  people  stewed 
quaker. 

Half  a  pint  of  strained  honey  mixed  cold  with  the  juice  of  a  lemon 
and  a  tablespoonf ul  of  sweet  oil,  is  another  remedy  for  a  cold ;  a  tea- 
spoonful or  two  to  be  taken  whenever  the  cough  is  troublesomeo 


EEALTH'SUGGESTIONS. 


527 


COUGH  SYRUP. 

Strtjp  of  squills  four  ounces,  syrup  of  tolu  four  OBUces,  tincture 
of  blood-root  one  and  one-half  ounces,  camphorated  tincture  of  opium 
four  ounces.  Mix.  Dose  for  an  adult,  one  teaspoonful  repeated  every 
two  to  four  hours,  or  as  often  as  necessary. 

LEANNESS 

Is  CAUSED  generally  by  lack  of  power  in  the  digestive  organs  to 
digest  and  assimilate  the  fat-producing  elements  of  food.  First  re- 
store digestion,  take  plenty  of  sleep,  drink  all  the  water  the  stomach 
will  bear  in  the  morning  on  rising,  take  moderate  exercise  in  the  open 
air,  eat  oatmeal,  cracked  wheat,  graham  mush,  baked  sweet  apples, 
roasted  and  broiled  beef,  cultivate  jolly  people,  and  bathe  daily. 

FOR  TOOTHACHE. 

The  worst  toothache,  or  neuralgia,  coming  from  the  teeth  may  be 
speedily  and  delightfully  ended  by  the  application  of  a  bit  of  clean 
cotton  saturated  in  a  solution  of  ammonia  to  the  defective  tooth. 
Sometimes  the  late  sufferer  is  prompted  to  momentary  laughter  by 
the  application,  but  the  pain  will  disappear. 

Alum  reduced  to  a  powder,  a  teaspoonful  of  the  powder  and  an 
equal  quantity  of  fine  salt  well  mixed,  applied  to  the  gums  by  dipping 
your  moistened  finger  in  the  mixed  powder;  put  some  also  in  the 
tooth,  and  keep  rubbing  the  gums  with  it;  it  scarcely  ever  fails  to 
cure 

TO  CURE  A  STING  OF  A  BEE  OR  WASP. 

Bind  on  common  baking  soda,  dampened  with  water.  Or  mix  com- 
mon earth  with  water  to  about  the  consistency  of  mud. 

TO  CURE  EARACHE. 

Take  a  bit  of  cotton  batting,  put  on  it  a  pinch  of  black  pepper, 
gather  it  up  and  tie  it,  dip  it  in  sweet  oil,  and  insert  it  in  the  ear; 
put  a  flannel  bandage  over  the  head  to  keep  it  warm;  it  often  gives 
immediate  relief. 

Tobacco  smoke,  puffed  into  the  ear,  has  often  been  effectual. 

Another  remedy :  Take  equal  parts  of  tincture  of  opiima  and  glyc- 
erine. Mix,  and  from  a  warm  teaspoon  drop  two  or  three  drops  into 


528 


HEALTH^SUGGESTIONS. 


the  ear,  stop  the  ear  tight  with  cotton,  and  repeat  every  hour  or  two. 
If  matter  should  form  in  the  ear,  make  a  suds  with  castile  soax3  and 
warm  water,  about  100°  P.,  or  a  little  more  than  milk  warm,  and  have 
some  person  inject  it  into  the  ear  while  you  hold  that  side  of  your 
head  the  lowest.  If  it  does  not  heal  in  due  time,  inject  a  little  car- 
bolic acid  and  water  in  the  proportion  of  one  drachm  of  the  acid  to 
onapint  of  warm  water  each  time  after  using  the  suds. 

CROUP. 

Ckotjp,  it  is  said,  can  be  cured  in  one  minute,  and  the  remedy  is 
simply  alum  and  sugar.  Take  a  knife  or  grater  and  shave  off  in  small 
particles  about  a  teaspoonful  of  alum;  then  mix  it  with  twice  its 
amount  of  sugar,  to  make  it  palatable,  and  administer  it  as  quickly  as 
possible.  Almost  instantaneous  relief  will  follow.  Turpentine  is  said 
to  be  an  excellent  remedy  for  croup.  Saturate  a  piece  of  flannel  and 
apply  it  to  the  chest  and  throat,  and  take  inwardly  three  or  four  drops 
on  a  lump  of  sugar. 

Another  remedy. --GiYe  a  teaspoonful  of  ipecacuanha  wine  every 
few  minutes,  until  free  vomiting  is  excited. 

Another  recipe  said  to  be  most  reliable :  Take  two  ounces  of  the 
wine  of  ipecac^  hive  syrup  four  ounces,  tincture  of  bloodroot  two 
ounces.   Mix  it  well, 

Dose  for  a  child  one  year  old,  five  to  ten  drops ;  two  years,  eight 
to  twelve  drops ;  three  years,  twelve  to  fifteen  drops ;  four  years,  fif- 
teen to  twenty  drops;  five  years,  twenty  to  twenty-five  drops,  and 
older  children  in  proportion  to  age.  Eepeat  as  often  as  shall  be  nec- 
essary to  procure  relief.  If  it  is  thought  best  to  produce  vomiting, 
repeat  the  dose  every  ten  or  fifteen  minutes  for  a  few  doses. 

BURNS  AND  SCALDS. 

A  PIECE  of  cotton  wadding,  spread  with  butter  or  sweet  oil,  and 
bound  on  the  burn  instantly,  will  draw  out  the  pain  without  leaving 
a  scar;  also  a  handful  of  fiour,  bound  on  instantly,  will  prevent  blis- 
tering. The  object  is  to  entirely  exclude  the  air  from  the  part  affected. 
Some  use  conamon  baking-soda,  dry  or  wet,  often  giving  instant  relief, 
withdrawing  the  heat  and  pain.  Another  valuable  remedy  is  to  beat 
the  yellow  of  an  egg  into  linseed  oil,  and  apply  it  with  a  feather  on 
the  injured  part  frequently.  It  will  afford  ready  relief  and  heals  with 


HEALTH-SUGGESTIONS. 


529 


great  rapidity.  Some  recommend  the  white  part  of  tlie  egg,  which  is 
very  cooling  and  soothing,  and  soon  allays  the  smarting  pain.  It  is 
the  exposure  of  the  part  coming  in  contact  with  the  air  that  gives  the 
extreme  discomfort  experienced  from  ordinary  afflictions  of  this  kind, 
and  anything  which  excludes  air  and  prevents  inflammation  is  the 
thing  to  be  at  once  applied^ 

TO  STOP  THE  FLOW  OF  BLOOD. 

For  a  slight  cut  there  is  nothing  better  to  control  the  hemorrhage 
than  common .  unglazed  brown  wrapping  paper,  such  as  is  used  by 
marketmen  and  grocers ;  a  piece  to  be  bound  over  the  wound.  A  hand- 
ful of  flour  bound  on  the  cut.  Cobwebs  and  brown  sugar,  pressed  on 
like  lint.   When  the  blood  ceases  to  flow,  apply  arnica  or  laudanum. 

When  an  artery  is  cut  the  red  blood  spurts  out  at  each  pulsation. 
Press  the  thumb  firmly  over  the  artery  near  the  wound,  and  on  the 
side  toward  the  heart.  Press  hard  enough  to  stop  the  bleeding,  and 
wait  till  a  physician  comes.  The  wounded  person  is  often  able  to  do 
this  himself,  if  he  has  the  requisite  knowledge^ 

GRAVEL. 

Into  a  pint  of  water  put  two  ounces  of  bicarbonate  of  soda.  Take 
two  tablespoonfuls  in  the  early  forenoon,  and  the  same  toward  night; 
also  drink  freely  of  water  through  the  day.  Inflammation  of  the  kid- 
neys has  been  successfully  treated  with  large  doses  of  lime-water. 

Persons  troubled  with  kidney  difficulty  should  abstain  from  sugar 
and  the  things  that  are  converted  into  sugar  in  digestion,  such  as 
starchy  food  and  sweet  vegetables. 

SORE  THROAT. 

Etortbody  has  a  cure  for  this  trouble,  but  simple  remedies  appear 
to  be  most  effectual.  Salt  and  water  is  used  by  many  as  a  gargle,  but 
a  little  alum  and  honey  dissolved  in  sage  tea  is  better.  An  applica- 
tion of  cloths  wrung  out  of  hot  water  and  applied  to  the  neck,  chang- 
ing as  often  as  they  begin  to  cool,  has  the  most  potency  for  removing 
inflammation  of  anything  we  ever  tried.  It  should  be  kept  up  for  a 
number  of  hours;  during  the  evening  is  usually  the  most  convenient 
time  for  applying  this  remedyp 


830 


EEALTH'STJGOESTIONS. 


Cut  slices  of  salt  pork  or  fat  bacon,  simmer  a  few  minutes  in  hot 
vinegar,  and  apply  to  throat  as  hot  as  possible.  When  this  is  taken 
off  as  the  throat  is  relieved,  put  aroimd  a  bandage  of  soft  flannel.  A 
gargle  of  equal  parts  of  borax  and  alum,  dissolved  in  water,  is  also 
excellent.    To  be  used  frequently. 

Camphorated  oil  is  an  excellent  lotion  for  sore  throat,  sore  chest, 
aching  limbs,  etc.  For  a  gargle  for  sore  throat,  put  a  pinch  of  chlorate 
of  potash  in  a  glass  of  water.  Gargle  the  throat  with  it  twice  a  day, 
or  of tener,  if  necessary. 

WHOOPING  COUGH. 

Two  LEVEL  tablespoonfuls  of  powdered  alum,  two-thirds  of  a  cup- 
ful of  brown  sugar,  dissolved  in  two  quarts  of  water ;  bottle  and  put 
in  a  dark  closet  where  it  is  cool. 

For  a  child  one  year  old,  a  teaspoonful  three  times  a  day  on  an 
empty  stomach.  For  a  child  two  years  old,  two  teaspoonf uls  for  a 
dose.  For  a  child  five  years  old,  a  tablespoonful.  The  state  of  the 
bowels  must  be  attended  to,  and  the  doses  repeated  accordingly.  No 
other  medicine  to  be  taken,  except  an  emetic,  at  first,  if  desirable. 
Except  in  the  case  of  an  infant,  a  milk  diet  is  to  be  avoided. 

DIARRHOEA. 

Take  tincture  of  Jamaica  ginger  one  ounce,  tincture  of  rhubarb 
one  ounce,  tincture  of  opium  half  ounce,  tincture  of  cardamom  one 
and  one-half  ounces,  tincture  of  kino  one  ounce.  Mix.  Dose  for  an 
adult,  half  to  one  teaspoonful,  repeated  every  two  to  four  hours ;  and 
for  children  one  year  old,  five  drops ;  two  years  old,  five  to  ten  drops ; 
three  years  old,  ten  to  twelve  drops,  and  older  children  in  proportion 
to  age. 

FOR  CONSTIPATION. 

One  or  two  figs  eaten  fasting  is  sufficient  for  some,  and  they  are 
especially  good  in  the  case  of  children,  as  there  is  no  trouble  in  get- 
ting them  to  take  them.  A  spoonful  of  wheaten  bran  in  a  glass  of 
water  is  a  simple  remedy,  and  quite  effective,  taken  half  an  hour  be- 
fore breakfast ;  fruit  eaten  raw ;  partake  largely  of  laxative  food ;  ex- 
ercise in  the  open  air;  drink  freely  of  cold  water  during  the  day,  etc. 
It  is  impossible  to  give  many  of  the  numerous  treatments  in  so  short 
a  space,  suffice  it  to  say  that  the  general  character  of  our  diet  and  ex- 


HEALTH-SUGGESTIONS. 


531 


perience  is  such  as  to  assure  us  that  at  least  one-quarter  of  the  food 
that  we  swallow  is  intended  by  nature  to  be  evacuated  from  the  sys- 
tem; and  if  it  is  not,  it  is  again  absorbed  into  the  system,  poisoning 
the  blood  and  producing  much  suffering  and  permanent  disease.  The 
evacuation  of  the  bowels  daily,  and  above  all,  regularity,  is  therefore 
all  important  to  aid  this  form  of  disorder. 

RELIEF  FROM  ASTHMA. 

Sufferers  from  asthma  should  get  a  muskrat  skin  and  wear  it  over 
their  lungs  with  the  fur  side  next  to  the  body.  It  will  bring  certain 
relief. 

Or  soak  blotting  paper  in  saltpetre  water,  then  dry,  burning  at 
night  in  the  patient's  bedroom. 

Another  excellent  recipe :  Take  powdered  liquorice  root,  powdered 
elecampane  root,  powdered  anise-seed,  each  one  drachm,  powdered 
ipecac  ten  grains,  powdered  lobelia  ten  grains ;  add  suff cient  amount 
of  tar  to  form  into  pills  of  ordinary  size.  Take  three  or  four  pills  on 
going  to  bed.  An  excellent  remedy  for  asthma  or  shortness  of  breath. 

RECIPES  FOR  FELONS. 

Take  common  rock  salt,  as  used  for  salting  down  pork  or  beef, 
dry  in  an  oven,  then  pound  it  fine  and  mix  with  spirits  of  turpentine  in 
equal  parts ;  put  it  in  a  rag  and  wrap  it  around  the  parts  affected ;  as  it 
gets  dry  put  on  more,  and  in  twenty-four  hours  you  are  cured.  The 
felon  will  be  dead. 

Or  purchase  the  herb  of  stramonium  at  the  druggist's;  steep  it  and 
bind  it  on  the  felon ;  as  soon  as  cold,  put  on  new,  warm  herbs.  It  will 
soon  kill  it,  in  a  few  hours  at  least. 

Or  saturate  a  bit  or  grated  wild  turnip,  'the  size  of  a  bean,  with 
spirits  of  turpentine,  and  apply  it  to  the  affected  part.  It  relieves 
the  pain  at  once ;  in  twelve  hours  there  will  be  a  hole  to  the  bone,  and 
the  felon  destroyed ;  then  apply  healing  salve,  and  the  finger  is  well. 

Another  Way  to  Cure  a  Felon:  Fill  a  tumbler  with  equal  parts 
of  fine  salt  and  ice ;  mix  well.  Sink  the  finger  in  the  centre,  allow  it 
to  remain  until  it  is  nearly  frozen  and  numb ;  then  withdraw  it,  and 
when  sensation  is  restored,  renew  the  operation  four  or  five  times, 
when  it  will  be  found  the  disease  is  destroyed.  This  must  be  done  be- 
fore pus  is  formed. 


532 


HEALTH-SUGGESTIONS. 


A  simple  remedy  for  felons,  relieving  pain  at  once,  no  poulticing, 
no  cutting,  no  ''holes  to  the  bone,"  no  necessity  for  healing  salve,  but 
simple  oil  of  cedar  applied  a  few  times  at  the  commencement  of  the 
felon,  and  the  work  is  done. 

REMEDY  FOR  LOCKJAW. 

If  ant  person  is  threatened  or  taken  with  lockjaw  from  injuries  of 
the  arms,  legs  or  feet,  do  not  wait  for  a  doctor,  but  put  the  part  in- 
jured in  the  following  preparation :  Put  hot  wood-ashes  into  water  as 
warm  as  can  be  borne ;  if  the  injured  part  cannot  be  put  into  water, 
then  wet  thick  folded  cloths  in  the  water  and  apply  them  to  the  part 
as  soon  as  possible,  at  the  same  time  bathe  the  backbone  from  the  neck 
down  with  some  laxative  stimulant— say  cayenne  pepper  and  water, 
or  mustard  and  water  (good  vinegar  is  better  than  w^ater)  ;  it  should 
be  as  hot  as  the  patient  can  bare  it.  Don't  hesitate ;  go  to  work  and  do 
it,  and  don't  stop  until  the  jaws  will  come  open.  No  person  need  die 
of  lockjaw  if  these  directions  are  followed. 

Cure  for  Lockjaw^  Said  to  he  Positive, — Let  anyone  who  has  an 
attack  of  lockjaw  take  a  small  quantity  of  spirits  of  turpentine, 
warm  it,  and  pour  it  in  the  wound— no  matter  where  the  wound  is  or 
what  its  nature  is— and  relief  will  follow  in  less  than  one  minute. 
Turpentine  is  also  a  sovereign  remedy  for  croup.  Saturate  a  piece  of 
flannel  with  it,  and  place  the  flannel  on  the  throat  and  chest— and  in 
very  severe  cases,  three  to  five  drops  on  a  lump  of  sugar  may  be  taken 
internally. 

BLEEDING  AT  THE  NOSE. 

EoLL  up  a  piece  of  paper  and  press  it  under  the  upper  lip.  In 
obstinate  cases,  blow  a  little  gum  arable  up  the  nostril  through  a  quiU, 
which  will  immediately  stop  the  discharge ;  powdered  alum,  dissolved 
in  water,  is  also  good.  Pressure  by  the  finger  over  the  small  artery 
near  the  ala  (wing)  of  the  nose  on  the  side  where  the  blood  is  flow- 
ing, is  said  to  arrest  the  hemorrhage  immediately.  Sometimes  by 
wringing  a  cloth  out  of  very  hot  water  and  laying  it  on  the  back  of 
the  neck,  gives  relief.  Napkins  wrung  out  of  cold  water  must  be  laid 
across  the  forehead  and  nose,  the  hands  dipped  in  cold  water,  and  a 
bottle  of  hot  water  applied  to  the  feet. 


HEALTH-SUGGESTIONS. 


533 


TO  TAKE  CINDERS  FROM  THE  EYE. 

In  most  cases  a  simple  and  effective  cure  may  be  found  in  one  or 
two  grains  of  flax-seed,  which  can  be  placed  in  the  eye  without  pain 
or  injury.  As  they  dissolve,  a  glutinous  substance  is  formed,  which 
envelops  any  foreign  body  that  may  be  under  the  lid,  and  the  whole  is 
easily  washed  out.  A  dozen  of  these  seeds  should  constitute  a  part  of 
every  traveler's  outfit. 

Another  remedy  for  removing  objects  from  the  eyej  Take  a  horse- 
hair and  double  it,  leaving  a  loop.  If  the  object  can  be  seen,  lay  the 
loop  over  it,  close  the  eye,  and  the  mote  will  come  out  as  the  hair  is 
withdrawn.  If  the  irritating  object  cannot  be  seen,  raise  the  lid  of 
the  eye  as  high  as  possible  and  place  the  loop  as  far  as  you  can,  close 
the  eye  and  roll  the  ball  around  a  few  times,  draw  out  the  hair,  and  the 
substance  which  caused  the  pain  will  be  Sure  to  come  with  it.  This 
method  is  practiced  by  axemakers  and  other  workers  in  steel. 

Montreal  Star, 

EYE-WASHES. 

The  best  eye-wash  for  granulated  lids  and  inflammation  of  the 
eyes  is  composed  of  camphor,  borax  and  morphine,  in  the  following 
proportions :  To  a  large  wine-glass  of  camphor  water— not  spirits- 
add  two  grains  of  morphine  and  six  grains  of  borax.  Pour  a  few 
drops  into  the  palm  of  the  hand,  and  hold  the  eye  in  it,  opening  the  lid 
as  much  as  possible.  Do  this  three  or  four  times  in  twenty-four 
hours,  and  you  will  receive  great  relief  from  pain  and  smarting  sore- 
ness. This  recipe  was  received  from  a  celebrated  oculist,  and  has 
never  failed  to  relieve  the  most  inflamed  eyes. 

Another  remedy  said  to  be  reliable :  A  lump  of  alum  as  large  as  a 
cranberry  boiled  in  a  teacupful  of  sweet  milk,  and  the  curd  used  as  a 
poultice,  is  excellent  for  inflammation  of  the  eyes. 

Another  wash:  A  cent's  worth  of  pure,  refined  white  copperas 
dissolved  in  a  pint  of  water,  is  also  a  good  lotion ;  but  label  it  poison, 
as  it  should  never  go  near  the  mouth.  Bathe  the  eyes  with  the  mix- 
ture, either  with  the  hands  or  a  small  piece  of  linen  cloth,  allowing 
some  of  the  liquid  to  get  under  the  lids. 

Here  is  another  from  an  eminent  oculist :  Take  half  an  ounce  of 
rock  salt  and  one  ounce  of  dry  sulphate  of  zinc ;  simmer  in  a  clean, 
covered  porcelain  vessel  with  three  pints  of  water  until  all  are  dis- 
solved ;  strain  through  thick  muslin ;  add  one  ounce  of  rose-water ;  bot- 


534 


HEALTH-SUGGESTIONS. 


tie  and  cork  it  tight.  To  use  it,  mix  one  teaspoonful  of  rain-water 
with  one  of  the  eye-water,  and  bathe  the  eyes  frequently.  If  it 
smarts  too  much,  add  more  water. 

SUNSTROKE. 

Wrap  a  wet  cloth  bandage  over  the  head ;  wet  another  cloth,  folded 
small,  square,  cover  it  thickly  with  salt,  and  bind  it  on  the  back  of 
the  neck ;  apply  dry  salt  behind  the  ears.  Put  mustard  plasters  to 
the  calves  of  the  legs  and  soles  of  the  feet.  This  is  an  effectual 
remedy. 

TO  REMOVE  WARTS. 

Wash  with  water  saturated  with  common  washing-soda,  and  let  it 
dry  without  wiping ;  repeat  frequently  until  they  disappear.  Or  pass 
a  pin  through  the  wart  and  hold  one  end  of  it  over  the  flame  of  a  candle 
or  lamp  until  the  wart  fires  by  the  heat,  and  it  will  disappear. 

Another  treatment  of  warts  is  to  pare  the  hard  and  dry  skin  from 
their  tops,  and  then  touch  them  with  the  smallest  drop  of  strong  acetic 
acid,  taking  care  that  the  acid  does  not  run  off  the  wart  upon  the 
neighboring  skin;  for  if  it  does  it  will  occasion  inflammation  and 
much  pain.  If  this  is  continued  once  or  twice  daily,  with  regularity, 
paring  the  surface  of  the  wart  occasionally  when  it  gets  hard  and  dry, 
the  wart  will  soon  be  effectually  cured. 

SWAIM»S  VERMIFUGE. 

Worm  seed,  two  ounces ;  valerian,  rhubarb,  pink  root,  white  agaric, 
senna,  of  each  one  ounce  and  a  half.  Boil  in  sufficient  water  to  yield 
three  quarts  of  decoction.  Now  add  to  it  ten  drops  of  the  oil  of  tansy 
and  forty-five  drops  of  the  oil  of  cloves,  dissolved  in  a  quart  of  recti- 
fied spirit.    Dose :  one  tablespoonf ul  at  night. 

FAINTING.  (Syncope.) 

Immediately  place  the  person  fainting  in  a  lying  position,  with 
head  lower  than  body.  In  this  way  consciousness  returns  immedi- 
ately, while  in  the  erect  position  it  often  ends  in  death. 


HEALTH-SUGGESTIONS. 


535 


FOR  SEVERE  SPRAINS. 

The  white  of  an  egg,  a  tablespoonful  of  vinegar  and  a  tablespoon- 
ful  of  spirits  of  turpentine.  Mix  in  a  bottle,  shake  thoroughly,  and 
bathe  the  sprain  as  soon  as  possible  after  the  accident.  This  was  pub- 
lished in  Life  Secrets,  but  it  is  republished  by  request  on  account  of 
its  great  value.    It  should  be  remembered  by  everyone. 

ATI  invaluable  remedy  for  a  sprain  or  bruise  is  wormwood  boiled 
in  vinegar  and  applied  hot,  with  enough  cloths  wrapped  around  it  to 
keep  the  sprain  moist. 

CAMPHORATED  OIL. 

Best  oil  of  Lucca,  gum  camphor.  Pound  some  gum  camphor  and 
fill  a  wide-necked  pint  bottle  one-third  full ;  fill  up  with  olive  oil  and 
set  away  until  the  camphor  is  absorbed.  Excellent  lotion  for  sore 
chest,  sore  throat,  aching  limbs,  etc. 

LINIMENT  FOR  CHILBLAINS. 

Spirits  of  turpentine,  three  drachms;  camphorated  oil,  nine 
drachms. 

Mix  for  a  liniment.  For  an  adult  four  drachms  of  the  former  and 
eight  of  the  latter  may  be  used.  If  the  child  be  young,  or  if  the  skin 
be  tender,  the  camphorated  oil  may  be  used  without  the  turpentine. 

"THE  SUN'S''  CHOLERA  MIXTURE. 

More  than  forty  years  ago,  when  it  was  found  that  prevention  for 
the  Asiatic  cholera  was  easier  than  cure,  the  learned  doctors  of  both 
hemispheres  drew  up  a  prescription,  which  was  published  (for  work- 
ing people)  in  The  New  York  Sun,  and  took  the  name  of  ^^The  Sun 
Cholera  Mixture."  It  is  found  to  be  the  best  remedy  for  looseness 
of  the  bowels  ever  yet  devised.  It  is  to  be  commended  for  several  rea- 
sons. It  is  not  to  be  mixed  with  liquor,  and  therefore  wiU  not  be  used 
as  an  alcoholic  beverage.  Its  ingredients  are  well  known  among  all 
the  common  people,  and  it  will  have  no  prejudice  to  combat ;  each  of 
the  materials  is  in  equal  proportions  to  the  others,  and  it  may  there- 
fore be  compounded  without  professional  skill;  and  as  the  dose  is  so 
very  small,  it  may  be  carried  in  a  tiny  phial  in  the  waistcoat  pocket, 
and  be  always  at  hand.   It  is :— 


536 


HEALTH^SUGGESTIONS. 


Take  equal  parts  of  tincture  of  cayenne,  tincture  of  opium,  tinc- 
ture of  rhubarb,  essence  of  peppermint  and  spirits  of  camphor.  Mix 
well.  Dose  fifteen  to  thirty  drops  in  a  wine-glass  of  water,  accord- 
ing to  age  and  violence  of  the  attack.  Repeat  every  fifteen  or  twenty 
minutes  until  relief  is  obtained.  No  one  who  takes  it  in  time  will 
ever  have  the  cholera.  Even  when  no  cholera  is  anticipated,  it  is  a 
valuable  remedy  for  ordinary  summer  complaints,  and  should  always 
be  kept  in  readiness. 

COMP.  CATHARTIC  ELIXIR. 

The  only  pleasant  and  reliable  cathartic  in  liquid  form  that  can 
be  prescribed. 

Each  fluid  ounce  contains :  sulp.  magnesia  one  drachm,  senna  two 
drachms,  scammony  six  grains,  liquorice  one  drachm,  ginger  three 
grains,  coriander,  five  grains,  with  flavoring  ingredients. 

Dose.— Child,  &ve  years  old,  one  or  two  teaspoonf uls ;  adult,  one 
or  two  tablespoonfuls. 

This  preparation  is  being  used  extensively  throughout  the  country. 
It  was  originated  with  the  design  of  furnishing  a  liquid  cathartic 
remedy  that  could  be  prescribed  in  a  palatable  form.  It  will  be  taken 
by  children  with  a  relish. 

♦ 

GRANDMOTHER'S  COUGH  SYRUP. 

Take  half  a  pound  of  dry  hoarhound  herbs,  one  pod  of  red  pep- 
per, four  tablespoonfuls  of  ginger,  boil  all  in  three  quarts  of  water, 
then  strai^,  and  add  one  teaspoonf ul  of  good,  fresh  tar  and  a  pound 
of  sugar.  Boil  slowly  and  stir  often,  until  it  is  reduced  to  one  quart 
of  syrup.  When  cool,  bottle  for  use.  Take  one  or  two  teaspoonfuls 
four  or  six  times  a  day. 

GRANDMOTHER'S  UNIVERSAL  LINIMENT. 

One  pint  of  alcohol  and  as  much  camphor  gum  as  can  be  dissolved 
in  it,  half  an  ounce  of  the  oil  of  cedar,  one-half  ounce  of  the  oil  of  sas- 
safras, aqua  ammonia  half  an  ounce,  and  the  same  amount  of  the 
tincture  of  morphine.  Shake  well  together  and  apply  by  the  fire ;  the 
liniment  must  not  be  heated,  or  come  in  contact  with  the  fire,  but  the 
rubbing  to  be  done  by  the  waT^mth  of  the  fire. 


HEALTH-SUGGESTIONS. 


537 


Ttiese  recipes  of  Grandmother's  are  all  old,  tried  medicines,  and 
are  more  effectual  than  most  of  those  that  are  advertised,  as  they  have 
been  thoroughly  tried,  and  proved  reliable. 

GRANDMOTHER'S  FAMILY  SPRING  BITTERS. 

Mandrake  root  one  ounce,  dandelion  root  one  ounce,  burdock  root 
one  ounce,  yellow  dock  root  one  ounce,  prickly  ash  berries  two  ounces, 
marsh  mallow  one  ounce,  turkey  rhubarb  half  an  ounce,  gentian  one 
ounce,  English  camomile  flowers  one  ounce,  red  clover  tops  two  ounces. 

Wash  the  herbs  and  roots ;  put  them  into  an  earthen  vessel,  pour 
over  two  quarts  of  water  that  has  been  boiled  and  cooled ;  let  it  stand 
over  night  and  soak;  in  the  morning  set  it  on  the  back  of  the  stove,  and 
steep  it  five  hours ;  it  must  not  boil,  but  be  nearly  ready  to  boil.  Strain 
it  through  a  cloth,  and  add  half  a  pint  of  good  gin.  Keep  it  in  a  cool 
place.    Half  a  wine-glass  taken  as  a  dose  twice  a  day. 

This  is  better  than  all  the  patent  blood  medicines  that  are  in  the 
market— a  superior  blood  purifier,  and  will  cure  almost  any  malig- 
nant sore,  by  taking  according  to  direction,  and  washing  the  sore  with 
a  strong  tea  of  red  raspberry  leaves  steeped,  first  washing  the  sore 
with  castile  soap,  then  drying  with  a  soft  cloth,  and  washing  it  with 
the  strong  tea  of  red  raspberry  leaves, 

GRANDMOTHER'S  EYE-WASH. 

Take  three  fresh  eggs  and  break  them  into  one  quart  of  clear,  cold 
rain-water;  stir  until  thoroughly  mixed;  bring  to  a  boil  on  a  slow 
fire,  stirring  often ;  then  add  half  an  ounce  of  sulphate  of  zinc  (white 
vitrol)  ;  continue  the  boiling  for  two  minutes,  then  set  it  o2  the  fire. 
Take  the  curd  that  settles  at  the  bottom  of  thij^  and  apply  to  the  eye 
at  night  with  a  bandage.  It  will  speedily  draw  out  all  fever  and  sore- 
ness. Strain  the  liquid  through  a  cloth  and  use  for  bathing  the  eyes 
occasionally.  This  is  the  best  eye- water  ever  made  for  man  or  beast. 
I  have  used  it  for  twenty  years  without  knowing  it  to  fail. 

HUNTER'S  PILLS. 

These  pills  can  be  manufactured  at  home  and  are  truly  reliable, 
having  been  sold  and  used  for  more  than  fifty  years  in  Europe.  The 
ingredients  may  be  procured  at  almost  any  druggist's.  The  articles 
should  be  all  in  the  powder.    SafEron  one  grain,  rue  one  grain,  Scot 


538 


HEALTH'SUGGESTIONS, 


aloes  two  grains,  savin  one  grain,  cayenne  pepper  one  grain.  Mix  all 
into  a  very  thick  mass  by  adding  sufficient  syrup.  Kub  some  fine 
starch  on  the  surface  of  a  platter  or  large  dinner-plate,  then  with 
your  forefinger  and  thumb  nip  off  a  small  piece  of  the  mass  the  size 
of  a  pill  and  roll  it  in  pill  form,  first  dipping  your  fingers  in  the 
starch.  Place  them  as  fast  as  made  on  the  platter,  set  where  they  will 
dry  slowly.  Put  them  into  a  dry  bottle  or  paper  box.  Dose,  one  everj^ 
night  and  morning  as  long  as  occasion  requires. 

This  recipe  is  worth  ten  times  the  price  of  this  book  to  any  female 
requiring  the  need  of  these  regulating  pills. 

HINTS  IN  REGARD  TO  HEALTH. 

It  is  plainly  seen  by  an  inquiring  mind  that,  aside  from  the  selec- 
tion and  preparation  of  food,  there  are  many  little  things  constantly 
arising  in  the  experience  of  everyday  life  which,  in  their  combined  ef- 
fect, are  powerful  agents  in  the  formation  (or  prevention)  of  perfect 
health.  A  careful  observance  of  these  little  occurences,  an  inquiry 
into  the  philosophy  attending  them,  lies  within  the  province,  and  in- 
deed should  be  considered  among  the  highest  duties,  of  every  house- 
keeper. 

That  one  should  be  cautious  about  entering  a  sick  room  in  a  state 
of  perspiration,  as  the  moment  you  become  cool  your  pores  absorb. 
Do  not  approach  contagious  diseases  with  an  empty  stomach,  nor  sit 
between  the  sick  and  the  fire,  because  the  heat  attracts  the  vapor. 

That  the  flavor  of  cod-liver  oil  may  be  changed  to  the  delightful 
one  of  fresh  oyster,  if  the  patient  will  drink  a  large  glass  of  water 
poured  from  a  vessel  in  which  nails  have  been  allowed  to  rust. 

That  a  bag  of  hot  sand  relieves  neuralgia. 

That  warm  borax  water  will  remove  dandruff. 

That  salt  should  be  eaten  with  nuts  to  aid  digestion. 

That  it  rests  you,  in  sewing,  to  change  your  position  frequently. 

That  a  little  soda  water  will  relieve  sick  headache  caused  by  indi- 
gestion. 

That  a  cupful  of  strong  coffee  will  remove  the  odor  of  onions  from 
the  breath. 

That  well-ventilated  bedrooms  will  prevent  morning  headadies 
and  lassitude* 


HEALTH-SUGGESTIONS. 


539 


A  cupful  of  hot  water  drank  before  meals  will  relieve  nausea  and 
dyspepsia. 

That  a  fever  patient  can  be  made  cool  and  comfortable  by  frequent 
sponging  off  with  soda  water. 

That  consumptive  night-sweats  may  be  arrested  by  sponging  the 
body  nightly  in  salt  water. 

That  one  in  a  faint  should  be  laid  flat  on  his  back,  then  loosen  his 
clothes  and  let  him  alone. 

The  best  time  to  bathe  is  just  before  going  to  bed,  as  any  danger 
of  taking  cold  is  thus  avoided;  and  the  complexion  is  improved  by 
keeping  warm  for  several  hours  after  leaving  the  bath. 

To  beat  the  whites  of  eggs  quickly  add  a  pinch  of  salt.  Salt  cools, 
and  cold  eggs  froth  rapidly. 

Hot,  dry  flannels,  applied  as  hot  as  possible,  for  neuralgia. 

Sprains  and  bruises  call  for  an  application  of  the  tincture  of 
arnica. 

If  an  artery  is  severed,  tie  a  small  cord  or  handkerchief  above  it. 
For  bilious  colic,  soda  and  ginger  in  hot  water.   It  may  be  taken 
freely. 

Tickling  in  the  throat  is  best  relieved  by  a  gargling  of  salt  and 
water. 

Pains  in  the  side  are  most  promptly  relieved  by  the  application 
of  mustard. 

For  cold  in  the  head  nothing  is  better  than  powdered  borax,  sniffed 
up  the  nostrils. 

A  drink  of  hot,  strong  lemonade  before  going  to  bed  will  often 
break  up  a  cold  and  cure  a  sore  throat. 

Nervous  spasms  are  usually  relieved  by  a  little  salt  taken  into  the 
mouth  and  allowed  to  dissolve. 

fWTiooping  cough  paroxysms  are  relieved  by  breathing  the  fumes 
of  turpentine  and  carbolic  acid. 

Broken  limbs  should  be  placed  in  natural  positions,  and  the  patient 
kept  quiet  until  the  surgeon  arrives. 

Hemorrhages  of  the  lungs  or  stomach  are  promptly  checked  by 
small  doses  of  salt.    The  patient  should  be  kept  as  quiet  as  possible. 

Sleeplessness,  caused  by  too  much  blood  in  the  head  may  be  over- 
come by  applying  a  cloth  wet  with  cold  water  to  the  back  of  the  neck. 


540 


HEALTH-SUGGESTIONS. 


Wind  colie  is  promptly  relieved  by  peppermint  essence  taken  in 
a  little  warm  water.  For  small  children  it  may  be  sweetened.  Pare- 
goric is  also  good. 

For  stomach  cramps,  ginger  ale  or  a  teasponful  of  the  tincture  of 
ginger  in  a  half  glass  of  water  in  which  a  half  teaspoonf  ul  of  soda  has 
been  dissolved. 

Sickness  of  the  stomach  is  most  promptly  relieved  by  drinking  a 
teacnpf ul  of  hot  soda  and  water.  If  it  brings  the  offending  matter  up, 
all  the  better. 

A  teaspoonful  of  ground  mustard  in  a  cupful  of  warm  water  is  a 
prompt  and  reliable  emetic,  and  should  be  resorted  to  in  cases  of  pois- 
oning or  cramps  in  the  stomach  from  over-eating. 

Avoid  purgatives  or  strong  physic,  as  they  not  only  do  no  good,  but 
are  positively  hurtful.  Pills  may  relieve  for  the  time,  but  they  sel- 
dom cure. 

Powdered  resin  is  the  best  thing  to  stop  bleeding  from  cuts.  After 
the  powder  is  sprinkled  on,  wrap  the  wound  with  soft  cotton  cloth.  As 
soon  as  the  wound  begins  to  feel  feverish,  keep  the  cloth  wet  with  cold 
water. 

Eggs  are  considered  one  of  the  best  remedies  for  dysentery.  Beaten 
up  slightly,  with  or  without  sugar,  and  swallowed,  they  tend  by  their 
emollient  qualities  to  lessen  the  inflammation  of  the  stomach  and  intes- 
tines, and  by  forming  a  transient  coating  on  those  organs,  enable  Na- 
ture to  resume  her  healthful  sway  over  the  diseased  body.  Two,  or 
at  most,  three  eggs  per  day,  would  be  all  that  is  required  in  ordinary 
cases ;  and,  since  the  egg  is  not  merely  medicine,  but  food  as  well,  the 
lighter  the  diet  otherwise,  and  the  quieter  the  patient  is  kept,  the  more 
certain  and  rapid  is  the  recovery. 

Hot  water  is  better  than  cold  for  bruises.  It  relieves  pain  quickly, 
and  by  preventing  congestion  often  keeps  off  the  ugly  black  and  blue 
mark.  Children  cry  for  it,"  when  they  experience  the  relief  it  af- 
fords their  bumps  and  bruises-. 

For  a  sprained  ankle,  the  whites  of  eggs  and  powdered  alum  made 
into  a  plaster  is  almost  a  specific. 

MEDICINAL  FOOD. 

Spin*ach  has  a  direct  effect  upon  complaints  of  the  kidneys;  the 
common  dandelion,  used  as  greens,  is  excellent  for  the  same  trouble; 


HEALTH-SUGGESTIONS. 


541 


asparagus  purifies  the  blood ;  celery  acts  admirably  upon  the  nervous 
system,  and  is  a  cure  for  rheumatism  and  neuralgia;  tomatoes  act 
upon  the  liver ;  beets  and  turnips  are  excellent  appetizers ;  lettuce  and 
cucumbers  are  cooling  in  their  effects  upon  the  system;  beans  are  a 
very  nutritious  and  strengthening  vegetable;  while  onions,  garlic, 
leeks,  chives  and  shallots,  all  of  which  are  similar,  possess  medicinal 
virtues  of  a  marked  character,  stimulating  the  circulatory  system,  and 
the  consequent  increase  of  the  saliva  and  the  gastric  juice  promoting 
digestion.  Eed  onions  are  an  excellent  diuretic,  and  the  white  ones 
are  recommended  raw  as  a  remedy  for  insomnia.  They  are  tonic,  nu- 
tritious. A  soup  made  from  onions  is  regarded  by  the  French  as  an 
excellent  restorative  in  debility  of  the  digestive  organs.  We  might 
go  through  the  entire  list  and  find  each  vegetable  possessing  its  espe- 
cial mission  of  cure,  and  it  will  be  plain  to  every  housekeeper  that  a 
vegetable  diet  should  be  jjartly  adopted,  and  will  prove  of  great  ad- 
vantage to  the  health  of  the  family. 


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MISCELLANEOUS  RECIPES. 


★  ★  ★ 


USES  OF  AMMONIA. 


LL  housekeepers  should  keep  a  bottle  of  liquid  ammonia,  as  it 


is  the  most  powerful  and  useful  agent  for  cleaning  silks, 


X  iL  stuffs  and  hats,  in  fact  cleans  everything  it  touches,  A  few 
drops  of  ammonia  in  water  will  take  off  grease  from  dishes, 
pans,  etc.,  and  does  not  injure  the  hands  as  much  as  the  use  of  soda 
and  strong  chemical  soaps.  A  spoonful  in  a  quart  of  warm  water  for 
cleaning  paint  makes  it  look  like  new,  and  so  with  everything  that 
needs  cleaning. 

Spots  on  towels  and  hosiery  will  disappear  with  little  trouble  if  a 
little  ammonia  is  put  into  enough  water  to  soak  the  articles,  and  they 
are  left  in  it  an  hour  or  two  before  washing ;  and  if  a  cupful  is  put 
into  the  water  in  which  clothes  are  soaked  the  night  before  washing, 
the  ease  with  which  the  articles  can  be  washed,  and  their  great  white- 
ness and  clearness  when  dried,  will  be  very  gratifying.  Remember- 
ing the  small  sum  paid  for  three  quarts  of  ammonia  of  common 
strength,  one  can  easily  see  that  no  bleaching  preparation  can  be 
more  cheaply  obtained. 

No  articles  in  kitchen  use  are  so  likely  to  be  neglected  and  abused 
as  the  dish-cloth  and  dish-towels ;  and  in  washing  these,  ammonia,  if 
properly  used,  is  a  greater  comfort  than  anywhere  else.  Put  a  tea- 
spoonful  into  the  water  in  which  these  cloths  are,  or  should  be,  washed 
everyday ;  rub  soap  on  the  towels.  Put  them  in  the  water ;  let  them 
stand  half  an  hour  or  so ;  then  rub  them  out  thoroughly,  rinse  faith- 
fully, and  dry  outdoors  in  clear  air  and  sun,  and  dish-cloths  and 
towels  need  never  look  gray  and  dingy— a  perpetual  discomfort  to 
all  housekeepers. 

A  dark  carpet  often  looks  dusty  soon  after  it  has  been  swept,  and 
you  know  it  does  not  need  sweeping  again ;  so  wet  a  cloth  or  a  sponge, 


544 


MISCELLANEOUS  RECIPES. 


wring  it  almost  dry,  and  wipe  off  tlie  dust.  A  few  drops  of  ammonia 
in  the  water  will  brighten  the  colors. 

-  For  cleaning  hair-brashes  it  is  excellent ;  put  a  tablespoonful  into 
the  water,  having  it  only  tepid,  and  dip  up  and  down  until  clean ;  then 
dry  with  the  brushes  down  and  they  will  be  like  new  ones. 

When  employed  in  washing  anything  that  is  not  especially  soiled, 
use  the  waste  water  afterward  for  the  house  plants  that  are  taken 
down  from  their  usua,l  position  and  immersed  in  the  tub  of  water. 
Ammonia  is  a  fertilizer,  and  helps  to  keep  healthy  the  plants  it  nour- 
ishes.  In  every  way,  in  fact,  ammonia  is  the  housekeeper's  friend. 

Ammonia  is  not  only  useful  for  cleaning,  but  as  a  household  med- 
icine. Half  a  teaspoonful  taken  in  half  a  tumbler  of  water  is  far 
better  for  faintness  than  alcoholic  stimulants.  In  the  Temperance 
Hospital  in  London,  it  is  used  with  the  best  results.  It  was  used 
freely  by  Lieutenant  Greely's  Arctic  party  for  keeping  up  circula- 
tion.  It  is  a  relief  in  nervousness,  headache  and  heart  disturbances. 

TO  DESTROY  INSECTS  AND  VERMIN. 

Dissolve  two  pounds  of  alum  in  three  or  four  quarts  of  water. 
Let  it  remain  over  night  till  all  the  alum  is  dissolved.  Then  with  a 
brush,  apply  boiling  hot  to  every  joint  or  crevice  in  the  closet  or 
shelves  where  croton  bugs,  ants,  cockroaches,  etc.,  intrude ;  also  to  the 
joints  and  crevices  of  bedsteads,  as  bed  bugs  dislike  it  as  much  as  cro- 
ton bugs,  roaches,  or  ants.  Brash  all  the  cracks  in  the  floor  and  mop- 
boards.   Keep  it  boiling  hot  while  using. 

To  keep  woolens  and  furs  from  moths,  be  sure  that  none  are  in  the 
articles  when  they  are  put  away ;  then  take  a  piece  of  strong  brown 
paper,  with  not  a  hole  through  which  even  a  pin  can  enter.  Put  the 
article  in  it  with  several  lumps  of  gum  camphor  between  the  folds; 
place  this  in  a  close  box  or  trunk.  Cover  every  joint  with  paper.  A 
piece  of  cotton  cloth,  if  thick  and  firm,  will  answer.  Wherever  a 
knitting-needle  can  pass,  the  parent  moth  can  enter. 

Place  pieces  of  cam^phor,  cedar-wood,  Russia  leather,  tobacco- 
leaves,  whole  cloves,  or  anything  strongly  aromatic,  in  the  drawers 
or  boxes  where  furs  and  other  things  to  be  preserved  from  moths  are 
kept  and  they  will  never  be  harmed.  Mice  never  get  into  drawers  or 
trunks  where  gum  camphor  is  placed. 


MISCELLANEOUS  RECIPES. 


545 


Another  Eecipc—M-ix  half  a  pint  of  alcohol,  the  same  quantity  of 
turpentine  and  two  ounces  of  camphor.  Keep  in  a  stone  bottle  and 
shake  well  before  using.  The  clothes  or  furs  are  to  be  wrapped  in 
linen,  and  crumbled-up  pieces  of  blotting-paper  dipped  in  the  liquid 
to  be  placed  in  the  box  with  them,  so  that  it  smells  strong.  This  re- 
quires renewing  but  once  a  year. 

Another  authority  says  that  a  positive,  sure  recipe  is  this:  Mix 
equal  quantities  of  pulverized  borax,  camphor  gum  and  saltpetre  to- 
gether, making  a  powder.  Sprinkle  it  dry  under  the  edges  of  car- 
pets, in  drawers,  trunks,  etc.,  etc.  It  will  also  keep  out  all  kinds  of 
insects,  if  plentifully  used.  If  the  housekeeper  will  begin  at  the  top 
of  her  house  with  a  powder  bellows  and  a  large  quantity  of  this  fresh 
powder,  and  puff  it  thoroughly  into  every  crack  and  crevice,  whether 
or  not  there  are  croton  bugs  in  them,  to  the  very  bottom  of  her  house, 
special  attention  being  paid  to  old  furniture,  closets,  and  wherever 
croton  water  is  introduced,  she  will  be  freed  from  these  torments. 
The  operation  may  require  a  repetition,  but  the  end  is  success. 

MOTHS  IN  CARPETS. 

If  you  fear  that  they  are  at  work  at  the  edge  of  the  carpet,  it  wiU 
sometimes  suffice  to  lay  a  wet  towel,  and  press  a  hot  flat-iron  over  it ; 
but  the  best  way  is  to  take  the  carpet  up,  and  clean  it,  and  give  a  good 
deal  of  attention  to  the  floor.  Look  in  the  cracks,  and  if  you  discover 
signs  of  moths,  wash  the  floor  with  benzine,  and  scatter  red  pepper  on 
it  before  putting  the  carpet  lining  down. 

Heavy  carpets  sometimes  do  not  require  taking  up  every  year,  un- 
less in  constant  use.  Take  out  the  tacks  from  these,  fold  the  carpets 
back,  wash  the  floor  in  strong  suds  with  a  tablespoonful  of  borax  dis- 
solved in  it.  Dash  with  insect  powder,  or  lay  with  tobacco  leaves 
along  the  edge,  and  re-tack.  Or  use  turpentine,  the  enemy  of  buffalo 
moths,  carpet  worms  and  other  insects  that  injure  and  destroy  car- 
pets. Mix  the  turpentine  with  pure  water  in  the  proportion  of  three 
tablespoonfuls  to  three  quarts  of  water,  and  then  after  the  carpet  has 
been  well  swept,  go  over  each  breadth  carefully  with  a  sponge  dipped 
in  the  solution  and  wrung  nearly  dry.  Change  the  water  as  often  as 
it  becomes  dirty.  The  carpet  will  be  nicely  cleaned  as  well  as  disin- 
fected. All  moths  can  be  kept  away  and  the  eggs  destroyed  by  this 
means.  Spots  may  be  renovated  by  the  use  of  ox-gall  or  ammonia 
and  water. 


546 


MISCELLANEOUS  EECIPE8. 


A  good  way  to  brigliten  a  carpet  is  to  put  half  a  tumbler  of  spirits 
of  turpentine  in  a  basin  of  water,  and  dip  your  broom  in  it  and 
sweep  over  the  carpet  once  or  twice  and  it  will  restore  the  color  and 
brighten  it  up  until  you  would  think  it  new.  Another  good  way  to 
clean  old  carpets  is  to  rub  them  over  with  meal ;  just  dampen  it  a  very 
little  and  rub  the  carpet  with  it  and  when  perfectly  dry,  sweep  over 
with  meal.  After  a  carpet  is  thoroughly  swept,  rub  it  with  a  cloth 
dipped  in  water  and  ammonia;  it  will  brighten  the  colors  and  make 
it  look  like  new. 

TO  TAKE  OiUT  MACHINE  GREASE. 

Cold  water,  a  tablespoonful  of  aromonia  and  soap,  will  take  out 
machine  grease  where  other  means  would  not  answer  on  account  of 
colors  running,  etc. 

TO  WASH  FLANNELS, 

The  first  thing  to  consider  in  washing  flannels  so  that  they  retain 
their  size,  is  that  the  articles  be  washed  and  rinsed  in  water  of  the 
same  temperature,  that  is,  about  as  warm  as  the  hands  can  bear,  and . 
not  allowed  to  cool  between.  The  water  should  be  a  strong  suds. 
Rub  through  two  soapy  waters;  wring  them  out,  and  put  into  plenty 
of  clear,  clean,  warm  water  to  rinse.  Then  into  another  of  the  same 
temperature,  blued  a  little.  Wring,  shake  them  well  and  hang  up. 
Do  not  take  out  of  this  warm  water  and  hang  out  in  a  freezing  air,  as 
that  certainly  tends  to  shrink  them.  It  is  better  to  dry  them  in  the 
house,  unless  the  sun  shines.  They  should  dry  quickly.  Colored  flan- 
nels should  never  be  washed  in  the  same  water  after  white  clothes,  or 
they  will  be  covered,  when  dry,  with  lint ;  better  be  washed  in  a  water 
for  themselves.  In  washing  worsteds,  such  as  merino  dress  goods,  pur- 
sue the  same  course,  only  do  not  wring  them  hard ;  shake,  hang  them 
up  and  let  drain.  While  a  little  damp,  bring  in  and  press  smoothly 
on  the  wrong  side  with  as  hot  an  iron  as  can  be  used  without  scorch- 
ing the  goods. 

Flannels  that  have  become  yellow  from  being  badly  washed,  may 
be  nicely  whitened  by  soaking  them  two  or  three  hours  in  a  lather 
made  of  one-quarter  of  a  pound  of  soft  soap,  two  tablespoonfuls  of 
powdered  borax  and  two  tablespoonfuls  of  carbonate  of  ammonia,  dis- 
solved in  five  or  six  gallons  of  watero 


MISCELLANEOUS  RECIPES. 


547 


TO  STARCH,  FOLD  AND  IRON  SHIRTS. 

To  THREE  tablespoonfuls  of  dry,  fine  starch  allow  a  quart  of  water. 
First  wet  the  starch  smooth  in  a  little  cold  water  in  a  tin  pan,  put  into 
it  a  little  pinch  of  salt  and  a  piece  of  enamel,  or  shirt  polish  the  size  of 
a  bean,  or  a  piece  of  clean  tallow,  or  a  piece  of  butter  the  size  of  a 
cranberry ;  pour  over  this  a  quart  of  boiling  water,  stirring  rapidly, 
placing  it  over  the  fire.  Cook  until  clear,  then  remove  it  from  the  fire 
and  set  the  pan  in  another  of  warm  water  to  keep  the  starch  warm. 

Turn  the  shirt  wrong  side  out  and  dip  the  bosom  in  the  hot  starch 
as  warm  as  the  hands  can  bear  the  heat ;  rub  the  starch  evenly  through 
the  linen,  saturating  it  thoroughly ;  wring  hard  to  make  dry  as  possi- 
ble. Starch  the  collar  and  wristbands  the  same  way,  then  hang  them 
out  to  dry.  Three  hours  before  ironing  them,  wet  the  bosom  and 
cuffs  in  cold  water,  wring  out,  shake  and  fold,  roll  up  tightly,  wrap 
in  a  towel  and  let  remain  two  or  three  hours. 

The  back  of  the  shirt  should  be  ironed  first  by  doubling  it  length- 
wise through  the  centre,  the  wristbands  may  be  ironed  next,  and  both 
sides  of  the  sleeves,  then  the  collar  band ;  now  place  a  bosom  board 
under  the  bosom  and  with  a  fresh  clean  napkin  dampened  a  little, 
rub  the  bosom  from  the  top  toward  the  bottom,  arranging  and 
smoothing  each  plait  neatly ;  then  with  a  smooth,  moderately-hot  flat- 
iron,  begin  ironing  from  the  top  downward,  pressing  hard  until  the 
bosom  becomes  smooth,  dry  and  glossy.  Remove  the  bosom  board  and 
iron  the  front,  fold  both  sides  of  the  shirt  towards  the  centre  of  the 
back,  fold  together  below  the  bosom  and  hang  on  the  bars  to  air. 

CLEANING  OIL-CLOTHS. 

A  DINGY  oil-cloth  may  be  brightened  by  washing  it  with  clear  wat^r 
with  a  little  borax  dissolved  in  it ;  wipe  it  with  a  flannel  cloth  that 
you  have  dipped  into  milk  and  then  wring  as  dry  as  possible, 

TO  CLEAN  BLACK  LACE.   No.  1. 

A  TEASPOONFUL  of  gum  arable  dissolved  in  one  teacupf ul  of  boiling 
water;  when  cool,  add  half  a  teaspoonful  of  black  ink;  dip  the  lace 
and  spread  smoothly  between  the  folds  of  a  newspaper  and  press  dry 
with  book  or  the  like.  Lace  shawls  can  be  dress^ed  over  in  this  way, 
by  pinning  a  sheet  to  the  carpet  and  stretching  the  shawl  upon  that ; 
or  black  lace  can  be  cleaned  the  same  as  ribbon  and  silk.  Take  an  old 


MISCELLANEOUS  RECIPES. 


kid  glove  (black  preferable) ,  no  matter  how  old,  and  boil  it  in  a  pint 
of  water  for  a  short  time;  then  let  it  cool  until  the  leather  can  be 
taken  in  the  hand  without  burning ;  use  the  glove  to  sponge  off  the 
ribbon ;  if  the  ribbon  is  very  dirty,  dip  it  into  water  and  draw  through 
the  fingers  a  few  times  before  sponging.  After  cleaning,  lay  a  piece  of 
paper  over  the  ribbon  and  iron ;  paper  is  better  than  cloth.  The  rib- 
bon will  look  like  new. 

TO  CLEAN  BLACK  LACE.   No.  2. 

Black  laces  of  all  kinds  may  be  cleaned  by  alcohol.  Throw  them 
boldly  into  the  liquid;  churn  them  up  and  down  till  they  foam;  if 
very  dusty,  use  the  second  dose  of  alcohol;  squeeze  them  out,  ^^spat" 
them.,  pull  out  the  edges,  lay  them  between  brown  paper,  smooth  and 
straight ;  leave  under  a  heavy  weight  till  dry ;  do  not  iron. 

TO  WASH  WHITE  LACE.   No.  1. 

FiKST^  the  soiled  laces  should  be  carefully  removed  from  the  gar- 
ment and  folded  a  number  of  times,  keeping  the  edges  evenly  together, 
then  basted  with  a  coarse  thread  without  a  knot  in  the  end.  Now  put 
them  in  a  basin  of  luke-warm  suds.  After  soaking  a  half  hour,  rub 
them  carefully  between  the  hands,  renewing  the  suds  several  times; 
then,  after  soaping  them  well,  place  them  in  cold  water  and  let  them 
come  to  a  scald.  Take  them  from  this  and  rinse  them  thoroughly  in 
luke-warm  water,  blued  a  very  little,  then  dip  them  into  a  very  thin, 
clear  starch,'  allowing  a  teaspoonf  ul  of  starch  to  a  pint  of  water,  so 
thin  that  it  will  be  scarcely  preceptible.  Now  roll  them  in  a  clean, 
fresh  towel  without  taking  out  the  bastings ;  let  them  lie  for  an  hour 
or  more,  iron  over  several  thicknesses  of  flannel,  taking  out  the  bast- 
ings of  one  piece  at  a  time,  and  ironing  on  the  wrong  side,  with  a 
moderately-hot  iron;  the  laces  should  be  nearly  dry^  and  the  edges 
and  points  pulled  gently  with  the  fingers  into  shape,  before  ironing. 

TO  WASH  WHITE  THREAD  LACE.    No.  2. 

To  WASH  white  lace,  cover  a  bottle  with  linen,  stitched  smoothly  to 
fit  the  shape.  Wind  the  lace  about  it,  basting  both  edges  to  the  linen. 
Wash  on  the  bottle,  soaping  and  rinsing  well,  then  boil  in  soft  water. 
Dry  in  the  sun.  Clip  the  basting  threads  and  do  not  iron.  If  care- 
fully done  it  will  look  like  new  lace. 


MISCELLANEOUS  RECIPES. 


549 


TO  CLEAN  SILKS  OR  RIBBONS. 

Half  a  pint  of  gin,  half  a  pound  of  honey,  half  a  pound  of  soft 
soap,  one-eighth  of  a  pint  of  water. 

Mix  the  above  ingredients  together ;  then  lay  each  breadth  of  silk 
upon  a  clean  kitchen  table  or  dresser,  and  scrub  it  well  on  the  soiled 
side  with  the  mixture.  Have  ready  three  vessels  of  cold  water ;  take 
each  piece  of  silk  at  two  corners,  and  dip  it  up  and  down  in  each  ves- 
sel, but  do  not  wring  it ;  and  take  care  that  each  breadth  has  one  vessel 
of  quite  clean  water  for  the  last  dip.  Hang  it  up  dripping  for  a  min- 
ute or  two,  then  dab  in  a  cloth,  and  iron  it  quickly  with  a  very  hot  iron. 

Where  the  lace  or  silk  is  very  much  soiled,  it  is  best  to  pass  them 
through  a  warm  liquor  of  buUock's  gall  and  water;  rinse  in  cold 
water;  then  take  a  small  piece  of  glue,  pour  boiling  water  on  it,  and 
pass  the  veil  through  it,  clap  it,  and  frame  to  dry.  Instead  of  fram- 
ing, it  may  be  fastened  with  drawing-pins  closely  fixed  upon  a  very 
clean  paste,  or  drawing-board. 

TO  CLEAN  BLACK  DRESS  SILKS. 

One  of  the  things  '^not  generally  known,"  at  least  in  this  country, 
is  the  Parisian  method  of  cleaning  black  silk ;  the  modus  operandi  is 
very  simple,  and  the  result  infinitely  superior  to  that  achieved  in  any 
other  manner.  The  eilk  must  be  thoroughly  brushed  and  wiped  with 
a  cloth,  then  laid  flat  on  a  board  or  table,  and  well  sponged  with  hot 
coffee,  thoroughly  freed  from  sediment  by  being  strained  through 
muslin.  The  silk  is  sponged  on  the  side  intended  to  show ;  it  is  allowed 
to  become  partially  dry,  and  then  ironed  on  the  wrong  side.  The  cof- 
fee removes  every  particle  of  grease,  and  restores  the  brilliancy  of 
silk,  without  imparting  to  it  either  the  shiny  appearance  or  crackly 
and  papery  stiffness  obtained  by  beer,  or,  indeed,  any  other  liquid. 
The  silk  really  appears  thickened  by  the  process,  and  this  good  effect 
is  permanent.  Our  readers  who  will  experimentalize  on  an  apron  or 
cravat,  will  never  again  try  any  other  method. 

TO  WASH  FEATHERS. 

Wash  in  arm  soap-suds  and  rinse  in  water  a  very  little  blued ;  if 
the  feather  i^s  white,  then  let  the  wind  dry  it.  When  the  curl  has 
come  out  by  washing  the  feather  or  getting  it  damp,  place  a  hot  flat- 
iron  so  that  you  can  hold  the  feather  just  above  it  while  curling.  Take 


550 


MISCELLANEOUS  BECIPES. 


a  bone  or  silver  knif e,  and  draw  the  fibres  of  the  feather  between  tlie 
thumb  and  the  dull  edge  of  the  knife,  taking  not  more  than  three  fibres 
at  a  timej  beginning  at  the  point  of  the  feather  and  curling  one-half 
the  other  way.  The  hot  iron  makes  the  curl  more  durable.  After  a 
little  practice  one  can  make  them  look  as  well  as  new  feathers.  Or 
they  can  be  curled  by  holding  them  over  the  stove  or  range^  not  near 
enough  to  burn ;  withdraw  and  shake  out ;  then  hold  them  over  again 
until  they  curl.  When  swansdown  becomes  soiled,  it  can  be  washed 
and  look  as  good  as  new.  Tack  strips  on  a  piece  of  muslin  and  wash 
in  warm  water  with  white  soap,  then  rinse  and  hang  in  the  wind  to  dry. 
Rip  from  the  muslin  and  rub  carefully  between  the  fingers  to  soften 
the  leather. 

INCOMBUSTIBLE  DRESSES. 

By  pttttikg  an  ounce  of  alum  or  sal  ammoniac  in  the  last  water  in 
which  muslins  or  cottons  are  rinsed,  or  a  similar  quantity  in  the 
starch  in  which  they  are  stiffened,  they  will  be  rendered  almost  un- 
inflammable ;  or,  at  least,  will  with  difficulty  take  the  fire,  and  if  they 
do,  will  burn  without  flame.  It  is  astonishing  that  this  simple  pre- 
caution is  so  rarely  adopted.  Eemember  this  and  save  the  lives  of 
your  children. 

HOW  TO  FRESHEN  UP  FURS. 

Ftjes  when  taken  out  in  the  fall  are  often  found  to  have  a  mussed, 
crushed-out  appearance.  They  can  be  made  to  look  like  new,  by  fol- 
lowing these  simple  directions :  Wet  the  fur  with  a  hair-brush,  brush- 
ing up  the  wrong  way  of  the  fur.  Leave  it  to  dry  in  the  air  for  about 
half  an  hour,  and  then  give  it  a  good  beating  on  the  right  side  with  a 
rattan.  After  beating  it,  comb  it  with  a  coarse  comb,  combing  up  the 
right  way  of  the  fur. 

NOVEL  DRESS  MENDING. 

A  NOVEL  way  of  mending  a  woolen  or  silk  dress  in  which  a  round 
hole  has  been  torn,  and  where  only  a  patch  could  remedy  matters,  is 
the  following :  The  frayed  portions  around  the  tear  should  be  care- 
fully smoothed,  and  a  piece  of  the  material,  moistened  v/ith  very  thin 
muscilage,  placed  under  the  hole.  A  heavy  weight  should  be  put  upon 
it  until  it  is  dry,  when  it  is  only  possible  to  discav^  the  mended  place 
by  careful  observetioo. 


MISCELLANEOUS  RECIPES.  551 


TO  RENEW  OLD  CRAPE. 

Place  a  little  water  in  a  tea-kettle,  and  let  it  boil  until  there  is 
plenty  of  steam  from  the  spout ;  then,  holding  the  crape  in  both  hands, 
pass  it  to  and  fro  several  times  through  the  steam,  and  it  will  be  clean 
and  look  nearly  equal  to  new. 

TO  RAISE  THE  PILE  ON  VELVET, 

To  RAISE  the  pile  on  velvet,  put  on  a  table  two  pieces  of  wood ;  place 
between  them,  bottom  side  up,  three  very  hot  flat-irons,  and  over  them 
lay  a  wet  cloth;  hold  the  velvet  over  the  cloth,  vs^ith  the  wrong  side 
down ;  when  thoroughly  steamed,  brush  the  pile  with  a  light  wisp,  and 
the  velvet  will  look  as  good  as  new. 

TO  CLEAN  KID  GLOVES. 

Make  a  thick  mucilage  by  boiling  a  handful  of  flax-seed;  add  a 
little  dissolved  toilet  soap;  then,  when  the  mixture  cools,  put  the 
gloves  on  the  hands  and  rub  them  with  a  piece  of  white  flannel  wet 
with  the  mixture.  Do  not  wet  the  gloves  through.  Or  take  a  fine, 
clean,  soft  cloth,  dip  it  into  a  little  sweet  milk,  then  rub  it  on  a  cake 
of  soap,  and  rub  the  gloves  with  it ;  they  will  look  like  new. 

Another  good  way  to  clean  any  color  of  kid  gloves  is  to  pour  a  little 
benzine  into  a  basin  and  wash  the  gloves  in  it,  rubbing  and  squeez- 
ing them  until  clean.  If  much  soiled,  they  must  be  washed  through 
clean  benzine,  and  rinsed  in  a  fresh  supply.  Hang  up  in  the  air  to 
dry. 

STARCH  POLISH, 

Take  one  ounce  of  spermaceti  and  one  ounce  of  white  wax ;  melt 
and  ran  it  into  a  thin  cake  on  a  plate.  A  piece  the  size  of  a  quarter 
dollar  added  to  a  quart  of  prepared  starch  gives  a  beautiful  lustre  to 
the  clothes  and  prevents  the  iron  from  sticking. 

FOR  CLEANING  JEWELRY. 

Fob  cleaning  jewelry  there  is  nothing  better  than  ammonia  anc? 
water.  If  very  dull  or  dirty^  rub  a  little  soap  on  a  soft  brush  and 
brush  them  in  this  wash,  rinse  in  cold  water,  dry  first  in  an  old 
handkerchief  and  then  rub  with  buck  or  chamois  skin.  Their  fresJa* 
ness  and  brilliancy  when  thus  cleaned  cannot  be  surpassed  by  aay 
compound  used  by  jewelers. 


552 


MISCELLANEOUS  RECIPES. 


TO  CLEAN  SILVER  PLATE. 

Wash  well  in  strong,  warm  soap-suds,  rinse  and  wipe  dry  with  a 
dry  soft  cloth ;  then  mix  as  much  hartshorn  powder  as  will  be  required 
into  a  thick  paste,  with  cold  v/ater ;  spread  this  over  the  silver,  with 
a  soft  cloth,  and  leave  it  for  a  little  time  to  dry.  When  perfectly  dry 
brush  it  off  with  a  clean  soft  cloth,  or  brush  and  polish  it  with  a  piece 
of  chamois  skin.  Hartshorn  is  one  of  the  best  possible  ingredients 
for  plate  powder  for  daily  use.  It  leaves  on  the  silver  a  deep,  dark 
polish,  and  at  the  same  time  does  not  injure  it.  Whiting,  dampened 
with  liquid  ammonia,  is  excellent  also. 

TO  REMOVE  STAINS  FROM  MARBLE. 

Mix  together  one-half  pound  of  soda,  one-half  pound  of  soft  soap 
and  one  pound  of  whiting.  Boil  them  until  they  become  as  thick  as 
paste,  and  let  it  cool.  Before  it  is  quite  cold,  spread  it  over  the  sur- 
face of  the  marble  and  leave  it  at  least  a  whole  day.  Use  soft  water 
to  wash  it  off,  and  rub  it  well  with  soft  cloths. '  For  a  black  marble, 
nothing  it  better  than  spirits  of  turpentine. 

Another  paste  answers  the  same  purpose:  Take  two  parts  of 
soda,  one  of  pumice  stone  and  one  of  finely-powdered  chalk.  Sift 
these  through  a  fine  sieve  and  mix  them  into  a  paste  with  water.  Rub 
this  well  all  over  the  marble  and  the  stains  will  be  removed ;  then 
wash  it  with  soap  and  water  and  a  beautiful  bright  polish  will  be 
produced. 

TO  WHITEN  WALLS. 

To  WHITEN  walls,  scrape  off  all  the  old  whitewash,  and  wash  the 
walls  with  a  solution  of  two  ounces  of  white  vitriol  to  four  gallons  of 
water.  Soak  a  quarter  of  a  pound  of  white  glue  in  water  for  twelve 
hours;  strain  and  place  in  a  tin  pail  in  a  kettle  of  boiling  water. 
When  melted,  stir  in  the  glue  eight  pounds  of  whiting  and  water 
enough  to  make  it  as  thick  as  common  whitewash.  Apply  evenly  with 
a  good  brush.  If  the  walls  are  very  yellow,  blue  the  water  slightly 
by  squeezing  in  it  a  flannel  blue-bag. 

Before  kalsomining  a  wall  all  cracks  should  be  plastered  over. 
Use  plaster  of  Paris.  Kalsomine  may  be  colored  easily  by  mixing 
with  it  yellow  ochre,  Spanish  brown,  indigo ;  squeeze  through  a  bag 
into  the  water,  etcc 


MISCELLANEOUS  RECIPES. 


553 


PAPER-HANGERS'  PASTE. 

To  MAKE  paper-hangers'  paste,  beat  up  four  pounds  of  good,  white 
wheat  flour  (well  sifted  previously)  in  sufficient  cold  water  to  form  a 
stiff  batter.  Beat  it  well  in  order  to  take  out  all  lumps,  and  then  add 
enough  cold  water  to  make  the  mixture  of  the  consistency  of  pudding 
batter.  To  this  add  about  two  ounces  of  well-pounded  alum.  Pour 
gently  and  quickly  over  the  batter  boiling  water,  stirring  rapidly  at 
the  same  time,  and  when  it  is  seen  to  lose  the  white  color  of  the  flour, 
it  is  cooked  and  ready.  Do  not  use  it,  however,  while  hot,  but  allow 
it  to  cool.  Pour  about  a  pint  of  cold  water  over  the  top  to  prevent  a 
skin  from  forming.  Before  using,  the  paste  should  be  thinned  by  the 
addition  of  cold  water. 

TO  WASH  COLORED  GARMENTS. 

Delicately  colored  socks  and  stockings  are  apt  to  fade  in  washing. 
If  they  are  soaked  for  a  night  in  a  pail  of  tepid  water  containing  a 
half  pint  of  turpentine,  then  wrung  out  and  dried,  the  colors  will 
**set,''  and  they  can  afterwards  be  washed  without  fading. 

For  calicoes  that  fade,  put  a  teaspoonful  of  sugar  of  lead  into  a 
pailful  of  water  and  soak  the  garment  fifteen  minutes  before  washing. 

THE  MARKING  SYSTEM. 

Mark  all  your  ovm  personal  wardrobe  which  has  to  be  washed.  If 
this  were  invariably  done,  a  great  deal  of  property  would  be  saved  and 
a  great  deal  of  trouble  would  be  spared.  For  the  sake  of  saving 
.trouble  to  others,  if  for  no  other  reason,  all  of  one's  handkerchiefs, 
collars  and  underclothing  should  be  plainly  and  permanently  marked. 
A  bottle  of  indelible  ink  is  cheap,  a  clean  pen  still  cheaper,  and  a 
bright,  sunny  day  or  a  hot  flat-iron  will  complete  the  business.  Al- 
ways keep  on  hand  a  stick  of  linen  tape,  written  over  its  whole  length 
with  your  name,  or  the  names  of  your  family,  ready  to  be  cut  off  and 
sewed  on  to  stockings  and  such  other  articles  as  do  not  afford  a  good 
surface  on  which  to  mark. 

Then  there  are  the  paper  patterns,  of  which  every  mother  has  a 
store.  On  the  outside  of  each,  as  it  is  tied  up,  the  name  of  the  pat- 
tern should  be  plainly  written.  There  are  the  rolls  of  pieces,  which 
may  contain  a  good  deal  not  apparent  from  the  outside.  All  these 
hidden  mysteries  should  be  indicated.   The  winter  things,  which  are 


554 


MISCELLANEOUS  RECIPES. 


wrapped  up  and  put  away  for  summer,  and  tlie  summer  things,  wMet 
are  wrapped  up  and  put  away  for  the  winter,  should  all  be  in  labeled 
packages,  and  every  packing  trunk  should  have  on  its  lid  a  complete 

list  of  its  contents.  CongugationalhU 

TO  REMOVE  STAINS  AND  SPOTS. 

Ohildeen^s  clothes,  table  linens,  towels,  etc.,  should  be  thoroughly 
examined  before  wetting,  as  soap-suds,  washing-fluids,  etc.,  will  fik 
almost  any  stain  past  removal.  Many  stains  will  pass  away  by  being 
simply  washed  in  pure,  soft  water ;  or  alcohol  will  remove,  before  the 
article  has  been  in  soap-suds,  many  stains ;  iron  mold,  mildew,  or  al- 
most any  similar  spot,  can  be  taken  out  by  dipping  in  diluted  citric 
acid ;  then  cover  with  salt  and  lay  in  the  bright  sun  till  the  stain  dis- 
appears. If  of  long  standing,  it  may  be  necessary  to  repeat  the  wet- 
ting and  the  sunlight.  Be  careful  to  rinse  in  several  v/aters  as  soon 
as  the  stain  is  no  longer  visible.  Ink,  fruit,  wine,  and  mildew  stains 
must  first  be  washed  in  clear,  cold  water,  removing  as  much  of  the 
spots  as  can  be,  then  mix  one  teaspoonful  of  oxalic  acid  and  a  half 
pint  of  rain-water.  Dip  the  stain  in  this  and  wipe  off  in  clear  water. 
Wash  at  once,  if  a  fabric  that  will  bear  washing.  A  tablespoonful 
of  white  currant  juice,  if  any  can  be  had,  is  even  better  than  lemon. 
This  preparation  may  be  used  on  the  most  delicate  articles  without  in- 
jury. Shake  it  up  before  using  it.  Mark  it  poison,"  and  put  it 
where  it  will  not  be  meddled  with. 

OIL  STAINS  IN  SILKS  AGSID  OTHER  FABRICS. 

BENzTm  is  most  effectual,  not  only  for  silk,  but  for  any  other  ma- 
terial whatever.  It  can  be  procured  from  any  druggist.  By  simply 
covering  both  sides  of  greased  silk  with  magnesia,  and  allowing  it 
to  remain  for  a  few  hours,  the  oil  is  absorbed  by  the  powder.  Should 
the  first  application  be  insufficient,  it  may  be  repeated,  and  even 
rubbed  in  with  the  hand.  Should  the  silk  be  Tussah  or  Indian  silk, 
it  will  wash. 

To  remove  an  acid  stain  on  violet  silk:  Brush  the  discoloration 
with  tincture  of  iodine,  then  saturate  the  spot  well  with  a  solution  of 
hyposulphite  of  soda,  and  dry  gradually.  This  restores  the  original 
color  perfectly. 

Muriatic  acid  is  successfully  used  for  removing  ink  stains  and  iron 
moH  on  a  number  of  colors  which  it  does  not  attack. 


MISCELLANEOUS  RECIPES. 


555 


Sulphurous  acid  is  only  employed  for  whitening  undyed  goods, 
straw  hats,  etc.,  and  for  removing  the  stains  of  certain  fruits  on  silks 
and  woolens.  Sulphurous  gas  is  also  used  for  this  purpose,  but  the 
liquid  gas  is  safer. 

Oxalic  acid  is  used  for  removing  ink  and  rust  stains,  and  remnants 
•of  mud  stains,  which  do  not  yield  to  other  deterrents.  It  may  also  be 
used  for  destroying  the  stains  of  fruits  and  astringent  Juices,  and  old 
stains  of  urine.  However,  its  use  is  limited  to  white  goods,  as  it  at- 
tacks fugitive  colors  and  even  light  shades  of  those  reputed  to  be  fast. 
The  best  method  of  applying  it  is  to  dissolve  it  in  cold  or  luke-warm 
water,  to  let  it  remain  a  moment  upon  the  spot,  and  then  rub  it  with 
the  fingers.   Wash  out  in  clear,  warm  water  immediately. 

Citric  acid  serves  to  revive  and  brighten  certain  colors,  especially 
greens  and  yellows.  It  restores  scarlets  which  have  been  turned  to  a 
crimson  by  the  action  of  alkalies.  Acetic  acid  or  tartaric  acid  may 
be  used  instead. 

Where  it  is  feared  that  soap  may  change  the  color  of  an  article, 
as,  for  instance,  scarlet  hosiery  or  lilac  j)rint,  if  the  garment  be  not 
badly  soiled,  it  may  be  cleansed  by  washing  without  soap  in  water 
in  which  pared  potatoes  have  been  boiled.  This  method  will  also 
prevent  color  from  running  in  washing  prints. 

To  prevent  blue  from  running  into  a  white  ground,  dissolve  a 
teaspoonful  of  copperas  in  a  pailful  of  soft  water,  add  a  piece  of  lime 
the  size  of  an  acorn,  and  soak  the  garments  in  this  water  two  hours 
before  washing.  To  keep  colors  from  running  in  washing  black 
prints,  put  a  teaspoonful  of  black  pepper  in  the  first  water. 

Salt  or  beef's  gall  in  the  water  helps  to  set  black.  A  tablespoon- 
ful  of  spirits  of  turpentine  to  a  gallon  of  water  sets  most  blues,  and 
alimi  is  very  efficacious  in  setting  green.  Black  or  very  dark  cal- 
icoes should  be  stiffened  with  gum  arable— five  cents'  worth  is  enough 
for  a  dress.  If,  however,  starch  is  used,  the  garment  should  be 
turned  wrong  side  out. 

A  simple  way  to  remove  grass  stains  is  to  spread  butter  on  them, 
and  lay  the  article  in  hot  sunshine,  or  wash  in  alcohol.  Fruit  stains 
upon  cloth  or  the  hands  may  be  removed  by  rubbing  with  the  juice 
of  ripe  tomatoes.  If  applied  immediately,  powdered  starch  will  also 
take  fruit  stains  out  of  table  linen.  Left  on  the  spot  for  a  few  hours, 
it  absorbs  every  trace  of  the  stain. 


556 


MISCELLANEOUS  BECIPES. 


For  mildew  stains  or  iron  rust,  mix  together  soft  soap,  lamidry 
starch,  half  as  much  salt,  and  the  juice  of  a  lemon.  Apply  to  the 
spots  and  spread  the  garment  on  the  grass.  Or  wet  the  linen,  rub 
into  it  white  soap,  then  finely  powdered  chalk;  lay  upon  the  grass 
and  keep  damp.  Old  mildew  stains  may  be  removed  by  rubbing  yel- 
low soap  on  both  sides  and  afterwards  laying  on,  very  thick,  starch 
which  has  been  dampened.   Rub  in  well  and  expose  to  light  and  air. 

There  are  several  effectual  methods  of  removing  grease  from  cloths. 
First,  wet  with  a  linen  cloth  dipped  in  chloroform.  Second,  mix 
four  tablespoonfuls  of  alcohol  with  one  tablespoonful  of  salt;  shake 
together  until  the  salt  is  dissolved  and  apply  with  a  sponge.  Third, 
wet  with  weak  ammonia  water;  then  lay  a  thin  white  blotting  or  tis- 
sue paper  over  it  and  iron  lightly  with  an  iron  not  too  hot.  Fourth, 
apply  a  mixture  of  equal  parts  of  alcohol,  gin  and  ammonia. 

Candle  grease  yields  to  a  warm  iron.  Place  a  piece  of  blotting 
or  other  absorbing  paper  under  the  absorbing  fabric ;  put  a  piece  of 
the  paper  also  on  the  spot,  apply  the  warm  iron  to  the  paper  and 
as  soon  as  a  spot  of  grease  appears,  move  the  paper  and  press  again 
until  the  spot  disappears.  Lard  will  remove  wagon  grease.  Eub  the 
spot  with  the  lard  as  if  washing  it,  and  when  it  is  well  out,  wash  in  the 
ordinary  way  with  soap  and  water  until  thoroughly  cleansed. 

To  make  linen  beautifully  white,  prepare  the  water  for  washing 
by  putting  into  every  ten  gallons  a  large  handful  of  powdered  borax] 
or  boil  with  the  clothes  one  teaspoonful  of  spirits  of  turpentine. 

Fruit  stains  may  be  taken  out  by  boiling  water.  Place  the  ma- 
terial over  a  basin  or  other  vessel  and  pour  the  boiling  water  from 
the  kettle  over  the  stains. 

Pure  water,  cold  or  hot,  mixed  with  acids,  serves  for  rinsing  goods 
in  order  to  remove  foreign  and  neutral  bodies  whi\^h  cover  the  color. 
Steam  softens  fatty  matters  and  thus  facilitates  their  removal  by 
reagents. 

Sulphuric  acid  may  be  used  in  certain  cases,  particularly  for 
brightening  and  raising  greens,  reds,  yellows,  etc.,  but  it  must  be  di- 
luted with  at  least  one  himdred  times  its  weight  of  water  and  more 
in  cases  of  delicate  shades. 

CEMENT  FOR  CHINA  AND  GLASS. 

To  HALF  a  pint  of  milk  put  an  equal  quantity  of  vinegar  in  order 
to  curdle  it ;  then  separate  the  curd  from  the  whey  and  mix  the  whey 


MISCELLANEOUS  RECIPES. 


557 


with,  the  whites  of  four  or  five  eggs,  beating  the  whole  well  together. 
When  it  is  well-mixed,  add  a  little  quick-lime,  through  a  sieve,  until 
it  has  acquired  the  consistency  of  a  thick  paste.  With  this  cement 
broken  vessels  and  cracks  of  all  kinds  may  be  mended.  It  dries 
quickly  and  resists  the  action  of  fire  and  water. 

Another:  Into  a  thick  solution  of  gum  arable,  stir  plaster  of 
Paris  until  the  mixture  assumes  the  consistency  of  cream;  apply  with 
a  brush  to  the  broken  edges  of  china  and  join  together.  In  three 
days  the  article  cannot  be  broken  in  the  same  place.  The  whiteness 
of  the  cement  adds  to  its  value. 

CLEANING  SINKS. 

To  PTJRiFY  greasy  sinks  and  pipes,  pour  down  a  pailful  of  boiling 
water  in  which  three  or  four  pounds  of  washing  soda  have  been  dis- 
solved. A  disinfectant  is  prepared  in  the  same  way,  using  copperas. 
Copperas  is  a  poison  and  should  not  be  left  about. 

Leaks  in  Waste  Pipes:— ^Imii  yourself  into  a  room  from  which 
the  pipe  starts.  Put  two  or  three  ounces  of  oil  of  peppermint  into 
a  pail  of  boiling  hot  water  and  pour  down  the  pipe.  Another  person 
who  has  not  yet  inhaled  the  strong  odor  should  follow  the  course  of 
the  pipe  through  the  house.  The  peppermint  will  be  pretty  sure  to 
discover  a  break  that  even  an  expert  plumber  might  overlook. 

Tht  Examimr, 

MANAGEMENT  OF  STOVES. 

If  the  fire  in  a  stove  has  plenty  of  fresh  coals  on  top  not  yet 
burned  through  it  will  need  only  a  Ittle  shaking  to  start  it  up ;  but  if 
the  fire  looks  dying  and  the  coals  look  white,  don't  shake  it.  When 
it  has  drawn  till  it  is  red  again,  if  there  is  much  ash  and  little  fire, 
put  coals  on  very  carefully.  A  mere  handful  of  fire  can  be  coaxed 
back  into  life  by  adding  another  handful  or  so  of  new  coals  on  the 
red  spot,  and  giving  plenty  of  draught,  but  don't  shake  a  dying  fire, 
or  you  lose  it.  This  management  is  often  necessary  after  a  warm 
spell,  when  the  stove  has  been  kept  dormant  for  days,  though  I  hope 
you  will  not  be  so  unfortunate  as  to  have  a  fire  to  coax  up  on  a  cold 
winter  morning.  They  should  be  arranged  over  night,  so  that  all 
that  is  required  is  to  open  the  draughts  in  order  to  have  a  cherry  glow 

in  a  few  minutes.  Good  Homekteping. 


558 


MISCELLANEOUS  RECIPES. 


TO  REMOVE  INK  FROM  CARPETS. 

^HEN"  freshly  spilled,  ink  can  be  removed  from  carpets  by  wetting 
in  milk.  Take  cotton  batting  and  soak  up  all  the  ink  that  it  will  re- 
ceive, being  careful  not  to  let  it  spread.  Then  take  fresh  cotton, 
wet  in  milk,  and  sop  it  up  carefully.  Repeat  this  operation,  chang- 
ing cotton  and  milk  each  time.  After  most  of  the  ink  has  been  taken 
up  in  this  way,  with  fresh  cotton  and  clean,  rub  the  spot.  Continue 
till  all  disappears ;  then  wash  the  spot  in  clean  warm  water  and  a  lit- 
tle soap ;  rinse  in  clear  water  and  rub  till  nearly  dry.  If  the  ink  is 
dried  in,  we  know  of  no  way  that  will  not  take  the  color  from  the 
carpet  as  well  as  the  ink,  unless  the  ink  is  on  a  white  spot.  In  that 
case,  salts  of  lemon,  or  soft  soap,  starch  and  lemon  juice,  will  re- 
move the  ink  as  easily  as  if  on  cotton. 

TO  TAKE  RUST  OUT  OF  STEEL. 

If  possible^  place  the  article  in  a  bowl  containing  kerosene  oil,  or 
wrap  the  steel  up  in  a  soft  cloth  well  saturated  with  kerosene ;  let  it 
remain  twenty-four  hours  or  longer,  then  scour  the  rusty  spots  with 
brick  dust ;  if  badly  rusted,  use  salt  wet  with  hot  vinegar ;  after  scour- 
ing rinse  every  particle  of  brick  dust  or  salt  off  with  boiling  hot 
water;  dry  thoroughly  with  flannel  cloths  and  place  near  the  fire  to 
make  sure,  then  polish  off  with  a  clean  flannel  cloth  and  a  little  sweet 
oil. 

TO  MAKE  A  PASTE  OR  MUCILAGE  TO  FASTEN  LABLES. 

Soften  good  glue  in  water,  then  boil  it  with  strong  vinegar  and 
thicken  the  liquid,  during  boiling,  with  fine  wheat  flour,  so  that  a  paste 
results;  or  starch  paste  with  which  a  little  Venice  turpentine  has 
been  incorporated  while  it  was  warm. 

A  recipe  for  a  transparent  cement  which  possesses  great  tenacity 
and  has  not  the  slightest  yellow  tinge :  Mix  in  a  well-stoppered  bottle 
ten  drachms  of  chloroform  with  ten  and  one-half  of  non-vulcanized 
caoutchouc  (rubber)  cut  in  small  pieces.  Solution  is  readily  effected 
and  when  it  is  completed  add  two  and  one-half  drachms  of  mastic. 
Let  the  whole  macerate  from  eight  to  ten  days  without  the  applica- 
tion of  any  heat  and  shake  the  contents  of  the  bottle  at  intervals.  A 
perfectly  white  and  very  adhesive  cement  is  the  result. 


MISCELLANEOUS  BEGIPES. 


559 


POSTAGE  STAMP  MUCILAGE. 

Take  of  gnm  dextrine  two  parts,  acetic  acid  one  part,  water  five 
parts.   Dissolve  in  a  water  bath  and  add  alcohol  one  part. 

Scientific  American, 

Gtun  of  great  strength,  which  will  also  keep  for  a  long  time,  is 
prepared  by  dissolving  equal  parts  of  gum  arable  and  gum  traga- 
canth  in  vinegar.  A  little  vinegar  added  to  ordinary  gum  water  will 
make  it  keep  much  better. 

FAMILY  GLUE. 

Crack  the  glue  and  put  it  in  a  bottle,  add  common  whisky ;  shake 
up,  cork  tight,  and  in  three  or  four  days  it  can  be  used.  It  requires 
no  heating,  will  keep  for  almost  any  leng-th  of  time,  and  is  at  all  times 
ready  to  use,  except  in  the  coldest  of  weather,  when  it  will  require 
warming.  It  must  be  kept  tight,  so  that  the  whisky  will  not  evapo- 
rate. The  usual  corks  or  stoppers  should  not  be  used.  It  will  be- 
come clogged.  A  tin  stopper  covering  the  bottle,  but  fitting  as  closely 
as  possible,  must  be  used. 

GLUE. 

Glue  to  resist  heat  and  moisture  is  made  as  follows:  Mix  a 
handful  of  quick-lime  in  four  ounces  of  linseed  oil,  boil  to  a  good 
thickness,  then  spread  it  on  tin  plates  in  the  shade,  and  it  will  be- 
come very  hard,  but  may  be  easily  dissolved  over  the  fire  as  glue. 

A  glue  which  will  resist  the  action  of  water  is  made  by  boiling 
one  pound  of  common  glue  in  two  quarts  of  skimmed  milk. 

FURNITURE  CREAM. 

Sheed  finely  two  ounces  of  beeswax  and  half  an  ounce  of  white 
wax  into  half  a  pint  of  turpentine;  set  in  a  warm  place  until  dis- 
solved, then  pour  over  the  mixture  the  following,  boiled  together 
until  melted:  Half  a  pint  of  water,  an  ounce  of  castile  soap  and  a 
piece  or  resin  the  size  of  a  small  nutmeg.  Mix  thoroughly  and  keep 
in  a  wide-necked  stone  bottle  for  use.  This  cleans  well  and  leaves  a 
good  polish,  and  may  be  made  at  a  fourth  of  the  price  it  is  sold  at, 

CEMENT  CRACKS  IN  FLOOR. 

Cracks  in  floors  may  be  neatly  but  permanently  filled  by  thor^ 
oughly  soaking  newspapers  in  paste  made  of  half  a  poimd  of  flour, 


560 


MISCELLANEOUS  RECIPES. 


three  quarts  of  water  and  half  a  pound  of  alum  mixed  and  boiled. 
The  mixture  will  be  about  as  thick  as  putty,  and  may  be  forced  into 
the  crevice  with  a  case  knife.   It  will  harden  like  papier-mache. 

A  J>OLISH  FOR  LADIES'  KID  SHOES. 

A  FINE  liquid  polish  for  ladies'  kid  shoes,  satchels,  etc.,  that  is  easy 
of  application,  recommended  as  containing  no  ingredients  in  any 
manner  injurious  to  leather,  is  found  by  digesting  in  a  closed  vessel 
at  gentle  heat,  and  straining,  a  solution  made  as  follows:  Lampblack 
one  drachm,  oil  turpentine  four  drachms,  alcohol  (trymethyl)  twelve 
ounces,  shellac  one  and  one-half  ounces,  white  turpentine  five 
drachms,  saudarac  two  drachms. 

PASTE  FOR  SCRAP  BOOKS,  ETC. 

Paste  that  Will  Keep.— Dissolye  a  teaspoonful  of  alum  in  a  quart 
of  water.  When  cold,  stir  in  flour,  to  give  it  the  consistency  of  thick 
cream,  being  particular  to  beat  up  all  the  lumps.  Stir  in  as  much 
powdered  resin  as  will  lie  on  a  dime,  and  throw  in  half  a  dozen  cloves 
to  give  it  a  pleasant  odor.  Have  on  the  fire  a  teacupful  of  boiling 
water;  pour  the  flour  mixture  into  it,  stirring  well  all  the  time.  In 
a  few  minutes  it  will  be  of  the  consistency  of  molasses.  Pour  it  into 
an  earthen  or  china  vessel,  let  it  cool,  and  stir  in  a  small  teaspoonful 
each  of  oil  of  cloves  and  of  sassafras;  lay  a  cover  on,  and  put  in  a  cool 
place.  When  needed  for  use,  take  out  a  portion  and  soften  it  with 
warm  water.   This  is  a  fine  paste  to  use  to  stiffen  embroidery. 

TO  REMOVE  INDELIBLE  INK. 

Most  indelible  inks  contain  nitrate  of  silver,  the  stain  of  which 
may  be  removed  by  first  soaking  in  a  solution  of  common  salt,  and 
afterward  washing  with  ammonia.  Or  use  solution  of  ten  grains  of 
cyanide  of  potassium  and  five  grains  of  iodine  to  one  ounce  of  water, 
or  a  solution  of  eight  parts  each  bichloride  of  mercury  and  chloride 
of  ammonium  in  one  hundred  and  twenty-five  parts  of  water. 

A  CEMENT  FOR  ACIDS. 

A  CEMENT  which  is  proof  against  boiling  acids  may  be  made  by  a 
composition  of  India  rubber,  tallow,  lime  and  red  lead.  The  India 
rubber  must  first  be  melted  by  a  gentle  heat,  and  then  six  to  eight 


MISCELLANEOUS  BECIPES. 


561 


per  cent,  by  weight  of  tallow  is  added  to  tne  mixture  while  it  is  kept 
well  stirred;  next  day  slaked  lime  is  applied,  until  the  fluid  mass 
assumes  a  consistency  similar  to  that  of  soft  paste ;  lastly,  twenty  per 
cent,  of  red  lead  is  added  in  order  to  make  it  harden  and  dry. 

TO  KEEP  CIDER. 

Allow  three-fourths  of  a  pound  of  sugar  to  the  gallon,  the  whites 
of  six  eggs,  well  beaten,  a  handful  of  common  salt.  Leave  it  open 
until  fermentation  ceases,  then  bung  up.  This  process  a  dealer  of 
cider  has  used  for  years,  and  always  successfully. 

Another  Recipe.— To  keep  cider  sweet  allow  it  to  work  until  it  has 
reached  the  state  most  desirable  to  the  taste,  and  then  add  one  and 
a  half  tumblers  of  grated  horse-radish  to  each  barrel,  and  shake 
up  well.  This  arrests  further  fermentation.  After  remaining  a  few 
weeks,  rack  off  and  bung  up  closely  in  clean  casks. 

A  gentleman  of  Denver  writes  he  has  a  sure  preservative:  Put 
eight  gallons  of  cider  at  a  time  into  a  clean  barrel;  take  one  ounce  of 
powdered  charcoal  and  one  ounce  of  powdered  sulphur;  mix  and  put 
it  into  some  iron  vessel  that  will  go  down  through  the  bung-hole  of 
the  barrel.  Now  put  a  piece  of  red-hot  iron  into  the  charcoal  and 
sulphur,  and  while  it  is  burning,  lower  it  through  the  bung-hole  to 
within  one  foot  of  the  cider,  and  suspend  it  there  by  a  piece  of  wire. 
Bring  it  up  and  in  twelve  hours  you  can  cure  another  batch.  Put 
the  cider  in  a  tight  barrel  and  keep  in  a  cool  cellar  and  it  will  keep 
for  years. 

A  Holland  Recipe.—To  one  quart  of  new  milk,  fresh  from  the  cow 
(not  strained) ,  add  one  half  pound  of  ground  black  mustard  seed  and 
six  eggs.  Beat  the  whole  well  together  and  pour  into  a  barrel  of 
cider.   It  will  keep  cider  sweet  for  one  year  or  more. 

TO  BLEACH  COTTON  CLOTH. 

Take  one  large  spoonful  of  sal  soda  and  one  pound  of  chloride 
lime  for  thirty  yards;  dissolve  in  clean,  soft  water;  rinse  the  cloth 
thoroughly  in  cold,  soft  water  so  that  it  may  not  rot.  This  amount 
of  cloth  may  be  bleached  in  fourteen  or  fifteen  minutes. 

A  POLISH  FOR  LEATHER.  ' 

Put  a  half  pound  of  shellac  broken  up  in  small  pieces  into  a  quart 
bottle  or  jug,  cover  it  with  alcohol,  cork  it  tight,  and  put  it  on  the  shelf 


562 


MISCELLANEOUS  RECIPES. 


in  a  warm  place;  shake  it  well  several  times  a  day,  then  add  a 
piece  of  camphor  as  large  as  a  hen's  egg;  shake  it  well,  and  in  a  few 
hours  shake  it  again  and  add  one  ounce  of  lampblack.  If  the  alcohol 
is  good,  it  will  all  be  dissolved  in  two  days ;  then  shake  and  use.  If 
the  materials  were  of  the  proper  kind,  the  polish  correctly  prepared, 
it  will  dry  in  about  five  minutes,  giving  a  gloss  equal  to  patent  leather. 
Using  aniline  dyes  instead  of  the  lampblack,  you  can  have  it  any  de- 
sired color,  and  it  can  be  used  on  wood  or  hard  paper. 

TO  SOFTEN  WATER. 

Add  half  a  pound  of  the  best  quick-lime  dissolved  in  water  to  every 
hundred  gallons.  Smaller  proportions  may  be  more  conveniently 
managed,  and  if  allowed  to  stand  a  short  time  the  lime  will  have 
united  with  tl^e  carbonate  of  lime,  and  been  deposited  at  the  bottom  of 
the  receptacle.  Another  way  is  to  put  a  gallon  of  lye  into  a  barrel- 
ful  of  water,  or  two  or  three  shovelfuls  of  wood-ashes,  let  stand  over 
night ;  it  will  be  clear  and  soft. 

WASHING  FLUID. 

One  gallon  of  water  and  four  pounds  of  ordinary  washing  soda, 
and  a  quarter  of  a  pound  of  soda.  Heat  the  water  to  boiling  hot,  put 
in  the  soda,  boil  about  five  minutes,  then  pour  it  over  two  pounds  of 
unslaked  lime,  let  it  bubble  and  foam  until  it  settles,  turn  it  off  and 
bottle  it  for  us€.  This  is  the  article  that  is  used  in  the  Chinese  laun- 
dries for  whitening  their  linen,  and  is  called  ^^Javelle  water;"  a  table- 
spoonful  put  into  a  suds  of  three  gallons,  and  a  little,  say  a  quarter  of 
a  cupful,  in  the  boiler  when  boiling  the  clothes,  makes  them  very 
white  and  clear.  Must  be  well  rinsed  afterwards.  This  preparation 
will  remove  tea  stains  and  almost  all  ordinary  stains  of  fruit,  grass, 
etc.  This  fluid  brightens  the  colors  of  colored  clothes,  does  not  rot 
them,  but  should  not  be  left  long  in  any  water;  the  boiling,  sudsing, 
rinsing  and  bluing,  should  be  done  in  quick  succession,  until  the  clothes 
are  ready  to  hang  on  the  line. 

HARD  SOAP.  (Washing.) 

Six  pounds  of  washing  soda  and  three  of  unslaked  lime.  Pour  on 
four  gallons  of  boiling  water,  let  it  stand  until  perfectly  clear,  then 
drain  off,  and  put  in  six  pounds  of  clean  fat.   Boil  it  until  it  begins 


MISCELLANEOUS  RECIPES.   .  563 


to  Harden,  about  two  hours,  stirring  most  of  the  time.  While  boiling, 
thin  it  with  two  gallons  of  cold  water,  which  you  have  previously 
poured  on  the  alkaline  mixture,  after  draining  off  the  four  gallons. 
This  must  be  settled  clear  before  it  is  drawn  off.  Add  it  when  there 
is  danger  of  boiling  over.  Try  the  thickness  by  cooling  a  little  on  a 
plate.  Put  in  a  handful  of  salt  just  before  taking  from  the  fire.  ,Wet 
a  tub  to  prevent  sticking ;  turn  in  the  soap  and  let  it  stand  until  solid. 
Cut  into  bars,  put  on  a  board  and  let  it  dry.  This  makes  about 
forty  pounds  of  soap.    It  can  be  flavored  just  as  you  turn  it  out. 

SOAP  FOR  WASHING  WITHOUT  RUBBING. 

A  SOAP  to  clean  clothes  without  rubbing :  Take  two  pounds  of  sal 
soda,  two  pounds  of  common  bar  soap  and  ten  quarts  of  water.  Cut 
the  soap  in  thin  slices  and  boil  together  two  hours;  strain  and  it  will 
be  fit  for  use.  Put  the  clothes  in  soak  the  night  before  you  wash,  and 
to  every  pailful  of  water  in  which  you  boil  them  add  a  pound  of  soap. 
They  will  need  no  rubbing,  but  merely  rinsing. 

TO  MAKE  SOFT  SOAP  WITHOUT  COOKING. 

PoTJR  two  pailfuls  of  boiling  water  upon  twenty  pounds  of  potash 
and  let  it  stand  two  hours.  Have  ready  thirty  pounds  of  clean  grease, 
upon  which  pour  one  pailful  of  the  lye,  adding  another  pail  of 
water  to  the  potash;  let  it  stand  three  or  four  hours,  stir  it  well;  then 
pour  a  gallon  of  the  lye  upon  the  grease,  stir  it  well ;  and  in  half  an 
hour  another  gallon  of  the  lye,  stir  it  thoroughly ;  in  half  an  hour  re- 
peat the  process,  and  thus  proceed  until  you  have  poured  off  all  the 
lye ;  then  add  two  pails  of  boiling  hot  water  to  the  remainder  of  the 
potash,  and  let  it  stand  ten  hours ;  then  stir  the  mixture,  and  if  it 
has  become  stiff  and  the  grease  has  disappeared  from  the  surface, 
take  out  a  little  and  see  whether  the  weak  lye  will  thicken  it ;  if  it 
does,  add  the  lye;  if  it  does  not,  try  water,  and  if  that  thickens  it, 
let  it  stand  another  day,  stirring  it  well  five  or  six  times  during  the 
day ;  if  the  lye  does  not  separate  from  the  grease  you  may  fill  up  with 
water. 

OLD-STYLE  FAMILY  SOFT  SOAP. 

To  set  the  leach,  bore  several  holes  in  the  bottom  of  a  barrel,  or 
use  one  without  a  bottom;  prepare  a  board  larger  than  the  barrel, 


564 


MISCELLANEOUS  EECIPES. 


then  set  the  barrel  012  it,  and  cut  a  groove  around  just  outside  the  bar- 
rel, making  one  groove  from  this  to  the  edge  of  the  board,  to  carry  off 
the  lye  as  it  runs  off,  with  a  groove  around  it,  running  into  one  in  the 
centre  of  the  board.  Place  all  two  feet  from  the  ground  and  tip  it 
so  that  the  lye  may  run  easily  from  the  board  into  the  vessel  below 
prepared  to  receive  it.  Put  half  bricks  or  stones  around  the  edge  of 
the  inside  of  the  barrel ;  place  on  them  one  end  of  some  sticks  about 
two  inches  wide,  inclining  to  the  centre ;  on  those  place  some  straw 
to  the  depth  of  two  inches,  over  it  scatter  two  pounds  of  slaked  lime. 
Put  in  ashes,  about -half  of  a  bushel  at  a  time,  pack  it  well,  by  pound- 
ing it  down,  and  continue  doing  so  until  the  barrel  is  full,  leaving  a 
funnel-shaped  hollow  in  the  centre  large  enough  to  hold  several 
quarts  of  water.  Use  rain-water  boiling  hot.  Let  the  water  disap- 
pear before  adding  more.  If  the  ashes  are  packed  very  tightly  it  may 
require  two  or  three  days  before  the  lye  will  begin  to  run,  but  it  will 
be  the  stronger  for  it,  and  much  better. 

To  Make  Boiled  Soft  Soap,— 'Put  in  a  kettle  the  grease  consisting 
of  all  kinds  of  fat  that  has  accumulated  in  the  kitchen,  such  as  scraps 
and  bones  from  the  soup-kettle,  rinds  from  meat,  etc. ;  fill  the  kettle 
half  full ;  if  there  is  too  much  grease  it  can  be  skimmed  off  after  the 
soap  is  cold,  for  another  kettle  of  soap.  This  is  the  only  true  test 
when  enough  grease  is  used,  as  the  lye  will  consume  all  that  is  needed 
and  no  more.  Make  a  fire  under  one  side  of  it.  The  kettle  should  be 
in  an  out-house  or  out  of  doors.  Let  it  heat  very  hot  so  as  to  fry;  stir 
occasionally  to  prevent  burning.  Now  put  in  the  lye  a  gallon  at  a 
time,  watching  it  closely  until  it  boils,  as  it  sometimes  runs  over  at 
the  beginning.  Add  lye  until  the  kettle  is  full  enough,  but  not  too 
full  to  l)oil  well.  Soap  should  boil  from  the  side  and  not  the  middle^ 
as  this  would  be  more  likely  to  cause  it  to  boil  over.  To  test  the  soap, 
to  one  spoonful  of  soap  add  one  of  rain-water;  if  it  stirs  up  very 
thick,  the  soap  is  good  and  will  keep;  if  it  becomes  thinner,  it  is  not 
good.  This  is  the  result  of  one  of  three  causes,  either  it  is  too  weak, 
or  there  is  a  deposit  of  dirt  or  it  is  too  strong.  Continue  to  boil  for 
a  few  hours,  when  it  should  flow  from  the  stick  with  which  it  is 
stirred  like  thick  molasses ;  but  if  after  boiling  it  remains  thin,  let  it 
stand  over  night,  removing  it  from  the  fire,  then  drain  it  off  very 


MISCELLANEOUS  RECIPES. 


565 


carefully  into  another  vessel,  being  very  particular  to  prevent  any 
sediment  from  passing.  Wash  the  kettle,  return  the  soap  and  boil 
again,  if  dirt  was  the  cause ;  it  will  now  be  thick  and  good ;  otherwise 
if  it  was  too  strong,  rain-water  added  will  make  it  right,  adding  the 
water  gradually  until  right  and  just  thick  enough. 


FACTS  WORTH  KNOWING. 


★  ★  ★ 

ytN  Agreeable  Bisinfectmt :--^^rvcM.Q  fresh  ground  coffee  on  a 
j[jL     shovel  of  hot  coals,  or  burn  sugar  on  hot  coals.   Vinegar  boiled 
with  myrrh,  sprinkled  on  the  floor  and  furniture  of  a  sick 
room,  is  an  excellent  deodorizer. 

To  Prevent  Mold:— A  small  quantity  of  carbolic  acid  added  to 
paste,  mucilage  and  ink,  will  prevent  mold.  An  ounce  of  the  acid  to 
a  gallon  of  whitewash  will  keep  cellars  and  dairies  from  the  disagree- 
able odor  which  often  taints  milk  and  meat  kept  in  such  places. 

To  Make  Tracing-Paper:— Dissolve  a  ball  of  white  beeswax,  one 
inch  in  diameter,  in  half  a  pint  of  turpentine.  Saturate  the  paper 
in  this  bath  and  let  it  dry  two  or  three  days  before  using. 

To  Preserve  JBrooms:— Dip  them  for  a  minute  or  two  in  a  kettle  of 
boiling  suds  once  a  week  and  they  will  last  much  longer,  making  them 
tough  and  pliable.  A  carpet  wears  much  longer  swept  with  a  broom 
cared  for  in  this  manner. 

To  Clean  Brass-Ware,  ^fc.;— Mix  one  ounce  of  oxalic  acid,  six 
ounces  of  rotten  stone,  all  in  powder,  one  ounce  of  sweet  oil,  and  suf- 
ficient water  to  make  a  paste.  Apply  a  small  portion,  and  rub  dry 
with  a  flannel  or  leather.  The  liquid  dip  most  generally  used  consists 
of  nitric  and  sulphuric  acids ;  but  this  is  more  corrosive. 

Polish  or  Enamel  for  Shirt  Bosoms  is  made  by  melting  together 
one  ounce  of  white  wax,  and  two  ounces  of  spermaceti ;  heat  gently  and 
turn  into  a  very  shallow  pan ;  when  cold  cut  or  break  in  pieces.  When 
making  boiled  starch  the  usual  way,  enough  for  a  dozen  bosoms,  add  to 
it  a  piece  of  the  polish  the  size  of  a  hazel  nut. 

An  Erasive  Fluid  for  the  Bemoval  of  Spots  on  Furniture,  and  all 
kinds  of  fabrics,  without  injuring  the  color,  is  made  of  four  ounces  of 
aqua  ammonia,  one  ounce  of  glycerine,  one  oimce  of  castile  soap  and 

(666) 


FACTS  WORTH  KNOWING. 


567 


one  of  spirits  of  wine.  Dissolve  the  soap  in  two  quarts  of  soft  water, 
add  the  other  ingredients.  Apply  with  a  soft  sponge  and  rub  out. 
Very  good  for  cleaning  silks. 

To  Remove  the  Odor  of  Onion  from  fish-kettle  and  saucepans  in 
which  they  have  been  cooked,  put  wood-ashes  or  sal  soda,  potash  or 
lye;  fill  with  water  and  let  it  stand  on  the  stove  until  it  boils;  then 
wash  in  hot  suds,  and  rinse  well. 

To  Clean  Ma/rble  Busts:— First  free  them  from  all  dust,  then  wash 
them  with  very  weak  hydrochloric  acid.  Soap  injures  the  color  of 
marble. 

To  Remove  old  Putty  from  iWindow  Frames,  pass  a  red  hot  poker 
slowly  over  it  and  it  will  come  off  easily. 

Hanging  Pictures  .-—The  most  safe  material  and  also  the  best,  is 
copper  wire,  of  the  size  proportioned  to  the  weight  of  the  picture. 
When  hung  the  wire  is  scarcely  visible,  and  its  strength  is  far  su- 
perior to  cord. 

To  Keep  Milk  Sweet:— 'Put  into  a  panful  a  spoonful  of  grated 
horse-radish,  it  will  keep  it  sweet  for  days. 

To  Take  Rust  from  Steel  Implements  or  Knives:—'Ruh  them  well 
with  kerosene  oil,  leaving  them  covered  with  it  a  day  or  so ;  then  rub 
them  hard  and  well  with  finely  powdered  unslaked  lime. 

Poison  Water:— Watev  boiled  in  galvanized  iron  becomes  poison- 
ous, and  cold  water  passed  through  zinc-lined  iron  pipes  should  never 
be  used  for  cooking  or  drinking.  Hot  water  for  cooking  should  nevei' 
be  taken  from  hot  water  pipes ;  keep  a  supply  heated  in  kettles. 

Scouring  Soap  for  Cotton  and  Silk  Goods:— Mix  one  pound  of 
dommon  soap,  half  a  pound  of  beef-gall  and  one  oimce  and  a  half  of 
Venetian  turpentine. 

A  Paint  for  Wood  or  Stone  that  Resists  all  Moisture:— yielt 
twelve  ounces  of  resin ;  mix  with  it,  thoroughly,  six  gallons  of  fish  oil 
and  one  pound  of  melted  sulphur.  Rub  up  some  ochre  or  any  other 
coloring  substance  with  a  little  linseed  oil,  enough  to  give  it  the  right 
color  and  thickness.  Apply  several  coats  of  the  hot  composition  with 
a  brush.    The  first  coat  should  be  very  thin. 

To  Ventilate  a  Room:— Place  a  pitcher  of  cold  water  on  a  table  in 
your  room  and  it  will  absorb  all  the  gases  with  which  the  room  is  filled 


568 


FACTS  WORTH  KNOWING. 


from  tlie  respiration  of  those  eating  or  sleeping  in  the  apartment. 
Very  few  realize  how  important  such  purification  is  for  the  health  of 
the  family,  or,  indeed,  understand,  or  realize  that  there  can  be  any 
impurity  in  the  rooms;  yet  in  a  few  hours  a  pitcher  or  pail  of  cold 
water— the  colder  the  more  effective— will  make  the  air  of  a  room 
pure,  but  the  water  will  be  entirely  unfit  for  use. 

To  Fill  Cracks  in  Plaster:— Use  vinegar  instead  of  water  to  mix 
your  plaster  of  Paris.  The  resultant  mass  will  be  like  putty,  and 
will  not  *'set"  for  twenty  or  thirty  minutes;  whereas,  if  you  use 
water  the  plaster  will  become  hard  almost  immediately,  before  you 
have  time  to  use  it.  Push  it  into  the  cracks  and  smooth  it  off  nicely 
with  a  table  knife. 

To  Take  Spots  from  Wash  Goodsc—'Ruh  them  with  the  yolk  of 
egg  before  washing. 

To  Take  White  Spots  from  Varnished  Furniture:— ILold  a  hot 
stove  lid  or  plate  over  them  and  they  will  soon  disappear. 

To  Prevent  Oil  from  Becoming  Drop  a  few  drops  of 

ether  into  the  bottle  containing  it. 

Troublesome  Ants:— A  heavy  chalk  mark  laid  a  finger's  distance 
from  your  sugar  box  and  all  around  (there  must  be  no  space  not  cov- 
ered) will  surely  prevent  ants  from  troubling. 

To  Make  Tough  Meat  Tender:— Jjay  it  a  few  minutes  in  a  strong 
vinegar  water. 

To  Remove  Discoloration  from  Bruises  :—Ap'plj  a  cloth  wrung 
out  in  very  hot  water,  and  renew  frequently  until  the  pain  ceases.  Or 
apply  raw  beefsteak. 

A  Good  Polish  for  Removing  Stains,  Spots  and  Mildew  from  Fur- 
niture is  made  as  follows:  Take  half  a  pint  of  ninety-eight  per  cent, 
alcohol,  a  quarter  of  an  ounce  each  of  pulverized  resin  and  gum  shel- 
lac, add  half  a  pint  of  linseed  oil ;  shake  well  and  apply  with  a  brush 
or  sponge. 

To  Remove  Finger-Marks :—&weei  oil  will  remove  finger-marks 
from  varnished  furniture,  and  kerosene  from  oiled  furniture. 

To  Remove  Paint  from  Black  Silk:— 'Paiient  rubbing  with  chlo- 
roform will  remove  paint  from  black  silk  or  any  other  goods,  and 
will  not  hurt  the  most  delicate  color  or  fabric. 


FACTS  WORTH  KNOWING. 


569 


To  Freshen  Gilt  Frmnes:— Gilt  frames  may  be  revived  by  care- 
fully dusting  them,  and  then  washing  with  one  ounce  of  soda  beaten 
up  with  the  whites  of  three  eggs.  Scraped  patches  might  be  touched 
up  with  any  gold  paint.  Castile  soap  and  water,  with  proper  care, 
may  be  used  to  clean  oil  paintings ;  other  metjiods  should  not  be  em- 
ployed without  some  skill. 

To  Destroy  Moths  in  Furniture:— All  the  baking  and  steaming 
are  useless,  as,  although  the  moths  may  be  killed,  their  eggs  are  sure 
to  hatch,  and  the  upholstery  to  be  well  riddled.  The  naphtha-bath 
process  is  effectual.  A  sofa,  chair  or  lounge  may  be  immersed  in  the 
large  vats  used  for  the  purpose,  and  all  insect  life  will  be  absolutely 
destroyed.  No  egg  ever  hatches  after  passing  through  the  naphtha- 
bath;  all  oil,  dirt  or  grease  disappears,  and  not  the  slightest  damage 
is  done  to  the  most  costly  article.  Sponging  with  naphtha  will  not 
answer.  It  is  the  immersion  for  two  hours  or  more  in  the  specially 
prepared  vats  which  is  effectual. 

Slicing  Pineapples:— The  knife  used  for  peeling  a  pineapple 
should  not  be  used  for  slicing  it,  as  the  rind  contains  an  acid  that  is 
apt  to  cause  a  swollen  mouth  and  sore  lips.  The  Cubans  use  salt  as 
an  antidote  for  the  ill  effects  of  the  peel. 

To  Clean  Iron  Sin'ks:'-'Ruh  them  well  with  a  doth  wet  with  kero- 
sene oil. 

To  Erase  Discoloration  on  Stone  (77^^^a.•— Dishes  and  cups  that 
are  used  for  baking  custards,  puddings,  etc.,  that  require  scouring, 
may  be  easily  cleaned  by  rubbing  with  a  damp  cloth  dipped  in  whit- 
ting  or  **Sapolio,"  then  washed  as  usual. 

To  Remove  Inh,  Wine  or  Fruit  5'^am5;--Saturate  well  in  tomato 
juice;  it  is  also  an  excellent  thing  to  remove  stains  from  the  hands. 

To  Set  Colors  in  WashaNe  Goods :Soak  them  previous  to  wash- 
ing in  a  water  in  which  is  allowed  a  tablespoonful  of  ox-gall  to  a  gal- 
lon of  water. 

To  Take  out  Paint:— 'Equsl  parts  of  ammonia  and  turpentine  will 
take  paint  out  of  clothing,  no  matter  how  dry  or  hard  it  may  be.  Sat- 
urate the  spot  two  or  three  times,  then  wash  out  in  soap-suds.  Ten 
cents'  worth  of  oxalic  acid  dissolved  in  a  pint  of  hot  water  will  re- 
move paint  spots  from  the  windows.  Pour  a  little  into  a  cup,  and  ap' 
ply  to  the  spots  with  a  swab,  but  be  sure  not  to  allow  the  acid  to  toudi 


670 


FACTS  WORTH  KNOWING. 


tbe  hands.  Brasses  may  be  quickly  cleaned  with  it.  Great  care  must 
be  exercised  in  labeling  the  bottle,  and  putting  it  out  of  the  reach  of 
children,  as  it  is  a  deadly  poison. 

To  Eemove  Tar  from  Cloth  .'Saturate  the  spot  and  rub  it  well 
with  turpentine,  and  every  trace  of  tar  will  be  removed. 

To  Destroy  Ants:— Ants  that  frequent  houses  or  gardens  may  be 
destroyed  by  taking  flour  of  brimstone  half  a  pound,  and  potash  four 
ounces;  set  them  in  an  iron  or  earthen  pan  over  the  fire  "until  dis- 
solved and  united;  afterwards  beat  them  to  a  powder,  and  infuse  a 
little  of  this  powder  in  water,  and  wherever  you  sprinkle  it  the  ants 
will  fly  the  place. 

Simple  Disinfectant The  following  is  a  refreshing  disinfectant 
for  a  sick  room,  or  any  room  that  has  an  unpleasant  aroma  prevading 
it :  Put  some  fresh  ground  cofiee  in  a  saucer,  and  in  the  centre  place 
a  small  piece  of  camphor  gum,  which  light  with  a  match.  As  the 
gum  burns,  allow  sufficient  coffee  to  consume  with  it.  The  perfume 
is  very  pleasant  and  healthful,  being  far  superior  to  pastiles,  and 
very  much  cheaper. 

Cure  for  Hiccough:— S>it  erect  and  inflate  the  lungs  fully.  Then, 
retaining  the  breath,  bend  forward  slowly  until  the  chest  meets  the 
knees.  After  slowly  arising  again  to  the  erect  position,  slowly  ex- 
hale the  breath.  Repeat  this  process  a  second  time,  and  the  nerves 
will  be  found  to  have  received  an  access  of  energy  that  will  enable 
them  to  perform  their  natural  functions. 

To  Keep  out  Mosquitoes  and  Rats:— It  a  bottle  of  the  oil  of  penny- 
royal is  left  uncorked  in  a  room  at  night,  not  a  mosquito,  nor  any 
other  blood-sucker,  will  be  found  there  in  the  morning.  Mix  potash 
with  powdered  meal,  and  throw  it  into  the  rat-holes  of  a  cellar,  and 
the  rats  will  depart.  If  a  rat  or  a  mouse  get  into  your  pantry,  stuff 
into  its  hole  a  rag  saturated  with  a  solution  of  cayenne  pepper,  and 
no  rat  or  mouse  will  touch  the  rag  for  the  purpose  of  opening  com- 
munication with  a  depot  of  supplies. 

Salt  will  Curdle  New  Milk;  hence,  in  preparing  porridge,  gravies, 
etc.,  the  salt  should  not  be  added  until  the  dish  is  prepared. 

To  Prevent  Rust  on  Fiat-Irons:— beeswax  and  salt  will  make  your 
rusty  flat-irons  as  smooth  and  clean  as  glass.   Tie  a  lump  of  wax  in 


FACTS  WORTH  KNOWING. 


571 


a  rag  and  keep  it  for  that  purpose.  When  the  irons  are  hot,  rab  them 
first  with  the  wax  rag,  then  scour  with  a  paper  or  cloth  sprinkled 
with  salt. 

To  Prevent  Rust  on  Knives:— ^iQQl  knives  which  are  not  in  gen- 
eral use  may  be  kept  from  rusting  if  they  are  dipped  in  a  strong  so- 
lution of  soda :  one  part  water  to  four  of  soda ;  then  wipe  dry,  roll 
in  flannel  and  keep  in  a  dry  place. 

Flowers  May  he  Kept  Very  Fresh  over  Night  if  they  are  excluded 
from  the  air.  To  do  this,  wet  them  thoroughly,  put  in  a  damp  box, 
and  cover  with  wet  raw  cotton  or  wet  newspaper,  then  place  in  a  cool 
spot. 

To  Sweeten  Milh:—MS\k  which  is  slightly  turned  or  changed  may 
be  sweetened  and  rendered  fit  for  use  again  by  stirring  in  a  little  soda. 

To  Scour  Knives  Easily :— Mix  a  small  quantity  of  baking  soda 
with  your  brick-dust  and  see  if  your  knives  do  not  polish  better. 

To  Soften  Boots  and  Shoes:— Kevosene  will  soften  boots  and 
shoes  which  have  been  hardened  by  water,  and  render  them  as  pliable 
as  new.  Kerosine  will  make  tin  kettles  as  bright  as  new.  Saturate 
a  woolen  rag  and  rub  with  it.  It  will  also  remove  stains  from  clean 
varnished  furniture. 

Faded  Goods:— 'Plush,  goods  and  all  articles  dyed  with  aniline 
colors,  which  have  faded  from  exposure  to  the  light,  will  look  as 
bright  as  new  after  sponging  with  chloroform. 

Choking:— A  piece  of  food  lodged  in  the  throat  may  sometimes 
be  pushed  down  with  the  finger,  or  removed  with  a  hain-pin  quickly 
straightened  and  hooked  at  the  end,  or  by  two  or  three  vigorous  blows 
on  the  back  between  the  shoulders. 

To  Prevent  Mold  on  the  Top  of  Glasses  of  Jelly,  lay  a  lump  of 
paraffine  on  the  top  of  the  hot  jelly,  letting  it  melt  and  spread  over 
it.  No  brandy  paper  and  no  other  covering  is  necessary.  If  pre- 
ferred the  paraffine  can  be  melted  and  poured  over  after  the  jelly  is 
cold. 

To  Preserve  Rihtons  and  Silks :—'Ribhom  and  silks  should  be  put 
away  for  preservation  in  brown  paper ;  the  chloride  of  lime  in  white 
paper  discolors  them.  A  white  satin  dress  should  be  pinned  up  in  blue 
iBaper  with  brown  paper  outside  sewn  together  at  the  edges. 


572 


FACTS  WORTH  KNOWING. 


To  Preserve  Bouquets 'Put  a  little  saltpetre  in  the  water  you 
use  for  your  bouquets  and  the  flowers  will  live  for  a  fortnight. 

To  Destroy  Cockroaches ."—THellehoTe  sprinkled  on  the  floor  at 
night.    They  eat  it  and  are  poisoned. 

To  Remove  Iron  Rust:— Jjemon  juice  and  salt  will  remove  ordi- 
nary iron  rust.  If  the  hands  are  stained  there  is  nothing  that  will 
remove  the  stains  as  well  as  lemon.  Cut  a  lemon  in  halves  and  apply 
the  cut  surface  as  if  it  were  soap. 

To  Keep  Bar  Soap:— Cut  it  into  pieces  and  put  it  into  a  dry  place ; 
it  is  more  economical  to  use  after  it  has  become  hard,  as  it  does  not 
waste  so  readily. 

To  Brighten  Carpets  :—Gsiripet^  after  the  dust  has  been  beaten 
out  may  be  brightened  by  scattering  upon  them  corn  meal  mixed  with 
salt  and  then  sweeping  it  off.  Mix  salt  and  meal  in  equal  propor- 
tions. Carpets  should  be  thoroughly  beaten  on  the  wrong  side  first 
and  then  on  the  right  side,  after  which  spots  may  be  removed  by  the 
use  of  ox-gall  or  aromonia  and  water. 

Silver  Tea  and  Coffeepot:—'Wh.eii  putting  away  those  not  in  use 
every  day  lay  a  little  stick  across  the  top  under  the  cover.  This  will 
allow  fresh  air  to  get  in  and  prevent  the  mustiness  of  the  contents, 
familiar  to  hotel  and  boarding-house  sufferers. 

To  Prevent  Creaking  of  Bedsteads:— If  a  bedstead  creaks  at  ea^h 
movement  of  the  sleeper,  remove  the  slats,  and  wrap  the  ends  of  each 
in  old  newspapers. 

To  Clean  Unvarnished  Black  Walnut  :—MiTkj  sour  or  sweet,  well 
rubbed  in  with  an  old  soft  flannel,  will  make  black  walnut  look  new. 

To  Prevent  Cracking  of  Bottles  and  Fruit  Jars:—li  a  bottle  or 
fruit-jar  that  has  been  more  than  once  used  is  placed  on  a  towel 
thoroughly  soaked  in  hot  water,  there  is  little  danger  of  its  being 
cracked  by  the  introduction  of  a  hot  liquid. 

To  Prevent  Lamp-wicks  from  Smoking :—Sosik  them  in  vinegar 
and  then  dry  them  thoroughly. 

Rub  the  nickel  stove-trimmings  and  the  plated  handles  and  hinges 
6i  doors  with  kerosene  and  whiting,  and  polish  with  a  dry  cloth. 


FACTS  WORTH  KNOWING. 


573 


Death  to  jSt^^^s;-- Varnish  is  death  to  the  most  persistent  bug.  It 
is  cheap— ten  cents'  worth  will  do  for  one  bedstead— is  easily  used, 
is  safe,  and  improves  the  looks  of  the  furniture  to  which  it  is  ap- 
plied. The  application,  must,  however,  be  thorough,  the  slats,  sides, 
and  every  crack  and  corner  receiving  attention. 

That  salt  should  be  eaten  with  nuts  to  aid  digestion. 

That  milk  which  stands  too  long  makes  bitter  butter. 

To  Clean  Drain  Pipe^;— Drain  pipes,  and  all  places  that  are  sour 
or  impure,  may  be  cleaned  with  lime-water  or  carbolic  acid. 

If  oil-cloth  be  occasionally  rubbed  with  a  mixture  of  beeswax  and 
turpentine,  it  will  last  longer. 

To  Remove  Mildew  from  Cloth:— -'Put  a  teaspoonful  of  chloride  of 
lime  into  a  quart  of  water,  strain  it  twice,  then  dip  the  mildewed 
places  in  this  weak  solution ;  lay  in  the  sun ;  if  the  mildew  has  not  dis- 
appeared when  dry,  repeat  the  operation.  Also  soaking  the  article 
in  sour  milk  and  salt ;  then  lay  in  the  sun ;  repeat  until  all  the  mildew 
is  out. 

To  Take  Ink  out  of  Linen:— Di-p  the  ink  spot  in  pure  melted  tal- 
low, then  wash  out  the  tallow  and  the  ink  will  come  out  with  it. 
This  is  said  to  be  unfailing.  Milk  will  remove  ink  from  linen  or 
colored  muslins,  when  acids  would  be  ruinous,  by  soaking  the  goods 
until  the  spot  is  very  faint  and  then  rubbing  and  rinsing  in  cold  water. 

Ink  spots  on  floors  can  be  extracted  by  scouring  with  sand  wet  in 
oil  of  vitriol  and  water.  When  ink  is  removed,  rinse  with  strong 
pearl-ash  water. 

To  Toughen  Lamp  Chimneys  and  Glass-ware:— ImmeTse  the  arti- 
cle in  a  pot  filled  with  cold  water,  to  which  some  common  salt  has  been 
added.  Boil  the  water  well,  then  cool  slowly.  Glass  treated  in  this 
way  will  resist  any  sudden  change  of  temperature. 

To  Remove  Paint  from  Window'glass:—'Rvib  it  well  with  hot 
sharp  vinegar. 

To  Clean  Stove-pipe:— A  piece  of  zinc  put  on  the  live  coals  in  the 
stove  will  clean  out  the  stove-pipe. 

Packing  JSo^Hes;— India-rubber  bands  slipped  over  thcsi  will  pre^ 
vent  breakage. 


574 


FACTS  WORTH  KNOWING. 


To  Clean  Ivory  Ornaments :— When  ivory  ornaments  become  yellow 
or  dusky,  wash  them  well  in  soap  and  water  with  a  small  brush,  to 
clean  the  carvings,  and  then  place  them,  while  wet,  in  the  sunshine. 
Wet  them  with  soapy  water  for  two  o^^  ttree  days,  several  times  a  day, 
still  keeping  them  in  the  sunshine,  then  wash  them  again,  and  they 
will  be  perfectly  white. 

Stained  Brass:— Whitmg  wet  with  aqua  ammonia,  will  cleanse 
brass  from  stains,  and  is  excellent  for  polishing  faucets  and  door-knobs 
of  brass  or  silver.    ^^Sapolio"  is  still  better. 

Hartshorn  applied  to  the  stings  of  poisonous  insects  will  allay  the 
pain  and  stop  the  swelling;  or  apply  oil  of  sassafras,  which  is  better. 
Bee  stings  should  be  treated  in  this  way. 

For  Cleaning  Glass  Bottles:— Gvush  egg-shells  into  small  bits,  or 
a  few  carpet  tacks,  or  a  small  quantity  of  gunshot,  put  into  the  bot- 
tle ;  then  fill  one-half  full  of  strong  soapsuds ;  shake  thoroughly,  then 
rinse  in  clear  water.    Will  look  like  new. 

Cutting  of  Glass  Bottles  for  Cups  and  Jars:— A  simple,  practi- 
cal way  is  to  take  a  red-hot  poker  with  a  pointed  end ;  make  a  mark 
with  a  file  to  begin  the  cut ;  then  apply  the  hot  iron  and  a  crack  will 
start,  which  will  follow  the  iron  wherever  it  is  carried.  This  is,  on 
the  whole,  simple,  and  better  than  the  use  of  strings  wet  with  tur- 
pentine, etc. 

Cistern  Water  may  ie  Purified  by  charcoal  put  in  a  bag  and  hung 
in  the  water. 

Salt  will  Remove  the  Stain  from  Silver  caused  by  eggs,  when  ap- 
plied dry  with  a  soft  cloth. 

Opened  Fruity  Fish  or  Vegetables :—'NeYeY  allow  opened  fruit,  fish 
or  vegetables  to  stand  in  the  tin  can.  Never  stir  anything  in  tin,  or, 
if  it  is  done,  use  a  wooden  spoon.  In  lifting  pies  or  cakes  from  bright 
tin  pans,  use  great  caution  that  the  knife  does  not  scrape  off  flecks  of 
bright  metal. 

Never  use  water  which  has  stood  in  a  lead  pipe  over  night.  Not 
less  than  a  wooden  bucketful  should  he  allowed  to  run. 

Never  use  water  from  a  stone  reservoir  for  cooking  purposes. 

If  ever  allow  fresh  meat  to  remain  in  paper ;  it  absorbs  the  juices. 


FACTS  WORTH  KNOWING. 


575 


Never  keep  vinegar  or  yeast  in  stone  crocks  or  Jugs ;  their  acid  at- 
tacks the  glazing,  which  is  said  to  be  poisonous.  Glass  for  either  is 
better. 

Sqiieaking  Doors  ought  to  have  the  hinges  oiled  by  putting  on  a 
drop  from  the  sowing  machine  oil- can. 

Plate  Glass  and  Mirrors:  —A  soft  cloth  wet  in  alcohol,  is  excellent 
to  wipe  off  plate  glass  and  mirrors,  and  prevents  their  becoming 
frosty  in  winter. 

A  red-hot  iron  will  soften  old  putty  so  that  it  can  be  easily 
removed. 

To  Test  Nutmegs :—'PTick  them  with  a  pin;  if  good,  the  oil  will 
instantly  spread  around  the  pimcture. 

A  Good  Way  to  Clean  Mica  in  a  stove  that  has  become  blackened 
with  smoke,  is  to  take  it  out,  and  thoroughly  wash  it  w4th  vinegar. 
If  the  black  does  not  come  off  at  once,  let  it  soak  a  little. 

To  Banish  Eats  from  the  Premises,  use  pounded  glass  mixed  with 
dry  corn  meal,  placed  within  their  reach.  Sprinkling  cayenne  pepper 
in  their  holes  will  also  banish  them.  Chloride  of  lime  is  an  infal- 
lible remedy,  spread  around  where  they  come,  and  thrown  into  their 
holes ;  it  should  be  renewed  once  in  two  weeks.  Tar  is  also  a  good 
remedy. 

To  Prevent  the  Odor  of  Boiling  Ham  or  Caihage:— Throw  red 
pepper  pods  or  a  few  bits  of  charcoal  into  the  pan  they  are  cooking  in. 

To  Brighten  Gilt  Frames:— Tsike  sufficient  flour  of  sulphur  to 
give  a  golden  tinge  to  about  one  and  one-half  pints  of  water,  and  in 
this  boil  four  or  five  bruised  onions,  or  garlic,  which  will  answer 
the  same  purpose.  Strain  off  the  liquid,  and  with  it,  when  cold,  w^ash 
with  a  soft  brush  any  gilding  which  requires  restoring,  and  when  dry, 
it  will  come  out  as  bright  as  new  work. 

All  cooking  utensils,  including  iron-ware,  should  be  washed  out- 
side and  inside  in  hot,  soapy  water ;  rinsed  in  clean^  hot  water,  wiped 
dry  with  a  dry  towel ;  a  soapy  or  greasy  dish-cloth  should  never  be 
used  for  the  purpose. 

37 


576 


FACTS  WOBTH  KNOWING. 


A  cake  of  sapolio  should  be  kept  in  every  kitchen,  to  be  used  freely 
on  all  dishes  that  require  scouring  and  cleansing.  All  tins  that 
have  become  discolored  can  be  made  as  bright  and  clean  as  new  by 
the  use  of  sapolio;  also  shines  dishes;  and,  in  fact,  almost  all  articles 
that  require  any  scouring.  Purchased  at  all  groceries.  One  of  the 
most  useful  articles  ever  used  in  the  kitchen. 


TOILET  RECIPES,  ITEMS. 


★  ★  ★ 

COLOGNE  WATER.  (Superior.) 

OIL  of  lavender  two  dranchms,  oil  of  rosemary  one  drachm  and 
a  half,  orange,  lemon  and  bergamot,  one  drachm  each  of  the 
oil ;  also  two  drachms  of  the  essence  of  musk,  attar  of  rose 
ten  drops,  and  a  pint  of  proof  spirit.    Shake  all  together 
thoroughly  three  times  a  day  for  a  week. 

JOCKEY  CLUB  BOUQUET. 

Mix  one  pint  extract  of  rose,  one  pint  extract  of  tuberose,  half  a 
pint  of  extract  of  cassia,  four  ounces  extract  of  jasmine,  and  three 
oimces  tincture  of  civet.   Filter  the  mixture. 

ROSE-WATER. 

Prefeeable  to  the  distilled  for  a  perfume,  or  for  culinary  pur- 
poses. Attar  of  rose,  twelve  drops ;  rub  it  up  with  half  an  ounce  of 
white  sugar  and  two  drachms  carbonate  magnesia;  then  add  gradu- 
ally one  quart  of  water  and  two  ounces  of  proof  spirit,  and  filter 
through  paper. 

BAY  RUM. 

French  proof  spirit  one  gallon,  extract  bay  six  ounces.  Mix  and 
color  with  caramel;  needs  no  filtering. 

LAVENDER  WATER. 

Oil  of  lavender  two  ounces,  orris  root  half  an  ounce,  spirits  of 
wine  one  pint.  Mix  and  keep  two  or  three  weeks.  It  may  then  be 
strained  through  two  thicknesses  of  blotting-paper  and  is  ready  for 
use. 


578 


TOILET  RECIPES,  ITEMS. 


CREAM  OF  LILIES. 

Best  wMte  Castor  oil ;  pour  in  a  little  strong  solution  pf  sal  tar- 
tar in  water,  and  shake  it  until  it  looks  thick  and  white/  Perfume 
with  lavender. 

CREAM  OF  ROSES. 

Oltve  oil  one  pound,  attar  of  roses  fifty  drops,  oil  of  rosemary 
twenty-five  drops ;  mix,  and  color  it  with  alkanet  root. 

COLD  CREAM.' 

Melt  one  ounce  oil  of  almonds,  half  ounce  spermaceti,  one  drachm 
white  wax,  and  then  add  two  ounces  of  rose-water,  and  stir  it  con- 
stantly until  cold. 

LIP-SALVE. 

Melt  one  ounce  white  wax,  one  ounce  sweet  oil,  one  drachm  sper- 
maceti, and  throw  in  a  piece  of  alkanet  root  to  color  it,  and  when  cool- 
ing, perfume  it  with  oil  rose,  and  then  pour  it  into  small  white  jars  or 
boxes. 

FOR  DANDRUFF. 

Take  glycerine  four  oimces,  tincture  of  cantharides  five  ounces, 
bay  Tum  four  ounces,  water  two  ounces.  Mix,  and  apply  once  a  day 
and  rub  well  down  the  scalp. 

HAIR  INVIGORATOR. 

Bay  rum  two  pints,  alcohol  one  pint,  castor  oil  one  ounce,. carb. 
ammonia  half  an  ounce,  tincture  of  cantharides  one  ounce.  Mix  them 
well.  This  compound  will  promote  the  growth  of  the  hair  and  pre- 
vent it  from  falling  out. 

MACASSAR  OIL  FOR  THE  HAIR. 

EEisrowisrED  for  the  past  fifty  years,  is  as  follows :  Take  a  quarter 
of  an  ounce  of  the  chippings  of  alkanet  root,  tie  this  in  a  bit  of  coarse 
muslin  and  put  it  in  a  bottle  containing  eight  ounces  of  sweet  oil; 
cover  it  to  keep  out  the  dust;  let  it  stand  several  days;  add  to  this 
sixty  drops  of  tincture  of  cantharides,  ten  drops  of  oil  of  rose,  neroli 
and  lemon  each  sixty  drops;  let  it  stand  one  week  and  you  will  have 
one  of  the  most  powerful  stimulants  for  the  growth  of  the  hair  ever 
known. 


TOILET  BECIPES,  ITEMS. 


579 


"Another: --Ho  a  pint  of  strong  sage  tea,  a  pint  of  bay  rum  and  a 
quarter  of  an  ounce  of  the  tincture  of  cantharides,  add  an  ounce  of 
castor  oil  and  a  teaspoonful  of  rose,  or  other  perfume.  Shake  well 
before  applying  to  the  hair,  as  the  oil  will  not  mix. 

PHALON'S  INSTANTANEOUS  HAIR  DYE. 

To  ONE  ounce  of  crystallized  nitrate  of  silver,  dissolved  in  one 
ounce  of  concentrated  aqua  ammonia,  add  one  ounce  of  gum  arable 
and  six  ounces  of  soft  water.  Keep  in  the  dark.  Eemember  to  re- 
move all  grease  from  the  hair  before  applying  the  dye. 

There  is  danger  in  some  of  the  patent  hair  dyes,  and  hence  the 
Scientific  American  offers  what  is  known  as  the  walnut  hair  dye. 
The  simplest  form  is  the  expressed  juice  of  the  bark  or  shell  of  green 
walnuts.  To  preserve  the  juice  a  little  alcohol  is  commonly  added  to 
it  with  a  few  bruised  cloves,  and  the  whole  digested  together,  with  oc- 
casional agitation,  for  a  week  or  fortnight,  when  the  clear  portion  is 
decanted,  and,  if  necessary,  filtered.  Sometimes  a  little  common  salt 
is  added  with  the  same  intention.  It  should  be  kept  in  a  cool  place. 
The  most  convenient  way  of  application  is  by  means  of  a  sponge* 

DYE  FOR  WHITE  OR  LIGHT  EYEBROWS. 

Boil  an  ounce  of  walnut  bark  in  a  pint  of  water  for  an  hour.  Add 
a  lump  of  alum  the  size  of  a  filbert,  and  when  cold,  apply  with  a 
camers-hair  brush. 

HAIR  WASH. 

One  penny's  worth  of  borax,  half  a  pint  of  olive  oil,  one  pint  of 
boiling  water. 

Pour  the  boiling  water  over  the  borax  and  oil ;  let  it  cool ;  then  put 
the  mixture  into  a  bottle.  Shake  it  before  using,  and  apply  it  with  a 
flannel.  Camphor  and  borax,  dissolved  in  boiling  water  and  left  to 
cool,  make  a  very  good  wash  for  the  hair ;  as  also  does  rosemary  water 
mixed  with  a  little  borax.  After  using  any  of  these  washes,  when  the 
hair  becomes  thoroughly  dry,  a  little  pomatum  or  oil  should  be  rubbed 
in  to  make  it  smooth  and  glossy— that  is,  if  one  prefers  oil  on  the  hair. 

OXMARROW-POMADE  FOR  THE  HAIR. 

One  marrow  bone,  half  a  pint  of  oil,  ten  cents'  worth  of  citronella. 
Take  the  marrow  out  of  the  bone,  place  it  in  warm  water,  let  it  get  al- 
most to  boiling  point,  then  let  it  cool  and  pour  the  water  away;  repeat 


580 


TOILET  RECIPES,  ITEMS. 


this  three  times  until  the  marrow  is  thorougl^ly  fined."  Beat  the 
marrow  to  a  cream  with  a  silver  f  ork,  stir  the  oil  in,  drop  by  drop, 
beating  all  the  time ;  when  quite  cold  add  the  citronella,  pour  into  jars 
and  cover  down. 

TO  INCREASE  THE  HAIR  IN  THE  BROWS. 

Clip  them  and  anoint  with  a  little  sweet  oil.  Should  the  hair  fall 
out,  having  been  full,  use  one  of  the  hair  invigorators. 

BANDOLINE. 

To  ONE  quart  of  rose-water  add  an  ounce  and  a  half  of  gum  traga- 
canth;  let  it  stand  forty-eight  hours,  frequently  straining  it,  then 
strain  through  a  coarse  linen  cloth ;  let  it  stand  two  days,  and  again 
strain ;  add  to  it  a  drachm  of  oil  of  roses.  Used  by  ladies  dressing 
their  hair,  to  make  it  lie  in  any  position. 

COMPLEXION  WASH. 

Put  in  a  vial  one  drachm  of  benzoin  gum  in  powder,  one  drachm 
nutmeg  oil,  six  drops  of  orange-blossom  tea,  or  apple  blossoms  put  in 
half  pint  of  rain-water  and  boiled  down  to  one  teaspoonful  and 
strained,  one  pint  of  sherry  wine.  Bathe  the  face  morning  and  night ; 
will  remove  all  flesh-worms  and  freckles,  and  give  a  beautiful  com- 
plexion. Or,  put  one  ounce  of  powdered  gum  of  benzoin  in  a  pint  of 
whisky;  to  use,  put  in  water  in  wash-bowl  till  it  is  milky,  allowing  it 
to  dry  without  wiping.    This  is  perfectly  harmless. 

Cream  cures  sun-burn  on  some  complexions,  lemon  juice  is  best  on 
others,  and  cold  water  suits  still  others  best. 

BURNET'S  CELEBRATED  POWDER  FOR  THE  FACE. 

Five  cents'  worth  of  bay  rum,  five  cents'  worth  of  magnesia  snow- 
flake,  five  cents'  worth  of  bergamot,  five  cents'  worth  of  oil  of  lemon; 
mix  in  a  pint  bottle  and  fill  up  with  rain-water.  Shake  well,  and  ap- 
ply with  a  soft  sponge  or  cloth. 

TOILET  OR  FACE  POWDER. 

Take  a  quarter  of  a  pound  of  wheat  starch  pounded  fine ;  sift  it 
through  a  fine  sieve,  or  a  piece  of  lace;  add  to  it  eight  drops  of  oil  of 


TOILET  BECIPES,  ITEMS. 


581 


rose,  oil  of  lemon  thirty  drops,  oil  of  bergamot  fifteen  drops.  Kub 
thoroughly  together. 

The  French  throw  this  powder  into  alcohol,  shaking  it,  letting  it 
settle,  then  pouring  off  the  alcohol  and  drying  the  powder.  In  that 
case,  the  perfume  is  added  lastly. 

TO  REIMOVE  FRECKLES. 

The  following  lotion  is  highly  recommended:  One  ounce  of  lemon 
juice,  a  quarter  of  a  drachm  of  powdered  borax,  and  half  a  drachm  of 
sugar ;  mix  in  a  bottle,  and  allow  them  to  stand  a  few  days,  when  the 
liquor  should  be  rubbed  occasionally  on  the  hands  and  face.  Another 
application  is:  Friar's  balsam  one  part,  rose-water  twenty  parts. 

Powdered  nitre  moistened  with  water  and  applied  to  the  face  night 
and  morning,  is  said  to  remove  freckles  without  injury  to  the  skin. 

Also,  a  tablespoonful  of  freshly  grated  horse-radish,  stirred  into 
a  cupful  of  sour  milk ;  let  it  stand  for  twelve  hours,  then  strain  and 
apply  often.   This  bleaches  the  complexion  also,  and  takes  off  tan« 

TO  REMOVE  MOTH  PATCHES. 

Into  a  pint  of  rum  put  a  tablespoonful  of  flour  of  sulphur«  Ap- 
ply this  to  the  patches  once  a  day,  and  they  will  disappear  in  two  or 
three  weeksc 

CURE  FOR  PIMPLES. 

One  teaspoonful  of  carbolic  acid  and  one  pint  of  rose-water  mixed 
is  an  excellent  remedy  for  pimples.  Bathe  the  skin  thoroughly  and 
often,  but  do  not  let  the  wash  get  into  the  eyes. 

This  wash  is  soothing  to  mosquito  bites,  and  irritations  of  the  skin 
of  every  nature. 

It  is  advisable,  in  order  to  clear  the  complexion  permanently,  to 
cleanse  the  blood ;  then  the  wash  would  be  of  advantage. 

To  obtain  a  good  complexion,  a  person's  diet  should  receive  the 
first  attention.  Greasy  food,  highly  spiced  soups,  hot  bread  and  but- 
ter, meats  or  game,  rich  gravies,  alcoholic  liquors,  coffee— all  are  in- 
jurious to  the  complexion.  Strong  tea  used  daily  v/ill  after  a  time 
give  the  skin  the  color  and  appearance  of  leather.  Coffee  affects  the 
nerves  more,  but  the  skin  less,  and  a  healthy  nervous  system  is  neces- 
sary to  beauty.    Eating  between  meals,  late  suppers,  over-eating  at 


582 


TOILET  BECIP^S,  ITEMS. 


meals,  eating  sweetmeats,  candies,  etc.,  all  these  tend  to  disorder  the 
blood,  producing  pimples  and  blotches. 

iWashing  of  the  face  or  skin  is  another  consideration  for  a  good 
complexion;  it  should  be  thoroughly  washed  in  plenty  of  luke-warm 
water  with  some  mild  soap— then  rinsed  in  clear  water  well;  dry  with 
a  thick  soft  towel.  If  suds  is  left  or  wiped  off  the  skin,  the  action  of 
the  air  and  sun  will  tan  the  surface,  and  permanently  deface  the  com- 
plexion ~  therefore  one  should  be  sure  to  thoroughly  rinse  off  all  soap 
from  the  skin  to  avoid  the  tanning,  which  will  leave  a  brown  or  yel- 
low tinge  impossible  to  efface. 

PEARL  SMELLING  SALTS. 

PowDEKED  carbonate  of  ammonia  one  ounce,  strong  solution  of  am- 
monia half  a  fluid  ounce,  oil  of  rosemary  ten  drops,  oil  of  bergamot 
ten  drops.  Mix,  and  while  moist  put  in  wide-mouthed  bottle  which  is 
to  be  well  closed. 

PEARL  TOOTH  POWDER, 

pKEPAEED  chalk  half  a  pound,  powdered  myrrh  two  ounces ;  cam- 
phor two  drachms,  orris  root,  powdered,  two  ounces;  moisten  the  cam- 
phor with  alcohol  and  mix  well  together. 

REMOVING  TARTAR  FROM  THE  TEETH. 

This  preparation  is  used  by  dentists.  Pure  muriatic  acid  one 
ounce,  water  one  ounce,  honey  two  ounces,  mix  thoroughly.  Take  a 
tooth-brush,  and  wet  it  freely  with  this  preparation,  and  briskly  rub 
the  black  teeth,  and  in  a  moment's  time  they  will  be  perfectly  white; 
then  immediately  wash  out  the  mouth  well  with  water,  that  the  acid 
may  not  act  on  the  enamel  of  the  teeth.  This  should  be  done  only 
occasionally, 

BAD  BREATH. 

Bad  breath  from  catarrh,  foul  stomach,  or  bad  teeth,  may  be  tem- 
porarily relieved  by  diluting  a  little  bromo  chloralum  with  eight  or 
ten  parts  of  water,  and  using  it  as  a  gargle,  and  swallowing  a  few 
drops  before  going  out.  A  pint  of  bromo  chloralum  costs  fifty  cents, 
but  a  small  vial  will  last  a  long  time. 


TOILET  BEGIPES,  ITEMS. 


588 


SHAVING  COMPOUND. 

Half  a  pound  of  plain,  white  soap,  dissolved  in  a  small  quantity 
of  alcohol,  as  little  as  can  be  used ;  add  a  tablespoonf ul  of  pulverized 
borax.  Shave  the  soap  and  put  it  in  a  small  tin  basin  or  cup ;  place 
it  on  the  fire  in  a  dish  of  boiling  water;  when  melted,  add  the  alco- 
hol, and  remove  from  the  fire ;  stir  in  oil  of  bergamot  sufficient  to  per- 
fume it. 

BARBER'S  SHAMPOO  MIXTURE. 

Dissolve  half  an  ounce  of  carbonate  of  ammonia  and  one  ounce  of 
borax  in  one  quart  of  water ;  then  add  two  ounces  of  glycerine  in  three 
quarts  of  New  England  rum,  and  one  quart  of  bay  rum.  Moisten  the 
hair  with  this  liquid ;  shampoo  with  the  hands  until  a  light  lather  is 
formed ;  then  wash  off  with  plenty  of  clean  water. 

RAZOR-STROP  PASTE. 

Wet  the  strop  with  a  little  sweet  oil,  and  apply  a  little  flour  of 
emery  evenly  over  the  surface. 

CAMPHOR  ICE. 

Melt  together  over  a  water  bath  white  wax  and  spermaceti  each 
one  ounce,  camphor  two  ounces,  sweet  almond  oil,  one  pound,  then  tri- 
turate until  the  mixture  has  become  homogeneous,  and  allow  one 
pound  of  rose-water  to  flow  in  slowly  during  the  operation.  Excel- 
lent for  chapped  lips  or  hands. 

ORDORIFEROUS  OR  SWEET-SCENTING  BAGS. 

Lavendek  flowers  one  ounce,  pulverized  orris,  two  drachms,  bruised 
rosemary  leaves  half  ounce,  musk  five  grains,  attar  of  rose  five  drops. 
Mix  weU,  sew  up  in  small  flat  muslin  bags,  and  cover  them  with  fancy 
silk  or  satin. 

These  are  very  nice  to  keep  in  your  bureau  drawers  or  trunk,  as 
the  perfume  penetrates  through  the  contents  of  the  trunk  or  drawers. 
An  acceptable  present  to  a  single  gentleman. 

HOW  TO  KEEP  BRUSHES  CLEAN. 

The  best  way  in  which  to  clean  hair-brushes  is  with  spirits  of  am- 
monia, as  its  effect  is  immediate.   No  rubbing  is  required,  and  eold 


584 


TOILET  RECfPES,  ITEMS. 


water  can  be  used  just  as  successfully  as  warm.  Take  a  tablespoonful 
of  ammonia  to  a  quart  of  water ^  dip  the  hair  part  of  the  brush  with- 
out wetting  the  ivory,  and  in  a  moment  the  grease  is  removed;  then 
rinse  in  cold  water,  shake  well,  and  dry  in  the  air,  but  not  in  the  sun. 
Soda  and  soap  soften  the  bristles  and  invariably  turn  the  ivory  yellow. 

TOILET  ITEMS. 

Mutton'  tallow  is  considered  excellent  to  soften  the  hands.  It  may 
be  rubbed  on  at  any  time  when  the  hands  are  perfectly  dry,  but  the 
best  time  is  when  retiring,  and  an  old  pair  of  soft,  large  gloves  thor- 
oughly covered  on  the  inside  with  the  tallow  and  glycerine  in  equal 
parts,  melted  together,  can  be  worn  during  the  night  with  the  most  sat- 
isfactory results. 

Four  parts  of  glycerine  and  five  parts  of  yolks  of  eggs  thoroughly 
mixed,  and  applied  after  washing  the  hands,  is  also  considered  excel- 
lent. 

For  chapped  hands  or  face :  One  ounce  of  glycerine,  one  ounce  of 
alcohol  mixed,  then  add  eight  ounces  of  rose-water. 

Another  good  rule  is  to  rub  well  in  dry  oatmeal  after  every  wash- 
ing, and  be  particular  regarding  the  quality  of  soap.  Cheap  soap  and 
hard  water  are  the  unlmown  enemies  of  many  people,  and  the  cause  of 
rough  skin  and  chapped  hands.  Castile  soap  and  rain-water  will  some- 
times cure  without  any  other  assistance. 

Camphor  ice  is  also  excellent,  and  can  be  applied  with  but  little 
inconvenience.  Borax  dissolved  and  added  to  the  toilet  water  is  also 
good. 

For  chapped  lips,  beeswax  dissolved  in  a  small  quantity  of  sweet 
oil,  by  heating  carefully.  Apply  the  salve  two  or  three  times  a  day, 
and  avoid  wetting  the  lips  as  much  as  possible. 

To  soften  the  hands :  One  can  have  the  hands  in  soap-suds  with 
soft  soap  without  injury  to  the  skin  if  the  hands  are  dipped  in  vine- 
gar or  lemon  juice  immediately  after.  The  acids  destroy  the  corrosive 
effects  of  the  alkali,  and  make  the  hands  soft  and  white.  Indian  meal 
and  vinegar  or  lemon  juice  used  on  hands  where  roughened  by  cold 
or  labor  will  heal  and  soften  them.  Eub  the  hands  in  this,  then  wash 
off  thoroughly  and  rub  in  glycerine.  Those  who  suffer  from  chapped 
hands  will  find  this  comforting. 


TOILET  RECIPES,  ITEMS. 


585 


To  remove  stains,  rub  a  slice  of  raw  potato  upon  the  stains;  or 
wash  the  hands  in  lemon  juice  or  steeped  laurel-leaves. 

To  give  a  fine  color  to  the  nails,  the  hands  and  fingers  must  be  well 
lathered  and  washed  with  fine  soap ;  then  the  nails  must  be  rubbed  with 
equal  parts  of  cinnebar  and  emery,  followed  by  oil  of  bitter  almonds. 
To  take  white  spots  from  the  nails,  melt  equal  parts  of  pitch  and  tur- 
pentine in  a  small  cup ;  add  to  it  vinegar  and  powdered  sulphur.  Rub 
this  on  the  nails  and  the  spots  will  soon  disappear, 

TOILET  SOAP. 

One  pound  of  washing  soda,  one  pound  of  lard  or  clear  tallow,  half 
a  pound  of  unslaked  lime,  one  tablespoonful  of  salt,  three  quarts  of 
water.  Put  the  soda  and  lime  in  a  large  dish,  and  pour  over  the  water, 
boiling  hot ;  stir  until  dissolved ;  let  it  stand  until  clear,  then  pour  of£ 
the  clear  liquid,  add  the  grease  and  salt;  boil  four  hours,  then  pour 
into  pans  to  cool.  If  it  should  be  inclined  to  curdle  or  separate,  indi- 
cating the  lime  to  be  too  strong,  pour  in  a  little  more  water,  and  boil 
again.  Perfume  as  you  please,  and  pour  into  molda  •*  a  shallow  dish, 
and,  when  cold,  cut  into  bars  to  dry. 

ANTIDOTES  FOR  POISONS. 

The  following  list  gives  some  of  the  more  common  poisons  and  the 
remedies  most  likely  to  be  on  hand  in  case  of  need:— 

Acids:— Th^^Q  cause  great  heat  and  sensation  of  burning  pain  from 
the  mouth  down  to  the  stomach.  The  remedies  are :  Magnesia,  soda, 
pearl  ash,  or  soap  dissolved  in  water,  every  two  minutes ;  then  use  the 
stomach  pump,  or  an  emetic. 

Alkali:-— Dvmk  freely  of  water  with  vinegar  -or  lemon  juice  in  it, 
made  very  strong  of  the  sour. 

Ammoma:— Eemedy  is  lemon  juice  or  vinegar. 

Arsenic  Remedies  :—G[iYe  prompt  emetic  of  mustard  and  salt,  a 
tablespoonful  of  each,  in  a  coffeecup  of  warm  water;  then  follow  with 
sweet  oil,  butter  made  warm,  or  milk.  Also  may  use  the  white  of  an 
egg  in  half  a  cupful  of  milk  or  lime  water.  Chalk  and  water  is  good, 
and  the  preparation  of  iron,  ten  drops  in  water  every  half  hourj  hy- 
drated  magnesia. 


586 


TOILET  RECIPES,  ITEMS. 


Alcohol  :—Fivst  cleanse  out  the  stomacli  by  an  emetic,  then  dash 
cold  water  on  the  head,  and  give  ammonia  (spirits  of  hartshorn). 

Laudanum^  Morphine,  Opium:— Fh&i  give  a  strong  emetic  of 
mustard  and  water,  then  very  strong  coffee  and  acid  drinks;  dash 
cold  water  on  the  head,  then  keep  in  motion. 

Belladonna:— (aiYQ  an  emetic  of  mustard,  salt  and  water;  then 
drink  plenty  of  vinegar  and  water  or  lemonade. 

Charcoal:— In  poisons,  by  carbonic  gas,  remove  the  patient  to  the 
open  air,  dash  cold  water  on  the  head  and  body,  and  stimulate  the  nos- 
trils and  lungs  with  hartshorn,  at  the  same  time  rubbing  the  chest 
briskly. 

Corrosive  Sublimate,  Saltpetre,  Blue  Vitriol,  Bed-hug  Poison:-- 
Give  white  of  egg,  freshly  mixed  with  water,  in  large  quantities ;  or 
give  wheat  flour  and  water,  or  soap  and  water  freely,  or  salt  and  water, 
or  large  draughts  of  milk. 

Lea^?;-— White  lead  and  sugar  of  lead.  Give  an  emetic,  then  fol- 
low with  cathartics,  such  as  castor  oil,  and  epsom  salts  especially. 

Nux  Vomica:— WiT^i  emetics,  and  then  brandy. 

Oxalic  Acid  (frequently  taken  for  epsom  salts)  :— First  give  soap 
and  water,  or  chalk  or  magnesia  and  water.    Give  every  two  minutes. 

White  Vitriol:— Giye  plenty  of  milk  and  water. 

Tartar  Emetic:— Take  large  doses  of  tea  made  of  white  oak  bark, 
or  Peruvian  bark.  Drink  plenty  of  warm  water  to  encourage  vomit- 
ing; then,  if  the  vomiting  should  not  stop,  give  a  grain  of  opium  in 
water. 

Nitrate  of  Silver  (lunar  caustic)  Give  a  strong  solution  of  com- 
mon salt  and  water,  and  then  an  emetic. 

Verdigris  :—GiYe  plenty  of  white  of  egg  and  water. 

Tobacco :— 'Emetics,  frequent  draughts  of  cold  water;  camphor  and 
brandy. 


MISCELLANEOUS^ 
*  ★  * 

FRENCH  WORDS  IN  COOKING. 

Aspic c—BsiYOTy  jelly  for  cold  dishes. 

Au  gratin:— Dishes  prepared  witli  sauce  and  crumbs  and  baked. 
Bouchees.'-^YeTj  thin  patties  or  cakes,  as  name  indicates— mouth- 
fuls. 

Baba:--A  peculiar,  sweet  French  yeast  cake. 
Bechamel:-^ A  rich,  white  sauce  made  with  stock. 
Bisque:— A  white  soup  made  of  shell  fish. 

To  Blanch .^—-To  place  any  article  on  the  fire  till  it  boils,  then  plunge 
it  in  cold  water;  to  whiten  poultry,  vegetables,  etc.  To  remove  the 
skin  by  immersing  in  boiling  water. 

Bouillon:— A  clear  soup,  stronger  than  broth,  yet  not  so  strong  as 
consomme,  which  is   reduced"  soup. 

Braise:— Mesit  cooked  in  a  closely  covered  stewpan,  so  that  it  re- 
tains its  own  flavor  and  those  of  the  vegetables  and  flavorings  put 
with  it. 

Brioche:— A  very  rich,  unsweetened  French  cake  made  with  yeast. 
Cannelon:—8tviS.ed.  roUed-up  meat. 

Consomme:— ClesLT  soup  or  bouillon  boiled  down  till  very  rich,  i.  e. 
consumed. 

Croquettes:— A  savory  mince  of  fish  or  fowl,  made  with  sauce  into 
shapes,  and  fried. 

Croustades  :—'Fvied  forms  of  bread  to  serve  minces  or  other  meats 
upon. 

Entree:— A  small  dish,  usually  served  between  the  courses  at  din- 
ner. 

Fondue:— A  light  preparation  of  melted  cheese. 
Fondant  :—8vigaT  boiled  and  beaten  to  a  creamy  paste. 
Hollandaise  Sauce:— A  rich  sauce,  something  like  hot  mayonnaise. 
Matelote:— A  rich  fish  stew,  with  wine. 
Mayonnaise:— A  rich  salad  dressing. 

(587) 


588 


MISCELLANEOUS. 


Meringue:— SngSiY  and  white  of  egg  beaten  to  sauce. 
Marmade:—A  liquor  of  spices,  vinegar,  etc.,  in  which  fish  or  meats 
are  steeped  before  cooking. 

Miroton:— Cold  meat  warmed  in  various  ways,  and  dished  in  cir- 
cular form. 

Purse:— This  name  is  given  to  very  thick  soups,  the  ingredients  for 
thickening  which  have  been  rubbed  through  a  sieve. 

Poulette  Sauce:— A  bechamel  sauce,  to  which  white  wine  and 
sometimes  eggs  are  added. 

Ragout:— A  rich,  brown  stew,  with  mushrooms,  vegetables,  etc. 

Piquante:—A  sauce  of  several  flavors,  acid  predominating. 

Quenelles:— 'FoTQQm.Qdii  with  bread,  yolks  of  eggs  highly  seasoned, 
and  formed  with  a  spoon  to  an  oval  shajDe;  then  poached  and  used 
either  as  a  dish  by  themselves,  or  to  garnish. 

Eemoulade:—A  salad  dressing  differing  from  mayonnaise,  in  that 
the  eggs  are  hard  boiled  and  rubbed  in  a  mortar  with  mustard,  herbs, 
etc. 

Rissole:— 'Rich  mince  of  meat  or  fish  rolled  in  thin  pastry  and 
fried. 

Roux:—A  cooked  mixture  of  butter  and  flour,  for  thickening  soups 
and  stews. 

Salmi:— A  rich  stew  of  game,  cut  up  and  dressed,  when  half 
roasted. 

Sauter:—To  toss  meat,  etc.,  over  the  fire,  in  a  little  fat. 
Souffle:— A  very  light,  much  whipped-up  pudding  or  omelette. 
Tim'bale:—A  sort  of  pie  in  a  mold. 

Vol  au  vents:— Fatties  of  very  light  puff  paste,  made  without  a 
dish  or  mold,  and  filled  with  meat  or  preserves,  etc. 

'Cathtrim  Qwen,  in  Good  Housekeeping. 


ARTICLES  REQUIRED  FOR  THE  KITCHEN. 

The  following  list  will  show  what  articles  are  necessary  for  the 
kitchen,  and  will  be  quite  an  aid  to  yoimg  housekeepers  when  about 
conmiencing  to  furnish  the  utensils  needed  in  the  kitchen  department, 
and  may  prove  usefid  to  many. 


MISCELLANEOUS. 


589 


2  Sweeping  brooms  md  1  dust-pan. 

1  Whisk  broom. 

1  Bread  box, 

S  Cake  boxes. 

1  Large  flour  box. 

1  Dredging  box. 

1  Large-sized  tin  pepper  box. 

1  Spice  box  containing  smaller  spice  boxeSw 

2  Cake  pans,  two  sizes. 
4  Bread  panSc 

2  Square  biscuit  pans. 
1  Apple  corer. 

1  Lemon  squeezer. 
1  Meat  cleaver. 

3  Kitchen  knives  and  forks. 

1  Large  kitchen  fork  and  4  kitchen  spoons, 

two  sizes. 
1  Wooden  spoon  for  cake  making. 
1  Large  bread  knife. 
1  Griddle  cake  turner,  also  1  griddle. 
1  Potato  masher. 
1  Meat  board. 

1  Dozen  patty  pans,  and  the  same  number 
of  tartlet  pans. 

1  Large  tin  pail  and  1  wooden  pail. 

2  Small  tin  pails. 

1  Set  of  tin  basins. 
1  Set  of  tin  measures. 
1  Wooden  butter  ladle. 
1  Tin  skimmer. 

1  Tin  steamer. 

2  Dippers,  two  sizes. 

2  Funnels,  two  sizes. 

1  Set  of  jelly  cake  tins. 

4  Pie  pans. 

3  Pudding  molds,  one  for  boiling,  two  for 

baking,  two  sizes. 

2  Dish  pans,  two  sizes. 

2  Cake  or  biscuit  cutters,  two  sizes. 

2  Graters,  one  large  and  one  small. 

1  Coffee  canister. 

1  Tea  canister. 

1  Tin  or  granite-ware  teapot. 

1  Tin  or  granite-ware  coffeepot, 

4  Milk  pans,  1  milk  strainer. 


1  Dozen  iron  gem  pans  or  muffin  rings. 
1  Coarse  gravy  strainer,  1  fine  strainer. 
1  Colander, 

1  Flour  sifter. 

2  Scoops,  one  for  flour,  one  for  sugar, 
2  Jelly  molds,  two  sizes. 

1  Can  opener,  1  egg  beater. 
1  Cork  screw. 

1  Chopping-knife. 

2  Wooden  chopping-bowls,  two  sizes. 

1  Meat  saw. 

2  Large  earthen  bowls. 
4  Stone  jars. 

1  Coffee  mill. 

1  Candlestick. 

2  Market  baskets,  two  sizes. 
1  Clock. 

1  Ash  bucket. 

1  Gridiron. 

2  Frying  pans  or  spiders,  two  sizes. 

4  Flat-irons,  2  number  8  and  2  number  6. 

2  Dripping  pans,  two  sizes. 

3  Iron  kettles,  porcelain  lined  if  possible. 
1  Corn  beef  or  fish  kettle. 

1  Tea-kettle. 

2  Granite-ware  stewpans,  two  sizes. 
1  Wire  toaster. 

1  Double    kettle    for    cooking  custards, 

grains,  etc. 

2  Sugar  boxes,  one  for  coarse  and  one  for 

fine  sugar. 
1  Waffle  iron. 
1  Step  ladder. 
1  Stove,  1  coal  shovel. 

1  Pair  of  scales. 

2  Coal  hods  or  buckets. 

1  Kitchen  table,  2  kitchen  chairs. 
1  Large  clothes  basket. 
1  Wash  boiler,  1  wash  board. 
8  Dozen  clothes  pins. 

1  Large  nail  hammer  and  one  small  tack 

hammer. 
I  Bean  pot. 
1  Clothes  wringer. 


590 


MISCELLANEOUS. 


An  ingenious  housewife  will  manage  to  do  with  less  conveniences, 
but  these  articles,  if  they  can  be  purchased  in  the  commencement  of 
housekeeping,  will  save  time  and  labor,  making  the  preparation  of 
food  more  easy— and  it  is  always  economy  in  the  end  to  get  the  best 
material  in  all  wares,  as,  for  instance,  the  double  plate  tin  will  last  for 
years,  whereas  the  poor  kind  has  to  be  replaced  in  a  short  time ;  the 
low-priced  earthenware  is  soon  broken  up,  whereas  the  strong  stone- 
ware, costing  but  a  trifle  more,  lasts  almost  a  lif  etime. 

In  relation  to  the  economy  and  management  of  the  kitchen,  I 
might  suggest  that  the  most  essential  thing  is  cleanliness  in  cooking, 
and  also  cleanliness  with  your  person  as  well  as  in  the  keeping  of  the 
kitchen. 

The  hands  of  the  cook  should  be  always  thoroughly  cleansed  before 
touching  or  handling  anything  pertaining  to  the  cooking.  Next  there 
should  never  be  anything  wasted  or  thrown  away  that  can  be  turned 
to  account,  either  for  your  own  family  or  some  family  in  poor  circum- 
stances. Bread  that  has  become  hard  can  be  used  for  toasting,  or  for 
stuffing  and  pudding.  In  warm  weather  any  gravies  or  soups  that  are 
left  from  the  preceding  day  should  be  boiled  up  and  poured  into  clean 
pans.  This  is  particularly  necessary  where  vegetables  have  been 
added  to  the  preparation,  as  it  then  so  soon  turns  sour.  In  cooler 
weather,  every  other  day  will  be  often  enough  to  warm  up  these  things. 

In  cooking,  clear  as  you  go ;  that  is  to  say,  do  not  allow  a  host  of 
basins,  plates,  spoons,  and  other  utensils,  to  accumulate  on  the  dress- 
ers and  tables  whilst  you  are  engaged  in  preparing  the  dinner.  By 
a  little  management  and  forethought,  much  confusion  may  be  saved  in 
this  way.  It  is  as  easy  to  put  a  thing  in  its  place  when  it  is  done  with, 
as  it  is  to  keep  continually  moving  it  to  find  room  for  fresh  requisites. 
For  instance,  after  making  a  pudding,  the  flour-tub,  paste-board,  and 
rolling-pin,  should  be  put  away,  and  any  basins,  spoons,  etc.,  should  be 
neatly  packed  up  near  the  sink,  to  be  washed  when  the  proper  time 
arrives-.   Neatness,  order  and  method  should  be  always  observed. 

Never  let  your  stock  of  spices,  salt,  seasoning,  herbs,  etc.,  dwindle 
down  so  low  that  some  day,  in  the  midst  of  preparing  a  large  dinner, 
you  find  yourself  minus  a  very  important  ingredient,  thereby  causing 
much  confusion  and  annoyance. 

After  you  have  washed  your  saucepans,  fish-kettle,  etc.,  stand 
them  before  the  fire  for  a  few  minutes  to  get  thoroughly  dry  inside, 


MISCELLANEOUS. 


591 


before  putting  tHem  away.  They  should  then  be  kept  in  a  dry  place, 
in  order  that  they  may  escape  the  deteriorating  influence  of  rust,  and 
thereby  be  quickly  destroyed.  Never  leave  saucepans  dirty  from  one 
day's  use  to  be  cleaned  the  next;  it  is  slovenly  and  untidy. 

Do  not  be  afraid  of  hot  water  in  washing  up  dishes  and  dirty  cook- 
ing utensils.  As  these  are  essentially  greasy,  luke-warm  water  cannot 
possibly  have  the  effect  of  cleansing  them  effectually.  Do  not  be 
chary  also  of  changing  and  renewing  the  water  occasionally.  You 
will  thus  save  yourself  much  time  and  labor  in  the  long  run. 

Keep  a  cake  of  sapolio  always  on  hand  in  the  kitchen— always  con- 
venient for  rubbing  off  stains  from  earthen-ware,  tin,  glass,  in  fact,  al- 
most everything  but  silver ;  it  is  a  cheap  and  valuable  article,  and  can 
be  purchased  at  nearly  every  grocery  in  the  United  States. 


DYEING  OR  COLORINa 

GENERAL  REMARKS. 

EvEKYTHiNG  should  be  clean.  The  goods  should  be  scoured  in  soap 
and  the  soap  rinsed  out.  They  are  often  steeped  in  soap  lye  over 
night.  Dip  them  into  water  just  before  putting  them  into  prepara- 
tions, to  prevent  spotting.  Soft  water  should  be  used,  sufficient  to 
cover  the  goods  well;  this  is  always  understood  where  quantity  is  not 
mentioned.  When  goods  are  dyed,  air  them ;  then  rinse  well,  and  hang 
up  to  dry.  Do  not  wring  silk  or  merino  dresses  when  scouring  or  dye- 
ing them.  If  cotton  goods  are  to  be  dyed  a  light  color,  they  should 
first  be  bleached. 

SILKS. 

Make  a  weak  lye  as  for  black  or  woolens;  work  goods  in 
bichromate  of  potash  a  little  below  boiling  heat,  then  dip  in  the  log- 
wood in  the  same  way;  if  colored  in  blue  vitriol  dye,  use  about  the 
same  heat. 

Orange:— ¥or  one  pound  goods,  annotto  one  pound,  soda  one 
pound;  repeat  as  desired^ 

Green— Very  Handsome:— For  one  pound  goods,  yellow  oak  bark 
eight  ounces ;  boil  one-half  hour ;  turn  off  the  liquor  from  bark  and 
add  alum  six  ounces;  let  it  stand  until  cold;  while  making  this,  color 

38 


592 


MISCELLANEOUS. 


goods  in  blue  dye-tub  a  light  blue,  dry  and  wash,  dip  in  alum  and  bark 
dye.  If  it  does  not  take  well,  wami  the  dye  a  little. 

Purple:-— 'Fox  one  pound  goods.  First  obtain  a  light  blue,  by  dip- 
ping in  home-made  dye-tub;  then  dry;  dip  in  alum  four  ounces,  with 
water  to  cover,  when  little  warm.  If  color  is  not  full  enough  add 
chemic. 

Yello^v:—'FoT  one  pound  goods,  alum  three  ounces,  sugar  of  l^ad 
three-fourths  ounce ;  immerse  goods  in  solution  over  night ;  take  out, 
drain,  and  make  a  new  lye  with  fustic  one  pound;  dip  until  the  re- 
quired color  is  obtained. 

Crimson:— ¥oY  one  pound  goods,  alum  three  ounces;  dip  at  hand 
heat  one  hour ;  take  out  and  drain  while  making  new  dye  by  boiling 
ten  minutes,  cochineal  three  ounces,  bruised  nutgalls  two  ounces  and 
cream  of  tartar  one-fourth  ounce,  in  one  pail  of  water;  when  little 
cool,  begin  to  dip,  raising  heat  to  boil ;  dip  one  hour ;  wash  and  dry. 

Sky  Blue  on  Silk  or  Cotton— -Very  Beautiful:— Give  goods  as 
much  color  from  a  solution  of  blue  vitriol  two  ounces,  to  water  one 
gallon,  as  it  will  take  up  in  dipping  fifteen  minutes;  then  run  it 
through  lime  water.  This  will  make  a  beautiful  and  durable  sky 
blue. 

Brown  on  Silk  or  Cotton— Very  Beautiful:— After  obtaining  a 
blue  color  as  above,  run  goods  through  a  solution  of  prussiate  of  pot- 
ash one  ounce,  to  water  one  gallon. 

Light  Blue:— For  cold  water  one  gallon^  dissolve  alum  one-half 
tablespoonful,  in  hot  water  one  teacupful,  and  add  to  it;  then  add 
chemic,  one  teaspoonful  at  a  time  to  obtain  the  desired  color— the 
more  chemic  the  darker  the  color. 

WOOLEN  GOODS. 

Chrome  Black— Best  in  Use:— For  five  pounds  of  goods,  blue  vit- 
riol six  ounces ;  boil  a  few  minutes,  then  dip  the  goods  three-fourths  of 
an  hour,  airing ♦  often;  take  out  the  goods,  make  a  dye  with  three 
pounds  of  logwood,  boil  one-half  hour;  dip  three-fourths  of  an  hour, 
air  goods,  and  dip  three-fourths  of  an  hour  more.  Wash  in  strong 
suds.    This  will  not  fade  by  exposure  to  sun. 


MISCELLANEOUS. 


593 


Wine  Color:— ¥oT  five  pounds  of  goods,  camwood  two  pounds;  boil 
fifteen  minutes  and  dip  the  goods  one-half  hour;  boil  again  and  dip 
one-half  hour  then  darken  with  blue  vitriol  one  and  one-half  ounces ; 
if  not  dark  enough,  add  copperas  one-half  ounce. 

Scarlet— Very  Fine:— Fox  one  pound  of  goods,  cream  of  tartar 
one-half  ounce,  cochineal,  well  pulverized,  one  half  ounce,  muriate  of 
tin  two  and  one-half  ounces ;  boil  up  the  dye  and  enter  the  goods ;  work 
them  briskly  for  ten  or  fifteen  minutes,  .then  boil  one  and  one-half 
hours,  stirring  goods  slowly  while  boiling.  Wash  in  clear  water  and 
dry  in  the  shade. 

Pink:—¥oT  three  pounds  of  goods,  alum  three  ounces;  boil  and  dip 
the  goods  one  hour,  then  add  to  the  dye,  cream  of  tartar  four  ounces, 
cochineal,  well  pulverized,  one  ounce ;  boil  well  and  dip  the  goods  while 
boiling  until  the  color  suits. 

Blue— Quick  Process:— ¥oy  two  pounds  of  goods,  alum  five  ounces, 
cream  of  tartar  three  ounces;  boil  goods  in  this  one  hour,  then  put 
them  into  warm  water  which  has  more  or  less  extract  of  indigo  in  it, 
according  to  the  depth  of  color  desired,  and  boil  again  until  it  suits, 
adding  more  of  the  blue  if  needed. 

Madder  Red:— To  each -pound  ot  goods,  alum  five  ounces,  red  or 
cream  of  tartar  one  ounce.  Put  in  the  goods  and  bring  the  kettle  to  a 
boil  for  one-half  hour ;  then  air  them  and  boil  one-half  hour  longer ; 
empty  the  kettle  and  fill  with  clean  water;  put  in  bran  one  peck; 
make  it  milk- warm,  and  let  it  stand  until  the  bran  rises ;  then  skim  off 
the  bran  and  put  in  one-half  pound  madder ;  put  in  the  goods  and  heat 
slowly  until  it  boils  and  is  done.    Wash  in  strong  suds. 

Green:— ¥oT  each  pound  of  goods,  fustic  one  pound,  with  alum 
three  and  one-half  ounces;  steep  until  strength  is  out,  and  soak  the 
goods  therein  until  a  good  yellow  is  obtained,  then  remove  the  chips, 
and  add  extract  of  indigo  or  chemic,  one  tablespoonful  at  a  time,  until 
color  suits. 

Snuff  Broivn,  Dar'k:—¥ov  five  pounds  of  goods,  camwood  one 
pound ;  boil  it  fifteen  minutes ;  then  dip  the  goods  three-fourths  of  an 
hour ;  take  them  out  and  add  to  the  dye  two  and  one-half  pounds  fus- 
tic ;  boil  ten  minutes,  and  dip  the  goods  three-fourths  of  an  hour ;  then 
add  blue  vitriol  one  ounce,  copperas  four  ounces ;  dip  again  one-half 
hour.   If  not  dark  enough  add  more  copperas. 


MISCELLANEOUS. 


Another  Method--Any  Shade:— Boil  the  goods  in  a  mordant  of 
alnm  two  parts,  copperas  three  parts ;  then  rinse  them  through  a  bath 
of  madder.  The  tint  depends  on  the  relative  proportions  of  the  cop- 
peras and  alum;  the  more  copperas,  the  darker  the  dye;  joint  weight 
of  both  should  not  be  more  than  one-eighth  of  weight  of  goods. 
Mixtures  of  reds  and  yellows  with  blues  and  blacks,  or  simple  dyes, 
will  make  any  shade. 

Orange:— FoY  five  pounds  of  goodSj  muriate  of  tin  six  tablespoon- 
f uls,  argol  four  ounces ;  boil  and  dip  one  hour  and  add  again  to  the 
dye  one  teacupful  of  madder;  dip  again  one-half  hour.  Cochineal, 
about  two  ounces,  in  place  of  madder,  makes  a  much  brighter  color. 

Purple:— ¥oT  each  pound  of  goods,  two  ounces  of  cudbear;  rinse 
the  goods  well  in  soap-suds,  then  dissolve  cudbear  in  hot  suds— not 
quite  boiling,  and  soak  the  goods  until  of  required  color.  The  color  is 
brightened  by  rinsing  in  alum  water. 

Yellow— Rioh  :—Wovk  five  pounds  of  goods  one-half  hour  in  a 
boiling  bath  with  three  ounces  bichromate  of  potassa  and  two  ounces 
alum ;  lift  and  expose  till  well  cooled  and  drained ;  then  work  one-half 
hour  in  another  bath  with  five  pounds  of  fustic.   Wash  out  and  dry. 

Grimson:—WoTk  for  one  hour  in  a  bath  with  one  pound  cochi- 
neal paste,  six  ounces  of  dry  cochineal,  one  pound  of  tartar,  one  pint 
of  protochloride  of  tin.   Wash  out  and  dry. 

Salmon:— ¥oY  each  pound  of  goods,  one-fourth  pound  of  annotto, 
one-fourth  pound  of  soap;  rinse  the  goods  well  in  warm  water,  put 
them  into  mixture  and  boil  one-half  hour.  Shade  will  be  according 
to  the  amount  of  annotto. 

Dove  and  Slate  Colors  of  All  Shades:— Boil  in  an  iron  vessel  a 
teacupful  of  black  tea  with  a  teaspoonful  of  copperas  and  sufficient 
water.   Dilute  till  you  get  the  shade  wanted. 

COTTON  GOODS. 

BlacTi:—¥oT  five  pounds  of  goods,  boil  them  in  a  decoction  of 
three  pounds  of  sumach  one-half  hour  and  steep  twelve  hours ;  dip  in 
lime-water  one-half  hour;  take  out  and  let  them  drip  one  hour,  nm 
them  through  the  lime-water  again  fifteen  minutes.  IMake  a  new 
dye  with  two  and  onerhalf  pounds  log-wood  (boiled  one  hour)  and  dip 


MISCELLANEOUS. 


595 


again  three  Hours ;  add  bichromate  potash  two  ounces,  to  the  log-wood 
dye  and  dip  one  hour.  Wash  in  clear,  cold  water  and  dry  in  the  shade. 
Only  process  for  permanent  black. 

Shy  Blue:— For  three  pounds  of  goods,  blue  vitriol  four  ounces; 
boil  a  few  minutes,  then  dip  the  goods  three  hours ;  then  pass  them 
through  a  strong  lime-water.  A  ieautiful  brown  can  be  obtained  by 
next  putting  the  goods  through  a  solution  of  prussiate  of  potash. 

Green:— 'Di^  the  goods  in  home-made  blue;  dye  until  blue  enough 
is  obtained  to  make  the  green  as  dark  as  required ;  take  out,  dry  and 
rinse  a  little.  Make  a  dye  with  fustic  three  pounds,  of  log-wood  three 
ounces,  to  each  pound  of  goods,  by  boiling  dye  one  hour ;  when  cooled 
so  as  to  bear  the  hand  put  in  the  goods,  move  briskly  a  few  minutes, 
and  let  lie  one  hour ;  take  out  and  thoroughly  drain ;  dissolve  and  add 
to  the  dye  for  each  pound  of  cotton,  blue  vitriol  one-half  ounce,  and 
dip  another  hour.  iWring  out  and  let  dry  in  the  shade.  By  adding 
or  diminishng  the  log-wood  and  fustic  any  shade  may  be  had. 

Yellow:— YoT  five  pounds  of  goods,  seven  ounces  of  sugar  of  lead; 
dip  the  goods  two  hours ;  make  a  new  dye  with  bichromate  of  potash 
four  ounces ;  dip  until  the  color  suits ;  wring  out  and  dry.  If  not  yel- 
low enough,  repeat. 

Orange:— For  five  pounds  of  goods,  sugar  of  lead  four  ounces; 
boil  a  few  minutes ;  when  a  little  cool,  put  in  the  goods ;  dip  for  two 
hours;  wring  out;  make  a  new  dye  with  bichromate  potash  eight 
ounces,  madder  two  ounces ;  dip  until  it  suits ;  if  color  is  too  red,  take 
a  small  sample  and  dip  into  lime-water  and  choose  between  them. 

Red:— Mxirisite  of  tin  two-thirds  of  a  teacupful ;  add  water  to  cover 
the  goods ;  raise  to  boiling  heat ;  put  in  the  goods  one  hour,  stir  often ; 
take  out,  empty  the  kettle,  put  in  clean  water  with  nic-wood  one 
pound ;  steep  one-half  hour  at  hand  heat ;  then  put  in  the  goods  and 
increase  the  heat  one  hour— not  boiling.  Air  the  goods  and  dip  them 
one  hour  as  before.   Wash  without  soap. 


SMALL  POINTS  ON  TABLE  ETIQUETTE 

Delicacy  of  manner  at  table  stamps  both  man  and  woman,  for  one 
can,  at  a  glance,  discern  whether  a  person  has  been  trained  to  eat  well 
—i.  e,  to  hold  the  knife  and  fork  properly,  to  eat  without  the  slightest 


596 


MISCELLANEOUS. 


sound  of  the  lips,  to  drink  quietly,  to  use  the  napkin  rightly,  to  make 
no  noise  with  any  of  the  implements  of  the  table,  and  last,  but  not 
least,  to  eat  slowly  and  masticat  e  the  food  thoroughly.  All  these 
points  should  be  most  carefully  taught  to  children,  and  then  they 
will  always  feel  at  their  ease  at  the  grandest  tables  in  the  land. 
There  is  no  position  where  the  innate  refinement  of  a  person  is  more 
fully  exhibited  than  at  the  table,  and  nowhere  that  those  who  have  not 
been  trained  in  table  etiquette  feel  more  keenly  their  deficiencies.  The 
knife  should  never  be  used  to  carry  food  to  the  mouth,  but  only  to  cut 
it  up  into  small  mouthf uls ;  then  place  it  upon  the  plate  at  one  side,  and 
take  the  fork  in  the  right  hand,  and  eat  all  the  food  with  it.  When 
both  have  been  used  finally,  they  should  be  laid  diagonally  across  the 
plate,  with  both  handles  toward  the  right  hand ;  this  is  understood  by 
well-trained  waiters  to  be  the  signal  for  removing  them,  together  with 
the  plate. 

Be  careful  to  keep  the  mouth  shut  closely  while  masticating  the 
food.  It  is  the  opening  of  the  lips  which  causes  the  smacking  which 
seems  very  disgusting  Chew  your  food  well,  but  do  it  silently,  and 
be  careful  to  take  small  mouthfuls.  The  knife  can  be  used  to  cut 
the  meat  finely,  as  large  pieces  of  meat  are  not  healthful,  and  ap- 
pear very  indelicate.  At  many  tables,  two,  three  or  more  knives  and 
forks  are  placed  on  the  table,  the  knives  at  the  right  hand  of  the  plate, 
the  forks  at  the  left,— a  knife  and  a  fork  for  each  course,  so  that 
there  need  be  no  replacing  of  them  after  the  breakfast  and  dinner 
is  served.  The  smaller  ones,  which  are  for  game,  dessert,  or  for  hot 
cakes  at  breakfast,  can  be  tucked  under  the  edges  of  the  plate,  and  the 
large  ones,  for  the  meat  and  vegetables,  are  placed  outside  of  them. 
Be  very  careful  not  to  clatter  your  knives  and  forks  upon  your 
plates,  but  use  them  without  noise.  When  passing  the  plate  for  a  sec- 
ond helping,  lay  them  together  at  one  side  of  the  plate,  with  handles  to 
the  right.  When  you  are  helped  to  anything,  do  not  wait  until  the 
rest  of  the  company  are  provided,  as  it  is  not  considered  good  breed- 
ing. Soup  is  always  served  for  the  first  course,  and  it  should  be  eaten 
with  dessert  spoons,  and  taken  from  the  sides,  not  the  tips,  of  them, 
without  any  sound  of  the  lips,  and  not  sucked  into  the  mouth  audibly 
from  the*  ends  of  the  spoon.  Bread  should  not  be  broken  into  soup  or 
gravy.  Never  ask  to  be  helped  to  soup  a  second  time.  The  hostess 
may  ask  you  to  take  a  second  plate,  but  you  will  politely  decline. 


MISCELLANEOUS. 


591 


Fish  chowder,  which  is  served  in  soup  plates,  is  said  to  be  an  exception 
which  proves  this  rule,  and  when  eating  of  that  it  is  correct  to  take  a 
second  plateful  if  desired. 

Another  generally  neglected  obligation  is  that  of  spreading  butter 
on  one's  bread  as  it  lies  in  one's  plate,  or  but  slightly  lifted  at  one  end 
of  the  plate ;  it  is  very  frequently  buttered  in  the  air,  bitten  in  gouges, 
and  still  held  in  the  face  and  eyes  of  the  table  with  the  marks  of  the 
teeth  on  it.  This  is  certainly  not  altogether  pleasant,  and  it  is  better 
to  cut  it,  a  bit  at  a  time,  after  buttering  it,  and  put  piece  by  piece  in 
the  mouth  with  one's  finger  and  thumb.  Never  help  yourself  to  butter, 
or  any  other  food  with  your  own  knife  or  fork.  It  is  not  considered 
good  taste  to  mix  food  on  the  same  plate.  Salt  must  be  left  on  the  sida 
of  the  plate  and  never  on  the  tablecloth. 

Let  us  mention  a  few  things  concerning  the  eating  of  which  there 
is  sometimes  doubt.  A  cream-cake  and  anything  of  similar  nature 
should  be  eaten  with  knife  and  fork,  never  bitten.  Asparagus— 
which  should  be  always  served  on  bread  or  toast  so  as  to  absorb  super- 
fluous moisture— may  be  taken  from  the  finger  and  thmnb ;  if  it  is  fit 
to  be  set  before  you  the  whole  of  it  may  be  eaten.  Pastry  should  be 
broken  and  eaten  with  a  fork,  never  cut  with  a  knife.  Raw  oysters 
should  be  eaten  with  a  fork,  also  fish.  Peas  and  beans,  as  we  all 
Know,  require  the  fork  only ;  however  food  that  cannot  be  held  with  a 
fork  should  be  eaten  with  a  spoon.  Potatoes,  if  mashed,  should  be 
mashed  with  the  fork.  Green  corn  should  be  eaten  from  the  cob ;  but 
it  must  be  held  with  a  single  hand. 

Celery,  cresses,  olives,  radishes,  and  relishes  of  that  kind  are,  of 
course,  to  be  eaten  with  the  fingers ;  the  salt  should  be  laid  upon  one's 
plate,  not  upon  the  cloth.  Fish  is  to  be  eaten  with  the  fork,  without 
the  assistance  of  the  knife;  a  bit  of  bread  in  the  left  hand  sometimes 
helps  one  to  master  a  ref actory  morsel.  Fresh  fruit  should  be  eaten 
vith  a  silver-bladed  knife,  especially  pears,  apples,  etc. 

Berries,  of  course,  are  to  be  eaten  with  a  spoon.  In  England  they 
are  served  with  their  hulls  on,  and  three  or  four  are  considered  an 
ample  quantity.  But  then  in  England  they  are  many  times  the  size 
of  ours ;  there  they  take  the  big  berry  by  the  stem,  dip  into  powdered 
sugar,  and  eat  it  as  we  do  the  turnip  radish.  It  is  not  proper  to  drink 
with  a  spoon  in  the  cup ;  nor  should  one,  by-the-way,  ever  quite  drain 
a  cup  or  glass. 


598 


MISCELLANEOUS. 


Don't,  wfien  you  drink,  elevate  your  glass  as  if  you  were  going 
to  stand  it  inverted  on  your  nose.  Bring  the  glass  perpendicularly  to 
the  lips,  and  then  lift  it  to  a  slight  angle.   Do  this  easily. 

Drink  sparingly  while  eating.  It  is  far  better  for  the  digestion  not 
to  drink  tea  or  coffee  until  the  meal  is  finished.  Drink  gently,  and  do 
not  pour  it  down  your  throat  like  water  turned  out  of  a  pitcher. 

iWhen  seating  yourself  at  the  table,  unfold  your  napkin  and  lay  it 
across  your  lap  in  such  a  manner  that  it  will  not  slide  off  upon  the 
floor;  a  gentleman  should  place  it  across  his  right  knee.  Do  not  tuck 
it  into  your  neck  like  a  child's  bib.  For  an  old  person,  however,  it  is 
well  to  attach  the  napkin  to  a  napkin  hook  and  slip  it  into  the  vest  or 
dress  buttonholes,  to  protect  their  garments,  or  sew  a  broad  tape  at 
two  places  on  the  napkin,  and  pass  it  over  the  head.  When  the  soup 
is  eaten,  wipe  the  mouth  carefully  with  the  napkin,  and  use  it  to  wipe 
the  hands  after  meals.  Finger  bowls  are  not  a  general  institution, 
and  yet  they  seem  to  be  quite  as  needful  as  the  napkin,  for  the  fingers 
are  also  liable  to  become  a  little  soiled  in  eating.  They  can  be  had 
quite  cheaply,  and  should  be  half -filled  with  water,  and  placed  upon 
the  side  table  or  butler's  tray,  with  the  dessert,  bread  and  cheese,  etc. 
They  are  passed  to  each  person  half  filled  with  water,  placed  on  a 
parti-colored  napkin  with  a  dessert  plate  underneath,  when  the  des- 
sert is  placed  upon  the  table.  A  leaf  or  two  of  sweet  verbena,  an 
orange  flower,  or  a  small  slice  of  lemon,  is  usually  put  into  each  bowl 
to  rub  upon  the  fingers.  The  slice  of  lemon  is  most  commonly  used. 
The  finger  tips  are  slight?  y  dipped  into  the  bowl,  the  lemon  juice  is 
squeezed  upon  them,  and  then  they  are  dried  softly  upon  the  napkin. 
At  dinner  parties  and  luncheons  they  are  indispensable. 

Spoons  are  sometimes  used  with  firm  puddings,  but  forks  are  the 
better  style.   A  spoon  should  never  be  turned  over  in  the  mouth. 

Ladies  have  frequently  an  affected  way  of  holding  the  knife  half- 
way down  its  length,  as  if  it  were  too  big  for  their  little  hands ;  but 
this  is  as  awkward  a  way  as  it  is  weak ;  the  knife  should  be  grasped 
freely  by  the  handle  only,  the  fore-finger  being  the  only  one  to  touch 
[the  blade,  and  that  only  along  the  back  of  the  blade  at  its  root,  and  no 
further  down. 

At  the  conclusin  of  a  course,  where  they  have  been  used,  knife  and 
fork  should  be  laid  side  by  side  across  the  middle  of  the  plate— never 


MISCELLANEOUS. 


599 


crossed;  tlie  old  custom  of  crossing  them  was  in  obedience  to  an  an- 
cient religions  formula.  The  servant  should  offer  everything  at;  the 
left  of  the  guest,  that  the  guest  may  be  at  liberty  to  use  the  right  hand. 
If  one  has  been  given  a  napkin  ring,  it  is  necessary  to  fold  one's  nap- 
kin and  use  the  ring ;  otherwise  the  napkin  should  be  left  unfolded. 
One's  teeth  are  not  to  be  picked  at  table;  but  if  it  is  impossible  to 
hinder  it,  it  should  be  done  behind  the  napkin.  One  may  pick  a  bone 
at  the  table,  but,  as  with  com,  only  one  hand  is  allowed  to  touch  it ; 
yet  one  can  easily  get  enough  from  it  with  knife  and  fork,  which  is 
certainly  the  more  elegant  way  of  doing  ;  and  to  take  her  teeth  to  it 
gives  a  lady  the  look  of  caring  a  little  too  much  for  the  pleasures  of 
the  table;  one  is,  however,  on  no  account  to  suck  one's  finger  after  it. 

Whenever  there  is  any  doubt  as  to  the  best  way  to  do  a  thing,  it 
is  wise  to  follow  that  which  is  the  most  rational,  and  that  will  almost 
invariably  be  found  to  be  proper  etiquette.  To  be  at  ease  is  a  great 
step  towards  enjoying  your  own  dinner,  and  making  yourself  agree- 
able to  the  company.  There  is  reason  for  everything  in  polite  usage ; 
thus  the  reason  why  one  does  not  blow  a  thing  to  cool  it,  is  not  only 
that  it  is  an  inelegant  and  vulgar  action  intrinsically,  but  because  it 
may  be  offensive  to  others— cannot  help  being  so,  indeed;  and  it, 
moreover  implies,  haste,  which,  whether  from  greediness  or  a  desire  to 
get  away,  is  equally  objectionable.  Everything  else  may  be  as  easily 
traced  to  its  origin  in  the  fit  and  becoming. 

If,  to  conclude,  one  seats  one's  self  properly  at  table  and  takes 
reason  into  account,  one  will  do  tolerably  well.  One  must  not  pull 
one's  chair  too  closely  to  the  table,  for  the  natural  result  of  that  is 
the  inability  to  use  one's  knife  and  fork  without  inconveniencing 
one's  neighbor;  the  elbows  are  to  be  held  well  in  and  close  to  one's 
side,  which  cannot  be  done  if  the  chair  is  too  near  the  board.  One 
must  not  lie  or  lean  along  the  table,  nor  rest  one's  arms  upon  it.  Nor 
is  one  to  touch  any  of  the  dishes ;  if  a  member  of  the  family,  one  can 
exercise  all  the  duties  of  hospitality  through  servants,  and  wherever 
there  are  servants,  neither  family  nor  guests  are  to  pass  or  help  from 
any  dish.  Finally,  when  rising  from  your  chair  leave  it  where  it 
stands. 


600 


MISCELLANEOUS. 


DINNER  GIVING. 

THE  LAYING  OF  THE  TABLE  AND  THE  TREATMENT  OF  GUESTS. 

In  giving  dinners,"  the  apparently  trifling  details  are  of  great 
importance  when  taken  as  a  whole. 

We  gather  around  our  board  agreeable  persons,  and  they  pay  us 
and  our  dinner  the  courtesy  of  dressing  for  the  occasion,  and  this  re- 
union should  be  a  time  of  profit  as  well  as  pleasure.  There  are  cer- 
tain established  laws  by  which  dinner  giving"  is  regulated  in  polite 
society;  and  it  may  not  be  amiss  to  give  a  few  observances  in  relation 
to  them.  One  of  the  first  is  that  an  invited  guest  should  arrive  at  the 
house  of  his  host  at  least  a  quarter  of  an  hour  before  the  time  ap- 
pointed for  dinner.  In  laying  the  table  for  dinner  all  the  linen  should 
be  a  spotless  white  throughout,  and  underneath  the  linen  tablecloth 
should  be  spread  one  of  thick  cotton-flannel  or  baize,  which  gives  the 
linen  a  heavier  and  finer  appearance,  also  deadening  the  sound  of  mov- 
ing dishes.  Large  and  neatly  folded  napkins  (ironed  without  starch), 
with  pieces  of  bread  three  or  four  inches  long,  placed  between  the 
folds,  but  not  to  completely  conceal  it,  are  laid  on  each  plate.  An  orna- 
mental centre-piece,  or  a  vase  filled  with  a  few  rare  flowers,  is  put 
on  the  centre  of  the  table,  in  place  of  the  large  table-castor,  which  has 
gone  into  disuse,  and  is  rarely  seen  now  on  well-appointed  tables.  A 
few  choice  flowers  make  a  charming  variety  in  the  appearance  of  even 
the  most  simply  laid  table,  and  a  pleasing  variety  at  table  is  quite  as  es- 
sential to  the  enjoyment  of  the  repast  as  is  a  good  choice  of  dishes,  for 
the  eye  in  fact  should  be  gratified  as  much  as  the  palate. 

All  dishes  should  be  arranged  in  harmony  with  the  decorations  of 
the  flowers,  such  as  covers,  relishes,  confectionery,  and  small  sweets. 
Garnishing  of  dishes  has  also  a  great  deal  to  do  with  the  appearance 
of  a  dinner-table,  each  dish  garnished  sufficiently  to  be  in  good  taste 
without  looking  absurd. 

Beside  each  plate  should  be  laid  as  many  knives,  forks  and  spoons 
as  will  be  required  for  the  several  courses,  unless  the  hostess  prefers  to 
have  them  brought  on  with  each  change.  A  glass  of  water,  and  when 
w^ine  is  served  glasses  for  it,  and  individual  salt-cellars  maj^  be  placed 
at  every  plate.    Water-bottles  are  now  much  m  •  vogue  with  corre- 


MISCELLANEOUS. 


601 


sponding  tumblers  to  cover  them;  these,  accompanied  with  dishes  of 
broken  ice,  may  be  arranged  in  suitable  places.  When  butter  is  served 
a  special  knife  is  used,  and  that,  with  all  other  required  service,  may- 
be left  to  the  judgment  and  taste  of  the  hostess,  in  the  proper  placing 
of  the  various  aids  to  her  guests'  comfort. 

The  dessert  plates  should  be  set  ready,  each  with  a  doily  and  a 
finger-glass  partly  filled  with  water,  in  which  is  dropped  a  slice  of 
lemon;  these  with  extra  knives,  forks  and  spoons,  should  be  on  the 
side-board  ready  to  be  placed  beside  the  guest  between  the  courses 
when  required. 

If  preferred,  the  dinner"  may  all  be  served  from  the  side-table, 
thus  relieving  the  host  from  the  task  of  carving.  A  plate  is  set  before 
each  guest,  and  the  dish  carved  is  presented  by  the  waiter  on  the  left- 
hand  side  of  each  guest.  At  the  end  of  each  course  the  plates  give  way 
for  those  of  the  next.  If  not  served  from  the  side-table,  the  dishes  are 
brought  in  ready  carved,  and  placed  before  the  host  and  hostess,  then 
served  and  placed  upon  the  waiter's  salver,  to  be  laid  by  that  attendant 
before  the  guest. 

Soup  and  fish  being  the  first  course,  plates  of  soup  are  usually 
placed  on  the  table  before  the  dinner  is  announced ;  or  if  the  hostess 
wishes  the  soup  served  at  the  table,  the  soup-tureen,  containing  liot 
soup,  and  the  ivarm  soup-plates  are  placed  before  the  seat  of  the  host- 
ess. Soup  and  fish  being  disposed  of,  then  come  the  joints  or  roasts, 
entrees  (made  dishes),  poultry,  etc.,  also  relishes. 

After  dishes  have  been  passed  that  are  required  no  more,  such  as 
vegetables,  hot  sauces,  etc.,  the  dishes  containing  them  may  be  set  upon 
the  side-board,  ready  to  be  taken  away* 

Jellies  and  sauces,  when  not  to  be  eaten  as  a  dessert,  should  be 
helped  on  the  dinner-plate,  not  on  a  small  side  dish  as  was  the  former 
usage. 

If  a  dish  be  on  the  table,  some  parts  of  which  are  preferred  to 
others,  according  to  the  taste  of  the  individuals,  all  should  have  the 
opportunity  of  choice.  The  host  will  simply  ask  each  one  if  he  has  any 
preference  for  a  particular  part ;  if  he  replies  in  the  negative,  you  are 
not  to  repeat  the  question,  nor  insist  that  he  must  have  a  preference. 

Do  not  attempt  to  eulogize  your  dishes,  or  apologize  that  you  can- 
not recommend  them— this  is  extreme  bad  taste;  as  also  is  the  vaunt- 
ing of  the  excellence  of  your  wines,  etc.,  etc. 


602 


MISCELLANEOUS. 


Do  not  insist  upon  your  guests  partaking  of  particular  dishes.  Do 
not  ask  persons  more  than  once,  and  never  force  a  supply  upon  their 
plates.  It  is  ill-bred,  though  common,  to  press  any  one  to  eat ;  and, 
moreover,  it  is  a  great  annoyance  to  many. 

In  winter,  plates  should  always  be  warmed,  but  not  made  hot.  Two 
kinds  of  animal  food,  or  two  kinds  of  dessert,  should  not  be  eaten  off 
of  one  plate,  and  there  should  never  be  more  than  two  kinds  of  vege- 
tables with  one  course.  Asparagus,  green  corn,  cauliflower  and  raw  to- 
matoes comprise  one  course  in  place  of  a  salad.  All  meats  should  be 
cut  across  the  grain  m  very  thin  slices.  Fish,  at  dinner,  should  be 
baked  or  boiled,  never  fried  or  broiled.  Baked  ham  may  be  used  in 
every  course  after  fish,  sliced  thin  and  handed  after  the  regular  course 
is  disposed  of. 

The  hostess  should  retain  her  plate,  knife  and  fork,  until  her  guests 
have  finished. 

The  crumb-brush  is  not  used  until  the  preparation  for  bringing  in 
the  dessert ;  then  all  the  glasses  are  removed,  except  the  flowers,  the 
water-tumblers,  and  the  glass  of  wine  which  the  guest  wishes  to  retain 
with  his  dessert.  The  dessert  plate  containing  the  finger-bowl,  also  a 
dessert  knife  and  fork,  should  then  be  set  before  each  guest,  who  at 
once  removes  the  finger-bowl  and  its  doily,  and  the  knife  and  fork  to 
the  table,  leaving  the  plate  ready  to  be  used  for  any  dessert  chosen. 

Finely  sifted  sugar  should  always  be  placed  upon  the  table  to  be 
used  with  puddings,  pies,  fruit,  etc.,  and  if  cream  is  required,  let  it 
stand  by  the  dish  it  is  to  be  served  with. 

To  lay  a  dessert  for  a  small  entertainment  and  a  few  guests  outside 
of  the  family,  it  may  consist  simply  of  two  dishes  of  fresh  fruit  in  sea- 
son, two  of  dried  fruits  and  two  each  of  cakes  and  nuts. 

Coffee  and  tea  are  served  lastly,  poured  into  tiny  cups  and  served 
clear,  passed  around  on  a  tray  to  each  guest,  then  the  sugar  and  cream 
passed  that  each  person  may  be  allowed  to  season  his  black  coffe.e  or 
wfe  noir  to  suit  himself. 

A  family  dimier,  even  with  a  few  friends,  can  be  made  quite  attrac- 
tive and  satisfactory  without  much  display  or  expense ;  consisting  first 
of  good  soup,  then  fish  garnished  with  suitable  additions,  followed  by  a 
roast;  then  vegetables  and  some  made  dishes,  a  salad,  crackers,  cheese 
and  olives,  then  dessert.  This  sensible  meal,  well  cooked  and  neatly 
served,  is  pleasing  to  almost  any  one,  and  is  within  the  means  of  any 
housekeeper  in  ordinary  circumstances. 


MEASURES  AND  WEIGHTS. 

★  *  ★ 

IN  ORDINARY  USE  AMONG  HOUSEKEEPERS. 

4  Teaspoonfuls  equal  1  tablespoonful  liquid. 
4  Tablespoonfuls  equal  1  wine-glass,  or  half  a  gill. 
2  Wine-glasses  equal  one  gill  or  half  a  cup, 
2  Gills  equal  1  coffeecupful,  or  16  tablespoonfuls. 
2  Coffeecupf uls  equal  1  pint. 
2  Pints  equal  1  quart. 
4  Quarts  equal  1  gallon. 
2  Tablespoonfuls  equal  1  ounce,  liquid. 
1  Tablespoonful  of  salt  equals  1  ounce. 
16  Ounces  equal  1  pound,  or  a  pint  of  liquid. 
4  Coffeecupf  uls  of  sifted  flour  equal  1  pound. 
1  Quart  of  unsifted  flour  equals  1  pound. 
8  or  10  ordinary  sized  eggs  equal  1  pound. 

1  Pint  of  sugar  equals  1  pound.    (White  granulated.^ 

2  Coffeecupfuls  of  powdered  sugar  equal  1  pound. 

1  Coffeecupf ul  of  cold  butter,  pressed  down,  is  one-half  pound. 
1  Tablespoonful  of  soft  butter,  well  rounded,  equals  1  ounce. 
An  ordinary  tumblerful  equals  1  coffeecupful,  or  half  a  pint. 
About  25  drops  of  any  thin  liquid  will  fill  a  common  sized  tea- 
spoon. 

1  Pint  of  finely  chopped  meat,  packed  solidly,  equals  1  pound. 

A  set  of  tin  measures  (with  small  spouts  or  lips),  from  a  gallon 
down  to  half  a  gill,  will  be  found  very  convenient  in  every  kitchen, 
though  common  pitchers,  bowls,  glasses,  etc.,  may  be  substituted. 


(603) 


INDEX 


★  ★  ★ 


PACK 

ARTICLES  REQUIRED  FOR  THE 


KITCHEN    588 

BEVERAGES    458 

Ale,  Mulled,  or  Egg  Flip   468 

Beer,  Ginger    465 

Hop    465 

Spruce    466 

Buttermilk  as  a  Drink... »  461 

Cherry  Bounce    465 

Chocolate    461 

Cocoa   ,   461 

Coffee    458 

Filtered  or  Drip   459 

Healing  Properties  of   458 

Iced    460 

Substitute  for  Cream  in   4G0 

Vienna    459 

Cordial,  Blackberry    465 

Noyeau    468 

Cream  Soda  Without  Fountain..  4'67 

Egg  Flip,  or  Mulled  Ale   468 

Egg    Nog   468 

General  Remarks    458 

Inexpensive  Drink   473 

Junket,  Delicious    46u 

Koumiss   470 

Lemonade    469 

P'or  a  Summer  Draught   463 

Lemon  Syrup    467 

Mead  Sassafras    467 

Pineappleade    471 

Punch,  Hot,  To  Make   469 

Milk    468 

Milk,  Fine   469 

Roman.    No.  1    466 

Roman.    No.  2  '. .  466 

Raspberry  Shrub    466 

Seidlitz  Powder  471 

Syrup,  Lemon   467 

Strawberry  and  Raspberry   469 

Tea,  Iced    461 

To  Make    460 

The  Healing  Properties  of  Tea 

or  Coffee   :   458 

Vinegar,  Home-made  Table   471 

Pineapple    470 

Raspberry,    No.  1    470 

Raspberry.    No.  2   471 

Very  Strong  Table   471 

Water,  Strawberry    469 

Wine,  Blackberry    No.  1   462 

Blackberry.    No.  2   463 

Black  Currant    464 

(604) 


BEVERAGES— CoM//W.  pag. 

W  i  n  e — Continued. 

Currant.    No.  1    462 

Currant.    No.  2    462 

Grape    463 

Honey  or  Methelin   464 

Orange,  Florida    463 

Raisin    454 

Whey    467 

BREAD    238 

Bread,  Brown,  Boston    244 

Brown,  Boston  Unfermented . .  244 

Brown,  Rhode  Island    245 

Brown,  Steamed    245 

Brown,  Virginia   245 

Compressed  Yeast    241 

Corn    247 

Corn  and  Rye    245 

Corn,  Boston    247 

Corn,  Virginia    247 

French    246 

German    247 

Graham    243 

Graham,  Unfermented   244 

Milk  Yeast    243 

Rye   245 

Rye  and  Corn    245 

Salt-raising    242 

Twist    246 

Wheat    240 

Cake,  Corn,  New  England   246 

Corn,  Spider    249 

Indian  Loaf    248 

Johnnie    248 

Potato,  Raised    249 

General  Directions    238 

Southern    Corn   Meal   Pone,  or 

Corn  Dodgers    249 

Yeast,  Dried,  or  Yeast  Cakes....  242 

Home-made    241 

Unrivaled    242 

Biscuits,  Rolls,  Muffins,  Etc   249 

Biscuit,  Baking  Powder    251 

Beaten    254 

Egg    253 

Graham  (With  Yeast)    252 

Grafton  Milk    254 

Light.    No.  1    252 

Light.    No.  2    252 

Potato    254 

Raised    251 

Soda    251 

Sour  Milk    251 

Vinegar    254 


INDEX. 


m 


hREAD-^ContinuetL 

Bread  Crumbs,  Prepared o  o  273 

Bread,  Warm  for  Breakfast  o  250 

Buns,  London  Hot  Cross... o...«  255 
Cake,  Newport  Breakfast.. c. 271 

Cakes,  Buckwheat   266 

Buckwheat  (Raised)   265 

Buckwheat  (Without  Yeast) 265 
Drop  (Rye)  .  ..o .........  o. o 261 

Drop  (Wheat)  . .  cc . . . .  co . . .  263 

Flannel  (With  Yeast)  ..,.o...  263 

Tea,  Berry   o.o  261 

Griddle  (Very  Good).,  ..»c  263 

Griddle,  Bread      oo,.«   264 

Griddle,  Corn  Meal  ,o.........  263 

Griddle,    Corn    Meal  (With 

Yeast)  .,.c   m 

Griddle,  Feather   262 

Griddle,  French  ...c  265 

Griddle,  Graham   .........  264 

Griddle,  Green  Corn  ..........  265 

Griddle>  Huckleberry  c  265 

Griddle.  Potato  ..............  264 

Griddle,  Rice   264 

Griddle,  Sour  Milk  ...  ....  263 

Griddle,  Swedish   266 

Griddle,  Wheat  o..»o..  263 

Cannelons,  or  Fried  Puffs.......  268 

Cracked  Wheat  «  ....o.c  275 

Crackers   o...o...,o  273 

French   273 

Cracknels  ,  oe  257 

Croquettes,  Hominy  .....00...=  274 

Rice  ....  ......  ...... 274 

Crumpets,  English  ...... ....eoc  272 

Plain   » , .  >  o  o  ,....00  273 

Fritters,  Apple  ..o.c.oc  207 

Cream    ,.0......  ......c  266 

Corn  Meal  o....».c.  266 

Currant   .,..<.. 266 

German      .0....  .....  .  269 

Golden  Ball   .........o  268 

Green  Corn  ............. o.ec.  269 

Hominy    o,,  ,.0 ....... ..o  0  =  0 269 

Parsnip  o.,   269 

Peach   .......  ,   267 

Pineapple  o  267 

Wheat   .....c  267 

Gerns,  Graham    No.  1   ..<>  259 

Graham    No  3  ..............  259 

Graham,  Plain  o  o . .  259 
General  Suggestions       ....... .  249 

Hominy  ,         oc   274,  276 

Hulled  Cora  or  Samp, ,  = .  275 
Muffins*    Corn    Meal  (Without 

Eggs)     .......,......o....c.  258 

Egff  ^Fine)  =  o ..,.0 .  257 
Hommy    .................0.0.  259 

Plain   ......... ........ .........  258 

Raised    No.  1  ...............  257 

Raised    No,  3  ,ooo.o...c,..oo  257 

Tennessee       ,0.   258 

Without  Eggs   258 

Mush,    Corn    Meal,    or  Hasty 
Pudding  00. ...... ..........  273 


M  ush — Continued, 

Fried   o.   273 

Graham   273 

Oat  Flakes  c  275 

Oat  Meal  ............. ........ .  274 

Steamed  276 

Popovers   o  263 

Prepared  Bread  Crumbs  ........  272 

Puff  Balls    .....................  271 

Puffs.  Breakfast  ........ 272 

Rolls  Dinner,  Fried  ........... 271 

French      ...................  x .  253 

Parker  House  ................  253 

Parker  House  (Unfermented).  .253 
Stale  (To  Renew;  o,..*.-.....  250 

Rice,  Boiied  ...................  273 

Rusks      ...  o  o  o ..............  o .. .  256 

With  Yeast  ..................  256 

Unfermented  .................  256 

Sally  Lunn   255 

Unfermented  o ............... .  255 

Samp  ot  Hulled  Corn  ..........  275 

Scones,  Scotch  256 

Short  Cake.  Cream  .............  269 

Huckleberry   271 

Lemon  270 

Orange   270 

Strawberry   ....^e  270 

Wafrtes   .0..  260 

Continental  Hotel  ..oo  260 

Cream    .....................  o «  260 

Newport  o   260 

Rice     No,  1  261 

Rice,    No  8  .....00....   261 

Rice,  German  ................  261 

Toast   , . , ,  ..o.oc......o  276 

American  .^e  277 

Apple    c  281 

Cheese    No-  1    o   277 

No  »   .cc  278 

Chicken  Hash  with  Rice   281 

Codfish  on  (Cuban  Style c.  -  280 
Cream     ............. 3....... c  277 

Eggs  on  .............279 

Baked  on   279 

Halibut  on  ..c.  281 

Ham    ,0.  ,  279 

Hashed  Beef  on   ....c  280 

Milk   277 

Minced  Fowls  on  .............  r  279 

Mushrooms  on  o..........   278 

Nuns'   ,.c.............  ..o  277 

Oyster   278 

Reed  Birds  on  ....  279 

Tomato   278 

Yeai  Hash  on  ..0...............  280 

BUTTER  AND  CHEESE   219 

Butter,  A  Brine  to  Preserve..^..  220 

Putting  up  to  Keep,......,,..  220 

To  Make       ,  ...«o   219 

To  Make  Quickly   220 

Cheese,  Cottage    , , . . ,  o . . . . ,  o .  c  221 

Creanj  (New  Jersey)   221 


6oa 


INDEX. 


BUTTER  AND  CHEESE--C(Wt/iWrf.  »ac» 


QYiQQse.— Continued, 

Cream  Toast   «  223 

Fondu   222 

Scalloped   ^.  222 

Souffle  o   222 

Straws,  Cayenne   223 

Curds  and  Cream   221 

Pastry  Ramakins    223 

Rarebit,  Welsh    224 

Slip   222 

Welsh  Rarebit    224 

CAKE,  ETC  ....283 

Suggestions  in  Regard  to  Cake 

Making   283 

Frosting  OR  Icing.  284 

Almond  ..o,,,.........  285 

Boiled  285 

Chocolate  c   285 

Gelatine  »  287 

Golden    287 

Without  Eggs  287 

Icing,  Chocolate,  Plain  285 

Sugar   k  286 

Tutti  Frutti   286 

Fillings  FOR  Layer  Cakes   287 

No.  1.  Cream  Filling   287 

No.  2.  Cream  Filling   288 

No.  3.  Ice  Cream  Filling  288 

No.  4.  Apple  Filling   288 

No.  6.  Apple  Filling   288 

No.  6.  Cream  Frosting   288 

No.  7.  Peach  Cream  Filling.,..  288 
No.  8.  Chocolate  Cream  Filling  289 
No.  9.  Chocolate  Cream  Filling  289 

No.  10.  Banana  Filling   289 

No.  11,  Lemon  Jelly  Filling  ....  289 
No.  12.  Orange  Cake  Filling  ...  289 

No.  13,  Fig  Filling   289 

No.  14.  Fruit  Filling    290 

Cake,  Almond   303 

Angel   o.......  302 

Bread  or  Raised     o  ..o ....... .  290 

Bride   o...,  294 

ChocolatCo   No,  1  ,o....o  298 

Chocolate,   No,  3  298 

Chocolate,   No,  3   298 

Chocolate,  French  >.   297 

Citron  295 

Cocoanut   ,  299 

Cocoanut  and  Almond  299 

Coffee  ...oc.c.o  299 

Cream  ...»  300 

Cream  (Cheap)   306 

Cream,  Whipped   804 

Custard  or  Cream   305 

Delicate   295 

Election  «  ....o...^  300 

Feather   300 

Fruit  (Superior)   »  290 

Fruit,  by  Measure  (Excellent)  291 

Fruit,  Dried  Apple  «  o.o  300 

Fruit,  Layer   304 

Fruit,  Molasses   291 

Fruit,  White  g9i 


CAKE,  KTC'-^ontinued. 
Cake— Confww^rf. 


Gingerbread,  Hard   306 

Gingerbread,  Plain    307 

Ginger,  Soft   306 

Gold   296 

Gold  and  Silver   307 

Golden  Spice   303 

Golden  Cream   300 

Gold  or  Lemon   296 

Hickory  Nut  or  Walnut  305 

Huckleberry  308 

Jelly,  Layer   305 

Jelly,  Rochester    303 

Jelly,  Rolled   304 

Layer,  To  Cut    304 

Lemon  295 

Lemon  or  Gold    296 

Loaf  (Superior)    297 

Loaf  (Washington)    302 

Marble  297 

Pound,  Citron    295 

Pound,  Cocoanut  295 

Pound,  English   294 

Pound,  Plain    294 

•Queen's  302 

Ribbon   302 

Silver  or  Delicate    296 

Snow  (Delicious)    296 

Sponge  292 

Sponge,  Almond   292 

Sponge,  Lemon    293 

Sponge  (Old-fashioned)   293 

Sponge,  Plain   293 

Sponge,  White    292 

Sweet  Strawberry  308 

White  Mountain.    No.  1   301 

White  -Mountain.    No.  2   301 

Without  Eggs    301 

Cakes,  Corn  Starch   312 

Cream,  Boston  ,  307 

Cup    311 

Cup,  Molasses  ,   308 

Fancy   310 

Fried,  or  Doughnuts   316 

Fried,  or  Crullers    317 

Telly,  Brunswick    313 

Molasses  Cup    308 

Nut,  Fried  ,  ,   318 

Peach   310 

Plum,  Little  •   313 

Variegated   331 

Cookies  315 

Cocoanut   ,   316 

Crisp  (Very  Nice)   316 

Favorite   ,o   315 

Fruit   o   315 

Ginger  ,...c  309 

Lemon  »   316 

Crullers,  or  Fried  Cakes  317 

or  Wonders    318 

Poughnuts,  Bakers*  Raised  ....  317 

German   318 

or  Fried  Cakes  ,  316 

1  Puff  Ball  31« 


60? 


CAKE,  ETC^cntintted.  page 
Dougknuts-^antimed. 

Raised  ,   317 

Drops,  Sponge   812 

Dominoes   310 

Eclairs,  Chocolate    303 

Ginger  Biscuit,  White  o...  307 

Cookies  ..o.......«»ec   309 

Snaps  c   309 

Snaps,  Bakers'  ..c,«   309 

Gingerbread,  Hard   306 

Plain   .O0O..O.....   307 

Jumbles  ...oc..,.o   314 

Almond   ..o..,.   315 

Cocoanut    314 

Fruit   e.oc.o.   315 

Philadelphia    314 

Wine   ...c   314 

Lady  Fingers,  or  Savory  Biscuit  313 

Neapolitaines   . . , . ,   313 

Sandwiches,  Pastry   312 

Savory  Biscuit    312 

Trifles   319 

Wafers    310 

CANNED  FRUITS  AND  VEGETA- 

BLES    438 

Boiled  Cider,  Canned   442 

Ca.nned  Corn    441 

Fruit  Juices   440 

Grapes    439 

Mince  Meat    442 

Peaches  ,   439 

Peas    441 

Pineapple    440 

Plums   442 

Pumpkin   442 

Quinces   440 

Strawberries   439 

Tomatoes    440 

Peach  Butter    443 

General  Remarks   438 

Peaches  Dried  with  Sugar   443 

To  Can  Corn   441 

Peas   441 

Pineapple   440 

CARVING   7 

Beef,  Hind-Quarter   8 

Fore«Quarter    8 

Sirloin  of  ,   14 

Duck,  Roast   24 

Fowls,  Roast    23 

Goose,  Roast    23 

Ham,  Roast   20 

Lamb,  Fore-Quarter   19 

Mackerel        ........ .  ......  26 

Mutton   O..C........   11 

Le^  of  ,   18 

Partridges      <,....   24 

Pheasant  ...,o,,..  ,   25 

Pigeons  ,   25 

Pork   12 

Salmon,  Boiled   26 

Turkey,  Roast    23 

Yeal,  Breast  of   15 

2f 


CARVING— Ci>Mfk«^<f. 

Veal — Continued. 

Fore-Quarter   10 

Fillet  of    16 

Hind-Quarter    10 

Neck  of    17 

Venison    13 

Haunch  of   2X 

COLORING  FOR  FRUIT,  CONFEC- 
TIONERY, ETC  444 

Caramel,  or  Burnt  Sugar., ..... .  445 

Coloring,  Green   ■  444 

Red,  Deep  444 

Red  or  Pink   444 

Yellow  444 

Sugar  Grains   445 

Colored    445 

To  Clarify  Jelly   445 

CONFECTIONERY  446 

Candy,  Butter  Scotch  452 

Chocolate  Caramels    450 

Chocolate  Creams  448 

Chocolate  Cream  Drops   457 

Cocoanut   453 

Cocoanut  Caramels   .,  456 

Cocoanut  Creams   457 

Cocoanut  Creams   449 

Currant  Drops   461 

Everton  Taify   452 

Fig   454 

French  Cream    447 

French  Vanilla  Cream   456 

Fruit  Creams   ,  , .  448 

Fruit  and  Nut  Creams  457 

Grilled  Almonds   450 

Hoarhound   453 

Lemon  Drops  451 

Maple  Sugar  Creams    450 

Molasses  455 

Molasses  and  Nut   451 

Nut,  Sugar    453 

Nut,  Molasses  ♦  451 

Nut  Creams    450 

Orange  Drops   457 

Peppermint  Drops   451 

Pop  Corn.   Na  l  453 

Pop  Corn.    No.  2  453 

Laspberry  Creams   449 

Roley  Foley  ,  454 

Stick  ,  450 

Variegated  Creams   449 

Walnut  Creams   446 

Candied  Oranges   ■  ,,  454 

Candies  Without  Cooking  456 

Conserves,  Peach    455 

Strawberry    455 

Dried  Preserves   -.   456 

General  Remarks   446 

Jujube  Paste   454 

Maple  Walnuts   453 

Peach  Leather   455 

Pap  Corn  Balls  45^ 


608 


INDEX, 


PAGX 


CUSTARDS.  CREAMS  AND  DES- 

SERTS    344 

Almonds,  Salted  or  Roasted  366 

Apples,  Stewed.   No.   370 

Stewed.    No.  2    370 

Blanc  Mange.   No.  1  ..o.  359 

No.  2    359 

Chocolate   359 

Corn  Starch    353 

Fruit   360 

Tapioca  S58 

Cake,  Peach    866 

Charlotte,  Burnt  Almond  364 

Country  Plum    364 

Orange   360 

Orange  363 

Strawberry   -.  360 

Tipsy   ,  363 

Russe  361 

Russej  Fine  ,  361 

Russe  (Another)    363 

Russe,  Economical   363 

Russe  or  Naples  Biscuit  362 

Russe,  Plain.    No,  1  362 

Russe,  Plain.    No.  2  .........  362 

Russe  with  Pineapple-.,.,....  364 

Cheese  Custard,  Recipe  for......  375 

Chestnuts,  Roast   367 

Creams  Banana   353 

Bavarian   349 

Bavarian  Strawberry  ,   350 

Chocolate.   No,  1  350 

Chocolate  or  Custard.    No.  3..  851 

For  Fruit  c,,....   355 

Golden   ..e  350 

Italian   353 

J-emon,    No.  1  ...351 

I-emon,   No,  2   351 

Lemon.   Na  3  351 

Mock,  or  Boiled  Custard......  846 

Orange  »«..oo...   352 

Peach.   No.  1   353 

Peacho   No.  g  353 

Pie   ..o»   366 

Snow    r»....ooo»  ,  353 

Solid    0  ,  0  0   853 

Spanish   849 

Tapioca  Custard   353 

Velvet,  with  Strawberries  ....  365 

Whipped.    Noo  J   349 

Whipped.   No.  8  ,,.,.c  349 

Croutons,  After  Dinner  367 

Crystallized  Fruit   ....  369 

Custard,  Almond.   No.  1........  347 

Almond,    No.  2  .o.,.   848 

Apple  ,o...o  347 

Baked    oc  o....,   345 

Boiled   .0  846 

Boiled  or  Mock  Cream,  346 

Caramel,  Soft   345 

Cocoanut,  Baked  348 

Cup   ,  345 

French   -  346 

German   347 


rxQk 

CUSTARDS,  CREAMS  AND  Vi^S- 


S^W^^-— Continued. 
Custard — Continued. 

Snowball    348 

Tapioca  Cream   352 

Dessert  Puffs   866 

Float,  Apple   354 

Orange   367 

Floating  Island   358 

Islands  358 

Fritters,  Jelly  869 

Fruit,  Crystallized    369 

Short  Cake   366 

General  Remarks   344 

Gooseberry  Fool  371 

Honey,  Lemon    358 

Jelly,  Cider   374 

Kisses   871 

Lemon,   No.  1  .,,   373 

Lemon.   No.  2   373 

Orange   374 

Strawberry   877 

Variegated   ,  374 

Wine    373 

Kisses,  Jelly   373 

or  Meringues   371 

Meringue,  Corn  Starch   365 

Peach  ,   354 

Meringues  or  Kisses    371 

Macaroons,  Almond    373 

Chocolate  ,   373 

Cocoanut   373 

Mock  Ice  354 

Naples    Biscuit,    or  Charlotte 

Russe   363 

Omelet,  Sweet.    No.  1   368 

No.  2  868 

Peaches  and  Cream   ,  369 

Pears,  Baked   370 

Stewed  870 

Puffs,  Dessert  866 

Euinces,  Baked   371 
ilad  of  Mixed  Fruits   368 

Orange  Cocoanut   368 

Short  Cakes,  Fruit  ...o  366 

Snow  Pyramid   369 

Apple   ,  ,  356 

Quince  356 

Sponge,  Lemon  355 

Strawberry   355 

Syllabub   ,   855 

Toast,  Lemon   367 

Trifle,  Apple    357 

Fruit   357 

Gooseberry    357 

Grape  857 

Lemon  356 

Orange    356 

Peach    857 

Washington  Pi»    365 

DINNER  GIVING    599 

DINNERS  AND  RECEPTIONS  AT 
WHITE  HOUSE    607 


INDEX. 


609 


PAGS 

DRESSINGS  AND  SAUCES  156 

DUMPLINGS  AND  PUDDINGS.,..  381 

DY^EING  AND  COLORING    591 

Cotton  Goods   ,   594 

General  Remarks    591 

Silks    591 

Woolen  Goods  693 

EGGS  AND  OMELETS   225 

Eggs  and  Bacon  Mixed   229 

aux  Fines  Herbes   228 

Boiled    226 

Boiled,  Soft  226 

Cold,  for  Picnic  229 

Fried   ;   228 

in  Cases   229 

Minced    229 

Mixed    Generally,   Savory  or 

Sweet    229 

Poached,  a  la  Creme   228 

Poached  or  Dropped   227 

Scalloped    226 

Scrambled  227 

Shirred   227 

To  Preserve  225 

Omelets  230 

Omelet,  Asparagus   233 

Baked  234 

Bread.    No.  1    234 

Bread.    No.  2  234 

Cheese    233 

Chicken   233 

Fish   ,  233 

Ham   ,  233 

Telly    234 

Meat  or  Fish   » . .  231 

Mushroom    233 

of  Herbs  231 

Onion    234 

Oyster    233 

Plain    230 

Rice    238 

Rum   235 

Souffle  ..-   235 

Tomato.    No.  1   232 

Tomato.    No.  2    232 

Vegetable   231 

FACTS  WORTH  KNOWING  566 

FISH    49 

Fish,  To  Fry    51 

and  Oyster  Pic   54 

General  Remarks    49 

Bass,  Boiled   55 

Blue  Fish,  Boiled   56 

Baked    56 

Chowder  (Rhode  Island)    63 

Clam  Chowder   7© 

Fritters   78 

Clams,  Roast,  in  Sh  .11   78 

Scalloped    79 

Stewed   ,.c....«.o<^..r  78 


F I S  H — Continued,  »ack 

Codfish   63 

a  la  Mode   64 

Baked    66 

Balls    OB 

Boiled  (Fresh)    64 

Boiled  (Salt)    65 

Boiled,  and  Oyster  Sauce......  65 

Steak,  New  England  Style....  66 

Stewed  (Salt)    64 

Crab  Croquettes    71 

Pie   71 

Crabs,  Baked   fO 

Deviled   71 

Scalloped    61 

Soft  Shell    71 

Fried    51 

Eels,  Fried    6« 

Fritters    65 

Frogs,  Fried    8« 

Stewed   89 

Halibut,  Baked   58 

Boiled    57 

Broiled    §3 

Fried.    No.  1    67 

Fried.    No.  3  ,   67 

Steamed    S7 

Fish  in  White  Sauce   63 

Lobsters  Boiled   63 

Lobster  a  la  Newburg.....   70 

Croquettes    69 

Deviled   6* 

Patties    70 

Scalloped   , . . ,   69 

Mackerel,  Baked  (Salt)    60 

Boiled  (Fresh)    61 

Boiled  (Salt)    60 

Broiled  (Spanish)   60 

Fried  (Salt)   61 

Mayonnaise    63 

Oyster  Fritters    75 

Patties   75 

Pie  (Boston)    76 

Pies,  Small    78 

Pot  Pie   76 

Oysters   ,   73 

Broiled   ,  

Fried   73 

Fried  in  Batter   73 

Fried  (Boston)  ...c   73 

Fricasseed   77 

Mock   77 

Pan.    No.  1   74 

Pan.    No,  S  «  74 

Plain  Stew    73 

Roast  (Fulton  Market)    76 

Roast  in  Shell.    No.  1   73 

Roast.    No.  3    74 

Scalloped   c.  76 

Soup   73 

Steamed   74 

Steamed  in  Shell   74 

Stew  (Dry)   73 

Stewed  in  Cream    73 

P&12>     .00  o  c.o  9  o  9  O  9.0  «  •  Of*  e  o  o  o  •  •  o  •  «  *  <■  o  61 


610 


INDEX. 


FISH — Continued,  pagr 

Pickerel,  Baked  .-   51 

Pie   54 

Potted    63 

Potted  (Fresh)    61 

Salmon  and  Caper  Sauce   52 

Boiled   53 

Broiled    53 

Broiled  (Salt)    53 

Croquettes    66 

Fricassee    63 

Fried  (Fresh)    53 

Patties   64 

Pickled    63 

Smoked    53 

Scalloped    64 

Scallops    79 

Shad,  Baked    55 

Broiled   -   55 

Roe,  To  Cook   55 

Sheepshead,  with  Drawn  Butter  56 

Smelts,  Baked    59 

Fried   ,  ,  58 

Steamed    54 

Sturgeon,  Fresh  Steak  Marinade  63 

Terrapin,  Stewed    68 

Stew   67 

Stew,  with  Cream   67 

Trout,  Brook,  Fried    58 

Salmon,  Baked    59 

Turtle  or  Terrapin  Stew   67 

iWhite,  Baked    56 

Bordeaux  Sauce    59 

Boiled   o...,..o   59 

FRENCH  WORDS  IN  COOKING...  687 
GAME  AND  POULTRY   81 

HEALTH  SUGGESTIONS  .o........  631 

Bleeding  at  the  Nose  ........  532 

Burns  and  Scalds  -  528 

Camphorated  Oil    535 

Colds  and  Hoarseness  535 

Compound  Cathartic  Elixir  536 

Cough  Syrup   527 

Croup   528 

Diarrhoea   530 

Diphtheria    525 

Eye  Washes   .....o  533 

Fainting    534 

For  Constipation    530 

Severe  Sprains  ..-   535 

Toothache   627 

Gravel  529 

Grandmother's  Cough  Syrup.,..  536 

Eye  Wash   537 

Family  Spring  Bitters  537 

Universal  Liniment   ,c....  536 

Growing  Pains  Cured  625 

Hints  in  Regard  to  Health  538 

Hoarseness  and  Colds   525 

How  Colds  are  Caught   521 

To  Keep  Well   525 

Use  Hot  Water   524 

Hunters'  Pills  537 

Leanness   527 


HEALTH  SUGGESTIONS— Co»imw< 


Liniment  for  Chilblains   536 

Medicinal  Food   ,  540 

Molasses  Posset   526 

Recipe  for  Felons    531 

Regulation  in  Diet   523 

Relief  from  Asthma   531 

Remedy  for  Lockjaw     532 

Sore  Throat  529 

Sun  Stroke    534 

Swaim's  Vermifuge   534 

"The  Sun's"  Cholera  Mixture....  535 
To  Cure  the  Sting  of  Bee  or 

Wasp   537 

Cure  Earache   537 

Toothache,  For   527 

To  Stop  the  Flow  of  Blood  639 

Take  Cinders  from  the  Eye...  533 

Remove  Warts    534 

Vermifuge,  Swaim's    534 

Water   523 

Whooping  Cough    580 

HOUSEKEEPERS'  TIME  TABLE...  542 

ICE-CREAMS  AND  ICES   376 

Crearn,  Fruit  . .  o   378 

Frozen  Fruits   379 

Peaches  379 

.:  Ice,  Almond  . ,   380 

Currant  .... ................. .  380 

Lemon  » ..... ........ ,   379 

Orange  Water  . ,   380 

Ice-Cream   376 

Chocolate.    No.  1  377 

Chocolate.    No.  2  377 

Cocoanut  ,   377 

Custard  .....o....   377 

Fruit   o.....o,oo   376 

Pure  ,c ......  o....o,c   376 

Strawberry  .....o.   378 

Tutti  Frutti  .....o...   378 

Without  a  Freezer    378 

Sherbet,  Pineapple   380 

Raspberry  ........  o  ...   380 

JELLIES  AND  PRESERVES  423 

MEATS   107 

Beef  a  la  Mode..   113 

Brisket  of.  Stewed   120 

Cold  Roast,  Warmed.  No.  1 . .  123 
Cold  Roast,  Warmed.    No.  2..  122 

Croquettes.    No,  1   121 

Croquettes,    No.  3    121 

Corned  or  Salted  (Red)   116 

Corned,'  To  Boil   118 

Dried    115 

Dried,  with  Cream    121 

Flank  of,  to  Collar   115 

Frizzled    118 

Hash.    No.  1    123 

Hash,    No.  2    123 

Heart,  Stewed  ,   124 

Heart,  To  Roast  134 

Kidney,  Stewed  124 


INDEX. 


611 


MEATS— CowfiWif. 

Beef  a  la  Mode — Continued. 

Liver,  Fried    119 

Pot  Roast  (Old  Style)   113 

Pressed    119 

Roast    109 

Pie,  Roast    117 

Pie,  Roast,  with  Potato  Crust..  116 

Spiced,  Excellent    112 

Spiced,  Relish    119 

Beefsteak.    No.  1    110 

No.  2   Ill 

and  Onions    Ill 

and  Oysters    Ill 

Flank    118 

Hamburger    123 

Pie    117 

Rolls  115 

Smothered   114 

Stewed  with  Oysters    114 

To  Fry   •  Ill 

Beefstew,  French   119 

Beef,  Tenderloin  of  113 

To  Clarify  Drippings  of  126 

Tongue,  Boiled  •   124 

Tongue,  Spiced    125 

To  Pot    120 

Brain  Cutlets    133 

Calf's  Head,  Baked   132 

Head,  Boiled   133 

Head  Cheese    133 

Liver  and  Bacon   134 

Meat  and  Potato  Croquettes....  121 
Cold,  and  Potatoes,  Baked....  122 

Thawing  Frozen,  Etc  109 

To  Keep  from  Flies   109 

Sweetbreads    135 

Baked    135 

Croquettes  of    135 

Fricasseed    136 

Fried      135 

.  Tripe,  Fricasseed   126 

Lyonnaise    126 

To  Boil   125 

To  Fry    125 

Veal,  Braised    132 

Cheese    129 

Chops,  Fried  (Plain)    128 

Collops    128 

Croquettes    129 

Cutlets,  Broiled  (Fine)    129 

Cutlets,  Fried    128 

Fillet  of.  Roast    127 

Fillet  of,  Boiled    127 

for  Lunch    131 

Loaf    131 

Loin  of.  Roast   126 

Olives   129 

Patties    132 

Pie    130 

Pot  Pie    130 

Pudding    127 

Stew    131 

.Yorkshire  Puddingy  For  Veal....  no 


MEATS— C*<7«/Mw^cr.  PAG8 

Lamb  and  Mutton   136 

Lamb,  Croquettes  of  Odds  and 

Ends  of    144 

Fore-Quarter  of.  To  Broil  143 

Pressed    143 

Quarter  of,  Roasted    143 

Stew    143 

Sweetbreads  and  Tomato  Sauce  142 
Mutton,  Boned  Le?  of.  Roasted..  136 
Chops  and  Potatoes,  Baked...  140 

Broiled    139 

Fried.    No.  1    139 

Fried.    No.  S    139 

Cutlets  (Baked)   ■  140 

Hashed    138 

Irish  Stevv^    141 

Leg  of,  a  la  Venison   138. 

Leg  of,  Boiled  137 

Leg  of.  Braised    137 

Leg  of.  Steamed    138 

Pudding   -   141 

Roast    136 

Scalloped,  and  Tomatoes  142 

Scrambled   -  141 

Muttonettes   140 

Pork   144 

Bacon  and  Eggs,  Cold  150 

To  Cure  English  155 

Cheese,  Head    154 

Ham  and  Eggs,  Fried  150 

Boiled    151 

Broiled   152 

Potted   152 

To  Bake  a  (Corned)  151 

Hams  and  Bacon,  To  Cure  154 

and  Fish,  To  Smoke  at  Home..  154 

Head  Cheese    154 

Lard,  To  Try  Out  155 

Pig,  Roast    145 

Pigs'  Feet,  Pickled    151 

Pork  and  Beans,  Baked...  149 

and  Beans  (Boston  Style)  149 

Chops  and  Fried  Apples  147 

Chops,  Fried    148 

Cutlets    147 

Fresh,  Pot  Pie    146 

Leg  of.  Boiled    146 

Leg  of.  Roast   145 

Loin  of.  Roast  , . . . .  145 

Pie  ,  148 

Pot  Pie    148 

Salt,  Fried   149 

Salt,  Grilled   149 

Spare  Rib  of.  Roasted.  146 

Tenderloins   147 

Roast  Pig  145 

Sausage,  Bologna  (Cooked)   153 

Sausages,  Country  Pork   153 

To  Fry    153 

Scrappel    150 

MEASURES  AND  WEIGHTS   603 


ei2 


INDEX. 


MENUS  FOR  BREAKFAST,  page 
LUNCHEOlJI  AND  DINNER....  478 

January   \  ,  478 

February   480 

March   ,  o ......... .  482 

April   484 

May   486 

June   488 

July    490 

August    493 

September    494 

October    496 

November   498 

December    500 

MENUS,  SPECIAL   603 

MISCELLANEOUS  RECIPES  643 

Ammonia,  Uses  of    643 

Cement,  Crasks  in  Floors  559 

for  Acids    560 

for  China  and  Glass   556 

Cider,  To  Keep  561 

Cleaning  Jewelry,  For   551 

Oil  Cloth,  For   647 

Sinks,  For  ,  „  657 

Crape,  To  Renew  Old  551 

Family  Glue   559 

Feathers,  To  Wash   549 

Flannels,  To  Wash   546 

Fluid,  Washing    563 

Furniture  Cream  559 

How  to  Freshen  up  Furs   550 

Garments,  To  Wash  Colored....  553 

Gloves,  To  Clean  Kid   551 

Glue  ...659 

Family   ■   559 

Hard  Soap  (Washing)   563 

Incombustible  Dresses    550 

Intects  and  Vermin  . .-   544 

Indelible  Ink,  To  Remove.......  560 

Lace,  To  Clean  Black.    No.  1  547 

To  Clean  Black.    No.  3   648 

To  Wash  White.    No.  1..  548 

To  Wash  White  Thread.   No.  2  548 

Leather,  A  Polish  for   561 

Machine  Grease,  To  Take  Out...  546 

Management  of  Stoves    557 

Marble,  To  Remove  Stains  from  553 

Moths  in  Carpets  ,   645 

Mucilage,  Postage  Stamp    559 

Novel  Dress  Mending   550 

Oil  Cloth  Cleaning    547 

Stains  in  Silk  and  Other  Fab- 
rics 654 

Old  Style  Family  Soft  Soap  663 

Paper  Hangers'  Paste   653 

Paste  for  Scrap  Books,  Etc  560 

Polish  for  Ladies'  Kid  Shoes....  560 

for  Leather   661 

Shirts,  to  Starch,  Fold  and  Iron..  547 

SHks  or  Ribbons,  to  Clean  649 

To  Clean  Black  Dress....  549 

Silver  Plate,  To  Clean   553 

Stanch  Polish   651 


MISCELLANEOUS  RECIPES  —  Com- 


tinned.  pags 

Soap  for  Washing  Without  Rub- 
bing   563 

Hard  (Washing)    563 

Old  Style  Family    663 

Soft,  To  Make  Without  Cook- 
ing   563 

Stoves,  Management  of  .........  557 

The  Marking  System   653 

To  Bleach  Cotton  Cloth   561 

To  Cement  Cracks  in  Floors.  559 

To  Clean  Black  Lace   547 

To  Clean  Black  Dress  Silks  549 

To  Clean  Kid  Gloves   551 

To  Clean  Silks  and  Ribbons  549 

To  Clean  Silver  Plate   553 

To  Destroy  Insects  and  Vermin. .  544 

To  Keep  Cider   661 

To    Make    a   Paste   to  Fasten 

Labels  658 

To  Raise  the  Pile  on  Velvet.....  551 

To  Remove  Indelible  Ink   560 

To  Remove  Ink  from  Carpets...  558 
To  Remove  Stains  and  Spots....  554 
To  Remove  Stains  from  Marble. .  553 

To  Renew  Old  Crape  551 

To  Soften  Water    663 

To  Starch,  Fold  and  Iron  Shirts..  647 
To  Take  Out  Machine  Grease...  646 

To  Take  Rust  Out  of  Steel   658 

To  Whiten  Walls    653 

Uses  of  Ammonia  643 

Velvet,  to  Raise  the  Pile  on  651 

Walls,  to  Whiten    553 

Washing  Fluid   562 

MODES  OF  FRYING   48 

OMELETS  AND  EGGS  235 

PASTRY,  PIES  AND  TARTS...   320 

Crust,  Potato    334 

Chess  Cakes    343 

General  Remarks    330 

How  to  Make  a  Pie   331 

Icing  Pastry    331 

Maids  of  Honor   343 

Meat  for  Mince  Pies  (Cooked)..  337 
Mince  Meat,  Mock,  Without 

Meat     338 

Patties  or  Shells  for  Tarts   325 

Pie,  Apple,  Green   336 

Apple  and  Peach  Meringue....  327 

Apple,  Custard.    No.  1   336 

Apple  Custard,    No.  2   326 

Apple  Custard.    No.  3    337 

Apple  Custard.    No.  4  ....   337 

Apple,  Irish    327 

Apple,  Mock   327 

Apricot  Meringue    333 

Berry,  Ripe    335 

Blackberry    333 

Cocoanut.    No.  1    328 

Cocoanut.    No.  2    328 

Cherry    3^2 


INDEX. 


613 


PASTRY,  PIES  AND  TARTS—Cow- 


tinued.  ^^^^ 

Pie — Continued. 

Cranberry  335 

Cranberry  Tart    335 

Cream    330 

Cream,  Boston    331 

Cream,  Mock   ,  331 

Cream,  Whipped    331 

Currant.    No.  1    333 

Currant,  Ripe.    No.  2    332 

Custard    331 

Custard,  Bakers'    330 

Custard,  Chocolate.    No.  1  328 

Custard,  Chocolate.    No.  2  338 

Custard,  Fruit   333 

Dried  Fruit    335 

Fruit,  German    343 

Gooseberry    336 

Grape    334 

Huckleberry    333 

Jelly  and  Preserved  Fruit   335 

Lemon.    No.  1  (Superior)  328 

Lemon.    No.  3   329 

Lemon.    No.  3    329 

Lemon.    No.  4   329 

Lemon,  Raisin    333 

Mince.    No.  1    338 

Mince.    No.  2   338 

Molasses    333 

Orange   ,   330 

Peach   33.^ 

Pineapple    3^4 

Plum  or  Damson   334 

Pumpkin.    No.  1    336 

Pumpkin.    No.  2    336 

Pumpkin,  Without  Eggs  337 

Rhubarb    333 

Rhubarb  (Cooked)    334 

Ripe  Berry   335 

Squash   337 

Sv/eet  Potato    337 

Tomato,  Green   332 

Pie  Crust,  Plain   324 

To  Make  Flaky    325 

Rule  for  Undercrust   324 

Puff  Paste,  Fine    323 

for  Pies    323 

of  Suet    324 

Soyer's  Recipe  for    323 

Pumpkin   or    Squash   for  Pies, 

Stewed   336 

Baked    336 

Tartlets.    No.  1    325 

No.  2   325 

Lemon.    No.  1   339 

Lemon.    No.  2   340 

Meringue  Custard    340 

Orange    340 

Plum  Custard    339 

Tarts    326 

Apple    343 

Berry   ,   341 

Chocolate   341 

Cocoanut   ... «   341 


PASTRY,  PIES  AND  TARTS~^o«- 


tinued.  pagi 
Tart  s — Continue  d. 

Cream    343 

Gooseberry,  Green    341 

Jam,  Open    343 

Strawberry  Cream   341 

Turnover,  Fruit,  Suitable  for  Pic- 
nics   339 

POULTRY  AND  GAME   81 

Chicken,  Boiled   *   87 

Breaded    93 

Broiled    89 

Broiled  on  Toast   93 

Croquettes.    No.  1   90 

Croquettes.    No.  2   91 

Croquettes,  To  Fry   91 

Curry    93 

Dressed  as  Terrapin   95 

Fricassee   87 

Fried   90 

Fried  a  la  Italienne   90 

Lunch  for  Traveling   91 

Macaroni  and    96 

Patties    88 

Pickled    88 

Pie    89 

Pot  Pie.    No.  1    94 

Pot  Pie.    No.  3   94 

Potted    93 

Pressed   91 

Pudding   96 

Rissoles  of    88 

Roast    86 

Roley  Poley    95 

Scalloped    93 

Steamed    87 

Stewed  (Whole  Spring)    87 

Stewed  with  Biscuit   95 

Turnovers    95 

Dressing  or  Stuffing  for  Fowls..  83 

Oyster   83 

Duck,  Braised   97 

Canvas  Back   99 

Duck  Pie    98 

Roast  (Tame)   96 

Roast  (Wild)    98 

Stewed   97 

Warmed  Up    98 

Wild    98 

Game  Pie   101 

Salmi  of   103 

Goose,  Roast   86 

Grouse,  To  Roast,  Etc   101 

Hare,  Roast    103 

Partridges,  To  Roast,  Etc   101 

Pigeon  Pie    99 

Pigeons,  Broiled,  or  Squabs   100 

Roast   99 

Stewed    99 

Quail,  To  Roast    101 

To  Roast,  Etc   101 

Rabbit,  Broiled  »   103 

Fricassee    103 

Fried   ^  10? 


614 


INDEX. 


POULTRY  AND  GKWE^ontinued,  »age 


Rabbit — Continued. 

Pie   103 

Roast   103 

Reed  Birds    100 

Salmi  of  Game  103 

Snipe   100 

Snow  Birds    102 

Squab  Pot  Pie   100 

Squirrels   •  103 

Turkey,  Boned    85 

Boiled   84 

Hashed    85 

Roast    82 

Scallop   84 

Warmed  Over   85 

iVenison,  Baked  Saddle  of  105 

Steak,  Broiled    104 

Steak,  Fried   106 

Hashed   106 

Pie  or  Pastry    105 

Roast  Haunch  of  104 

Woodcock,  Roasted   100 

PRESERVES,  JELLIES,  ETC   423 

A  New  Way  of  Keeping  Fruit..  436 

Brandied  Peaches  or  Pears  436 

General  Remarks    423 

Jam,  Gooseberry   435 

Raspberry    436 

Strawberry    435 

Jellies,  Fruit    431 

Jelly,  Apple  433 

Crab  Apple   434 

Currant   431 

Currant  (New  Method)   433 

Grape   433 

Orange,  Florida   433 

Peach   434 

Quince    433 

Raspberry  •. ..  433 

Macedoines   436 

Marmalade,  Lemon    435 

Orange  434 

Orange  Syrup  434 

Pineapple  Preserves   427 

Preserved  Apples  (Whole)   426 

Preserved  Cherries   424 

Cranberries   424 

Egg  Plums   425 

Peaches   426 

Pears  427 

Pumpkins   * .  429 

Quinces   437 

31;rawberries   435 

Tomatoes  (Green)   436 

Prtfserving  Fruit  (New  Mode)..  429 

(New  Method  of)   430 

Raisins  (A  French  Marmalade)  . .  435 
To    Preserve    and    Dry  Green 

Gages    438 

Berries  Whole  (Excellent)....  425 

Ffuit  Without  Sugar    430 

Water  Melon  and  Citron  Rind..  438 


PAGS 


PUDDINGS  AND  DUMPLINGS   381 

A  PvOyal  Dessert    416 

Batter,  Common    386 

Berry  Rolls,  Baked    414 

Cobbler,  Peach   413 

Currants,  To  Clean    383 

Dumplings,  Apple    384 

Apple  (Boiled)    385 

1-emon    386 

Oxford    385 

Preserve    385 

Rice,  Boiled  (Custard  Sauce)..  384 

Suet.    No.  1    385 

Suet.    No.  2    386 

General  Remarks   381 

Geneva  Wafers    414 

Huckleberries  with  Crackers  and 

Cream    416 

Pudding,  Almond   386 

Almond.    No.  1    390 

Almond.    No.  3    390 

Apple  and  Brown  Bread   388 

Apple,  Baked    386 

Apple,  Boiled    387 

Apple  Custard    391 

Apple  Puff   389 

Apple  Roley  Foley    411 

Apple  Sago    401 

Apple  Tapioca    388 

Banana   413 

Batter,  Baked    390 

Batter,  Boiled   390 

Berry,  Cold    388 

Bird's  Nest   387 

Blackberry  and  Whortleberry. .  409 

Bread  and  Butter.    No.  1   387 

Bread  and  Butter.    No.  2   387 

Bread,  Baked  Plain    389 

Bread,  Boiled    389 

Bread  (Superior)   389 

Cabinet    398 

Cherry    396 

Cherry,  Boiled  or  Steamed....  396 

Chocolate.    No.  1    401 

Chocolate.    No.  2    403 

Chocolate.    No.  3    403 

Chocolate.    No.  4    403 

Christmas  Plum,  by  Measure..  397 

Cocoanut.    No.  1  (French)...  395 

Cocoanut.    No.  2    396 

Cocoanut.    No.  3    396 

Cold  Fruit    393 

Corn  Meal   404 

Corn  Meal,  Apple    40.4 

Corn    Meal,    Baked  Without 

Eggs    393 

Corn  Meal,  Baked  with  Eggs..  394 

Corn  Meal,  Boiled    394 

Corn    Meal,    Boiled  Without 

Eggs   394 

Corn  Meal,  Fruit   404 

Corn  Meal  Puffs    395 

Corn  Starch    392 

Cottage    395 


INDEX. 


615 


PUDDINGS    AND  DUMPLINGS— 

Continued. 

Cracker   393 

Cranberry,  Baked    398 

Cream    392 

Cream  Meringue    392 

Cuban    393 

Currant,  Boiled    410 

Custard    391 

Custard.    No.  1   391 

Custard.    No.  2   391 

Custard  Apple    391 

Delmonico   406 

English  Plum  (The  Genuine)..  396 

Fig    404 

Fruit    405 

Fruit    409 

Fruit,  Cold    392 

Fruit,  Puff   411 

Fruit,  Rice    407 

Graham   412 

Green  Corn   414 

Hominy    413 

Huckleberry,  Baked   409 

Indian,  Delicate    395 

Jelly    415 

Lemon    400 

Lemon,  Baked  (Queen  of  Pud- 
dings)   399 

Lemon,  Boiled    400 

Lemon,  Cold   400 

Minute.    No.  1   414 

Minute.    No.  2   415 

Nantucket    406 

Orange.    No.  1    399 

Orange.    No.  2    399 

Orange  Roley  Foley  411 

Peach,  Dried    412 

Peach,  Pear  and  Apple  403 

Pie  Plant  or  Rhubarb   405 

Pineapple   410 

Plum,  English  (The  Genuine)..  396 

Plum,  Baked    397 

plum,  Without  Eggs    398 

Prune    409 

Quick    416 

Raspberry    403 

Ready   416 

Rhubarb  or  Pie  Plant   405 

Rice,  Boiled.  -  No.  1    408 

Rice,  Boiled.    No.  2  408 

Rice,  Fruit   408 

Rice  (Fine)   407 

Rice  (Plain)   406 

Rice,  Lemon   407 

Rice,  Meringue  407 

Rice,  Snow  Balls  408 

Rice,  Without  Eggs   407 

Roley  Foley  (Apple)   411 

Roley  Foley  (Orange)    411 

Sago,  Apple  401 

Sago,  Plain   401 

Sago,  Royal  401 

Saucer  406 


PXi-5iJlNGS    AND  DUMPLINGS— 

Continued.  '^Q* 
Pudding-— C<>nfiwwe(f. 

Snow    405 

Sponge  Cake.    No.  1    411 

Sponge  Cake.    No.  2  412 

Strawberry  Tapioca    403 

Suet,  Plain    413 

Suet,  Plum   413 

Sunderland   416 

Sweet  Potato    410 

Tapioca    403 

Tapioca,  Apple    388 

Toast    406 

Transparent    410 

Whortleberry  and  Blackberry. .  409 

Puffets,  Apple,  Boiled    386 

Royal  Dessert,  A    416 

To  Chop  Suet   383 

Stone  Raisins   383 

SANDWICHES  236 

Cheese    237 

Chicken    236 

Egg    237 

Ham   236 

Plain    236 

Mushroom   237 

Sardine    236 

Water  Cress    237 

SAUCES   AND    DRESSINGS  FOR'' 

MEATS    156 

Butter,  Drawn    156 

To  Brown   164 

Cocoanut    Prepared    (For  Pies, 

Puddings,  Etc.)    165 

Curry  Powder    164 

Sauce    164 

Flour,  To  Brown   164 

Herbs  for  Winter  166 

Meats    and    Their  Accompani- 
ments   166 

Mustard,  French    165 

To  Make   164 

Omelet,  Apple    163 

Pepper,  Kitchen    165 

Sauce,  Apple    162 

Apple,  Cider    163 

Apple,  Old-fashioned    162 

Bechamel   160 

Bread    159 

Brown   161 

Brown,  Sharp   ^   160 

Caper    158 

Celery    153 

Chili    159 

Cranberry  163 

Curry    164 

Egg  or  White  156 

Fish.    No.  1   158 

Fish.    No.  2    158 

for  Boiled  Cod   157 

for  Salmon  and  Other  Fish...  157 

Hollandaise   161 

Jelly,  Currant  161 


616 


INDEX. 


SAUCES   AND    DRESSINGS  FOR 


yi^KT^— Continued.  ^age 
S  au  c  e — Continued. 

Lobster    157 

Maitre  d'Hotel    160 

Mint    160 

Mushroom    161 

Onion   159 

Oyster    157 

Tartare   156 

Tomato    159 

Wine,  for  Game    160 

Spices  165 

Vegetables  Appropriate  to  Dif- 
ferent Dishes    167 

for  Breakfast    168 

Vinegar,  Cucumber   163 

Flavored    163 

Warm  Dishes  for  Breakfast   167 

Salads    168 

Celery,  Undressed   175 

Cucumbers,  to  Dress  Raw   175 

Dressing,  Cream  Salad.    No.  1..  170 

Cream  Salad.    No.  2    170 

for  Cold  Slaw  (Cabbage  Salad)  169 

Mayonnaise    169 

Salad,  French    170 

Endive    174 

Horse-radish   176 

Lettuce   • . .  176 

Peppergrass  and  Cress    176 

Radishes    175 

Salad,  Bean    175 

Cabbage  or  Cold  Slaw   169 

Celery    174 

Chicken    171 

Crab    1'"^'3 

Dutch    173 

Fish    173 

Ham    173 

Lettuce    174 

Lobster.    No.  1    171 

Lobster.    No.  2    171 

Oyster   173 

Potato,  Cold    175 

Potato,  Hot    174 

Summer,  Mixed    170 

Tomato    174 

Slaw,  Cold    173 

Cold,  Dressing  for    169 

Cold,  Plain    173 

Hot    173 

Catsups   176 

Catsup,  Apple    178 

Cucumber    178 

Currant    178 

Gooseberry   178 

Mushroom    178 

Oyster    177 

Tomato.    No.  1    176 

Tomato.    No.  2    176 

Tomato,  Green   177 

Walnut    177 

Vinegar,  Celery    179 

Spked    179 


SAUCES   AND    DRESSINGS  FOR 


UL^KTS— Continued.  rAe« 
Chocolate.    (See  Beverages)  . . . 

Cocoa.    (See  Beverages)   

Coffee.    (See  Beverages)   

Pickles   179 

General  Remarks   179 

Green  Pepper  Mangoes   183 

Piccalili   186 

Pickle,  An  Ornamental    186 

East  India    187 

Pear    189 

Sweet,  for  Fruit    188 

Watermelon    188 

Pickled  Butternuts  and  Walnuts..  188 

Cabbage  (Purple)    183 

Cabbage  (White)    182 

Cauliflower    183 

Cherries    190 

Eggs    186 

Green  Peppers    183 

Mangoes    184 

Mushrooms    182 

Onions    184 

Oysters    185 

Pickles,  Blue  Berry    187 

Chow  Chow  (Superior  English 

Recipe)    183 

Cucumber   180 

Cucumber,  for  Winter  Use   180 

Cucumber,  Ripe    185 

Cucumber,  Sliced    180 

Cucumber,  Sweet,  Ripe  . ,   186 

East  India    187 

Green  Tomato  (Sour)    181 

Green  Tomato  (Sweet)    181 

Mixed   187 

Spiced  Currants   189 

Grapes   190 

Plums   189 

SAUCES  FOR  PUDDINGS    417 

Brandy,  Cold   417 

LiquiQ    418 

or  Wine.    No.  1   417 

or  Wine.    No.  3   417 

Caramel    419 

Cream,  Cold    419 

Warm   419 

Custard    430 

Fruit   421 

Grandmother's    418 

Hard,  Plain,  Cold    430 

Jelly    431 

Lemon    418 

(Cold)   419 

Brandy   for   Cakes  and  Pud- 
dings   422 

Cream  (Hot)    418 

Milk    420 

or  Cream    421 

Old  Style    420 

Orange  Cream  (Hot)    419 

(Cold)    419 

Plain,  A  Good    438 

Plum  Pudding,  Superior    418 


INDEX. 


617 


PAGE 

SAUCES  AND  VXJDDmG^-^Continuid. 
Rose  Brandy  for  Cakes  and  Pud- 
dings   422 

Sugar   ,   418 

Sweet  Common    421 

Syrup  for  Fruit    421 

Wine,  Rich    417 

SEASONABLE     FOODS,  VARIE- 
TIES OF    473 

SICK,  COOKING  FOR  THE  510 

Acid  Drinks   519 

Apples,  Baked    515 

A  Remedy  for  Boils   520 

Arrowroot  Blanc  Mange    513 

Milk  Porridge    512 

Wine  Jelly    514 

Baked  Apples    515 

Beefsteak  and  Mutton  Chops  510 

Beef  Tea    511 

Blackberry  Cordial    518 

Blanc  Mange,  Arrowroot  512 

Irish  Moss    515 

Boiled  Rice    514 

Boils,  Remedy  for    520 

Bread  Panada    517 

Broth,  Veal  or  Mutton    511 

Clam    516 

Chicken    511 

Chicken  Jelly    514 

Broth    511 

Qam  Broth    516 

Codfish,  Milk  or  Cream   516 

Corn  Meal  Gruel   512 

Cracker  Panada    517 

Cup  Pudding    515 

Pudding,  Tapioca    515 

Custard    516 

Cure  for  Ringworms    520 

Draughts  for  the  Feet   519 

Egg  Gruel    512 

Toast    515 

Flax  Seed  Tea    513 

Seed  Lemonade    513 

For  Children  Teething    518 

General  Remarks    510 

Gruel,  Corn  Meal   512 

Egg    512 

Oat  Meal    511 

Hominy    514 

Irish  Moss  Blanc  Mange   515 

Jelly  Arrowroot  Wine   514 

Chicken    514 

Mulled    516 

Sago    514 

Tapioca    513 

Linseed  Tea    518 

Milk  Porridge    513 

or  Cream  Codfish    516 

Milk  Toast,  Plain    517 

ulled  Jelly    616 

titton  Chops  and  Beefsteak....  510 

or  Veal  Broth   511 

Oat  Meal  ©ruel  511 


VAGX 

SICK,  COOKING  FOR  THE— Cd«- 


tinued. 

Oyster  Toast    516 

Panada,  Bread    517 

Cracker    517 

Porridge  Milk   512 

Arrowroot,  Milk    513 

Poultices    519 

Powders  for  Children   518 

Pudding,  Cup    515  , 

Cup,  Tapioca    515 

Rice,  Boiled    514 

Ringworms,  Cure  for    520 

Sago  Jelly    514 

Soft  Toast    515 

Slippery  Elm  Tea    517 

Elm  Bark  Tea    513 

Tamarind  Water    513 

Tapioca  Jelly    513 

Tea,  Beef    511 

Flax  Seed    513 

Linseed    518 

Slippery  Elm    517 

Slippery  Elm  Bark   513 

Toast,  Water,  or  Crust  Coffee...  517 

Milk,  Plain     517 

Egg    515 

Oyster   516 

Soft    515 

Veal  or  Mutton  Broth   611 

SMALL  POINTS  ON  TABLE  ETI- 
QUETTE   595 

SOUPS    27 

Asparagus,  Cream  of    36 

Bean  (Dried)    36 

Beef    31 

Calf's  Head  or  Mock  Turtle   39 

Chicken  Cream    34 

Consomme    33 

Corn  . ,   35 

Game    33 

Gumbo  or  Okra   41 

Herbs  and  Vegetables  Used  in...  29 

Julienne    33 

Macaroni    40 

MuUagatawny    38 

Mutton  Broth  (Scotch)    32 

Okra  or  Gumbo   41 

Ox  Tail   34 

Pea  (Green)    36 

Split    35 

Pepper  Pot  (Philadelphia)    37 

Plain,  Economical    34 

Spinach,  Cream  of   34 

Squirrel   37 

Stock   ,   30 

White    31 

To  Clarify    si 

Tapioca  Cream   41 

Tomato.    No.  1   3S 

No.  2    38 

No.  3   38 

Turkey    40 


618 


INDEX. 


SOUPS — Continued.  page 

J'urtle,  Mock   39 

Green   40 

from  Beans    37 

Veal  (Excellent)    33 

Soups  Without  Meats    41 

Celery     43 

Clam,  Plain  and  French   47 

Croutons  for    45 

Dumpling,  Egg  for   44 

Suet  for    44 

Egg  Balls  for    44 

Fish    45 

Force  Meat  Balls  for   43 

(Soyer's  Recipe)    44 

Lobster  or  Bisque   46 

Noodles  for    43 

Onion    41 

Oyster  Soup.    No.  1    46 

No.  2    46 

Pea   ,   43 

Potato  (Irish)    43 

Stock,  Fish    45 

Vegetable,  Spring    42 

Winter    42 

Vermicelli    42 

White  (Swiss)    42 

TABLE  ETIQUETTE,  SMALL 

POINTS  ON  595 

TOILET  RECIPES,  ITEMS,  ETC...  577 

Antidotes  for  Poisons    585 

Bad  Breath   582 

Bandoline    580 

Barbers'  Shampoo  Mixture  583 

Bay  Rum   677 

Burnett's  Celebrated  Powder  for 

the  Face    580 

Camphor  Ice   583 

Cold  Cream    578 

Cologne  Water  (Superior)    577 

Complexion  Wash   580 

Cream  of  Lilies   578 

of  Roses   ,.  578 

Cure  for  Pimples   581 

Dye  for  White  or  Light  Eye- 
brows   579 

For  Dandruff    578 

Hair  Invigorator    578 

Wash    579 

How  to  Keep  Brushes  Clean....  583 
Jockey  Club  Bouquet  Cologne..  577 

Lavender  Water    577 

Lip  Salve    578 

Macassar  Oil  for  the  Hair   578 

Odoriferous  or   Sweet  Scenting 

Bags   583 

Ox-marrow  Pomade  579 

Pearl  Smelling  Salts   582 

Tooth  Powder   5a2 

Phalon's  Instantaneous  Hair  Dye  67-9 

Pimples,  Cure  for    581 

Razor-strop  Patfte    583 

Removing  Tartar  from  the  Teeth  582 
Rose-water    677 


TOILET  RECIPES,  ITEMS,  ETC— 


Continued.  paob 

Shaving  Compound    583 

Toilet  or  Face  Powder  580 

Items    584 

Toilet  Soap    585 

To    Increase   the   Hair   in  the 

Brows    580 

Remove  Freckles    581 

Remove  Moth  Patches  581 

VEGETABLES    191 

Asparagus    210 

with  Eggs*^   211 

Beans,  Lima  and  Kidney   209 

String    208 

Beets,  Baked    210 

Boiled   210 

Stewed    210 

Cabbage,  Boiled   200 

French  Way  of  Cooking  201 

Fried    201 

Ladies'    201 

Sourcrout    202 

Steamed   201 

with  Cream   200 

Carrots,  Mashed    214 

Stewed    213 

Cauliflower   ;   200 

Fried    200 

Celery    209 

Corn,  Boiled,  Green   206 

Fried    207 

Pudding    207 

Roasted  (Green)    207 

Stewed   ,   207 

Succotash    208 

Cucumbers,  a  la  Creme   206 

Fried    206 

Cymblings,  or  Squashes   211 

Egg  Plant,  Fried   208 

Stuffed    208 

Endive,  Stewed   214 

General  Remarks    191 

Greens    213 

Mushrooms,  Baked    214 

Canned    215 

for  Winter  Use    215 

Stewed    215 

Okra    210 

Onions,  Baked    199 

Boiled    198 

Fried     199 

Scalloped   199 

Stewed    199 

Oyster  Plant  or  Salsify  Fried  209 

Stewed    209 

Parsnips,  Boiled    203 

Creamed    204 

Fried    203 

Fritters   203 

Stewed    203 

Peas,  Green    211 

Stewed   211 

Potato  Croquettes.    No.  1   "196 

Croquettes.    No.  2   196 


INDEX. 


619 


VEGETABLES— C^jw^mw^if.  pagb 
Potato — Continued. 

Fillets   I   196 

Puffs    193 

Snow    194 

Potatoes,  a  la  Creme   193 

k  la  Delmonico   197 

Baked   197 

Browned    193 

Browned—- With  Roast.  No.  1..  197 

Browned— With  Roast.  No.  2..  198 

Crisp    195 

Favorite,  Warmed    195 

Fried,  with  Eggs   197 

Hasty  Cooked   195 

Lyonnaise    196 

Mashed    192 

Mashed,  Warmed  Over   193 

New,  and  Cream    193 

New,  To  Boil    192 

Raw,  Fried    194 

Saratoga  Chips    193 

Scalloped  (Kentucky  Style)...  194 

Steamed    194 

Sweet   198 

Sweet,  Baked    198 

Pumpkin,  Stewed    214 

Rice,  To  Boil    202 

Salsify,  Fried    209 

or  Oyster  Plant,  Stewed   209 


VEGETABLES-^(?n//««^(f.  fao» 

Sourcrout   ,  203 

Spinach    212 

Squashes  or  Cymblings    211 

Squash,  Winter,  Bake-J    212 

Winter,  Boile^    21-2 

String  Beans    208 

Succotash   208 

Tomatoes,  Baked  (Plain)  ...  205 

Broiled  and  Fjjied    206 

Fried  and  Broiled   205 

Scalloped    204 

Scrambled   206 

Stewed    204 

Stuffed,  Baked    204 

To  Peel    204 

Raw,  To  Prepare  205 

Truffles    216 

(Italian  Style  of  Dressing)  216 

Au  Naturel     216 

Turnips   214 

Vegetable  Hash   212 

Macaroni    216 

Macaroni,  4  la  Creme   217 

4  la  Italienne   216 

and  Cheese   217 

and  Tomato  Sauce   **18 

Timbale  of  '."r'. 


« 

I 


